Norwegian courgette soup with a twist of honey and gingerbread
Ingredients
- 1 kg Courgette soup mix Art. 65003
- 1 kg Salsify Art. 2198
- 2.5 l Water
- 30 gr sliced Flat beans Art. 1086
- 30 gr Vegetable stock
- 50 gr Honey
- 50 gr Dill Art. 64212
Serves
8 persons
Time
15 minutes
Preparation
Simmer the salsify together with the courgette mix. When the vegetables have
defrosted, moisten them with water and add the vegetable stock. Let cook through for 15 minutes. Mix the soup until smooth and add the honey. Finish with dill. Serve with flat beans if so desired.
Chef's tip: “Replace the toast by gingerbread croutons. Very delicious!”