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Preparation
- Sauté the chopped shallots in the hot butter. Add the pepper strips,
finely-chopped potatoes and mushrooms...
Sauté for 5 minutes.
- Pour the bouillon over it and leave it to simmer for 20 minutes
on a medium heat.
- Cut the bread or sandwich into cubes and fry it in hot butter
until crisp and golden brown.
- Season the soup with salt, pepper and oregano.
- Stir the fresh cream into it and garnish before serving with the
croûtons and fresh mint.
If you're worried about your figure, leave out the fresh cream. You can mix in
some slivers of cooked chicken or meatballs, to produce a delicious summery
soup meal.
Ingredients
3 green Flandria peppers, 250 g Flandria mushrooms, 2 shallots, 1/2 kg potatoes,
100 g butter, 2 l vegetable stock, 1 1/2 dl fresh cream, 1 stale piece of bread or sandwich,
fresh-ground pepper, salt, a pinch of fresh oregano and mint leaves.
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