To prepare a delicious and comforting soup, start by bringing a large pot over low heat with milk combined with cream. It is important to monitor the temperature, so make sure it reaches 74 degrees Celsius. Once you have reached this temperature, remove the pot from the heat and add the vinegar. Stir gently for about 2 minutes, so that the ingredients combine harmoniously. Then add the salt, continuing to stir for another minute. This mixture will begin to coagulate, so set it aside for 10 minutes to rest. After this time, strain the mixture through a fine sieve or cheesecloth, obtaining a creamy and smooth product that will add depth to the soup.
In a separate pot, melt the butter over low heat and add the finely chopped onion, along with a teaspoon of coarse salt. It is essential to let the onion caramelize slowly, so do not rush the process; this may take between 25 and 30 minutes. The caramelized onion will bring a sweet and rich flavor to the soup. Once the onion has taken on a golden hue, add the grated carrot and continue to sauté the mixture for another 5 minutes. Then, add the crushed garlic and dried thyme, mixing well. Let the mixture combine for a minute, releasing the essential flavors.
Now, it’s time to pour the previously obtained whey and chicken broth into the pot. Bring everything to a gentle boil, being careful to stir occasionally to prevent the ingredients from sticking to the bottom of the pot. Once the soup starts to boil, add the finely chopped lettuce, green onion, and fresh dill. These ingredients not only add color but also a fresh, summery flavor. Season the soup with freshly ground pepper and, if necessary, an extra splash of salt. Let the soup simmer gently for 8-10 minutes, until all the ingredients are well integrated and the flavors have melded.
Finally, turn off the heat and, if desired, serve the soup with a spoonful of cream on top for added creaminess. This soup is perfect for cool days or for moments when you want to indulge in something comforting. Treat yourself and your loved ones to a serving of this delicacy and enjoy every bite!
In a separate pot, melt the butter over low heat and add the finely chopped onion, along with a teaspoon of coarse salt. It is essential to let the onion caramelize slowly, so do not rush the process; this may take between 25 and 30 minutes. The caramelized onion will bring a sweet and rich flavor to the soup. Once the onion has taken on a golden hue, add the grated carrot and continue to sauté the mixture for another 5 minutes. Then, add the crushed garlic and dried thyme, mixing well. Let the mixture combine for a minute, releasing the essential flavors.
Now, it’s time to pour the previously obtained whey and chicken broth into the pot. Bring everything to a gentle boil, being careful to stir occasionally to prevent the ingredients from sticking to the bottom of the pot. Once the soup starts to boil, add the finely chopped lettuce, green onion, and fresh dill. These ingredients not only add color but also a fresh, summery flavor. Season the soup with freshly ground pepper and, if necessary, an extra splash of salt. Let the soup simmer gently for 8-10 minutes, until all the ingredients are well integrated and the flavors have melded.
Finally, turn off the heat and, if desired, serve the soup with a spoonful of cream on top for added creaminess. This soup is perfect for cool days or for moments when you want to indulge in something comforting. Treat yourself and your loved ones to a serving of this delicacy and enjoy every bite!
Ingredients
For the sour cream: 1. 5 l whole milk 1/2 cup sour cream (24-30% fat) 3 tablespoons white or apple vinegar 1/2 teaspoon fine sea salt For the soup: 40 g unsalted butter 3 finely chopped onions 1 teaspoon coarse sea salt 2 finely grated carrots 1 clove of finely grated garlic 1/4 teaspoon thyme 500 ml concentrated chicken/vegetable broth (adjust to taste) 2 heads of lettuce washed and chopped to taste 1 finely chopped green onion 2 teaspoons fresh dill (or more to taste) freshly ground black and white pepper.