INGREDIENTS
onion thinly sliced 450 gm
vegetable stock or water 900 ml
butter 25 gm
salt & pepper pdr. to taste
flour 1 tbsp
milk 150 ml
fresh cream 2 tbsp
freshly chopped coriander leaves little
METHOD
heat butter in a cooker, fry onions gently without them changing colour, till they soften
add water/ stock & a little salt & pepper pdr., make sure that the cooker is not more than half full.
bring to high pressure, cook for 5 minutes, reduce the pressure quickly
blend in a liquidiser or press through a sieve
return the soup to open cooker
blend flour with milk, add to soup & bring to boil, stirring constantly.
add cream just before serving,
garnish with chopped coriander leaves,
onion thinly sliced 450 gm
vegetable stock or water 900 ml
butter 25 gm
salt & pepper pdr. to taste
flour 1 tbsp
milk 150 ml
fresh cream 2 tbsp
freshly chopped coriander leaves little
METHOD
heat butter in a cooker, fry onions gently without them changing colour, till they soften
add water/ stock & a little salt & pepper pdr., make sure that the cooker is not more than half full.
bring to high pressure, cook for 5 minutes, reduce the pressure quickly
blend in a liquidiser or press through a sieve
return the soup to open cooker
blend flour with milk, add to soup & bring to boil, stirring constantly.
add cream just before serving,
garnish with chopped coriander leaves,
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