With Andraž we mal prelistala silver spoon that ugotoviva, at which the dishes to us most efflorescent mouth. Carrot soup seemed interesting, although some songs that you love quoting my grandmother ... turnips, carrots, bad life, the tail is even, carrots are not. Andraz is otherwise more fish in the hold, but there was no handy, so we joined the case as follows:
- 400 g of carrots
- 1 small bulb (150 g)
- clove of garlic
- 250 ml milk
- 200 ml of pure beef broth
- tablespoon of Parmesan cheese
- 1 dl of cooking cream (optional)
- oregano
Cleaned and cut in large pieces of carrot skuhaš beef soup with garlic in a covered container. After about 15 minutes, or. the soft carrots, or add hot milk and Parmesan cheese, and all together zmiksaš with an immersion blender or mixer.
Flask narežeš small cubes, which are in hot olive oil and crispy zapečeš (the pan should be really hot to the zucchini are soft, before APEC). Just before the end potreseš with oregano (for kontro mild dairy flavor soups).
The soup is naliješ cream, and it premešaš serviraš on a plate, sprinkled with fried zucchini.
On the cream, all kinds of fast I fall. Given that my favorite, korenčkocvetačna are immediately obvious parallels. Promises to be tested.