Vitamin puree soup with nettle, watercress and dandelion leaves will perfectly refresh in hot summer and give vigor and strength after a hard day at work. This low-calorie meal can take pride of place on the diet food list.
It is necessary
- - young nettle;
- - salt;
- - watercress;
- - sorrel;
- - dandelion leaves;
- - green onions;
- - garlic;
- - butter;
- - hot broth;
- - cream;
- - ground black pepper;
- - grated nutmeg;
- - chicken egg yolks.
Instructions
Step 1
Rinse thoroughly the herbs you will be using. Blanch the nettle and dandelion leaves in boiling water for one minute. This time is enough for the greens to become soft, but all the vitamins are preserved. Chop the leaves with a knife.
Step 2
Prepare green onions. It should also be rinsed and dried. Chop the white part, chop the green feathers finely. Peel and chop the garlic. Heat the butter in a saucepan, fry the garlic and white onion in it for three minutes.
Step 3
Stir in the nettles, chopped herbs and onion feathers to the garlic, simmer for one minute, covered. Then pour in the broth and cream, bring to a boil and turn off the heat. Season with salt and pepper. Add grated nutmeg to taste and purée with a blender, preferably using a submersible appliance. Mix the pre-beaten egg yolks into the soup and serve immediately.
