Green soup (can be used as a template and store in the freezer)
Ingredients
Features
Description
Squash and asparagus wash. Cut into large pieces. Potatoes Wash, peel and rinse again under cold running water. Put all the vegetables in a skillet with non-stick coating, pour in broth and bring to a boil. Cover and simmer for 20 minutes, cook the vegetables with salt, pepper and beat with a blender until the consistency of a mousse. Cool, lay in bags for freezing and store in the freezer.
To serve, thaw in a saucepan over low heat. Season with salt and pepper to taste. Pour into bowls and add a few drops of olive oil. Serve immediately.
Translated by site: wday.ru
