Oh this one is way easy to make.
2 tbsp Olive Oil
2 celery Stalks, thinly sliced
3 Carrots thinly sliced
2 leeks, thinly sliced
4 turnips, diced
Salt & pepper to taste
1 tbsp corn flour
3 cups veg stock
200g Mushrooms thinly sliced
¼ cup chopped fresh parsley
1 slice of puff pastry
Beaten egg for glazing
Heat oil, sauté all veg ingredients and pour in veg stock! WALA!
Bring to boil. Simmer for 10 mins medium heat.
Transfer soup to a bake ware
Lay puff pastry on top serve as lid.
Bake for 30 mins 150 deg
Serve hot. YUM!
2 tbsp Olive Oil
2 celery Stalks, thinly sliced
3 Carrots thinly sliced
2 leeks, thinly sliced
4 turnips, diced
Salt & pepper to taste
1 tbsp corn flour
3 cups veg stock
200g Mushrooms thinly sliced
¼ cup chopped fresh parsley
1 slice of puff pastry
Beaten egg for glazing
Heat oil, sauté all veg ingredients and pour in veg stock! WALA!
Bring to boil. Simmer for 10 mins medium heat.
Transfer soup to a bake ware
Lay puff pastry on top serve as lid.
Bake for 30 mins 150 deg
Serve hot. YUM!
1 comment:
une jolie cuisine française de légume cuit à l'étouffée. Un approprié parfait pour la reine
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