cookery

Some soup recipes

Some soup recipes

1. TOMATO SOUP WITH SHRIMPS

Preparation time: 10 min + 40 min
Calorie: In 1 serving: 110 calories, 2 g fat (more)
Ingredients: Serves 4:
2 tbsp vegetable oil
1 onion, chopped semirings
2 large tuber of fennel, cut into half rings
1 small potato, sliced
850 ml water
400 ml of tomato juice
1 bay leaf
125 g small boiled shrimp
2 tomatoes, peeled and finely chopped
1/2 tbsp chopped parsley
salt and pepper
sprigs of dill or fennel for decoration

Cooking method:
1. Heat the olive oil in a pan and fry the onion and fennel for 3-4 minutes, stirring occasionally. Add potatoes, water, tomato juice and bay leaf with a pinch of salt. Reduce the heat and simmer for another 25 minutes, stirring 1-2 times, until the vegetables are tender.
2. Give the soup to cool slightly, pour it into a blender or food processor and make a puree. If using a food processor, pre-drain the liquid and save, and make only mashed vegetables. Then connect everything together.
3. Return the soup to the pot and add the shrimp. Cook for about 10 minutes on low heat so the soup warmed up.
4. Add the tomatoes and dill soup. Season with salt and pepper, if necessary. Dilute with a little tomato juice, if needed. Pour into warmed bowls and garnish with a sprig of dill and serve with toast.

2. mushroom soup with puff pastry COVER

Preparation time: 50 minutes
Ingredients: Serves 4:
3 pieces of white bread
30 g butter
500g mushrooms, sliced
1 clove garlic, crushed
875 ml vegetable stock
1/4 tbsp ground cumin
300 ml cream
2 tbsp fresh parsley, chopped
2 sheets of rolled puff pastry, sliced ​​in half
1 egg yolk

Cooking method:
1. Cut off the crusts from the bread, break it into pieces.
2. Heat the oil in a large pan and fry the mushrooms and garlic until soft. Add bread, broth and nutmeg. Cook, uncovered, for 15 min. Then, in a blender or food processor to make a soup of puree. Return to the saucepan, add the cream and parsley and heat, not boiling.
3. Divide the soup into 4 bowls refractory, put on a piece of dough and trim the edges. Coat with egg yolk, put the dish on a baking sheet and bake in a hot oven to brown, until the dough will not rise.
Suitable for cooking in the microwave
Not suitable for freezing

3. Potato soup with onions and carrots

Preparation time: 10 min + 25 min
Calorie: In 1 serving: 156 calories, 6 g fat (more)
Ingredients: 1 leek pen (or 175 grams of green onions)
1 tbsp sunflower oil
1 clove garlic, crushed
700 ml (1 1/4 pt) vegetable broth
1 bay leaf
1/4 tbsp ground cumin
175 g (6 oz) potatoes, peeled and diced
125 g (4 1/2 oz) coarsely grated carrots
salt, pepper and chopped parsley for decoration

Cream soup
5-6 tbsp milk
1-2 double (heavy) cream or sour cream

Cooking method:
1. Cut the onions, rinse under water and dry. In a saucepan with a thick bottom heat oil, add onions and garlic and fry for 2-3 minutes. Add the broth, bay leaf and thyme and season with salt and pepper to taste. Bring to a boil, stirring.
2. In a saucepan add the chopped potatoes, cover and cook over low heat for 10-15 minutes until the potatoes are cooked. Keep potatoes seethe.
3. Add carrots and cook for another 2-3 minutes. Remove bay leaf and serve, sprinkled with parsley.
Cream soup
4. To make the soup, you miss half of the resulting soup through a sieve, or make a puree in a blender. Then pour it into a clean pan and add the milk. Bring to a boil and serve with sour cream and sprinkle with parsley.

about the author

Julia

Reply