Vegetable Puree Soup

Name: Vegetable Puree Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 150 g Potato (washed, peeled, sliced); 150 g Carrot (washed, peeled, sliced); 50 g Celery (cleaned and cut into segments); 50 g Onion (peeled, cut into quarters); 2 Egg; 50 g Fresh cream; 200 g Fresh fennel; 15 g Salt; to taste MSG; to taste Cornstarch

French-style vegetable purée soup, rich and mellow in flavor.

1h 15m

Easy

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Ingredients

Potato (washed, peeled, sliced) 150 g

Carrot (washed, peeled, sliced) 150 g

Celery (cleaned and cut into segments) 50 g

Onion (peeled, cut into quarters) 50 g

Egg 2

Fresh cream 50 g

Fresh fennel 200 g

Salt 15 g

MSG to taste

Cornstarch to taste

Instructions

Prepare Ingredients

Wash, peel and slice the potatoes and carrots. Trim and cut the celery into segments. Peel the onion and cut it into quarters.

Cook the Vegetable Puree

Place 1.5 kg of water in a saucepan, add the prepared vegetables along with the salt and cornstarch, and bring to a gentle simmer over low heat for 1 hour, adding more water if needed. Once the vegetables are fully tender, pass them through a sieve to form a smooth puree.

Alternative Method

Alternatively, use 1.5 kg of potato stock with 100 g potatoes, 50 g carrots, 25 g celery, 25 g onion, 15 g salt, a pinch of pepper, 50 g butter, 2 eggs, 50 g fresh cream, and 200 g fresh fennel.