Chinese Leaves And Pepper Soup Recipe
Ingredients
| 2 x 15 ml spoons oil | ||
| Butter | 50 Gram | |
| Green peppers | 225 Gram, deseeded | |
| 2 onions, peeled and chopped | ||
| 1/2 head Chinese leaves, shredded | ||
| Flour | 40 Gram | |
| Chicken stock | 450 Milliliter | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
MAKING
1.Take a saucepan, heat oil in it and stir in butter.
2.Once melted, put peppers, onion and cheese leave in the pan and heat for 5 minutes.
3.Add flour to it and stir for a minute.
4.Put stock and let the ingredients boil.
5.Add the seasonings and cook further for 30 minutes until vegetables turn soft.
6.Blend or pass the soup through a sieve.
SERVING
7.Serve warm in bowls.
Tip
The soup can be frozen for later use. Defrost the soup overnight in the refrigerator prior to serving. Heat in a saucepan with 450ml of milk and serve warm.
1.Take a saucepan, heat oil in it and stir in butter.
2.Once melted, put peppers, onion and cheese leave in the pan and heat for 5 minutes.
3.Add flour to it and stir for a minute.
4.Put stock and let the ingredients boil.
5.Add the seasonings and cook further for 30 minutes until vegetables turn soft.
6.Blend or pass the soup through a sieve.
SERVING
7.Serve warm in bowls.
Tip
The soup can be frozen for later use. Defrost the soup overnight in the refrigerator prior to serving. Heat in a saucepan with 450ml of milk and serve warm.
Chef
