cooked with the great chef

The feeling crisp the leaves of water lettuce became the special accent this cream soup. If wanting the sensation crisp, don’t refine the lettuce leaves through to pulverize, let rather rough. slice tomatoes burnt also gave the feeling of delicious fresh acid.

The material:
20 g insipid butter
1 oil human resources olive (Bertolli) 1/2 the item (50 g) the onion, minced hard
1/2 (100 g) the potato that has been peeled, the piece of dice small
200 ml broth chicken
200 ml milk
225 g watercress/water lettuce, discarded the big stem, picked sage
1/2 sdt powder pepper
1 sdt salt
1 tomato, burnt as far as the shoal, analysed, discarded his seed, the piece of dice small

The instruction:
heated butter and oil olive, stir-fryed the onion and the potato through to withered and clear. put broth and milk, cooked until boiling. added the potato and the onion stir-fry, boiled as far as the soft potato. put water lettuce, cooked through to withered, Adopted. Pour in the blender cup. The process through to soft. added pepper and salt. placed minced tomatoes in the dish cup.Pour Into soup, served immediately.

Materials:

500 gram goat meat, the piece 3x3 cm
1 onion, minced smooth
2 tablespoons of oil
1/2 the teaspoon of paprika powder
50 ml water
1/2 the teaspoon salt
1000 ml water
2 green paprikas, the piece of the small box
1 tin of tomatoes, minced smooth
200 ml sour cream
1 1/2 the tablespoon of flour
100 ml sour cream

The method Process:
1.Stir-fry the onion until withered for 5 minutes.
2.Put powdered paprika and 50 ml water, cooked until boiled.
3.Put meat and salt, then closed the pan for 10 minutes.
4.Pour water, paprika, and tinned tomatoes.
5.Stirred while putting wheat flour and sour cream, stirred level.
6.Cooked until thick broth, adopted.
7.Served by being poured sour cream.