Alloy squash corn soup

Name: Alloy squash corn soup
Yield: 6 portion(s)
Ingredients: Pepper; Salt; 0.25 tsp Basil; 0.25 tsp Tarragon; 1 clove Minced garlic; 2 dl Chopped green bell pepper; 2 Beaten eggs; 2 tbsp Butter or margarine; 2.5 dl Chopped onion; 2.5 dl Water; 3 Corn on the COB; 5 dl Milk; 500 g Squash in slices

Soups

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Alloy squash corn soup

		Pepper
		Salt
0.25	tsp	Basil
0.25	tsp	Tarragon
1	clove	Minced garlic
2	dl	Chopped green bell pepper
2		Beaten eggs
2	tbsp	Butter or margarine
2.5	dl	Chopped onion
2.5	dl	Water
3		Corn on the COB
5	dl	Milk
500	g	Squash in slices

Instructions for Alloy squash corn soup

To prepare the Alloy squash corn soup recipe, please follow these instructions:

Melt the butter in a saucepan and saute the zucchini, onions, bell peppers and garlic until the onion is clear. Cut the corn of the flasks and got it in the pan together with water and spices. Let it boil up, turn down the heat and let it simmer low for 10 minutes.

Stir in eggs and milk together, pour it into the Pan and simmer while stirring until soup is thickened. It must not come to a boil.

Alloy squash corn soup

Ingredients for Alloy squash corn soup

Instructions for Alloy squash corn soup

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