Green summer soup
Ingredients for 4 people
- 1 bunch of soup greens (about 800 g)
- 2 onions
- 2 bay leaves
- 6 black peppercorns
- 500 g pea pods (substitute 200 g frozen peas)
- 1 small broccoli (about 300 g)
- 300 g savoy cabbage
- 1 zucchini (about 150 g)
- 4 stems of marjoram
- ¼ bunch of chives
- 200 g of sour cream
Clean and dice the greens for the vegetable stock. Divide the onions in half. Put all ingredients and spices in a pot, fill with 1.2 liters of water and bring to a boil. Cover and cook for 30 minutes on a low heat.
For the soup, pick the peas out of the pods, cut the savoy cabbage into halves, cut out each of the stalks in a wedge shape. Then cut the savoy cabbage into thin strips and cut the zuccini into slives of fice millimeters. Cut the broccoli into small florets. Now pluck the marjoram leaves and finely chop them, cut the chives into fine rolls. Stir the herbs with the sour crem until smooth and season with salt and pepper.
Now pour the vegetable stock through a fine sieve and bring to a boil. Add the peas and cook for four minutes, then add the remaining vegetables and cook for another four to five minutes. Season with salt and pepper and serve with herbage.