Summer Soup with Nutmeg
4 servings
30 minutes
Summer soup with nutmeg is a true embodiment of tenderness and refined taste. Its roots go back to European cuisine, where light vegetable soups hold a special place in the summer diet. Cauliflower and young carrots add freshness to the dish, while peas provide a sweet note. Nutmeg, known for its warm, spicy aroma, adds depth of flavor. Cream makes the texture velvety, and dill gives a subtle piquancy. This soup is perfect for summer days when you crave something light and refreshing. It pairs wonderfully with crispy bread or can be served as a standalone dish. Its airy consistency and delicate taste make it an excellent choice for a light dinner or elegant lunch.
1
Divide the cabbage into florets, slice the carrot thinly, and chop the onion finely.
- Cauliflower: 500 g
- Baby carrots: 2 pieces
- Leek: 2 pieces
2
Boil cabbage and carrots in boiling water for 10 minutes.
- Cauliflower: 500 g
- Baby carrots: 2 pieces
3
Thoroughly mix the flour with milk, pour this mixture into the broth of cabbage and carrots. Add leek and peas. Add nutmeg and salt. Cook for a few more minutes.
- Wheat flour: 2 tablespoons
- Milk: 2 glasss
- Leek: 2 pieces
- Green peas: 200 g
- Ground nutmeg: pinch
- Salt: to taste
4
At the end, add cream and mix.
- Cream: 1 glass
5
Serve with dill.
- Chopped dill: 2 tablespoons
