This soup was cooking when my kids were little, though now, growing up, eat it with great pleasure. The name of the soup they came up with, after all, the main ingredient in the soup is the carrots.
|Cooking time 90 minutes||Number of servings -|
Cheese rubbed on a coarse grater, put in soup, stir until complete dissolution of cheese.
Salt, percu to taste, add your favorite herbs. I have spice "garlic and herb", which includes: garlic, fenugreek, thyme, rosemary, mint, and onions. Stir. (If cooked with potato "fries", then at this stage add it to the soup)
Add fresh chopped parsley and dill. Mix. After boiling, boil two more minutes and remove from fire.
With a loaf cut off a crust, flesh cut cubes, spread in a baking dish, drizzled with olive oil, sprinkle with the same herbs. 7-10 minutes in the oven at 200 degrees. In the process of cooking the biscuits, stirring a couple of times to evenly brown.
Here are beautiful.
The soup looks quite thick. Pronounced carrot flavor.
Suitable for baby food (provided that you are not allergic to the ingredients), if in a blender into a puree. (only instead of fried potatoes use boiled and less spices or no, depending on how accustomed your baby) Bon appetit!
When the carrots are slightly browned, add the onion puree, continue to onion, stir.
Potato rubbed on a coarse grater, misted with lemon juice.
(My mom cuts the potatoes in small cubes, fry in a deep fryer (I have, unfortunately, no fryers). Ready "free" shifts to a plate lined with a paper towel, thereby removing the excess oil.)
Carrots, onion, potato mix in the pan.
(If you do of the potato "fries", put only carrots and onions.)
Add 1.5 litres of boiling water. Cook on medium heat. Carefully stir.