Wiosenna zupa ze szparagami, szpinakiem i kapusta
- 1 zä…bek czosnku
- niecaå‚e pã³å‚ pä™czka szparagã³w (200g)
- poå‚owa maå‚ej må‚odej kapusty (200g)
- 1 por
- 2 å‚odygi selera naciowego
- maå‚y pä™czek må‚odego szpinaku (150g)
- 2 garå›ci drobnego groszku (moå¼e byä‡ mroå¼ony)
- 1 ,4 l delikatnego bulionu
- 1 garå›ci posiekanej pietruszki
- kilka listkã³w miä™ty
- å‚yå¼ka posiekanego koperku
- 1 å‚yå¼ka oliwy
- parmezan do podania opcjonalnie
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Selera, pora i szpinak oplukac i pokroic.
- Szparagi oplukac, ulamac koncówki, lodyzki pokroic na kawalki, glówki odlozyc na bok.
- Mloda kapuste oplukac i posiekac.
- W garnku na oliwie podsmazyc pokrojonego pora z posiekanym czosnkiem. Dodac bulion i doprowadzic prawie do wrzenia. Dodac kapuste i gotowac kilka minut na srednim gazie. Gdy bedzie prawie miekka, dodac pokrojone lodygi szparagów oraz selera naciowego. Po paru minutach dodac glówki, groszek, pokrojona miete, pietruszke, koperek oraz troche soku z cytryny i gotowac jeszcze minute, albo az warzywa osiagna preferowana miekkosc. Dosolic do smaku.
- Przed podaniem posypac parmezanem lub pietruszka.
What replaces a leek when the crisper drawer holds only yellow onions and green garlic? Standard alliums work if sweated slowly in olive oil at medium-low heat until translucent, though the sharp sulfur compounds will demand an extra two minutes of gentle frying to mellow out. Green vegetables possess delicate chlorophyll structures that degrade quickly under prolonged boiling, turning drab olive-green when overcooked. Introduce tougher stalks like celery and cabbage stems first, simmering them in a 1.4-liter vegetable stock base for roughly five minutes before introducing tender elements. Asparagus tips, fresh spinach, and peas require less than sixty seconds of actual thermal exposure to retain their vibrant pigmentation and structural crunch. Volatile aromatic compounds found in fresh mint and dill dissipate rapidly in boiling water, so stir those delicate herbs in just before cutting the heat. Parmesan adds glutamate to compensate for a weak broth, though nutritional yeast creates a similar savory umami bridge for dairy-free diets.
