Sorrel Soup “Velvet” Recipe

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Spring is here. Soon the nettles young hatch, and then the sorrel with spinach arrives. It’s time to cook the familiar fresh and light green soup. I did not expect that a simple sorrel soup with only three ingredients can be made so chic, soft velvet, with a light pleasant acidity. Cooked regularly this soup in the country last summer, until the fresh sorrel ended, and in the winter cooked spinach with the addition of citric acid or juice. Excellent soup! Everything is simple and fast.

Pea Puree on the Meat Broth in a Slow Cooker Recipe

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This dish is prepared with a delayed start function. In the evening I cook the broth, in the morning the peas itself is cooked, and for dinner I cook mashed potatoes. Everyone knows the beneficial properties of peas. Pea puree is not only useful, but also very tasty. It can be served as a side dish, and cooked in meat broth as a separate dish. Peas cooked in a slow cooker are much tastier than in an ordinary saucepan.