½ kilo of carrots, peeled and sliced
1 medium potato, peeled and sliced
3 stalks green onions (without roots or tips), ground beef
½ chopped onion
½ chopped celery stalk
2 tablespoons chopped parsley leaves, or to taste
3 cups water
1 cup of broth or stock (in this case, chicken or herb are), of water
Salt and pepper to taste
½ cup milk
1
Fry in butter: ui, garlic, celery and onion, until soft.
2
Add broth to pot, broth or water and bring to the boil.
3
Add the carrots and potatoes there.
4
Add salt and pepper to taste.
5
Then the parsley leaves.
6
Reduce heat and cook until the vegetables are soft.
7
Allow to cool and crush together with cream soup with the aid of a blender.
8
Add milk seasoned with salt and pepper to taste.
CategorySoupCookingVenezuelan
Ingredients
½ kilo of carrots, peeled and sliced
1 medium potato, peeled and sliced
3 stalks green onions (without roots or tips), ground beef
½ chopped onion
½ chopped celery stalk
2 tablespoons chopped parsley leaves, or to taste
3 cups water
1 cup of broth or stock (in this case, chicken or herb are), of water
Salt and pepper to taste
½ cup milk