Friday, June 6, 2014

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Fridge: velouté soup with zucchini, seasoned with mustard | John Bertzovitis | Columns
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Well, terrible / or assassins / s, my velor is nothing other than a soup whose ingredients have sweated have souetaristei (not sotaristoun because the Stir Fry Cooking should be paints material) over low heat, ie, and then boiled and then reduced to a purée in a food processor.
The immortal French tradition materials to boil broth fit and contribute to the final flavor and aftertaste leaves deep, wants and also adding cream (milk) and butter on the finish ("monte au beurre").
We will bypass the traditional advice of French classics as desired, in order to simplify, reduce and finish an hour later to continue reading the book suggests the Zampano here.
Do you know the best way to see if a soup is the appropriate texture and consistency is to plunge a spoon in and pull it off when the soup has "written" on the back of the spoon (ie having to put your finger to the clean and not "drop" the mixture).
1 small onion chopped 3 zucchini 1 teaspoon mustard (or more ... as you fancy) 1 teaspoon pepper 1 tablespoon olive oil Juice of 1 lemon Salt and pepper Preparation time 5 minutes. Cooking time 20-25 minutes.
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