Green cream soup with pita
2 servings
15 minutes
The recipe is taken from the book "ProSTO Kitchen" by Alexander Belkovich.
1
Pre-boil water. Finely chop the stalks of broccoli and cauliflower. First, sauté the stalks in heated vegetable oil in a pot, as they are tougher and take longer to cook than the florets (it's also important to preserve the bright color of the soup).
- Broccoli cabbage: 150 g
- Cauliflower: 150 g
- Vegetable oil: 40 ml
2
Cut the zucchini into larger pieces and add to the cabbage stalks. After 3 minutes, add finely chopped white part of green onion to the vegetables and sauté for 1 minute.
- Zucchini: 200 g
- Green onions: 2 stems
3
Pour boiling water over the vegetables, cover with a lid, and heat on low for 5 minutes. Meanwhile, chop the broccoli and cauliflower into florets. Cut the green onion stems into large pieces. Add the cauliflower florets to the soup. If the soup is too thick, add more boiling water. Leave the soup on the heat and start preparing the flatbreads.
- Broccoli cabbage: 150 g
- Cauliflower: 150 g
- Green onions: 2 stems
4
Grate the ham and cheese on a coarse grater. Tear the basil by hand and mix it with the cheese and ham.
- Ham: to taste
- Cheese: 100 g
- Red Basil: 15 g
5
To fill the pitas, they need to be opened. This will be easy after applying heat to the flatbreads. Steam the pitas by flipping the pot lid upside down and placing the flatbreads on top. Once heated, cut a small edge to create a 'pocket'.
6
Place the filling inside the flatbreads and distribute evenly. Fry the pitas on both sides in a pan without oil. The flatbreads will dry out a bit, and the cheese will melt. Place the finished pitas on a wooden board instead of a plate — this way they will stay crispy and not become soggy.
- Pita: 4 pieces
7
When the pitas are ready, you can continue preparing the soup. Pour in the cream, bring the soup to a boil and add spinach leaves. If you are not cooking the soup for long-term storage, it is not necessary to bring it to a boil. Season with salt and pepper and add chopped green onions to the soup. After 1 minute, remove from heat and blend the vegetables.
- Cream 20%: 100 ml
- Spinach: 50 g
- Salt: to taste
- Ground black pepper: 100 g
- Green onions: 2 stems
8
Before serving the soup, drizzle with garlic oil and garnish with oregano leaves.
- Garlic oil: 20 ml