Veal Purée Soup with Asparagus and Spinach

Soups | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Veal Purée Soup with Asparagus and Spinach

Ingredients

Veal - 14.1 oz
Baku Tomatoes - 4 pieces
Shallot - 1 head
Celery stalk - 1 stalk
Garlic - 1 clove
Butter - 1.8 oz
Cream 22% - 7 fl oz
Spinach - 5.3 oz
Asparagus - 7.1 oz
Chopped Sage Leaves - 3 tablespoons
Cilantro - 3 tablespoons
Orange Bell Peppers - 1 piece
Salad Potatoes - 2 pieces
Suluguni Cheese - 1.8 oz
Carrot - 1 piece
Water - 1 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.