Recipe for: Creamy White Vegetable Soup with Gluten-Free Croutons - photo 1
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Recipe for: Creamy White Vegetable Soup with Gluten-Free Croutons

Pikantne Soups Regional Cuisine of Poland 30 min Medium 6 wyświetleń ~26.53 PLN * - (0)
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Description

A delicate, velvety cream soup made from white vegetables: leek, celery, parsley, potato, and cauliflower, with the addition of onion and garlic. This modern Polish dish combines classic vegetable aromas with the smooth consistency of a cream, highlighted by subtle cream and toasted gluten-free bread croutons. Perfect for spring and autumn lunches, great as a light appetizer for parties or a warming meal after work. Visually appealing with its bright, creamy color contrasted by golden croutons and a green accent of sorrel or fresh herbs. Flavor: slightly sweet from the leek and cauliflower, spicy from the celery and parsley, and creamy thanks to the cream and buttery roux.

Ingredients Used

Ingredients (17)

Servings:
4
  • Onion 1 szt. (~150 g)
  • Leek 200 g
  • Celery 300 g
  • Potatoes 2 szt. (~300 g)
  • Cauliflower 300 g
  • Garlic 2 ząbki (~10 g)
  • Vegetable broth 1000 ml
  • Sour cream 100 g
  • Butter 30 g
  • Rapeseed oil 15 g
  • Gluten-free bread 200 g
  • 🌿 Przyprawy
  • Parsley 150 g
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Almond 30 g
💰 Szacowany koszt dania: ~26.53 PLN (6.63 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables

1

Wash all the vegetables under running water. Peel the onion and chop it into small cubes: cut the onion in half from top to bottom, lay it flat and slice it into thin strips, then crosswise into small cubes. Cut the leek lengthwise, trim the dark green leaves, use the white and light green parts; cut it in half and rinse under running water between the leaves, then slice into half-moons about 3-4 mm wide. Peel the celery and parsley; chop into cubes about 1–1.5 cm. Peel the potatoes and cut them into cubes of 1.5–2 cm. Divide the cauliflower into florets the size of a walnut. Peel and finely chop the garlic.

Ingredients: Onion, Leek, Celery, Parsley, Cauliflower, Garlic
Use a cutting board and a sharp chef's knife. To wash the leek, you can separate the layers under running water to remove the sand. Cutting the vegetables into uniform sizes will ensure even cooking.

Cooking - sautéing

2

Heat a large pot with a capacity of at least 3 liters over medium heat. Add butter and let it melt (about 30–60 seconds). Add onion and sauté for 4–5 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. Add leek and sauté for another 3 minutes until it softens. Add garlic, celery, and parsley; sauté for 2-3 minutes, stirring, until the vegetables begin to soften and smell fragrant. Finally, add potatoes and cauliflower, and mix everything together.

Ingredients: Butter, Onion, Leek, Garlic, Celery, Parsley, Cauliflower
Use a large wide wooden spoon or spatula. A wide pan or pot with a thick bottom is best — it will prevent burning. Control the heat: if the vegetables are browning too quickly, lower the flame.

Cooking - braising

3

Pour the vegetables with hot vegetable broth (1 liter). Increase the heat and bring to a boil, then reduce the heat to low so that the flame gently maintains the boiling point (small, even bubbles). Partially cover the pot with a lid and cook for 15 minutes, until the potatoes and cauliflower are tender — check with a fork: the fork should easily go into the vegetable.

Ingredients: Vegetable broth
Use a lid, but leave a small gap for steam to escape. Cooking on too high heat will make the flavor less clear. The 15-minute time depends on the size of the vegetable pieces; check for tenderness starting at the 12th minute.

Blending and seasoning

4

Turn off the heat. Using an immersion blender, blend the soup directly in the pot until smooth — move the blender from the bottom to the top to avoid splashes; blend for 1–2 minutes until the mixture is uniform and free of lumps. If using a countertop blender, pour in batches into the blender jar and blend. After blending, pour a spoonful of hot soup into the cream (tempering), mix, and then pour the cream into the pot and mix well. Season with thyme, salt, and freshly ground pepper. Taste and adjust seasoning with additional salt or pepper if needed.

Ingredients: Sour cream, Thyme, Salt, Black pepper
Be careful when blending hot liquids — hold the blender steady and cover it with a towel if you are using a jug blender to avoid splattering. Tempering the cream prevents curdling.

Gluten-free croutons

5

Cut the gluten-free bread into cubes about 1–1.5 cm on each side. In a large skillet, heat the canola oil over medium heat. Add the bread cubes and fry, stirring every 30–40 seconds, for 6–8 minutes, until they are evenly golden brown and crispy. Remove to a paper towel, and lightly salt (if the bread is unsalted). Alternative: spread the cubes on a baking sheet and bake at 200°C for 8–10 minutes, stirring once halfway through.

Ingredients: gluten-free bread, Rapeseed oil, Salt
The best pan is 26–28 cm in diameter. For the oven, use a baking tray lined with parchment paper. For crispiness, don't overdo the amount of oil — the cubes should be just evenly coated.

Finishing and serving

6

Heat the soup for a minute over low heat if it has cooled down. Check the consistency — if it is too thick, add 2–3 tablespoons of hot broth; if too thin, cook for 2–3 minutes uncovered. Pour the soup onto a plate, place a few croutons in the center, and optionally sprinkle with toasted almond flakes and finely chopped sorrel or fresh thyme. Serve immediately while the croutons are still crispy.

Ingredients: gluten-free bread, almond, sorrel
Use wide, flat plates for cream soups to enhance presentation. Add croutons just before serving to prevent them from becoming soggy.

Fun Fact

💡

Vegetable creams became popular in Poland in the 20th century as a way to utilize local vegetables in a delicate, elegant form. The combination of celery and leek is a classic base of Polish cuisine, refreshed here with a creamy consistency and gluten-free croutons.

Best for

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Tips

🍽️ Serving

Serve the soup hot, garnished with a few croutons and fresh sorrel or a sprig of thyme. A light glass of white wine or cool buttermilk pairs well with the soup. For a dinner version, add a portion of roasted chicken or a salad of young leaves.

🥡 Storage

Store the soup in an airtight container in the refrigerator for up to 2 days. Keep the croutons separately in a dry container. For reheating: gently warm on low heat, stirring occasionally; if the soup thickens, add a small amount of broth. Add the cream again after reheating to maintain creaminess.

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