Zero-waste soup vegetable cream soup | Silky autumn dish
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25 min
Quick
Kifli Kukták
Tökéletes maradékmentő megoldás a vasárnapi húslevesből megmaradt főtt zöldségek újjászületésére: selymes, melengető őszi krémleves ropogós, vajas házi kenyérkockákkal és friss petrezselyemmel.
Preparation method
Preparing the base and sautéing the vegetables
Finely chop the onion and garlic. Melt half of the butter (approx. 15 g) in a large pot, then add the chopped onion and sauté over medium heat until translucent. Next, add the crushed garlic and sauté for another 1 minute until fragrant.
Coarsely chop the cooked soup vegetables leftover from Sunday's broth (or mixed vegetables), then stir them into the onion base. Toss together for 2–3 minutes so the vegetables absorb the buttery, roasted flavours.
Cooking and blending until silky
Pour the vegetable stock over the vegetables and bring to a boil. Season with salt and freshly ground black pepper to taste. Since the soup vegetables are already soft, simmer gently for 5–8 minutes to let the flavours meld together perfectly.
Chef's tip
If you want to make it even more hearty, you can add shredded cooked chicken or beef leftover from the broth to the soup after puréeing.
You can make the croutons even more exciting by adding a pinch of smoked paprika or crushed garlic to the butter while frying.
Ingredients
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