Recipe for: Creamy White Vegetable Soup (Polish-Modern) - photo 1
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Recipe for: Creamy White Vegetable Soup (Polish-Modern)

Pikantne Soups Regional Cuisine of Poland 30 min Easy 11 wyświetleń ~14.08 PLN * - (0)
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Description

A delicate, velvety cream soup made from white vegetables, combining the root aromas of celery and parsley with the mild sweetness of leek and potato. This is a modern version of Polish vegetable soup — its smooth texture, subtle seasoning, and light creamy note make it suitable as an elegant starter for Easter dinner or a light spring dinner. Serve with crispy whole grain bread croutons or chopped sorrel for a contrast of freshness and color. The soup is hearty but not heavy; visually, it attracts with its creamy, light color accented by a green touch.

Ingredients Used

Ingredients (15)

Servings:
4
  • Celery 300 g
  • Leek 200 g
  • Potatoes 2 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Vegetable broth 1000 ml
  • 18% cream 100 ml
  • 🌿 Przyprawy
  • Parsley 150 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Nutmeg 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Whole grain bread 60 g
💰 Szacowany koszt dania: ~14.08 PLN (3.52 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the vegetables: peel the celery and parsley with a peeler or knife and cut off the tough ends, then dice them into cubes about 1 cm on each side. Peel the potatoes and cut them into the same-sized cubes. Cut the white part of the leek lengthwise, wash it thoroughly between the leaves, then slice it thinly into half-moons. Peel the onion and chop it finely. Crush the garlic with the side of a knife and chop it finely. Measure and prepare the broth.

Ingredients: Celery, Parsley, Leek, Onion, Garlic, Vegetable broth
Use a cutting board and a large, sharp kitchen knife. A 1 cm cube ensures even cooking and a smooth consistency after blending. If you don't have a peeler, use a sharp knife, but work carefully.

Sautéing

2

In a large pot (preferably 4–5 l or a saucepan with a diameter of 24–26 cm), heat the butter with the rapeseed oil over medium heat. When the butter melts and starts to foam slightly (about 30–40 seconds), add the onion and leek. Sauté, stirring with a wooden spoon for 5–7 minutes, until the onion becomes translucent and soft, and the leek is tender and fragrant. Add the chopped garlic and sauté for another 30–45 seconds — the garlic should be aromatic but not browned.

Ingredients: Butter, Rapeseed oil, Onion, Leek, Garlic
Use a pan or pot with a thick bottom to avoid local burning. If the vegetables start to burn, lower the heat and add a little broth.

Cooking

3

Add the chopped celery, parsley, and potatoes to the pot. Stir for 1–2 minutes to coat the vegetables in fat. Pour in the hot vegetable broth so that all the vegetables are covered (use all of the broth, 1000 ml). Raise the heat to bring to a boil, then reduce the heat and simmer (light bubbling) for 18–20 minutes, until the vegetables are very soft — check with a fork: a knife should go in easily and without resistance.

Ingredients: Celery, Parsley, Vegetable broth
The best pot is one with a lid; cook partially covered to avoid losing too much liquid. If the soup evaporates too much, add 50–100 ml of boiling water.

Blending and sweetening

4

After cooking, turn off the heat. Use an immersion blender (recommended) directly in the pot: holding the blender upright, blend with up-and-down motions until you achieve a uniform, smooth cream (about 1–2 minutes). If you only have a countertop blender, transfer the soup in batches to the blender — fill it no more than 2/3 full and blend for 30–60 seconds on high speed. Be mindful of the steam — when blending in a countertop blender, hold a cloth over the lid and blend in short bursts.

Ingredients: Celery, Parsley, Vegetable broth
This is a key step: use an immersion blender for the easiest and safest blending. If the soup is too thick after blending, add 50–150 ml of hot broth or water until you reach the desired creaminess.

Seasoning and finishing

5

Heat the soup gently over low heat. To add the cream without curdling, ladle out 2–3 tablespoons of hot soup into a bowl, mix with 18% cream, and slowly pour it back into the pot while stirring continuously. Add salt (start with 1.5 teaspoons and adjust gradually), black pepper, and a pinch of freshly grated nutmeg. Cook together for 1–2 minutes, taste, and adjust the seasoning.

Ingredients: 18% cream, Salt, Black pepper, Nutmeg
Use a whisk or spoon to mix when tempering the cream. If you want a vegan version, replace the butter with additional oil and use plant-based cream or soy milk.

Croutons (optional)

6

If you are using whole grain bread: cut the bread into cubes (about 1.5 cm), sauté in a pan with a small amount of butter or canola oil for 4–6 minutes until golden and crispy. Set aside on a paper towel to drain excess fat.

Ingredients: whole grain bread, Butter, Rapeseed oil
For preparing the croutons, use a small non-stick or cast iron skillet. Do not stir too often to allow the cubes to develop an even, crispy crust.

Serving

7

Pour the hot cream soup into a shallow soup plate. On top, add a few croutons or sprinkle with finely chopped sorrel (optional). You can add a thin line of cream in the center and gently swirl it with a toothpick. Freshly ground pepper will enhance the flavor when serving.

Ingredients: sorrel, whole grain bread, Black pepper, 18% cream
Use flat, wide soup plates to cool the soup faster to the perfect eating temperature. Additionally, you can add sorrel for freshness and acidity.

Fun Fact

💡

Creams made from white roots were popular in court cuisine as delicate soups served before heavier dishes. The white color gave them elegance, and blending the ingredients allowed the natural sweetness of the vegetables to shine through.

Best for

lekka kolacja przyjęcie wiosenne przystawka na obiad świąteczny

Tips

🍽️ Serving

Serve hot, but not boiling. Add croutons just before serving to keep them crispy. For a flavor contrast, sprinkle the soup with finely chopped sorrel or drizzle with a bit of cold-pressed rapeseed oil.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. For reheating, use a saucepan over low heat — heat slowly, stirring to prevent the cream from curdling. You can freeze the soup without cream for up to 3 months; after thawing, season and temper with cream while reheating.

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