Green salad soup

Green salad soup with polenta and cheese – an authentic delight

Sometimes, the simplest recipes hide the greatest joys. Green salad soup is one of those recipes that, although it may seem unusual, manages to bring a touch of freshness and an unmistakable flavor to the plate. Combined with a serving of polenta and cheese, this dish becomes irresistible! Let’s discover together how to prepare this delicious soup, step by step.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients:
- 1 kg curly green lettuce
- 1 onion
- 200 g smoked bacon
- 4-5 cloves of garlic
- 2 egg yolks
- 200 g sour cream
- 1 tablespoon oil
- 1 teaspoon sweet paprika
- Vinegar to taste
- Salt to taste
- 4 liters water

Recipe history:
Green salad soup is a traditional dish, often associated with warm seasons when fresh vegetables are abundant. This recipe has been passed down from generation to generation, appreciated for its light taste and for utilizing seasonal ingredients. It is a soup that captivates with its simplicity, yet once cooked, it becomes an explosion of flavors that will delight your taste buds.

Step by step:

1. Preparing the ingredients:
Start by washing the curly lettuce thoroughly. It is essential to remove any impurities so that you can enjoy a clean and healthy soup. After washing the lettuce, place it in a pot of boiling water with a teaspoon of salt. Boil the lettuce for 2-3 minutes, then drain well and chop finely.

2. Cooking the soup:
In a large pot (4 liters), add the 4 liters of water and bring it to a boil. Add the chopped lettuce and the cleaned onion, which you should quarter to release its aroma. Don’t forget to add salt! Let it boil over medium heat until the lettuce becomes soft (about 20-25 minutes).

3. Preparing the bacon:
In a skillet, cut the bacon into slices and slightly score it. Fry it for a few minutes until it becomes crispy, but do not burn it. This will add a smoky flavor to the soup, elevating the dish to another level.

4. Adding the garlic:
Peel and crush the garlic cloves. A few minutes before the lettuce is done cooking, add the fried bacon and crushed garlic to the pot. This will ensure that the flavors blend perfectly.

5. Preparing the sour cream:
In a separate bowl, mix the two egg yolks with the sour cream. This mixture will add a special creaminess to the soup. When the soup is ready, take a cup of the hot liquid and gradually add it to the sour cream mixture, stirring continuously to temper the yolks. Then, pour the mixture back into the pot, stirring continuously.

6. Finalizing the soup:
Adjust the salt and add vinegar to taste. This will give a note of acidity that balances the flavors.

7. Preparing the oil with paprika:
In a small pot, heat the oil and add the sweet paprika. Stir quickly to prevent burning, then extinguish with a little of the hot soup. Pour the mixture into the soup pot to give it a beautiful color and intense flavor.

Serving:
Green salad soup can be served hot or cold. It is delicious alongside a serving of freshly made polenta, of course topped with grated cheese. This combination is irresistible and will remind you of traditional summer meals.

Frequently asked questions:
- Can I use another type of lettuce? Yes, you can experiment with different types of lettuce, such as iceberg or spinach, but curly green lettuce is the best choice for that crunchy texture.
- How can I store the soup? The soup stores well in the refrigerator for 2-3 days. Reheat gently before serving.
- Is this soup suitable for vegans? You can adapt the recipe by replacing the bacon with smoked tofu and the sour cream with a plant-based alternative.

Nutritional benefits:
Green salad soup is rich in vitamins and minerals, thanks to the curly lettuce, which is an excellent source of vitamins A, C, and K. Additionally, garlic has antibacterial and anti-inflammatory properties, while bacon provides healthy proteins and fats.

Possible variations:
- You can also add other vegetables, such as carrots or potatoes, to enrich the soup.
- Instead of bacon, you can use pancetta or even a vegetarian option, such as sautéed mushrooms.

In conclusion, green salad soup with polenta and cheese is not only a nourishing dish but also a true celebration of flavors! So, get your appetite ready and enjoy this simple yet delicious recipe. Bon appétit!

 Ingredients: 1 kg curly green lettuce, 1 onion, fried bacon, 4-5 garlic cloves, 2 egg yolks, 200 g sour cream, 1 tablespoon oil, 1 teaspoon sweet paprika, vinegar to taste, salt, 4 liters of water

 Tags:  green salad soup