30 g butter
150 g cooking cream
The juice of ½ lemon
Heat the butter in a pan and fry the chopped vegetables in it. Add a little water and stew until they soften. Put them in a saucepan, add a cup of hot water and the lemon juice and simmer for about 20-30 minutes. Add the spices and the cooking cream and purée until mushy. It’s ready!
*You can serve it with crushed white cheese or grated Parmesan cheese.