Vegetable soup - how to cook soup of green vegetables, a step by step recipe photos

Soups, soups, creams - these are real hits of high French cuisine. But in Russian tradition they habitually associated exclusively with children, medical or dietetic food. And now we will break these stereotypes. We will prepare a wonderful vegetable soup of green vegetables under the name "Emerald". He is a useful, easy and delicious, suitable for old and young, sick and healthy, vegetarians and meat-eaters, and detailed step by step recipe with photos made to help us.

For our "Emerald" we will select the soup vegetables mostly green. Summer choice, of course, are richer, but not in season, you can pick what you want, if you use frozen or dried vegetable harvesting.

Green color will give us frozen broccoli, green beans and broccoli puree with spinach. If the hand would be fresh or frozen stemmed celery, that's great, if not - and dried is fine. The main thing - do not overdo it, because the taste and aroma of celery petiolar quite active, for many it and do not like. Even take a handful of dried zucchini, a little pepper (also green as possible), and an indispensable component of any soup "with a French accent" - a mixture of white roots, which includes parsley roots, parsnips, celery and bleached part of the stem of leek. And, of course, onions, potatoes and carrots, which are available year-round fresh. All these modest set of products of which will cook vegetable soup, before you in the photo.

Boil the soup will be on the water and vegetable oil, t. E. Natively in lean-vegetarian version, and add "Skoromniy", if you wish, you can have while serving. So, the basic ingredients ready, proceed to the cooking.

How to cook soup of green vegetables

At the bottom of a thick-walled pan pour a little vegetable oil, waiting for it to warm up, and pour small crumbled onions. We do not try it much zakolerovat, just enough to warm up, only to soup was not felt rough taste and aroma of raw onions. When the onion "ostekleneet" becomes translucent, add the celery and white roots, that they are a few minutes "to make friends" with butter and reveal their flavors.

As soon as the onion begins to gold, pour in boiling water zazharku and proceed to the assembly of "soups bouquet". Almost immediately go to sleep the rest of dried vegetables (in our case - zucchini and peppers), so that they soak slowly and began to boil.

The water began to boil, we wait five minutes and lay sliced ​​middle cube potatoes and whole carrots.

again bring to a boil, cover with a lid, we switch to a small fire and light pobulkivanii cook soup until half cooked potatoes.

The potato is almost cooked, re-heated, and include a strong start throwing frozen vegetables. First is the broccoli, followed by green beans and spinach in the last turn. Do not defrost them, just throw icicles!

Again, cover with a lid, translate the burner on low heat, waits for another five minutes at a low boil and bring the soup to the desired taste.

Set of vegetables we clearly gravitating to the French cuisine, so do not choose a simple salt, a mixture of sea salt with Provence herbs. Spicy notes of basil, rosemary, oregano and marjoram are very relevant here. And as acidulant we take no tomato, which we do not fit in color and a little rhubarb ice cream. If the rhubarb is not, you can use lemon juice.

An important subtlety: the acid should be added only when all starchy foods (in this case potatoes, broccoli and carrots) are almost ready, otherwise they harden and become rougher taste.

Waiting for the soup boils again, take out is welded to the state "aldente" carrots, cool it and cut into small cubes.

Let's give our soup for another five minutes to soak up the lid on low heat to suit all tastes and flavors "intermarried". All, it's time to get a blender to make a thick vegetable soup hot in a gentle and easy soup. By the way, carrots we removed solely for aesthetic reasons: if green vegetables grind with orange carrot, then the result will not cheerful emerald green, but a broken marsh color.

In general, vegetarians and those who hold the post can already start to the meal, only sliced ​​carrots and sprinkled with fresh herbs from the top portion of a soup plate.

If, however, we need a more nourishing food, at the bottom of the dish lay out a hefty handful of finely chopped cooked meat.

A thick emerald top pour the soup, sour cream and garnish with fresh herbs.

Try to make a healthy and tasty green soup of broccoli, spinach, green beans and other vegetables, and you will realize that the vegetable soup, if it is, of course, properly prepared, is not just a healthy food or diet, or baby food, and a real feast of taste!