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Recipe

Vegetables cream

15 mins
Low
14
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One day I made a vegetable soup with carrot, zucchini, chayote, etc. But that day did not seem like anyone in my family, and they just limited themselves to eating their portion, as there was still a lot the next day, and since I was not going to throw it away, I made cream

Ingredients

4 portions
  • tomato soup, Made of veggies
  • 1 can half and half cream
  • 1/2 tablespoons butter

Preparation

Drain the vegetables, but keep half the broth.
Blend the vegetable with the half cream.
In a preheated casserole over low heat, melt the butter and empty the cream and the rest of the broth that had been reserved, let it loose the herbor.
Serve hot.

PRESENTATION

You can serve them with crotons and eat them with your family.

TIPS

You can omit the matequilla and just cook like that, do not let it boil too much, since the vegetables are already cooked. ONLY, if you need salt, add.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Lilia Sandoval
21/11/2019 09:33:31
La acabo de hacer y quedó muy rica :)

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