1.0rooi rosehttps://novanews.co.za/rooiroseBasiese roomsop | rooi roserich600338<blockquote class="wp-embedded-content" data-secret="OYiKxCx3sj"><a href="https://novanews.co.za/rooirose/basiese-roomsop/">Basiese roomsop</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://novanews.co.za/rooirose/basiese-roomsop/embed/#?secret=OYiKxCx3sj" width="600" height="338" title="“Basiese roomsop” — rooi rose" data-secret="OYiKxCx3sj" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://novanews.co.za/rooirose/wp-content/uploads/2017/06/Sampioenroomsop.jpg1000811Roomsoppe se basiese bestanddele stem baie met dié van pureesoppe ooreen, maar dis gewoonlik ryker, gladder en egaliger. Die meeste roomsoppe word met ’n roux - gelyke hoeveelhede botter en meel - verdik. Dit is baie belangrik om die meel vir die roux deeglik gaar te maak. Delikate bestanddele soos aspersies en sampioene kook sommer in die aftreksel gaar. Onthou om versigtig te wees met die sout as jy aftrekselblokkies byvoeg - gebruik liefs tuisgemaakte aftreksel as jy kan, of maak die aftreksel flouer aan, gebruik 1 liter warm water op ’n aftrekselblokkie. Deur Vickie de Beer. Foto Neil Corder