Ingredients

Features

Description

Wash the vegetables and the solid stems mini asparagus, remove and discard. Cut the Savoy Cabbage 4 part mini-squash finely chop. In a saucepan, bring to a boil the water, salt it, and then lay out the slices of squash in it. After 30 seconds, remove the scallops with a slotted spoon, fold them in a colander and set aside. In the same water blanch green beans for 10 seconds, 1/4 of the total amount of green peas — 1 minute, Savoy cabbage — 1.5 minutes. Mix the vegetables in a large bowl and cover with a lid. Drain the water in which vegetables are cooked, put in a pot of frozen broccoli puree, add 200 ml of water and remaining peas. Bring contents of the saucepan to a boil and boil for 2 minutes.

Remove the soup from the heat, season with salt and pepper, add the olive oil and blend in a blender using a gentle homogeneous puree. Ladle the soup into bowls, spread the vegetables are ready, add cream or sour cream and garnish with mint.

Translated by site: wday.ru