Tato polévka je chlupatá, ale dáme času zmrazit mátový led. Hrachová polévka se může zdát mírně tlustá, ale tenká, jak se roztaví ledová mincovna. Pokud připravujete tuto polévku v chladnějších měsících, jednoduše vynechejte ledový máta a tenkou zeleninu.
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English:
“This soup is hairy, but lets give it time to freeze the mint ice. Pea soup may seem slightly thick, but thin as the mint ice melts. If you are preparing this soup in colder months, simply omit the mint ice and thin vegetables. Source: Martha Stewart Living, June 1999 10 Serving Ingredients 1 large bunch of fresh mint, stems removed 2 tablespoons unsalted butter 1 onion, chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 cups Homemade vegetable stock, plus more for thinning 2 1/2 pounds sweet peas, shelled or 4 ten-ounce boxes frozen peas Instructions 1. Bring 3 cups of water to a boil. Remove from heat, add mint, reserve a few sprigs for garnish, and let steep for about 2 hours, until the liquid is very flavorful and lightly green. Strain liquid, discard mint, and transfer to two ice cube trays or an 8-inch square baking dish. Place in freezer and freeze until solid. 2. Meanwhile, melt butter in a medium saucepan over medium-low heat. Add chopped onion, salt, and pepper; cook, stirring often, until onions are soft and translucent, 8 to 10 minutes. 3. Add stock and bring to a boil. Reduce heat and let simmer for 1 hour. Liquid will reduce by half. Add peas and cook for about 4 minutes, until peas are just tender. Remove from heat and transfer to a bowl in an ice water bath. Stir until cool. 4. Transfer soup to a blender; process until smooth. Adjust consistency with more stock. Refrigerate until ready to serve. 5. Remove frozen ice cubes from freezer and place in blender (if using an 8-by-8-inch baking dish, cut ice into pieces). Process mint ice cubes until crushed. 6. Ladle soup into bowls with a spoonful of crushed mint ice; garnish with mint sprigs and serve immediately.”
27.04.2023 @ 03:55
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English:
“This soup is hairy, but lets give it time to freeze the mint ice. Pea soup may seem slightly thick, but thin as the mint ice melts. If you are preparing this soup in colder months, simply omit the mint ice and thin vegetables. Source: Martha Stewart Living, June 1999 10 Serving Ingredients 1 large bunch of fresh mint, stems removed 2 tablespoons unsalted butter 1 onion, chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 cups Homemade vegetable stock, plus more for thinning 2 1/2 pounds sweet peas, shelled or 4 ten-ounce boxes frozen peas Instructions 1. Bring 3 cups of water to a boil. Remove from heat, add mint, reserve a few sprigs for garnish, and let steep for about 2 hours, until the liquid is very flavorful and lightly green. Strain liquid, discard mint, and transfer to two ice cube trays or an 8-inch square baking dish. Place in freezer and freeze until solid. 2. Meanwhile, melt butter in a medium saucepan over medium-low heat. Add chopped onion, salt, and pepper; cook, stirring often, until onions are soft and translucent, 8 to 10 minutes. 3. Add stock and bring to a boil. Reduce heat and let simmer for 1 hour. Liquid will reduce by half. Add peas and cook for about 4 minutes, until peas are just tender. Remove from heat and transfer to a bowl in an ice water bath. Stir until cool. 4. Transfer soup to a blender; process until smooth. Adjust consistency with more stock. Refrigerate until ready to serve. 5. Remove frozen ice cubes from freezer and place in blender (if using an 8-by-8-inch baking dish, cut ice into pieces). Process mint ice cubes until crushed. 6. Ladle soup into bowls with a spoonful of crushed mint ice; garnish with mint sprigs and serve immediately.”