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One Pot, Seven Veggies Minestrone
Thai Chicken-Coconut Soup | Williams-Sonoma
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Light veggie soup topped with goat cheese
Ingredients 4 servings:
• 3 new potatoes
• a handful of beans
• 2 large handfuls of chanterelles
• soup vegetables: a young carrots, a little parsley, a piece of leek, celery leaves, parsley and carrots
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped dill
• 1/2 bunch basil
• 2 - 3 tablespoons sour cream 22% (for soup)
• salt and freshly ground black pepper
• to provide: goat cheese, baguette
Vegetables, taps and wash the greens. Scrape and cut potatoes into cubes. Bean crop at the end and slice. Scrape carrots and parsnips and cut into slices. Season chop.
In a large, wide pot, melt the butter, add chanterelles and vegetables, season with salt (about 1 tsp) ground black pepper, add olive oil and cook stirring occasionally for 5 minutes over medium heat until all ingredients are lightly fried.
Pour 1 1/2 liter of water (eg, mineral), add celery leaves, parsley and carrots and boil. Reduce heat, cover pot and simmer vegetables for about 10 - 15 minutes until soft. Finally, add the dill and 1 tablespoon coarsely chopped fresh basil.
Set aside from the heat. Mix sour cream with 3 tablespoons cold water, then add a spoonful of soup (about 1/3 cup) while stirring. Pour into a pot of soup, stir and season if necessary with salt and pepper and serve with the rest of the basil baguette and goat cheese (optional)
Chunky Veggie Soup
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Slow Cooker Minestrone soup - veganize by leaving out the parma and using veggie broth