Summer soups made from seasonal products: 4 recipes

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Nature has already begun to pamper us with useful gifts. Our favorite fresh vegetables and herbs, which were so lacking in winter, appear on our tables. The best thing that can be prepared from them for the whole family is summer soups, the recipes of which we will discuss.

Green borscht with sorrel

Green sorrel soup is a bright, aromatic and healthy dish. There are many variations, but the favorite classic remains sorrel soup with egg. This dish has two cooking options: raw eggs can be beaten and poured into the broth, or boiled separately and added when serving. Which is tastier is up to the chef and the household.

Ingredients:

• broth – 2 l
• sorrel – 1 bunch
• potatoes – 3 pcs.
• onion – 1 pc.
• carrot – 1 pc.
• chicken eggs – 2 pcs.
• salt to taste
• pepper – to taste
• favorite herbs (young garlic, dill, parsley, green onions, nettle)

Cooking method:

1. Prepare the broth. If desired, leave the meat on which the broth was cooked and add it to the soup later.
2. Cut the peeled potatoes into cubes and send them to the hot broth. Cook until half-cooked.
3. Make a stir-fry of onions and carrots.
4. When the potatoes are almost cooked, add the stir-fry and cook for another 10 minutes on low heat.
5. Chop the sorrel and add it to the almost ready borscht. Also at this stage, add the greens, chopped eggs and meat from the broth to the borscht.
6. Bring the borscht to a boil, salt and pepper to taste, skim off the foam.
7. Let the dish steep for 10-15 minutes and serve, garnished with a boiled egg, greens and sour cream.

Zucchini puree soup

The first spring zucchini delight with a delicate refreshing taste and a fireworks of vitamins. In addition, they are ideal for delicate cream soups. Even the most demanding gourmets will not be able to resist such a dish. And if you serve the soup with fried mushrooms, pieces of chicken or shrimp, you will get not only a tasty, but also a hearty treat.

Ingredients:

• zucchini – 3 pcs.
• potatoes – 3 pcs.
• broth – 1.5 l
• walnuts – 50 g
• ground nutmeg – 1 pinch
• 20% cream – 200 ml
• salt to taste

Preparation method:

1. Cut the zucchini into slices and fry in oil until lightly browned.
2. Bring the broth to a boil, add the chopped potatoes, zucchini fritters and cook for 20-30 minutes.
3. Blend the mixture into a smooth mass using a blender. Add the chopped walnuts and blend again with a blender until smooth and uniform.
4. Pour in the warm cream, salt to taste, return to the heat and bring to a boil.
5. Garnish the soup to taste and serve.

Bright soup with green peas

Agree, hearty winter soups made from dried beans and green beans have become quite boring. Spring cream soup made from green peas will help to refresh the taste spectrum. Before serving, decorate the plates with soup with fresh herbs. As an experiment, you can take mint leaves. Such a still life will delight the eye with bright colors, and the body with a scattering of vitamins.

Ingredients:

• green peas – 550 g
• bacon – 50 g
• onion – 1 pc.
• garlic – 1 clove
• 20% cream – 100 ml
• vegetable broth – 500 ml
• salt to taste

Preparation method:

1. Cut the bacon into large pieces and fry until crispy.
2. Transfer the frying to a clean bowl.
3. Finely chop the onion and garlic and fry until golden in the same pan in which the bacon was cooked.
4. Add frozen or fresh peas to the golden onion and garlic and simmer for 2-3 minutes.
5. Transfer the preparation to boiling broth and cook for 10 minutes.
6. Purify the soup using a blender.
7. Pour in the heated cream and bring the soup to a boil.
8. Pour into plates, garnish with bacon and herbs and serve.

Spinach cream soup

Spinach boasts generous reserves of valuable elements in spring. That is why the soup made from it is healthy. Delicate cream soup made from spinach with ruddy shrimps is a perfect spring combination.

Ingredients:

• onion – 1 pc.
• garlic – 4 cloves
• flour – 1 tbsp. l.
• spinach – 600 g
• broth – 500 ml
• milk 3.2% or more – 500 ml
• shrimp – 400 g
• rosemary – 2 sprigs
• ground nutmeg – 1 pinch
• oil – 6 tbsp. l.

Preparation method:

1. Chop the onion and 2 cloves of garlic, fry in 3 tbsp. l. of oil.
2. Add the flour and chopped spinach, mix.
3. Pour in the broth and simmer for 10 minutes.
4. Add the milk and cook for another 10 minutes.
5. Remove the soup from the heat, add salt and nutmeg, and blend until smooth using a blender.
6. Heat the remaining oil in a clean frying pan, add 2 crushed garlic cloves and rosemary sprigs. Wait until the oil absorbs the aroma of spices and herbs.
7. Remove the browned garlic with rosemary and quickly fry the peeled shrimp in the fragrant oil.
8. Pour the soup into plates, garnish with fried shrimp and serve.

Try making these summer soups for your loved ones. They will be especially interesting for children. They will fill your family menu with new bright flavors and a sunny mood.