French pumpkin and apple soup
This thick soup is suitable for egg milk vegetarians. It is best served with bread. I added Meiji cream thick soup in it. The time and process were omitted in the production process, and the taste was richer. And choose green apples to make the soup sour.
Step 1 . Make Meiji cream soup first: pour the soup into cold water and stir well.
Step 2 . Boil slowly and stir at the same time.
Step 3 . Add tower light milk before coming out of the pot (Nestle light milk can be added if there is Nestle).
Step 4 . Pumpkin, green apple, milk, tower light milk, olive oil, pepper, mushroom essence, salt.
Step 5 . Peel the pumpkin, peel and core the green apple, and cut them into small pieces for standby.
Step 6 . Add olive oil to the pan.
Step 7 . Add pumpkin and green apple and stir fry.
Step 8 . Then pour in water and stew for 8 minutes. Turn off the fire and let it cool.
Step 9 . Pour the cooked pumpkin and apple into the blender and mash them.
Step 10 . Pour the pumpkin puree into the pan.
Step 11 . Add milk and stir well.
Step 12 . Add half of the cream soup and stir well.
Step 13 . Add pepper.
Step 14 . Add salt and mushroom essence.
Step 15 . Turn off the fire after boiling.
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