Green salad soup

Green salad soup, a fragrant and refreshing delicacy, brings a touch of spring to your plate. This traditional recipe, popular in certain regions, combines simple ingredients into a symphony of flavors that will delight your senses. So get ready to tantalize your taste buds with a green salad soup, perfect for spring meals!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4-6

Ingredients:
- 1 kg green salad (created salad or a combination of green salad and tender arugula leaves)
- 1 medium onion
- 200 g smoked bacon
- 4-5 cloves of garlic
- 2 egg yolks
- 200 g sour cream
- 1 tablespoon sunflower oil
- 1 teaspoon sweet paprika
- Vinegar to taste
- Salt to taste
- 4 liters of water

Let's start cooking!

1. Preparing the ingredients: Start by washing the green salad thoroughly, removing any impurities. Cut it into smaller pieces. This step not only enhances the appearance but also helps with even cooking.

2. Blanching the salad: Place the salad in a pot of boiling water and add a little salt. Blanch the salad for 2-3 minutes to preserve its vibrant color and crunchy texture. After blanching, drain the salad and set it aside.

3. Cooking the base: In a large pot, add 4 liters of water and the cleaned onion, cut into quarters. Add salt, then bring the water to a boil. The onion will add a subtle yet essential flavor to the soup.

4. Preparing the bacon: Cut the bacon into slices and slightly score them. Place the bacon slices in a skillet and fry them over medium heat until they become crispy and golden. This step will intensify the smoky flavor of the soup.

5. Combining the ingredients: When the water in the pot is boiling, add the blanched salad. Let it boil for 10-15 minutes. Near the end, add the fried bacon to give it a rich taste and a bit of the flavor from the oil it was fried in.

6. Adding the garlic: Peel and crush the garlic cloves. Add the crushed garlic to the pot a few minutes before turning off the heat. The garlic will bring an extra layer of flavor and perfectly complement the existing aromas.

7. Cream mixture: In a separate bowl, mix the egg yolks with the sour cream. This mixture will add creaminess and balance the soup's acidity.

8. Tempering the mixture: When the soup is almost ready and has cooled slightly, take two ladles of the soup and pour them over the cream mixture, stirring continuously. This process is called tempering and helps prevent the egg yolks from curdling.

9. Finalizing the soup: Pour the cream and egg yolk mixture into the pot, stirring continuously to achieve a smooth texture. Adjust the salt and vinegar to taste, adjusting the acidity according to preferences.

10. Preparing the flavored oil: In a small saucepan, heat the oil and add the sweet paprika. Stir quickly to avoid burning the paprika, then extinguish with a little soup from the pot. Pour this flavored oil into the soup to give it an attractive color.

Chef's tip:
For an extra flavor boost, you can also add some chopped fresh lovage or dill before serving. These herbs will enhance the flavors and give the soup a more vibrant appearance.

Possible variations:
- Vegetarian soup: You can replace the bacon with fried mushrooms or smoked tofu for a vegetarian yet equally tasty option.
- Adding vegetables: Add diced carrots or potatoes for a richer consistency and varied texture.

Serving:
Serve the green salad soup warm, alongside a slice of fresh bread or polenta. A glass of white wine or a glass of mineral water will perfectly complement the meal.

Nutritional information (per serving):
- Calories: 220 kcal
- Protein: 8 g
- Fat: 15 g
- Carbohydrates: 12 g
- Fiber: 3 g

Green salad soup is not only a delicious recipe but also an excellent source of vitamins and minerals. Green salad is rich in antioxidants and vitamins A, C, and K, while garlic provides additional benefits for the immune system.

Frequently asked questions:
- Can I use other types of salad?
Of course! Iceberg lettuce or arugula leaves can also be used, but it is best to choose salads with tender leaves to achieve a fresher taste.

- How long does the soup last?
Green salad soup can be stored in the refrigerator for 2-3 days. It may lose some texture, but the taste will remain delicious.

- Can I freeze the soup?
It is not recommended to freeze green salad soup, as the salad will lose its crunchy texture and become mushy.

Now that you have all the details, all that's left is to start cooking! Green salad soup will delight you with its delicate flavors and bring spring to your table. Enjoy your meal!

 Ingredients: 1 kg curly green lettuce, 1 onion, 4-5 cloves of garlic, 2 egg yolks, 200 g sour cream, 1 tbsp oil, 1 tsp sweet paprika, vinegar to taste, 4 pressure.

 Tags:  bacon soup salad salad vegetable soup soup recipes salad soup meat soup