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スープ（野菜の牛乳スープ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

spinach : 40g
長ネギ : 適量
じゃがいも : 適量
かぶ : 適量
にんじん : 適量
玉ねぎ : 適量
セロリ : 適量
キャベツ : 適量
(A)Water : 600cc
(A) Salt : 5g
(A) Unsalted butter : 40g
無塩バター : 5g
ショートパスタ : 大さじ1
牛乳 : 300cc
パセリ : 適量
塩胡椒 : 適量

Time required

35minutes

Procedure

1) prepare vegetables 02:21
Cut the potatoes into 1cm cubes and soak in water (not listed).
Cut the green onion diagonally.
Cut the carrot into ginkgo pieces.
Cut the celery into bite-sized pieces.
Cut the turnip into ginkgo pieces.
Cut the cabbage into bite-sized pieces.
Roll the spinach and cut it into thin pieces.
2) heat up 06:59
Put 1 into the pot.
Add (A), cover, and simmer over high heat for 15 minutes.
Boil on medium heat for 5-6 minutes.
Add spinach and simmer.
Add the short pasta and milk and turn the heat up to high.
Once it boils, simmer over medium heat for 5 minutes.
Add unsalted butter, parsley, salt and pepper.
3) Serve 10:29
Add 2 to the container and complete.

Point

・Amount for 4 to 5 people.
・The total amount of vegetables other than spinach is 350g.
-You can substitute vegetables with whatever vegetables you have in the fridge.
・Short pasta is regular pasta cut into short pieces.
・Peel the potatoes and soak them in water.