The soup of interesting colour, full with vegetables and lemon juice which makes it, together with the fact that it is served cold, a reanimating overture if you want a tasteful summer dish that looks attractively.
Ingredients for 1 persons
| to taste | pepper |
|---|---|
| 1 com | leeks |
| 250 ml | soups |
| to taste | salt |
| 0.5 com | lemons |
| 1 tablespoons | butter |
| 1 bunch | parsley |
| 1 com | nutmegs |
| 1 com | potatoes |
| 50 g | peas |
Preparation
Clean the leek the way you will remove the first layer, remove pieces of dirt and wash it. Cut the leek into small thin disks.
Take a middle size potato, peel it and cut it into small cubes.
Melt the butter, wait to get warm (the butter is warmed when thick bubbles of air appear in it) and fry the leek for 5 minutes.
Add the potatoes.
Cook it all with a bit of water for about 5 minutes.
Add the soup and cook it covered for 20 minutes.
You can use the soup of the day before or an instant soup.
Add the peas and cook for 5 minutes more. If the peas are fresh, the thermical processing lasts considerably longer, about 40 minutes.
Wash persley and menta and dry them. Tear off the leaves and add them to the soup. Take out a few grains of peas for decoration.
Strain the soup through a sieve or blend it until you achieve liquid and homogenous mixture.
Add salt and pepper to taste.
Add nutmeg and lemon juice and leave the soup to boil.
Decoration
Serve the soup decorated with a few grains of peas and a few fresh leaves of mint. Serve it cold.
Bon Appetit!
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