Spring vegetable soup with herb сroutons
This is a fresh and light vegetable soup, full of seasonal vegetables that perfectly capture the taste of spring. It’s packed with healthy ingredients like carrots, celery, and fresh herbs, which give it a unique flavour and aroma.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 1200 g water
- 1 g ground black pepper
- 60 g broth paste - CVR
- 10 g soy sauce
- 50 g cherry tomatoes
- 80 g Onion, raw
- 5 g garlic
- 120 g Carrot
- 3 g salt
- 180 g chicken eggs, whole
- 20 g milk, 3,2% fat
- 100 g leek
- 100 g wheat bread
- 150 g Celery
- 30 g Oil, rapeseed
- 5 g parsley leaves
- 100 g Peas green, frozen
- 20 g Trybula
- 15 g Estragon, świeży
Method of cooking:
- Add the parsley leaves from 5 sprigs, leaves from 1 bunch of chervil, and leaves from 1 bunch of tarragon to the mixing bowl. Chop for 20 seconds at a speed of 20 rotations. Scrape the contents to the bottom of the bowl with a spatula.
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