Nešto nalik zimskoj vitaminskoj čorbi ali sa letnjim namirnicama. Tokom leta obično u čorbe dodajem jogurt umesto pavlake za kuvanje ili kisele pavlake. Ovaj tanjir na slici je samo zarad prezentacije, mislim na šaru od jogurta, a obično u vrelu čorbu neposredno pre jela dolijem jogurt koji je rashladi, razblaži malo i da potrebnu kiselost. Iskoristite dostupne namirnice sa vaših pijaca, a koren celera ne izostavljajte, jer on daje nešto posebno čorbi, neku neobičnu mirisnu mešavinu nalik muskatnom oraščiću. Morate probati, da bi vam bilo jasno. Prijatno!
ČORBA
1 žuta okrugla tikvica - 400g
1 klasična tikvica - 600g
2 krompira - 400g
4 šargarepe - 400g
1 srednji koren celera i stabljika sa lišćem
kocka za supu
DEKORACIJA
sveži listovi bosiljka
jogurt
čačkalica
plastična kesa
PRE KONZUMACIJE
promešati dekoraciju i doliti još hladnog jogurta
Povrće iseći na krupne komade i staviti da se kuva. Kada je gotovo, ocediti i sačuvati vodu u kojoj se kuvalo. Prebaciti povrće u Multipraktik ili secka i doliti malo vode u kojoj se kuvalo pa napraviti kašu. Vratiti u šerpu, doliti još vode od kuvanja do željene gustine. Dodati kocku za supu i pustiti samo da baci ključ.
DEKORACIJA
Sipati nekoliko kašika tečnog gušćeg jogurta u vrh plastične kese. Odseći vrh kesi, pa šarati spiralu po površini čorbe, a onda čačkalicom vući linije.
DEKORACIJA
Sipati nekoliko kašika tečnog gušćeg jogurta u vrh plastične kese. Odseći vrh kesi, pa šarati spiralu po površini čorbe, a onda čačkalicom vući linije.
CREAM OF ZUCCHINI AND CELERY SOUP
If you are a regular follower of this blog you must know by now that I am a big fan of soups and stews. This is my summer version of a creamy soup with celery, potatoes and zucchini, using the fresh vegetables from my local green market. I love using celery roots in the soups, but abroad most people are familiar with the celery green leaves. Here it is vice-versa, we have plenty of celery roots in stores. It gives a surprisingly delicious spice flavor to the soup, like nut meg. Try it and you will see.
1 round zucchini - 400g
1 classic zucchini - 600g
2 potatoes - 400g
4 carrots - 400g
1 celery root and stalk with leaves
stock cube and salt
DECORATION
fresh basil leaves
yogurt
toothpick
plastic bag-like zip lock
Cut the veggies into larger chunks, place in a pot with water and cook until it is tender. Strain and preserve the liquid that it has been cooking in. Place the veggies in a food processor and add a bit of liquid. Puree, and transfer back into the pan, adding as much cooking liquid as you would like your soup to be. Add in the stock cube and salt to taste and bring to a boil. Before eating, add in the Greek yogurt.
To make the decoration like in the picture, do not add in the yogurt, but place couple of tablespoons of it in a corner of a small plastic bag. Cut off the tip, and make circles on the top of the soup. Use a toothpick to make lines, pulling towards the center and away.
