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Creamy Vegetable Soup
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Jimmy Ogro
@jimmy- Ingredients
- Recipe
- Peeled Xuxu100 g
- potato (baroa, english or asterix) without skin100 g
- skinless yam100 g
- Peeled Pumpkin100 g
- ready-made chicken broth (can be vegetables)500 ml
- milk100 ml
- onion1 unit(s)
- egg4 unit(s)
- stale bread (whatever you have at home)100 g
- salt1 teaspoon
- olive oil2 tablespoon
- Peel and cut the onion in half and then into thin strips (julienne) and sauté in olive oil in a medium pan until well caramelized.
- add all the vegetables cut into small equal cubes, the salt, mix well and cook for 5 minutes, until it starts to brown slightly.
- add the boiling broth to the pan, mix everything, bring to a boil, cover, lower the heat and let it cook for 20-30 minutes until they are soft to be processed.
- process the mixture with a hand mixer, if you don't have it, it can be beaten in a blender in 2 times, taking care to hold the lid with a dish towel folded over because of the temperature.
- Return the soup to the pan, add the milk, mix well and cook on low heat for another 10 minutes. Reserve.
- while the soup finishes cooking, cook the eggs submerged in water counting 6 minutes after boiling. immediately place in a bowl with ice and water to stop the cooking. Reserve.
- cut the stale bread into cubes and brown it in a frying pan with a drizzle of oil and a pinch of salt. I used leftover ciabatta, but it can be any bread.
- serve the soup in bowls with the eggs cut in half and a generous handful of the stale bread croutons, as in the photo.
- suggestions: if you don't have broth ready, you can use those from the market, preparing according to the instructions on the package. feel free to include seasonings that you like, always little by little and tasting throughout the preparation so you don't go wrong. remember that we can always add more, but we can't take it off after it's done.
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