Vegetable Soup With Mozzarella Cheese
|Thyme sprig||1 Small|
|Diced carrots||7 Ounce|
|Finely diced potato||7 Ounce|
|White of leek||3 , diced|
|Celery stick||1 , diced|
|Milk||1 1⁄4 Cup (20 tbs)|
|Mozzarella cheese||3 1⁄2 Ounce|
|Chopped chervil||2 Tablespoon|
Pour 21/2 cups (600 ml/1 pint) of water into a casserole.
Add the thyme and bayleaf, salt and pepper.
Cover and microwave on HIGH for 5 minutes.
Put the vegetables into the boiling water.
Cover and micro wave on HIGH for 15 minutes.
When the vegetables are cooked, puree half and return the puree to the casserole.
Add the milk.
Cover and microwave on HIGH for 3 minutes.
Pour the mixture into a soup tureen.
Discard the thyme and bayleaf.
Cut the Mozzarella into cubes and add to the soup.
Stir well, taste and adjust seasoning.
Sprinkle with chopped chervil