On Green Easter Thursday, for example, this spring soup full of vitamins, which is really nice and green, is also suitable. It is served garnished with sour cream.
Ingredients:
150 g
of young spinach leaves
30 g
chopped fresh parsley
30 g
butter
1.5 l
of vegetable stock
2 pcs
celery stalks
2 pcs
garlic cloves
1 pk
leeks
1 pc
onion
sour cream + spring onions for garnish
black pepper
oil
salt
Procedure:
Melt the butter directly in a saucepan, drizzle a little oil, add the peeled onion chopped finely, the leek cut into thin slices, the celery chopped finely and the crushed garlic cloves, sauté everything for a while, stirring occasionally
Pour the soup base with hot vegetable broth, cook for 15 to 20 minutes, season the soup with salt and pepper
At this stage, add the spinach leaves and chopped parsley to the soup, stir, let everything simmer for 5 minutes
Blend the soup until smooth, taste, add salt and pepper if necessary
Decorate individual portions on the plate with sour cream and chopped spring onions.
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