for 8 servings
½ celeriac
1 leek
2 carrots
1 bay leaf
4 allspice berries
8 cups of water
½ cup dried mushrooms
4 potatoes
1 cup sourdough starter
2 cups green peas (frozen)
1/2 tablespoon wasabi or horseradish
1 clove garlic
1 tablespoon dried  marjoram
salt and pepper to taste
for serving
poached eggs
flaxseed oil
nigella seeds
fresh marjoram leaves

This soup is widely popular and favorite of so many people here. It usually has the greish beigy color. However, this time I decided to make it green for a change and a vegetarian version. If you would omit the egg, then the soup is fully vegan. You will find all Polish traditional tastes in this veloute: horseradish, marjoram and sourdough starter.The veloute is full of umami flavor coming from dried  mushrooms. It is tangy and refreshing with a very powerful taste.

Peel the vegetables, cut them into chunks, transfer into the pot with the bay leaf and allspice, pour over the water and cook over the low heat. After about 20 minutes of cooking  remove the carrots  and add to the pot the soaked dried mushrooms and peeled, cut potatoes. Cook the soup over low heat for approx. 20-30 minutes until the potatoes are soft and the mushrooms have rendered their umami flavor. Then add to the soup the stirred sourdough starter, 2 cups of green peas, slightly crushed clove of garlic, half a tablespoon of horseradish and marjoram. Season the soup with salt and pepper. Cook the soup for a 15minutes over low heat, then take it from the heat,  remove the bay leaf and allspice and blend the soup with a hand held blender until smooth. Blanch the herbs  and blend them until smooth and stir in the soup. Check the taste and  season with salt and pepper, if needed. Add the pesto right before serving. Pour the soup into the bowl. On top arrange a poachedd egg. Drizzle some flaxseed oil and sprinkle some marjoram leaves and black cumin. The soup tastes best on the next day when all the flavors had a chance to mingle.

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