- 250 GRAM CARROTS, cleaned and cubed
- 250 GRAM POTATOES, peeled and
cubed
- 200 GRAM FRESH GREEN PEAS
- 100 GRAM SUGAR SNAPS
- 150 GRAM SPINACH
- 1 LITER STOCK
- 2 TBSP BUTTER
- 2 TBSP FLOUR
- 1 CUP MILK
- 200 GRAM SHRIMPS
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- 250 GRAM PUMPKIN, cleaned and cubed
- BUNCH OF GREEN ONIONS, chopped
- 4 TBSP BUTTER
- 2 TBSP FLOUR
- 2 CUPS MILK
- 3 CUPS STOCK
- 1 SAGE LEAVE
- 1/2 TSP NUTMEG, grated
- 100 GRAM CHEESE, cubed
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Put the vegetables
and stock together, bring to the boil and cook 5 minutes. Puree the
soup, add salt and pepper to taste. Melt the butter, add the flour,
stir well and simmer for three minutes. Add the soup and the milk and
bring to the boil while stirring. Finally, add the shrimps.
See also a recipe
for summer vegetable soup
from Basilicata,
Italy.
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Stir fry the onion and the pumpkin 5 minutes in the
butter. Add the flour and the milk, bring to the boil while stirring.
Puree this mixture. Add the stock the sage leave and the nutmeg, bring
the soup to the boil and simmer for 20 minutes. Pour the soup in plates
and distribute the cheese over the plates.
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