Broccoli and Leek Soup
4 servings
20 minutes
Broccoli and leek puree soup is a delicate and aromatic dish of European cuisine that captivates with its lightness and rich flavor. Broccoli gives the soup a bright green color and a rich vegetable aroma, while leek adds a soft sweetness. The history of such soups traces back to French traditions where pureed soups are valued for their sophistication and velvety texture. The addition of cream makes the dish even more delicate, while garlic and spices add zest. Egg yolks grated with garlic serve as the finishing touch, enriching the flavor and adding a light creamy consistency. This soup is perfect as a light lunch or dinner and pairs wonderfully with fresh bread and herbs. It is not only delicious but also healthy, filling the body with vitamins and providing energy.
1
Chop broccoli and leek, place in water, bring to a boil, and cook for 5-7 minutes. Strain the broth and cool the vegetables.
- Broccoli cabbage: 0.5 kg
- Leek: 0.5 kg
2
Boil the eggs hard and separate the yolks.
- Chicken egg: 2 pieces
3
Chop broccoli, leek, and parsley in a blender. Add to vegetable broth, simmer on low heat, stirring, and add cream. Then bring to a boil, add salt, pepper, and immediately remove from heat.
- Broccoli cabbage: 0.5 kg
- Leek: 0.5 kg
- Parsley: 1 bunch
- Cream: 200 ml
- Salt: to taste
- Ground black pepper: to taste
4
Grate the yolks and garlic to make a homogeneous mass. Add the mass to the soup and gently mix.
- Chicken egg: 2 pieces
- Garlic: 2 cloves