Cold Vegetable Cream Soup

Rating: 3.58 / 5.00 (85 Votes)

Total time: 1 hour



Next, cut the vegetables into very small pieces and blanch them in boiling water for a short or longer time, depending on the type of vegetable. Do not cook too soft!

Rinse and drain, preferably dry on a paper towel.

Mix yogurt, vegetables and sour cream and add the whipped cream.

Chill well in the refrigerator.

Serve the soup cold, garnished with a few pieces of vegetables.

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