Green Summer Soup
4 servings
25 minutes
Green summer soup is the embodiment of freshness and lightness. This recipe comes from European cuisine, where special attention is paid to seasonal ingredients. The base of the soup is chicken broth, which fills the dish with a rich yet gentle flavor. Mushrooms and potatoes give it density, while melted cheese adds softness and a creamy texture. However, the main feature of the soup is fresh herbs and rhubarb that provide a pleasant tartness and lightness. It’s an ideal dish for warm summer days when you want something nutritious but not heavy. It’s suitable for a light lunch or dinner, especially when served with crispy bread or homemade croutons.
1
Boil the broth in a pot.
- Chicken broth: 1 l
2
Add the sliced potatoes and mushrooms.
- Potato: 2 pieces
- Button mushrooms: 4 pieces
3
When the potatoes are boiled, add diced cheese.
- Processed cheese: 50 g
4
Put oil in the pan and heat it, add chopped onion, lightly brown it, then add grated (small) carrot and fry everything.
- Butter: 10 g
- Onion: 1 g
- Carrot: 1 piece
5
Transfer the sauté to the broth.
- Onion: 1 g
- Carrot: 1 piece
6
Add finely chopped rhubarb leaves and greens (fresh green onion tops, dill).
- Spring onion: 1 bunch
- Chopped dill: to taste
7
Bring to a boil, add spices and bay leaf.
- Chopped dill: to taste
