Apple and Leek Soup
4 servings
30 minutes
Apple and leek soup is a refined blend of fruit sweetness and delicate vegetable aroma. This recipe has its roots in European cuisine, where unconventional flavor combinations have always been valued. Apples infused with spices give the dish a soft tartness, while spinach and carrots enrich it with nutrients. The addition of egg yolks makes the soup's consistency silky and rich. A light spiciness of cinnamon and cloves creates a sophisticated aftertaste, leaving a pleasant warmth. This soup is perfect as a light first course for a cozy lunch or an unusual addition to a festive table. Serving it with crackers adds a crunchy texture, while parsley finishes the composition with a fresh note. The combination of simple ingredients transforms it into a harmonious dish that offers gastronomic delight.
1
To prepare the first dish according to this vegetarian recipe, you need to sauté grated carrots and spinach in a pot.
- Carrot: 1 piece
- Frozen spinach: 100 g
2
Peel and chop the onion. Peel the apples, remove the core, and grate them. Sauté the onion and apples in oil over low heat for about 15 minutes.
- White part of leek: 1 piece
- Apple: 3 pieces
- Butter: 2 tablespoons
3
Mix with spinach and carrots, add 4 cups of water, salt, spices, sugar. Boil for 10 minutes. Remove from heat.
- Frozen spinach: 100 g
- Carrot: 1 piece
- Salt: to taste
- Sugar: 0.5 teaspoon
- Cinnamon: 0.5 teaspoon
- Carnation: 1 piece
- Bay leaf: 1 piece
4
Whisk the yolks, add to the soup. Sprinkle with parsley. The dish can be served with cookies.
- Egg yolk: 2 pieces
- Chopped parsley: 1 teaspoon