Summer soup with vegetables
You will need
- Ingredients for 6 servings:
- - 3 medium sized bulbs;
- - 6 not very large carrots;
- - leek - 3 stalks (only the white part);
- - A small head of fennel;
- - celery - 3 petioles;
- - parsley and tarragon - on a small bunch;
- - 200 g of green peas;
- - 8-10 asparagus stalks;
- - 12 young potatoes (or 6-8 medium size);
- - young onions (white bottom, green top) - 6 stalks.
- - salt and pepper.
- For aromatic dressing:
- - butter - 100 g;
- - a bunch of parsley;
- - garlic - 2 cloves.
Grind the garlic and parsley leaves in a mortar or chop with a knife, mix with butter at room temperature. We spread the resulting mass on the foil or food wrap so that you can form a sausage with a diameter of about 2 centimeters. We remove the fragrant dressing in the fridge.
Onions, leeks, fennel and celery clean and coarsely chopped. We shift them into a large saucepan, pour two liters of cold water, bring to a boil and cook for 20 minutes at minimum heat. 5 minutes before readiness add greens to the pan.Cool the broth and refrigerate for 4 hours to infuse it.
We clean the potatoes and carrots, cut the hard ends of the asparagus, use only the white part of the young onions. Cut vegetables into small pieces.
We filter vegetable broth - vegetables and herbs from it are not needed.
We bring the broth to a boil, transfer vegetables to it, salt and pepper to taste, cook until ready.
A few minutes before the soup is ready, we take out fragrant oil, cut it into 2 parts. Put one part into the pan, and cut the second part into as many pieces as the portions of soup will be served on the table.
Pour the soup into plates, add a circle of flavored dressing to each.
Date: 09.10.2018, 12:42 / Views: 94234
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