Fresh summer soup

Name: Fresh summer soup
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 375 g pea pods or; 150 g frozen peas; 3 medium-sized carrots; 250 g green beans; 150 g Sweet peas; 1 cauliflower; 100 g leaf spinach; 250 g Potatoes; 7-10 Tbsp Salt; 1/2 l Milk; 1 (20 g) heaped tbsp. flour; 150 g Crab meat; 7-10 Tbsp white pepper, some sugar; 2 TABLESPOONS Butter; 1 collar Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

375 g pea pods or
150 g frozen peas
3 medium-sized carrots
250 g green beans
150 g Sweet peas
1 cauliflower
100 g leaf spinach
250 g Potatoes
7-10 Tbsp Salt
1/2 l Milk
1 (20 g) heaped tbsp. flour
150 g Crab meat
7-10 Tbsp white pepper, some sugar
2 TABLESPOONS Butter
1 collar Parsley

Directions

1
Clean or peel and wash the vegetables. Peas peel. Cut carrots into slices, cut beans and sugar snap peas in half. Cut cauliflower into small florets. Roughly chop the spinach. Peel, wash and chop the potatoes
2
Bring a good 1 1/2 l salted water to the boil. Cover and cook potatoes, carrots, cauliflower and beans for about 15 minutes. Stir 5-6 tbsp. milk and flour until smooth. Pour the rest of the milk into the vegetables and bring to the boil. Bind with the flour. Add peas, mangetout and spinach. Cover and cook for another 5-10 minutes.
3
Heat the prawns in the soup briefly. Season everything with salt, pepper and sugar. Add butter in flakes. Wash parsley, chop coarsely and sprinkle over it