Green cream soup

Spring Green Cream Soup

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4-6

Spring brings an abundance of greenery and freshness, and green cream soup is a perfect choice for a delicate and comforting lunch. This recipe not only combines the natural flavors of fresh vegetables but also offers a touch of inspiration from nature. Additionally, it is an excellent way to enjoy the nutritional benefits of green vegetables, such as wild garlic and Swiss chard, which are rich in vitamins and minerals.

Ingredients:
- 2 bunches of wild garlic
- 2 bunches of Swiss chard
- 1 bag of 400g frozen peas
- 2 carrots
- 1 medium celery
- 1 medium parsnip
- 2 medium potatoes
- 1 onion
- 1 bunch of green onions
- 1 bunch of green garlic
- 100 ml sour cream
- 2 egg yolks
- 1-2 tablespoons of butter or olive oil
- Coarse salt, to taste
- Spices: thyme, tarragon

Instructions:

1. Preparing the ingredients:
- Start by washing all the Swiss chard and wild garlic leaves thoroughly, ensuring you remove any traces of dirt. It is recommended to remove the stems, keeping only the tender leaves.
- Clean the green onions and garlic, cutting off the dry ends and roots. Wash them thoroughly under cold running water.
- Peel the carrots, celery, parsnip, and potatoes, then cut them into cubes for even cooking.

2. Boiling the vegetables:
- In a large pot, add about 5-7 liters of water. Then, add the cubed carrots, celery, parsnip, potatoes, chopped Swiss chard and wild garlic, the dried onion, the green onion cut into large pieces, and the frozen peas.
- Cover the vegetables with water, leaving about 2-3 fingers above, and add coarse salt, thyme, and tarragon. Place the pot on high heat until it starts to boil, then reduce the heat to low and let it simmer until the vegetables are tender, about 25-30 minutes.

3. Preparing the dressing:
- While the vegetables are boiling, prepare the dressing. If you opt for a vegan version, mix 150 ml of soy milk with 2 tablespoons of olive oil. If you prefer the version with eggs, beat 2 egg yolks with 100 ml of sour cream.

4. Finalizing the soup:
- Once the vegetables are cooked, strain the soup through a sieve, keeping the cooking liquid. Blend the cooked vegetables until you achieve a smooth paste. If you want a thinner soup, you can gradually add some of the reserved liquid until you reach the desired consistency.
- Add the butter (or olive oil, in the case of the vegan version) to the vegetable puree and mix well until melted. Then, incorporate the chosen dressing and taste to adjust the salt if necessary.

5. Serving:
- Pour the green cream soup into deep bowls and, for an extra touch of flavor, you can add toasted croutons. These can be made from slightly stale bread, cut into cubes and toasted in the oven without oil until crispy.
- Garnish each serving with freshly chopped parsley leaves for a splash of color and flavor.

Personal note:
This green cream soup is not just a meal but a culinary experience that will transport you to a sunny spring day. You can enjoy it alongside a slice of garlic toast or even with a glass of dry white wine, which will perfectly complement the delicate flavors of the vegetables.

Nutritional benefits:
- Wild garlic is known for its antibacterial and detoxifying properties, while Swiss chard is an excellent source of vitamins A and C.
- Peas add plant-based proteins and fiber, contributing to healthy digestion.

Frequently asked questions:
- Can I use other vegetables? Yes, you can add broccoli, spinach, or zucchini, depending on your preferences.
- How can I make the soup heartier? Add rice or quinoa while boiling the vegetables.
- Is there a spicier version? You can add a bit of chili pepper or cayenne pepper for a touch of heat.

Now that you have all the details, all that’s left is to get cooking! This green cream soup will surely become your favorite, offering you not only a delicious lunch but also a piece of spring beauty on your plate. Enjoy!