Vegetable puree soup
4 servings
30 minutes
Vegetable puree soup is a true embodiment of the sophistication of French cuisine, offering tenderness and depth of flavor. Its history is rooted in culinary traditions where every detail matters. The dish is based on a fragrant broth enriched with the taste of vegetables and meat bones, which transforms into a silky texture through careful processing of ingredients. Delicate creams and egg yolks give it velvetiness, while herbs add freshness. Light yet nourishing, this soup is perfect for a cozy family dinner or an exquisite lunch. It is served with crispy croutons that create a contrast in texture and make the meal even more enjoyable. In every spoonful lies a harmony of flavors and true gastronomic delight.
1
Boil broth from bones and vegetables (wash and chop bones, wash, peel, and cut vegetables). Remove bones, strain vegetables through a sieve or pass through a meat grinder, add seasoning.
- Water: 1.5 l
- Meat bones: 200 g
- Celeriac: 50 g
- Carrot: 75 g
- Parsley root: 50 g
- Leek: 100 g
- Green peas: 100 g
- Potato: 200 g
- White cabbage: 100 g
- Wheat flour: 25 g
- Fat: 20 g
2
Mix the yolks with cream, pour in 120 g of hot soup, stir, and pour into the soup with pureed vegetables. Season with salt to taste. Serve with croutons.
- Cream: 125 g
- Egg yolk: 2 pieces
- Salt: to taste
