French butter soup
By VicentaLakin
Today's dish is called "Franco Cream of Cream," which is one of the classic headboards on the French table, usually divided into clean soup, soup, butter soup. And butter soup, by definition, is butter soup. The raw materials are cooked with butter, then boiled with basic soup for a certain period of time, then all the soup is broken with soup with a mixer, and the cream is diluted before heating. It's made of traditional cream soup. I've always liked Western food, and I'm so jealous of people who cook Western food, so I stole it from the TV, and I'm going to make one of the classic soups on this table。
Recipe Recommendations
- cauliflower 200 grams
- onion one
- Tricholoma 100 grams
- bacon appropriate amount
- butter appropriate amount
- cream appropriate amount
- garlic appropriate amount
- salt appropriate amount
- milk fragrance
- cook
- ten minutes
- ordinary
Steps for French butter soup
1
(b) Fry the thin bacon into the pot and revere it
2
(b) The appropriate amount of butter in the pot
3
Onions and garlic, then graft and gumbucks
4
(a) One fire, two minutes and a proper amount of high soup (or water)
5
Cover the pan and cook for 10 minutes
6
(b) The cooking and soup are poured into the container and broken with a mixer
7
The soup will be poured back into the pot
8
(b) Put a proper amount of cream, evenly mixed
9
Add a proper amount of salt and black pepper to the sauce
10
(a) Smuggle evenly and prepare the appropriate density
11
And pour it into the bowl, and there will be a fragrance of bacon。
12
A nice bowl of French cream broth is in front of us。