Soup-puree "Hot noon"

Category: First meal
Puree soup Hot noon

Ingredients

Celery root 1 PC
Cauliflower 1 swing
Broccoli 1 swing
Carrot 1 medium
Bulgarian pepper 1
Leek or onion 1
Spinach 1 bundle
boiled poultry (ham, sausage, ...)
a mixture of peppers and spices taste
nutmeg pinch
salt
green onions, dill, cilantro
sour cream / yogurt / kefir / kvass / whey

Cooking method

  • This cold puree soup can be made from any "bouquet" of vegetables, but it is accompanied by cauliflower, broccoli and celery root.
  • Onions and spinach add a very noticeable note. Everything else is not so important anymore.
  • I do not give the exact amount of components, because it is ridiculous to ask in the market or in the store to weigh "238 g of cauliflower".
  • The main thing is that there should be approximately the same number of "soloists" in volume, and backing vocals (onions and spinach) - 25-40% of the volume of the main products. The rest of the vegetables are to taste, but not too much, so as not to overpower the taste of the main components.
  • So,
  • Wash and peel all the vegetables, cut them completely deliberately, but so that they are ready at about the same time - celery and carrots a little smaller, cabbage, peppers and onions (leeks or onions) - coarsely, spinach can not be cut.
  • Pour the chopped vegetables with water so that it slightly covers them, add Provencal herbs (optional), bring to a boil and cook over low heat for about 15-20 minutes after boiling.
  • Using a blender (I use a submersible), turn the boiled vegetables, along with the water in which they were cooked, into a puree.
  • Add salt to taste, a mixture of peppers, spices, a little nutmeg and boil everything together for a couple of minutes, stirring.
  • Be careful with salt, because it can drown out the bright sweetish taste of vegetables, so it is better to undersalt.
  • Cool down.
  • Put boiled poultry meat, diced or ham, sausage, ..., whatever you like into a plate, and pour cold vegetable puree.
  • Serve with sour cream (yogurt, kefir) or add a few tablespoons of bread kvass to a plate.
  • Sprinkle generously with chopped green onions, cilantro and dill on top.
  • Bon Appetit!

Time for preparing:

30 minutes

Cooking program:

blender

Note

This cold mashed soup has a hot counterpart:

Soup-puree "Vegetable extravaganza" (Olga VB)

Puree soup Hot noon

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