酢漬け（酢きゅうり）｜食事処さくらの料理教室さんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 15minutes
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#Soup / soup
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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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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.
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