Sorrel cream soup is very useful, at the expense of shrimps it turns out more nourishing. He prepares on meat soup, but it is possible to take also vegetable. Such potage will be suitable for fasting days. Until there came time of a fresh sorrel, you shouldn't miss such opportunity - surely make tasty cream soup.
It is required to you
- - 300 g of a sorrel;
- - 300 g of shrimps;
- - 200 ml of meat soup;
- - 100 g of a desi;
- - 1 bulb;
- - 1 egg;
- - 1 root of parsley;
- - 5 garlic gloves;
- - 1 leek (green part;
- - half of a bunch of fennel and parsley;
- - half of red Chile pepper;
- - fresh mint, sunflower oil, salt.
Instruction
1. Clean shrimps from an armor. Egg boil hard-boiled, cool, clean. Wash out a sorrel, add to it 150 ml of meat soup, you cook 10 minutes, cool, wipe through a sieve, salt.
2. Small chop onions, a root of parsley and garlic, roast together on sunflower oil during a couple of minutes. Add the chopped leek, stalks of parsley, fennel, chili pepper and 50 g of a desi, you extinguish 5 minutes. Cover, let's stand 3 minutes.
3. Shift the received mass of greens in the blender, add residues of oil and meat soup, shake up to uniformity.
4. Pour out in a plate of puree from a sorrel (100 g), from above lay out greens creamy puree, leaving sorrel puree untouched at the edges of a plate. Cut egg lengthways, put on an egg half the crude shrimp, put in a plate to a cream soup. On edge spread out the cleaned shrimps, decorate with leaves of fresh mint.