Creamy vegetable soup "In explanation of chowder"
267 25 минут 4 порции
Chowder is a traditional American soup. He appeared in the coastal towns of New England, on the coast of the United States. There, where the population is a normal meal as our fries were fresh shells. Traditionally it is cooked with most of these shells, with the addition of bacon, salted crackers and cream. But each state brings to the recipe. When I was preparing his light vegetable soup, for some reason I remembered the clam chowder. Even though not a traditional chowder, but based on. Help yourself!
Ingredients for Creamy vegetable soup "In explanation of chowder"
- Millet - 1 package.
- Carrots - 1 piece
- The Apium graveolens Dulce - 1 piece
- Broccoli - 300 g
- Fish fillets - 200 g
- Cream - 100 ml
- Salt - to taste
- Black pepper - to taste
- Water - 500 ml
Step by step instruction of cooking Creamy vegetable soup "In explanation of chowder"
Soup is cooked very simply and quickly, which is especially important during the hot summer days in nature. It saturates, but does not weigh down the stomach. And millet TM "Mistral" not only perfectly complements its taste, but also makes cooking basic!
While the water for the millet to a boil, prepare the ingredients:
Carrots and celery cut arbitrarily;
Parse broccoli into small florets;
Fish fillet cut into small squares.
Once the water is boiling, drop into it a sack of wheat and go in for the soup.
In a skillet or saucepan, boil small amount of water, "bottom". Put the sliced carrots and pripuskaet 1 minute. I love roasted vegetables in soup, so just pripuskayut in a small amount of water. You can do as well, or fry them in butter.
Then put celery and also keep on high heat for 1-2 minutes.
Now pour into the pot pre-prepared hot boiling water, add broccoli. At this point, the soup podsalvage to taste, add chosen spices (I only use pepper). Close the lid and cook on low heat for 5 minutes.
The next ingredient is fish slices. Also add them to the soup.
20 minutes after the start of cooking millet get a bag with it. Drain the water, cut the bag and add the millet to the soup.
Left to warm the cream and add to the pan with the millet, fish and vegetables. The cream can be any fat, but the more fat content of cream, the more rich creamy taste of the soup.
We have 5 more minutes. Turn off the heat, give the soup a few minutes to infuse. Density and richness (fat) soup can be adjusted to your taste by adding more or less cream and/or water.
Lay on the table. Bon appetit!