Chilled Spring Vegetable Soup Delight

Chilled Spring Vegetable Soup Delight

A refreshing chilled soup packed with seasonal vegetables, perfect for a light appetizer or a warm weather dish.

Ingredients

• 3/4 pot Water
• 2 medium, diced Potatoes
• 1 bunch, chopped Green Onions
• 2 cups, fresh Spinach
• 1 cup, fresh Sorrel
• 2 beaten Eggs
• to taste teaspoon Salt
• 1 teaspoon Sugar
• 1 tablespoon Vinegar
• 1 diced Cucumber
• 2 chopped Boiled Eggs
• to taste tablespoon Sour Cream
• to taste freshly chopped Dill

Method

1. Start by filling a large pot with water, about three-quarters full, and bring it to a vigorous boil.
2. Add diced potatoes and cook them until they're fork-tender, which should take approximately 8 to 10 minutes.
3. Stir in the chopped green onions and let them simmer for another 1 to 2 minutes.
4. Add the spinach and sorrel, stirring until they wilt, which should take about 2 to 3 minutes before removing from heat.
5. Slowly drizzle in the beaten eggs while continuously stirring to achieve a creamy consistency in the soup.
6. Season the mixture with salt, a touch of sugar, and a splash of vinegar for a balanced flavor profile.
7. Pour the soup into a large bowl and allow it to cool before refrigerating to chill thoroughly.
8. Just before serving, top the soup with diced cucumber, chopped boiled eggs, a spoonful of sour cream, and freshly chopped dill.