Veal Purée Soup with Asparagus and Spinach
Soups • World
Description
Veal Purée Soup with Asparagus and Spinach
Ingredients
- Veal 15 oz
- Baku Tomatoes 4 pieces
- Shallot 1 head
- Celery stalk 1 stalk
- Garlic 1 clove
- Butter 0 oz
- Cream 22% 5 fl oz
- Spinach 5 oz
- Asparagus 5 oz
- Chopped Sage Leaves 3 tablespoons
- Cilantro 3 tablespoons
- Orange Bell Peppers 1 piece
- Salad Potatoes 2 pieces
- Suluguni Cheese 0 oz
- Carrot 1 piece
- Water 0 qt
Step-by-Step Guide
Step 1
Boil the veal fillet for 35-40 minutes.
Step 2
Add chopped celery, garlic, shallot onion, fresh peeled tomatoes, grated carrot, green bell pepper, and potatoes.
Step 3
Cook for another 10-15 minutes. Add asparagus and cook for another 5-7 minutes depending on the type of asparagus. Add spinach and finely chopped herbs, butter, and after 1 minute remove from heat, season with salt and pepper to taste.
Step 4
Add grated suluguni cheese.
Step 5
Drain half of the broth into a separate container through a strainer, and pour the remainder into a food processor and blend until smooth. Add cream and the remaining broth. It can be served with toast.
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