This soup has incorporated a unique combination of the aroma of rich broth and the benefit of the vitamin treasure of herbs, exquisite taste and a minimum of effort spent on its preparation. From early spring to the first days of autumn, this dish will allow you to wisely use every leaf of seasonal greens from a summer cottage or market. It will fill you with energy and lightness in order to joyfully and carefree to meet the radiant summer.
Pick your recipe
You will need
- Chicken broth, ideally homemade - 1 liter;
- Head of green salad - 200 grams;
- A little leek - 10 grams;
- Fresh spinach directly from the garden - 150 grams;
- Fragrant parsley - 50 grams;
- A little butter - 50 grams;
- Juice from a quarter of lemon - 10 grams;
- Literally a pinch of salt and ground pepper.
Instruction manual
1
Rinse the leek stalk and allow excess water to drain. Then finely chop with a sharp knife or chop in a food processor more often. Melt butter in a saucepan over low heat and lightly fry the prepared leek until soft.
2
The remaining greens, namely lettuce, spinach and parsley, should also be thoroughly rinsed with soil debris, dust or hidden insects. To do this, you can disassemble it into separate leaves. It is important to remove excess water. A paper towel is good for this. After which, do not chop the greens coarsely and add another stew to the onion for no more than 10 minutes. Out of season, it is possible to replace fresh spinach with frozen spinach by purchasing it in a store or by yourself making a harvest.
3
Next, you need to pour the broth into the pan to the greens, reduce the heat and darken the soup under the lid for another 10 minutes. As you know, heat treatment destroys many useful substances, so it is important not to bring the broth to a boil.
4
After 10 minutes, turn off the heat and use a mixer or a hand blender to prepare mashed potatoes. Depending on your preferences, you can not grind the soup additionally. To give the dish more satiety, you can pour a beaten chicken egg and quickly move it with a fork. In a hot broth, it will curl up and form beautiful white cobwebs.
5
In the final, it remains to add salt and pepper, as well as squeezed lemon juice, to the soup. For a more pronounced creamy taste, you can add a little more oil. Serving such a soup is customary with croutons or croutons of white bread.