Baked Pepper Cream Soup with Cheese and Mint
- Flow temperature:Hot dish
- Processing Type:Cooking
Without meat and without potatoes! Not soup - just a dream for those who prefer baked vegetables, but loves to complement them ... good cheese. Such a first summer will please, and in winter it will warm it, while it will not absolutely tread on the song of your diet.
Bulgarian pepper - red and yellow - wash, dry, each piece wrap a dense layer of foil and bake in a preheated 200 degree oven for 25-30 minutes.
Pepper in foil placed in an airtight container, give it a thorough sweat, then remove the seeds and remove the skin, collect pepper juice.
Squash, carrots, onions and garlic peel. Make a cut on the tomatoes, pour over boiling water, remove the skin, randomly chop the tomato fillets. Squash, carrots and garlic grate on a medium grater, finely chop the shallots - season the vegetables in hot olive oil until soft.
Multizlakovye flakes to steam in boiling water.
Fold the browned vegetables, baked peppers with juice and steamed flakes into a saucepan, pour 1/2 cup of hot water - mash with an immersion blender. Adjust the thickness of the soup with an additional portion of water.
Salt cream soup, season with ground paprika, black pepper, fenugreek and sugar - warm to boiling.
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