Vegetable Soup with Polenta Croutons
Vegetable soup with polenta croutons is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g instant polenta
- 1 egg yolk
- 2 Tbsp grated Parmesan
- Salt
- Pepper (freshly ground)
- parsley (for garnish)
- 1 l vegetable broth
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
Instructions
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1.
Peel and finely chop the onion and garlic. Wash, trim, and slice the leek into rings. Peel and coarsely grate the celery and carrots. Heat oil in a pot and sauté the onion with the garlic until translucent. Add the broth, leek, celery, and carrots, then simmer gently for about 10 minutes with the lid on.
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2.
Bring 125 ml water to a boil, stir in the polenta until it thickens over low heat for 1-2 minutes while stirring. Remove from heat, let rest 5-10 minutes, then add egg yolk, Parmesan, salt and pepper. Mix vigorously. In a large pot bring salted water to a boil and use two teaspoons to scoop small dumplings from the polenta mixture. Drop them into the boiling water and cook for about 5 minutes until they float.
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3.
Season the vegetable soup with salt, pepper and nutmeg, then ladle into bowls. Scoop the polenta croutons from the cooking liquid with a slotted spoon and place in the soup. Sprinkle with parsley before serving.
