Cream of Vegetable Soup

Cream of Vegetable Soup - Russian Soup Recipe

How to Cook & Prepare Cream of Vegetable Soup:

150 g carrots 100 g peas
150 g turnips 3 tblsps butter
200 g potatoes 2 cupsful milk
100 g leek salt
¾ cupful rice croutons

Wash and cut up finely the carrots, turnip[s and white portion of the leek. Add 2 tblsps of butter and braise for 10 to 15 minutes. Stir 4 cupsful of water, add pared and sliced potatoes and washed rice. Cover with a lid and cook over low heat for 30 to 35 minutes. Strain and rub through a sieve. Stir in 2 cupsful of hot milk, add salt to taste and butter. Serve garnished with fresh or canned peas. Pass croutons.

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	Cream of Cauliflower Soup		Lettuce Cream Soup