2 cups of beef broth
1 liter of water
4 cups of snap peas
1/2 cup of salt cut into small cubes
1 onion
1 tablespoon of fat
1 tablespoon of wheat flour
1 teaspoon of salt
1 pinch of black pepper
1/2 teaspoon of cumin
2 cups of beef broth
1 liter of water
4 cups of snap peas
1/2 cup of salt cut into small cubes
1 onion
1 tablespoon of fat
1 tablespoon of wheat flour
1 teaspoon of salt
1 pinch of black pepper
1/2 teaspoon of cumin
Combine the beef broth, water, and 3 1/2 cups of snap peas
Add the salt and onion
Cook the vegetables until they are tender
Strain through a fine-mesh sieve
Add a little more water or broth if needed
Mix the fat and flour and season with salt, pepper, and cumin
Add to the vegetable puree slowly and heat over low heat, stirring constantly
Join the remaining snap peas and cook until they are tender
Serve 6 portions.
