Description
That, honestly, I made this soup for a very long time selecting a name. And then, on the days were the weather.. so frosty-Sunny: blue skies, dazzling sun and the frost of 24 degrees. The name came by itself. It turned out that the site already has a soup with the same name, but with a completely different set of ingredients.
Ingredients
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1 piece
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150 g
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The Apium graveolens Dulce
1 piece
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2 piece
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1 piece
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150 ml
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150 g
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200 g
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1 piece
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100 g
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Cooking
The soup consists of two parts: white - cream soup of fennel and orange - lentil-carrot soup. Here is a set of products we need. Lentils I have red stab, Persian, firm Mistral.
For the white part of the soup with the white part of the leek cut into rings, cabbage disassemble into small florets, fennel and celery cut into thin slices, potatoes into small cubes.
In a saucepan with a thick bottom heat a couple tbsp oil and fry the leeks until soft for 1-2 minutes.
Add the potatoes and fry for another 3 minutes.
Pour the broth or water to the vegetables were covered with 2 fingers, bring to boil and cook over low heat for 5 minutes.
Add the cauliflower, again bring to a boil and cook until the vegetables are tender.
Then whip the soup in a blender, puree, return to fire, pour the cream and warm the soup on the fire, without boiling.
For the orange component of the soup is light green part of the leeks cut into rings, carrots and celery - small cubes. Lentils, rinse with cold water. In a saucepan with a thick bottom to heat the oil and sauté the leek for 1 minute.
Add the carrots and celery and fry for another 5 minutes.
Then pour the hot broth or water, bring to boil and cook over low heat for 5 minutes.
Then add the lentils and cook until tender, about 10-12 minutes. To blend the soup until smooth, season with salt and pepper, to taste add the ground coriander, mix well.
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