Vegetable puree soup
4 servings
50 minutes
Vegetable puree soup is a delicate and aromatic dish of European cuisine that warms and nourishes. The origins of such soup date back centuries when housewives sought to use simple and accessible ingredients to create hearty and healthy meals. This soup impresses with its velvety texture and balanced flavor, harmoniously combining the sweetness of carrots and turnips, the softness of potatoes, and the tenderness of leeks. The addition of rice gives the soup a light density, while milk adds a creamy touch. Green peas bring fresh notes and complement the overall picture. This soup is perfect for a light lunch or dinner, especially in cold weather. Serving it with croutons makes it even cozier and more appetizing.
1
Chop the carrots, turnips, and white parts of the leek finely, place them in a pot, add 2 tablespoons of oil, and sauté for 10-15 minutes.
- Carrot: 150 g
- Turnip: 150 g
- Leek: 100 g
- Butter: 3 tablespoons
2
Then pour in 4 cups of water, add potatoes and rinsed rice, cover the pot with a lid, set on low heat, and cook for 30-35 minutes.
- Potato: 200 g
- Rice: 0.8 glass
3
Pass the vegetables with the broth through a sieve, dilute with 2 cups of hot milk, add salt, butter, and mix.
- Milk: 2 glasss
- Salt: to taste
- Butter: 3 tablespoons
4
When serving, add boiled green or canned peas to the soup. Serve croutons separately.
- Green peas: 100 g
