Рецепт Broccoli and Carrot Soup
Broccoli soup with carrot red bell pepper soup
Inspired by a soup at Corleone, my favorite restaurant in Krakow, I've prepared two soups and served them up in one bowl. Together the soup colors and flavors complement each other making the combination so much better that either soup on its own. It's easy to do and makes for a very striking presentation.
My starting point for any soup is the prepackaged bundle of vegetables that every Polish housewife uses. I'm going to miss this when I return to the states.
the bundle of soup veg available in any Polish market Ingredients
- 4 tablespoons olive oil
- 1 leek (the white and light green part), sliced
- 1 onion, diced
- 2 small parsnips, sliced
- 1 small celery root, peeled and diced
- 4 cloves garlic, minced
- 8 carrots, sliced
- 1 red bell pepper, diced
- 1 small head broccoli, chopped
- Stock, chicken or vegetable
- Salt and pepper, to taste
- a dash of cayenne (optional)
Directions
Divide the oil between two saucepans
Divide the leek and onion between the two pans, season a pinch of salt and pepper, and cook over medium high heat until soft
Divide the parsnip, celery root, and garlic between the two pans
Add 7 carrots and the red bell pepper to one pan
Add 1 carrot and the broccoli the other
Continue to cook the vegetables, stirring often, for 3 - 5
Add stock to both pans, just enough to cover the veg
Simmer until everything is tender
Blend until smooth (I use an immersion blender)
Check for seasoning, adding salt and pepper if necessary, and cayenne if you're using it
Pour both soups into a bowl at the same time (easy to do with liquid measuring cups), adding whatever finishing touch your veggie-loving heart desires, suggestions below :-)
Carrot - red bell pepper soupBroccoli soupPour both soups into the bowl at the same timeGarnish with dots from a spoon handleOr run a knife back and forth through the soup for a zig-zag pattern