Soupe de légumes verts



Frozen vegetables :
  • 400 g (0,88 lbs) zucchini,
  • 200 g (0,44 lbs) broad beans,
  • 200 g (0,44 lbs) green beans
  • 2 cloves garlic
  • Cornflour
  • Olive oil
  • Fresh herbs of your choice (mint, basil, parsley, chives, etc.)
  • Salt pepper

Boil ½ liter of water in a saucepan.
Immerse the still frozen vegetables, season and cook for ¼ hour.
Add off the heat, the herbs of your choice, the oil and strain
the mixture in the blender.
Add the cornstarch to thicken the mixture, and put back on low heat
5 minutes, stirring constantly.
Serve immediately.


 

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