First courses

Cold soup

Cold soups, in which the main role is played by vegetables, you need to prepare them when the first greens appear on your beds – it is, firstly, very tasty, secondly, it is quite economical, and thirdly, and most importantly, it is very useful. Prepare spicy cold soup with sorrel and quail eggs.

Cold soup – ingredients

Cold soup recipe

Let’s start cooking cold soup. Finely chop the stalks of leeks (white part + 2-3 cm of green) and then stew a little in butter, about 5 minutes.

Now peel the potatoes, cut them into small cubes and put them in a saucepan, filling them with water (you can use broth if you have one). Add the leeks to the pan, bring the soup to a boil and cook for 20 minutes. When the time is up, remove the pan from the heat, add salt and pepper to the soup. Leave to cool, and then beat with a blender until smooth.

Let’s prepare sorrel for cold soup. Take a saucepan and boil water (0,5 l) in it. Immerse the sorrel in boiling water for 30 seconds and immediately transfer to ice water for 1 minute. Now you need to drain the water and put the sorrel in a blender. Add olive oil and heavy cream (must be cold) to the sorrel and beat until smooth.

Quail eggs for cold soup needed for decoration. Boil them for 5 minutes, peel and cut each in half.

We are preparing ours for serving cold soup. Pour the soup into plates, pour sorrel cream in the center and decorate with quail eggs.

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