After roasting a big
tray of winter root vegetable, any left behind could be turn into soup.
1. Simply add water
and bring to boil, season with salt & pepper, blend into puree.
2. Reheat puree with
addition of stock to enhance richness, and some sour cream to finish.
3. For extra colour in
the bowl, use micro-plane grater to grate carrot or purple cabbage, instead of using herb all the time, that I learned from a restaurant.
No comments:
Post a Comment