Cook soup with soup greens
Cook a soup with fresh soup greens - it is suitable as a starter or main course. It tastes delicious even without meat.
Ingredients:
- 500 g soup greens
- Possibly. 1 onion
- 2 tbsp butter
- 1 l vegetable stock
- Salt pepper
- 1 teaspoon herbs of Provence
- Apple juice to taste
- fresh herbs (parsley, chives, cress)
- 3 tbsp whole oat meal
- 100 g crème fraîche
Soup greens are also available to buy ready-to-use
- It consists of celery, leek, carrots, parsley root, and parsley. In the supermarket you can buy the soup greens already packed in portions. Make sure that the ingredients for cooking are fresh and that the parsley leaves are not slack.
- There is also that vegetables already prepared for cooking. Then it's cleaned and cut into small pieces. You can find it in the freezer.
Cooking a fresh soup
- Wash and clean the soup greens thoroughly. First cut the leek into coarse pieces and cut them into wafer-thin strips. Peel the celery and parsley root and chop both into fine cubes. Scrape the carrots and cut them into fine strips. Use an onion, peel and chop it.
- Make the vegetable broth.
- Heat the butter in the saucepan. Stew the onion in it. Add the finely chopped soup greens and sauté briefly. Deglaze with the vegetable stock.
- Season with salt, pepper and herbs of Provence. Let the whole thing cook over a moderate heat for about 15 minutes. The vegetables shouldn't get too soft.
- In the meantime, finely chop the fresh herbs and add them to the soup. Season again with salt and pepper. Give a shot at will Apple juice to.
- Heat butter in a pan and toast the whole oat meal in it.
Salmon cream soup - this is how it works
A salmon cream soup can be made quickly and easily for several people ...
Put a dollop of crème fraîche on each plate of soup. Sprinkle some of the roasted oatmeal on top.
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