Lenten Cream Soup with Bulgur Recipe
This puree soup has a very delicate, velvety texture and a mild taste. A bright dressing with bulgur, garlic, parsley and soy sauce balances this soup and gives the dish piquancy. Despite its lightness, the soup turns out to be very satisfying.
Servings Prep Time
4 10minutes
Cook Time
30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients
For soup
For fueling
Instructions
  1. Boil the bulgur until tender in lightly salted water, it will take 10-15 minutes.
  2. Heat the vegetable oil and fry the onion, cut into half rings.
  3. Drain the liquid from the canned beans and rinse it. Peel the potatoes, cut into large cubes. Add beans and potatoes to a saucepan, pour soy sauce. Add water so that it covers all the ingredients of the soup.
  4. Put on a high heat when the water boils, reduce the heat, add salt to the soup and cook until the potatoes are ready. Punch the finished soup in a blender.
  5. For bulgur, mix the dressing in a bowl. Finely chop the parsley, add oil, soy sauce, garlic squeezed through a press.
  6. Add the dressing to the prepared bulgur and mix.
  7. Pour into soup plates and add the bulgur dressing.
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