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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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I found this recipe in my grandmotherï¿1/2s notebook, not computer but real handwrite booklet. It took me some time to decipher her handwriting but the result is here. I cooked the soup few days ago and it is good. You must be careful with lemon, do not put it too much. It is very light soup with slightly sour taste. Ingredients:
250 g onions |
4 garlic cloves |
40 g butter |
1 tablespoon flour (all purpose) |
1/8 teaspoon clove (grounded) |
1/8 teaspoon cumin (grounded) |
1/8 teaspoon nutmeg (grounded) |
8 g salt |
5 g pepper (white, grounded) |
10 g parsley (minced) |
100 g sour cream |
1 tablespoon lemon juice (fresh lemon) |
1 liter water |
150 g croutons |
Directions:
1. Sauté minced onion on butter until become translucent.
2. Mince garlic cloves and add into sautéed onion. Add flour and fry just 1 to 2 minutes.
3. Add gently some water and make sauce veloute. After you make creamy sauce add the rest of the water.
4. Add grounded cumin, cloves and nutmeg. Season it with salt and white pepper. Stir and start to cook about 30 minutes.
5. After 30 minutes blend the mixture either with stick-blender or any other blender you use. Soup must be white and creamy.
6. Cook some 10 minutes and add sour cream mixed with lemon juice and parsley leaves.
7. Serve with croutons.
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