Supa crema cu perisoare – fina, acrisoara si plina de gust! Cand vrei o supa care sa te incalzeasca bine si sa te tina satul, dar fara sa fie grea, supa crema cu perisoare e raspunsul perfect. E dulceaga de la legumele bine fierte, are un twist acrisor de la otet si o textura catifelata, completata de perisoare fragede din carne de pui. E o combinatie inedita, dar care devine imediat comfort food dupa prima lingura. Se face usor, mai ales daca ai un Tefal One Pot la indemana, dar merge perfect si pe aragaz – trebuie doar sa adaugi un pic de rabdare.

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INGREDIENTE  (pentru 6 portii)

• 500 g pulpe de pui (fara piele, fara os)
• 3 morcovi
• 1 radacina de patrunjel
• 1 pastarnac
• 2 felii de telina
• 2 cepe
• 1 ardei kapia
• Sare
• 1 legatura patrunjel verde
• 3 galbenusuri
• 100 g smantana
• 150 g iaurt
• 4 linguri otet (preferabil din muraturi)

Curatam toate legumele si le taiem in bucati mari. Pastram deoparte 1 morcov, 1 ceapa si jumatate de ardei kapia pentru mai tarziu.

In Tefal One Pot (sau intr-o oala normala), punem 1,5 litri de apa fierbinte, legumele si o lingura de sare. Gatim sub presiune timp de 15 minute (sau 30-40 de minute la foc mic, daca folosim metoda clasica).

Intre timp, tocam carnea de pui si o amestecam cu sare, patrunjel si ceapa taiate marunt. Formam perisoarele cu mainile ude, ca sa nu se lipeasca.

Separat, dam pe razatoarea mica morcovul pus deoparte si tocam marunt ardeiul. Sotam aceste legume in 1 lingurita de ulei si 50 ml apa, cat sa devina moi si aromate.

Cand timpul s-a scurs, depresurizam oala si scoatem toate legumele. Punem legumele intr-un blender cu un polonic de zeama si mixam pana obtinem o crema fina si parfumata.

Punem din nou oala pe foc, adaugam perisoarele crude, apoi gatim din nou sub presiune 15 minute (sau pana sunt fierte in metoda clasica). Depresurizam si adaugam in supa crema de legume si legumele sotate.

Intr-un bol, amestecam 3 galbenusuri cu smantana, iaurt si otet (eu folosesc otet de gogosari murati, pentru gustul dulceag care merge perfect cu legumele). Turnam cate un polonic fierbinte peste amestecul de galbenusuri, pentru a-l tempera, apoi il adaugam peste supa.

Presaram patrunjel verde tocat marunt, amestecam usor si… gata!

Servim fierbinte, cu salata de ardei iuti, paine proaspata sau o lipie coapta pe tigaie.

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English version

Creamy Meatball Soup

Creamy Meatball Soup – velvety, tangy, and full of flavor! When you need a soup to warm you up and keep you full — but without being too heavy — this creamy meatball soup is the answer. It’s naturally sweet from well-cooked vegetables, has a tangy twist from the vinegar, and a silky texture topped with tender chicken meatballs. An unexpected combo that instantly turns into comfort food from the very first spoonful. It’s easy to make — especially if you have a Tefal One Pot — but works just as well on the stovetop if you add a bit of patience.

INGREDIENTS (pentru 6 portii)

• 500 grams boneless, skinless chicken thighs
• 3 carrots
• 1 parsley root
• 1 parsnip
• 2 slices of celery root
• 2 onions
• 1 red kapia pepper
• Salt
• 1 bunch fresh parsley
• 3 egg yolks
• 100 grams sour cream
• 150 grams Greek yogurt
• 4 tbsp vinegar (ideally from pickled vegetables)

Peel all the vegetables and cut them into large chunks. Set aside 1 carrot, 1 onion, and half a red pepper for later.

In the Tefal One Pot (or a regular pot), add 1.5 liters of hot water, the vegetables, and 1 tbsp of salt. Cook under pressure for 15 minutes (or 30–40 minutes on low heat if using the classic method).

Meanwhile, finely chop the chicken, mix it with salt, chopped parsley, and chopped onion. Wet your hands to shape the mixture into small meatballs without sticking.

Separately, grate the reserved carrot and finely chop the red pepper. Sauté both in 1 tsp olive oil and 50 ml water until soft and fragrant.

Once the time is up, release pressure and remove the cooked vegetables. Blend them with a ladle of broth until smooth and creamy.

Put the pot back on the stove, add the raw meatballs, and cook under pressure again for 15 minutes (or simmer until cooked through using the stovetop method). Release pressure and pour in the blended veggie cream and sautéed vegetables.

In a bowl, mix the egg yolks with sour cream, yogurt, and vinegar (I use pickled pepper vinegar — its subtle sweetness pairs beautifully with the veggies). Gradually ladle hot broth into the mixture to temper it, then stir it back into the soup.

Finish with a sprinkle of finely chopped parsley. Stir gently and… that’s it!

Serve hot, with a side of pickled chili peppers, fresh bread, or warm skillet-toasted flatbread.

If you enjoyed this Creamy Meatball Soup recipe, we also recommend Turkey Soup, Chicken Soup with Vegetable Cream or a Goulash.

ENJOY OUR RIDE!

• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere