French Bond Soup

Name: French Bond Soup
Yield: 4
Ingredients: Residues-URf.eks. cooked broccoli or cauliflower-ca. 100-200 gr; The remains of URf.eks. the saddle-after all, we are in the midst of bucks Hunt)-(ben with a little meat) or okseben (oksebov with meat scraps); 1 Large onion; 100 g Frozen peas; 2 Boulliontern-vegetable; 2-4 stems Pale celery; 2-4 Large carrots; 4-6 clove Garlic (may be omitted); 500 g Potatoes (like old or bake)

Soups

Cook time: 0 min.
Servings: 4

Ingredients for French Bond Soup

		Residues-URf.eks. cooked broccoli or cauliflower-ca. 100-200 gr
		The remains of URf.eks. the saddle-after all, we are in the midst of bucks Hunt)-(ben with a little meat) or okseben (oksebov with meat scraps)
1		Large onion
100	g	Frozen peas
2		Boulliontern-vegetable
2-4	stems	Pale celery
2-4		Large carrots
4-6	clove	Garlic (may be omitted)
500	g	Potatoes (like old or bake)

Instructions for French Bond Soup

To prepare the French Bond Soup recipe, please follow these instructions:

Onions in small terns are raised to make them clear - do not take color.
Carrots added (small slices)
Bleikelleri cut into slices - 3 - 4 mm and add - possibly. Use the top - let the vegetables roast slightly for approx. 10 min.
Herfeter is added water and boullion - approx. 1 ltr.
Potatoes - cleaned and chopped in tern are added together with other vegetables
Residues of meat (eg animal or bovine) are added and the soup is boiled approx. 2 hours at very low heat - but should be kept in a boil.
The soup is seasoned with salt - pepper and possibly. thyme

tips:
Serve with toasted rye bread with leeks 1 chopped boil - mix and stir with equal pieces of blue mold cheese and a little cream. Rye bread is cut into small triangles and heated in the oven until the curd starts to color - served hot.

French Bond Soup

Ingredients for French Bond Soup

Instructions for French Bond Soup

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