Squash-leek soup

Ingredients for Squash-leek soup

Instructions for Squash-leek soup

To prepare the Squash-leek soup recipe, please follow these instructions:

The lid is peeled and chopped roughly. The lid is switched in a pan in the oil.
The pears are cleaned and sliced ​​and put into the pan.
The squash is cut into the tern and put into the pan.
The potatoes are cut into pieces and put into the pan.
Add 1 liter of water, 1 teaspoon of green pesto and ½ dl boullion.
It boils a few minutes. Remove from the heat and then blend with a rod blender. The pot is put back on the heat and boiled up.
Remove from the heat and put the prawns in. The shrimp should lie until they are thawed up, do not boil!
Season with salt and pepper.


tips:
Served with coarse bread - eg. pumpkin bread. Can be used as a starter, main course and as a breakfast dish.