Cream soup from salad mix "Afisha-Food"
6 servings
15 minutes
Cream soup from the salad mix 'Afisha-Food' is a harmony of freshness and richness. The author's recipe combines the delicate texture of mushrooms, sweet carrots, and spicy notes of celery with silky butter. The broth adds depth to the dish, while thyme and bay leaf provide aromatic refinement. The final touch is the salad mix that adds an unusual herbal note. This soup is perfect for a light lunch or dinner, warming and satisfying. It can be served with sour cream or soy mayonnaise to enhance creaminess and play with textures. A great choice for gourmet lovers!
1
Chop celery, onion, and carrot coarsely. Melt butter in a saucepan, adding a bit of vegetable oil to prevent burning, and sauté the vegetables. In a vegetarian version, you can use only vegetable oil.
- Celery stalk: 2 pieces
- Yellow onion: 1 head
- Carrot: 100 g
- Butter: 100 g
2
Add chopped mushrooms to the skillet, sauté them until a distinct mushroom aroma emerges, but be careful not to overcook them. Add chopped tomatoes and simmer for a couple more minutes.
- Button mushrooms: 50 g
- Tomatoes: 100 g
3
Pour in the broth, add a sprig of thyme and a bay leaf, bring to a boil, and simmer for another five to seven minutes. Remove the thyme sprig and bay leaf with a slotted spoon.
- Beef stock: 1 l
- Thyme: 1 piece
- Bay leaf: 1 piece
4
In a separate pan, melt butter (or heat vegetable oil) and sauté the 'Afisha-Food' salad mix, add the green mass to the vegetables, and then send everything to the blender.
- Butter: 100 g
- Mixed salad greens blend: 2 pieces
5
Serve with sour cream or soy mayonnaise.
- Salt: to taste
- Ground black pepper: to taste
