Velvet spring soup

0.8k - 30 минут -

Dear cooks, having lived some time in Europe, examining how colorful and diverse European cuisine, as Europeans tend to natural products taste and how typical is crystal clear and pureed soups, I want to offer you Veloute (velvet spring soup). You are welcome to treat!!!"

Ingredients for Velvet spring soup

Step by step instruction of cooking Velvet spring soup

Шаг 1

Our products + salt, pepper, garlic and spices to taste.

Шаг 2

Leeks cut into pieces, wash in a colander and fry directly in a pan in olive oil (any vegetable oil).

Шаг 3

Add the washed and dried green part of the leeks along with potatoes.

Шаг 4

Pour boiling water (1.5 liters).

Шаг 5

Add the cubes of bouillon or your favorite spices.

Шаг 6

Put salt, taste first, because the cubes of broth already salty.

Шаг 7

Close the lid and cook for 25 minutes on low heat.

Шаг 8

Take and cut off our "tops" leaves of three bunches of radishes. My (leaves of radish, and leeks require thorough rinsing) and sent everything into the pot. The leaves of radish give charm and tenderness the soup.

Шаг 9

You can add cottage cheese, I often do not love to feel the taste of radish. And cook for another 5 minutes on low heat with the lid closed. The soup needs to simmer.

Шаг 10

Put garlic and pepper to taste. Blender and grind our soup.

Here is our finished soup. So many vitamins in one bowl. I invite You: help yourself.