Sorrel puree soup is very healthy, due to shrimp it turns out to be more satisfying. It is prepared in meat broth, but you can also take vegetable one. Such a thick soup is suitable for fasting days. While it's time for fresh sorrel, do not miss this opportunity - be sure to prepare a delicious puree soup.
It is necessary
- - 300 g of sorrel;
- - 300 g of shrimp;
- - 200 ml of meat broth;
- - 100 g of butter;
- - 1 onion;
- - 1 egg;
- - 1 parsley root;
- - 5 cloves of garlic;
- - 1 leek (green part;
- - half a bunch of dill and parsley;
- - half a red chili pepper;
- - fresh mint, sunflower oil, salt.
Instructions
Step 1
Peel the shell of the shrimp. Boil the egg hard-boiled, cool, peel. Rinse the sorrel, add 150 ml of meat broth to it, cook for 10 minutes, cool, rub through a sieve, salt.
Step 2
Finely chop the onion, parsley root and garlic, fry together in sunflower oil for a couple of minutes. Add chopped leeks, parsley stalks, dill, chili and 50 g butter, simmer for 5 minutes. Cover, let stand 3 minutes.
Step 3
Transfer the resulting mass of greens to a blender, add the rest of the oil and meat broth, beat until smooth.
Step 4
Pour the sorrel puree (100g) into a bowl, top with the creamy greens puree, leaving the sorrel puree intact around the edges of the plate. Slice the egg lengthwise, place the unpeeled shrimp on the half of the egg, place in a bowl with the puree soup. Arrange peeled shrimps around the edge, garnish with fresh mint leaves.
