Spring herb soup
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Contents
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ingredients
2 tbsp butter 2 tbsp plain flour 1.25 litres meat broth to taste herbs 1 pinch nutmeg flower to taste salt 3 tbsp cream
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1.
From butter and flour prepare a light roux, pour in the broth, stir and cook for about 20 min.
2.
Add most of the finely chopped herbs and simmer briefly.
3.
Flavour the soup with mace, season with salt, soften with cream, add the remaining finely chopped herbs and simmer.
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