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Romantic Dinner #11
Fresh Vegetables Soup
Stuffed Eggs
Take out of the fridge and kitchen cabinet the products you will need: carrots (1 small per 2 people), potatoes (1 small per 2 people), Brussels sprouts, green pepper, green peas, tomatoes, parsley, salt and pepper, sour cream, eggs, onions, olive oil, mineral water or juice (3 min)
Pour water into the saucepan (1,5 glass per person) and put it on fire (1 min)
Pour some water into another saucepan and boil eggs there (1-2 eggs per person) (1 min).
Wash, peel and cut carrots and potatoes, put carrots into the saucepan and leave potatoes aside (2 min)
Wash and cut Brussels sprouts and green pepper. Put potatoes, sprouts and pepper into the saucepan (2 min)
Wash, skin and cut tomatoes, cut the parsley, leave them aside (3 min)
Take the eggs from the saucepan, cool and shell them, and then cut by halves (2 min)
Put the frying pan on fire (1 min)
Peel and cut the onions, put them it into the frying pan (3 min)
Take the yolks from the eggs halves, mash them. When the onions turn brown, put the mashed yolks to the frying pan and stir (2 min)
Put salt and pepper to the soup and to the frying pan (1 min).
Taste the soup, when the carrots and potatoes are soft, add tomatoes and parsley (1 min)
Stuff egg-whites with the onions and yolks, put them on a dish and decorate with parsley leaves (2 min)
Lay the table, putting the tablecloth, crockery, cutlery, dish with eggs, tureen, ladle, cream and glasses, put the soup into the tureen (3 min)
Time needed: 27 minutes
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