www.becook.com/en/recipe/green-soup
Green Soup
A soup of an interesting colour, full of vegetables and lemon juice which, together with the fact that it is served cold, makes it an invigorating start if you want a tasty, good-looking summer meal.
- Time
- 30 min
- Servings
- 1
- Difficulty
- Medium
- Cuisine
- Serbia
By Bojan Nikolić ·
Preparation
-
1
Clean the leek: remove the outer layer, get rid of any dirt and rinse it. Slice the cleaned leek into thin rings.
leek
-
2
Take a medium-sized potato, peel it and cut it into cubes.
potato
-
3
Melt the butter, wait for it to heat up (it is hot when dense bubbles appear in it) and fry the leek for about 5 minutes.
leek
butter
-
4
Add the potato.
potato
-
5
Braise everything with a little water for about 5 minutes.
-
6
Add the stock and cook, covered, for 20 minutes.
stock
Tip: You can use stock from the day before or ready-made instant stock.
-
7
Add the peas and cook for 5–10 minutes. If the peas are fresh, they take much longer, about 40 minutes.
peas
-
8
Rinse the parsley, pick off the leaves and add them to the soup. Set a few peas aside for decoration.
Purée the soup (with a blender, or press it through a sieve) until you have a smooth, runny mixture.
Season with salt and pepper to taste.
stock
peas
parsley
Tip: You can also add a sprig of mint, to heighten the freshness of the soup.
-
9
Add the nutmeg and the lemon juice and bring the soup to the boil.
stock
nutmeg
lemon
Decoration
-
10
Serve the soup decorated with a few peas and parsley leaves. Serve it cold.
stock
peas
parsley
The whole recipe, step by step, on www.becook.com/en/recipe/green-soup
