In a saucepan, boil the milk covered with the aromatic herbs. After it has boiled, remove the lid and add the peas and the canned carrots. Let them boil for 2-3 minutes then add the orange juice and leave on fire 1 minute.
Take the pan off the heat, pour the soup into a blender and pass it. Put the soup back in the pan on the fire. Add salt with herbs and extra simple salt if you want and mix. Beat the cream cheese in a bowl then dissolve it with a few tablespoons of soup. Add the dissolved cream cheese to the soup and mix well. Finally add the food starch dissolved in 50 ml of cold water and stir continuously, leaving the soup on the fire until it becomes thicker. Serve the soup simple or with bread. prajita.
French onion soup with au gratin cheese
See the recipe step by step: Video recipe French onion soup
Peel and chop the onion. Melt the butter and onion over medium-high heat. Stir occasionally. The saucepan acquires a golden color or until it caramelizes.
Add the finely chopped garlic and mix, then the flour and mix.
Pour the wine and mix again.
Pour the vegetable soup, season with salt, pepper, bay leaves and thyme sprigs and let it boil for 10-15 minutes until the soup thickens and the onion is well cooked.
Meanwhile, cut a few slices of baguette and fry them, either in the oven or in the toaster until nicely browned.
Put the soup in heat-resistant bowls, place the baguette slices and sprinkle the grated cheese on top.
Put 2-4 minutes in the hot oven, at 200 & degC until the cheese melts and acquires a golden color, nicely browned.
400 gr peas (fresh or frozen)
2 cloves of garlic
1/2 bunch of parsley
1 tablespoon sweet pepper paste
1 teaspoon sweet paprika
50 ml broth
1 bay leaf
2 slices of bread (without crust)
1-2 wire marar
2 tablespoons oil
Preparation pea soup
- Onions, garlic, parsley and pepper paste are mixed in a blender to obtain a paste. If you don't have a blender, chop them as small as you can.
- Cook the pasta in hot oil for about 3 minutes. Add salt, 2 pinches of pepper, paprika, bay leaf and peas and quench everything with 2 and a half cups of water (enough water to exceed the peas). Pour the broth and finally break the bread into small pieces.
- Boil everything over medium heat for 20-25 minutes, until the peas are cooked through. When ready, sprinkle with finely chopped dill. Taste the salt.
Method of preparation
I boiled the juice. I added peppercorns, mustard seeds, diced potatoes, onions and garlic.
While the soup was boiling, I made the cheeses and grated them on the small grater.
When the vegetables in the soup were boiled, I took the pot off the heat and with the help of the vertical mixer I chopped them to obtain a thicker composition.
I put the pot on the fire again, added the beer and the cheese and then stirred continuously with the whisk.
When it was homogenized and boiled, I stopped the fire and added the other cheeses. I continued to mix vigorously with the whipped cream as the cheeses melted and the soup took on that fine, creamy consistency.
I seasoned it with salt and served it hot with crispy Emmentaler cheese slices.
Tip: When preparing clear chicken soup keep 500 ml of juice or a liter in the freezer. It will catch you very well when cooking cream soups.
Cut the leeks into rings and chop the celery root, onion and garlic. Saute peas, leeks, celery root, onion and garlic in hot oil. Add the soup and simmer for about 20 minutes. Add the sour cream and basil to the soup (keeping a few leaves for garnish) and process the mixture in the food processor, until it becomes a fine cream.
Season, to taste, with salt, ground black pepper and nutmeg. The soup is served in bowls, garnished with basil leaves.
In a soup bowl, place vegetable oil warmed him up, following onion cut scales and garlic cut into thin slices to harden for approx 2-3 minutes (how long the onion will become translucent).
Peas frozen (or fresh, washed well) will be put in the pot to boil, along with 1 l soy-optional milk (or vegetable soup) and a pinch of salt, letting it boil until peas will soften well ( about 20-25 minutes).
Near the end, with 5 minutes before turning off the heat on the stove, add the mint leaves (to better intensify the taste of the soup), seasoning to taste with salt and pepper.
Into the food processor or blender, will be added pea soup, mixing for about 2-3 minutes, until a fine pea cream.
Optional, for a soup with a velvety taste, you can add in the blender when mixing, 1 teaspoon of butter.
Pea cream soup with mint will serve hot in individual bowls with bread croutons or pieces of goat cheese (or tofu).
Pea cream soup with liver
Frozen vegetables get us out of the deadlock every time. Because I was in a hurry, I decided to prepare something simple and fast. The dwarf ate very well!
frozen peas (how much is taken in the cause of the palms together, I never weighed)
I boiled the cleaned liver, changed the first water and left it to boil quietly for an hour. 10 minutes before it was ready I added the green garlic.
I boiled the first onion and carrot for about 15 minutes. Meanwhile, I took the peas out of the freezer and put cold water on them. After the 15 minutes had elapsed, I added the peas and left it to boil for another quarter of an hour. Remember that peas must be boiled in a sufficient amount of liquid, because we prepare cream soup, not pea food. Usually I start with 400 ml of water and if necessary, I add, but I make sure that the newly added water boils for at least 5 minutes.
When the peas are ready, apply them to the mixer with a sufficient amount of water. Then strain the soup, and add the butter. We now have a fine and flavorful cream soup.
The liver had the same fate as the peas, ie also in the mixer and mixed with cream soup.
How to prepare pea soup:
Put the peas soaked overnight. The next day, drain the peas and put it in a pan with water, ham and salt. Let it boil until it boils, then turn on the heat and don't walk on it for 3 hours.
Add onion, celery and potatoes and simmer for another 30 minutes, stirring occasionally.
Put the sausage in the soup and let it boil for another 10 minutes.
Take out the ham and sausage that you can eat separately.
Pea cream soup
Ever since I wanted to make a pea cream soup and from the stacks of recipes that I put aside with a bookmark, I have never reached the pea soup. So today, without looking for a specific recipe, I looked in the fridge and found my favorite frozen peas. So, I made a cream soup only good to eat with toast and sour cream.
& # 8211 500 gr of peas
& # 8211 1 carrot
& # 8211 a piece of celery
& # 8211 a small onion or 1/2 white onion
& # 8211 salt, pepper
& # 8211 2 tablespoons sour cream
& # 8211 marar verde
& # 8211 shaved parmesan
& # 8211 olive oil - 2 tbsp
We clean the celery, the carrot and the onion, we cut the onion into small pieces, we grate the carrot and the celery. Heat the olive oil in a pan and sauté the carrots, celery and onions until soft. Separately, in a liter of water, boil the peas. After the vegetables are hardened, boil them together with the peas in salted water. Let them boil quietly, until the peas are cooked and lightly crushed.
Drain the vegetables and keep the water in which they boiled. Sprinkle the peas, carrots, onions and celery with a blender and then thin the puree obtained, from close to close, with the juice in which they boiled. I put around 2-3 large polishes. Then add salt and pepper, add sour cream, dill and Parmesan cheese. Mix well and the soup is ready !!
It is eaten with toast or croutons and besides being very healthy, it is also overly tasty!
Method of preparation
We unwrap the cauliflower in small bunches, wash it with more water and leave it in a strainer,
Vegetable cream soup
All the vegetables are boiled in water to cover them. When they have boiled, remove them from the water with the help