Squash soup puree
Composition / ingredients
2
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
So, to begin with, we cut the onion into 4 parts and chop it. Now we take the zucchini and cut it into cubes. Then we pass the onion into pieces of butter, add the chopped zucchini, salt, pour warm milk and simmer under the lid for 10 minutes. Then fry the flour without oil, cool it, dilute with water, mix well. Now we chop the onion and zucchini with a blender. Pour the flour diluted with water into the soup. After adding water to the mashed zucchini (it can be a vegetable broth or broth), bringing it to the consistency of mashed soup. Bring the soup to a boil. After that, pour the beaten yolks into the soup, bring the soup to a boil and remove from the heat. We serve mashed soup with parsley and thinly sliced cucumber.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Zucchini - 23 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
