Creamy vegetable soup with salad and wild garlic
Sometimes in the kitchen, you start with a plan and end up with something else. I had set out to make a salad soup, but after processing the vegetables in the food processor and seeing how finely they turned out, I decided it was time to try a cream soup instead. I was never a declared fan, but I didn't regret it this time, especially since the wild garlic and the salad that had been sitting in my fridge integrated well. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 40-45 minutes Servings: 5-6 Difficulty: easy Recipe type: seasonal vegetable cream soup (spring) Ingredients 1 medium green salad (iceberg or romaine) 1 bunch of wild garlic 3 carrots 2 parsley roots 4 cloves of garlic 1 onion 1 red bell pepper 3 stalks of celery 5 champignon mushrooms 2 tablespoons olive oil (plus 1 tablespoon for frying the meat) 3 egg yolks 3 tablespoons sour cream 200 g full-fat Greek yogurt salt, to taste for serving: thin slices of bacon or raw-dried pork croutons or toasted bread Optional, for serving: sour cream, garlic sauce, lemon juice Preparation method 1. Clean, wash, and chop all the vegetables (carrots, parsley, onion, bell pepper, celery, and mushrooms). I used a food processor for speed, without worrying too much about the shape. Leave the wild garlic and salad aside for now; they go in later. 2. Place a large pot on the stove and pour in two tablespoons of olive oil. Let it heat up, then add all the chopped vegetables and sauté them for a few minutes, just enough to pick up a bit of aroma without browning them too much. 3. Pour a kettle of water over the vegetables (about 500 ml, as a guide), just enough to cover them halfway, and let them boil over medium heat. Cook until they are soft, checking occasionally with a fork. 4. When the vegetables have softened, take the pot off the heat and blend everything with an immersion blender directly in the pot until it transforms into a fine cream. 5. Put the pot back on the heat. Add another 2 kettles of water (1-1.2 liters) to achieve your preferred consistency. Also, add the salad and wild garlic cut into thin strips. Adjust the salt to taste. 6. Let it boil for another 10-15 minutes, just enough for the leaves to soften. 7. Remove the pot from the heat and let the soup sit for a few minutes so it’s not boiling when you add the egg ingredients. 8. In a bowl, mix the 3 egg yolks with the sour cream and yogurt. Gradually add 2-3 ladles of hot soup over the mixture, stirring continuously to prevent the eggs from curdling. 9. Pour the egg and dairy mixture into the soup, stirring vigorously with a whisk. The soup should be hot but not boiling to prevent the mixture from curdling. 10. For topping, cut thin slices of raw-dried pork or bacon and fry them in a pan with a tablespoon of olive oil until crispy. 11. Serve the soup hot, with the crispy meat pieces on top, a few drizzles of the oil you used to fry the meat, and, to taste, croutons or toasted bread. Finally, everyone can add sour cream, garlic sauce, or lemon juice as they wish. Why I make this recipe often I like that it’s a practical recipe, using whatever vegetables you have on hand and not requiring perfect cutting shapes. It’s hearty and full of flavor from the wild garlic and salad, while the croutons and fried meat add the texture that sometimes lacks in cream soups. Tips and variations Tips - If the soup is too thick, add more warm water; don’t let it thicken too much. - Don’t let the egg yolk mixture boil; add it only at the end, over low heat. - For a more intense flavor, you can also use a bit of vegetable broth instead of water. Substitutions - Wild garlic can be replaced with young spinach or green garlic. - You can use pressed ham, chicken breast, or even leave the soup simple, without meat, if you want a vegetarian version. - Instead of Greek yogurt, you can use just sour cream or vice versa. Variations - If you want an even creamier soup, add more sour cream or yogurt. - For a tangy note, add a few drops of lemon juice or a little vinegar at the end. - You can skip the bacon or meat and serve it just with croutons for a fasting version (without the egg and dairy mixture). Serving ideas - Add extra croutons or toasted bread directly to the bowl. - Sprinkle fresh herbs over the soup at the end (dill or parsley). - Serve with a spoonful of sour cream or a few drops of garlic-infused oil. Frequently asked questions 1. Can I use only sour cream, without yogurt? Yes, it’s possible, but it will be richer and more consistent in taste. The yogurt adds a slightly tangy note. 2. Does the salad become bitter when boiled? No, if you use young green salad. If you have older leaves, check at the end and don’t boil too much. 3. Can wild garlic be added at the beginning? Wild garlic loses its aroma if boiled too hard. Add it towards the end, along with the salad, to keep it fresh in taste. 4. I only have brown mushrooms, not white champignons. Is that a problem? No, brown mushrooms can also be used; they don’t change the taste of the soup. 5. Can I omit the fried meat? Yes, the soup can also be served without meat, just with croutons or crunchy vegetables. Nutritional values Approximately, for one serving (without croutons or additional toppings): Calories: 220-270 kcal Proteins: 10-12 g Carbohydrates: 16-18 g Fats: 12-14 g The values depend on the type and amount of fried meat used and how much sour cream or yogurt you add at the end. The soup is relatively filling, with many nutrients from the vegetables and dairy. Storage and reheating The soup can be stored in the refrigerator for 2-3 days in a closed container. When reheating, I recommend heating it over low heat, stirring gently, without letting it boil, to prevent the sour cream or egg from curdling. Croutons and fried meat should only be added at serving, so they don’t become soft. The soup does not freeze well due to the dairy and eggs.
Preparation
In the soup pot, I heated 2 tablespoons of olive oil. I quickly chopped the washed and peeled vegetables into slices using the food processor, except for the ramsons and lettuce. I sautéed the vegetables in the hot oil, poured in a kettle of water, and let them boil until softened. Using an immersion blender, I pureed them well, put the pot back on the heat, added 2 more kettles of water, and added the lettuce and ramsons cut into strips. I seasoned with salt to taste and let it boil until the lettuce and ramsons leaves were soft enough. I removed the pot from the heat, let the soup settle a bit, and in the meantime, I mixed the egg yolks with sour cream and yogurt. I added about 2-3 ladles of hot soup over the yolk mixture and poured the entire mixture into the soup while stirring vigorously. I cut the pork shoulder into pieces and fried it in a little olive oil until crispy. We serve the cream soup with pieces of fried pork, pouring in a few drops of the oil in which the pork was fried, and separately or in the bowl, croutons or toasted bread. Enjoy your meal!!! Additionally, you can add sour cream, garlic sauce, or lemon juice to the plate.
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