Description
This is an amazing soup. It can be cooked in meat broth with any meat and it will be a perilous option. Can be cooked in vegetable broth and it will be a lean option, and, if of meals to exclude gnocchi - this is the option of meatless meals for the days without oil. The soup is very tasty, full-bodied. The recipe was born somehow by itself. Just bought a Sixpack at the supermarket a young spinatik, and the house by that time was a head of broccoli and a green zucchini. In the freezer missed the remains of the green beans... Well, the celery I always have in stock, don't live without it. That turned out green vegetable soup. Welcome... welcome.
Ingredients
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Water
2.5 l
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Carrots
1 piece
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Onion
1 piece
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Celery root
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The Apium graveolens Dulce
1 piece
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Spices
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Broccoli
300 g
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Pepper
1.5 piece
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The Apium graveolens Dulce
2 piece
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Leeks
1 piece
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Beans
100 g
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Potatoes
3 piece
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Spinach
80 g
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Apple
0.5 piece
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Lemon
0.5 piece
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Bay leaf
2 piece
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Garlic
2 tooth
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Salt
-
Water
100 ml
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Flour
100 g
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Vegetable oil
40 ml
Cooking
As soup stated with green vegetables, roots another color we use for making vegetable broth. Water bring to a boil, add the peeled and sliced carrots, root and petiole of celery, cleaned, cut crosswise onion and spices (a pinch of black peppercorns, 3 cloves, 2-3 peas of fragrant pepper). Again bring to a boil and cook over low heat for about an hour.
While cooking soup prepare the vegetables for the soup. They should thoroughly wash and dry.
Broccoli disassemble into small florets (ready for use should be 200 g), pepper clean and slice lengthwise into 6 pieces and then each strip diagonally into pieces. Celery stalks free from rigid fibers and too cut diagonally into slices. Slice the leek into polyolefine. Spinach disassemble into individual leaves. Peel the potatoes and cut into cubes.
To prepare the dough for the dumpling. To do this, boil water with vegetable oil, add the flour and quickly stir to make dough. Remove from heat stir in the dough of finely chopped dill, parsley, coriander, quite a lot, so it felt good in the test.
Ready vegetable broth, the vegetables, squeeze and throw. Broth bring to a boil and drop the potatoes in it, bring to boil and cook over low heat for 5 minutes, add bell pepper and celery, cook another 5 minutes.
To add salt to the soup, add the broccoli and beans, add the lemon juice, bring to boil and remove the heat to the lowest.
Apple peel and chop into strips.
Little tea spoon to separate from the dough small pieces, the size of a bean, and shake them in a soup (spoon have to dip in cold water). I use a tiny spoon for mustard even in Soviet times. Well, I love to make gnocchi were little...
When all the dumplings are omitted, add leeks and Apple, cook for a few minutes,
Last, add spinach and put a Bay leaf. Cook for 2 minutes.
Turn off the heat, you can optionally add the chopped garlic, cover the soup with lid and allow to infuse for 10 minutes.
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