Thursday, October 8, 2009

Thick soup with squash

  • 700g. pared squash
  • 60g. butter or margarine
  • 15g. flour
  • 1-1.5l. milk
  • 50g. young kaymak or 1/2dl. sour cream
  • 1/2 teaspoon red paprika pepper
  • salt
Cut pared squash into small cubes, cook in mildly salted water. Heat about 40g. butter or margarine, add flour, fry it a little, slowly pouring in warm milk, cook, add kaymak or sour cream, simmer about 10 minutes, add cooked squash, then cook together for a short while (5 minutes).

Before serving, pour over the soupp heated butter (about 20g.) with some red paprika pepper added to it.



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