Root Vegetable Soup II

Name: Root Vegetable Soup II
Yield: 4 portion(s)
Ingredients: Pepper; Salt; 1.25 l Light broth; 1000 g Mixed root vegetables (e.g. potatoes, carrots parsnips parsley root, celeriac Leek); 2 tbsp Minced chives; 2 tbsp Oil or margarine; 3 tbsp Minced parsley

Soups

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Root Vegetable Soup II

		Pepper
		Salt
1.25	l	Light broth
1000	g	Mixed root vegetables (e.g. potatoes, carrots parsnips parsley root, celeriac Leek)
2	tbsp	Minced chives
2	tbsp	Oil or margarine
3	tbsp	Minced parsley

Instructions for Root Vegetable Soup II

To prepare the Root Vegetable Soup II recipe, please follow these instructions:

Cut all the vegetables very fine, carrots and leeks, sliced, and the other ingredients in small cubes. Gently fry them briefly in the fat without taking colour. Pour the broth and Cook, covered, for about 20 min. or would like a little shorter, if you want a little crispy vegetables. Mix the herbs in and taste the soup with salt and pepper.

Tips:
Served as an appetizer

Root Vegetable Soup II

Ingredients for Root Vegetable Soup II

Instructions for Root Vegetable Soup II

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