Peel the onion and garlic, wash, chop and lightly fry in enough oil and over low heat, so as not to burn.
Peel a squash, grate it and squeeze the juice.
Peel the potatoes, wash and cut into small cubes, which are boiled with 2.5-3 liters of water. Add the hardened vegetables at the same time and let them boil, over medium heat, for 10-15 minutes.
When the potatoes have boiled, add the milk and after it boils, add the cheese cut into small cubes, or finely grated, on a small grater.
Season with salt, pepper and oregano and let the soup boil over low heat until the cheese melts. Then take the pot off the heat, sprinkle with chopped parsley, cover with a lid and after 10-15 minutes of "rest", the soup can be served with browned croutons in the oven.
Finely chop the onion and garlic and fry them just a little, in enough oil and over low heat, so that they do not burn and become bitter.
You can use butter, instead of oil, to harden vegetables, but there are already enough fatty dairy products in the soup.
Use pink potatoes, which boil well and do not crumble when boiled.
Cut the potatoes into small cubes.
Use cheese with a high percentage of fat. Otherwise, it will not melt, but will gather / cheese. However, because you can't always trust what is written on the product labels, even so, the soup will be tasty.
You can finely grate the cheese and then it will melt easier and faster.
Let the soup "rest" for 10-15 minutes, with the lid on the pot, before serving, with browned croutons in the oven.
You can also serve fried croutons in butter, but they are less healthy and would make the dish too creamy. Roasted croutons in the oven are healthier and better in this case.
& Icirc & # 539i must:
5 c & # 259p & # 259 & # 539 & acircni de garlic
50 g gr & # 259sime of pas & # 259re
150 g ca & # 537caval
2 g & # 259lbenu & # 537uri
2 liters of water & # 259
80 g butter
6 slices of p & acircine
Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and boil it for 5 minutes, add it to the thyme for 5 minutes.
Separately, mix the eggs and spices in a saucepan, mix them a little with the soup, stir and pepper. Serve the garlic soup with croutons.
To prepare the croutons, grease 6 slices of butter with butter and sprinkle with grated horseradish. Cut the cubes and put them in the oven for a few minutes, to brown them.
Preparation: 40 minutes Baking: 10 minutes
Re & # 539et & # 259 by Ioana Preda, Bucharest
Come in here and try to find this lentil soup.
How to make cheese soup & # 8211 an incredibly tasty and filling dish!
We present you a recipe for delicious cheese soup with chicken. This is a special delicacy, prepared in the best traditions of French cuisine. If you want to diversify your daily menu a bit, the recipe below is exactly what you need. Get a warm, particularly fragrant, creamy and intensely flavored dish.
& # 8211 2 packets of melted cheese
METHOD OF PREPARATION
1. Arrange the chicken breast in a saucepan and pour water. Put the pan on the fire and cook the meat over a moderate heat. When the water starts to boil, remove the foam and add the allspice and bay leaves to the pan.
2. Boil the meat for another 7 minutes. Add the potatoes to the soup, cut into small cubes.
3. Peel and chop the onion. Peel a squash, grate it and squeeze the juice. Fry the onion and carrot in a hot pan with butter. Match with salt and ground black pepper.
4. Remove the meat from the pan and cut it into cubes.
5. Add the fried vegetables to the soup. Boil for 7 minutes.
6. Add the minced meat and grated cheese to the soup. Boil for 5 minutes. When the cheese has melted, take the pan off the heat. Serve the soup sprinkled with chopped greens and croutons.
Note: If desired, experiment with your favorite ingredients. To get a new taste, add cauliflower soup, celery, bacon or even smoked salami.
That's how you make the best onion soup with croutons! It's a delight!
Onion soup is one of the delicacies that French cuisine offers us.
600 gr. white onion
3 teaspoons sugar
2 cloves of garlic
1 tablespoon filtered lemon juice
100 g grated cheese Le Gruyère or Emmental - the famous cheese with holes)
8 slices of bread - baguette type
2 tablespoons extra virgin olive oil
a pinch of salt
4 medium potatoes
3 medium carrots
2 medium pieces of parsnips
2 medium onions
1 small celery
Method of preparation:
The vegetables are cleaned, washed and put in a pot with cold water, in 3-4 liters of water over which sprinkle a pinch of salt. The vegetables for the soup are boiled over medium heat for 30 minutes. The soup is ready when the fork easily penetrates into the pieces of potatoes or carrots, without them breaking. Vegetables are not boiled as a puree to be used as a garnish for a steak, a fish grill or with a soy schnitzel - it is tried to keep the aesthetic appearance.
Peel an onion and cut it into thin slices (cut the onion in half lengthwise, then cut it into slices, then cut it in half). Heat the oil in a high pan and cook over low heat for about 25 minutes, until soft, but carefully not to burn, then add sugar, salt, freshly ground pepper. Continue to harden the onion for 10 minutes, until it acquires a beautiful golden brown color.
Add the hot soup and cook for about 10 minutes, then add the garlic cloves, cleaned and crushed. Season with salt and pepper and flavor with lemon juice.
Fry the baguette slices under the grill for a few minutes, until they turn yellow.
Divide the onion soup into individual bowls, suitable for baking, soften the toast and sprinkle with grated cheese.
Put in the oven for 5 minutes and as soon as the cheese has melted, serve immediately.
Tomato soup (winter version)
This tomato soup was prepared sometime in February, but only now I manage to post it. It was made mainly because I missed a creamy tomato soup and I wanted to get the kids out of the routine with noodle soup. So, when it was time for dinner, I put it on the table with some emotions, waiting for noisy oppositions to any soup that is not clear and noodles. To my huge surprise, the children ate with great appetite, moreover, Natalia has been telling me since then to do it.
1 large onion
a few cloves of garlic
& # 8211 optional & # 8211 a piece of bacon, kaiser, ham
1/2 teaspoon thyme
1 suitable parsnip
1/2 teaspoon oregano
1 can of tomatoes from Sun Food
optional & # 8211 little cheese / parmesan and toast or croutons
I prepared the soup in a 1.5 l pot.
I heated the oil and hardened the onion, garlic, ham and thyme. When the onion became glassy and the thyme began to release flavor, I added the potatoes, carrots and parsnips. I mixed a little and left it on the fire, and then I added canned tomatoes (whole).
I filled it with water, as needed until the bowl was full and I added oregano. I boiled until the vegetables were soft.
Then I put the soup in a blender and served it with grated cheese on top and a slice of fried mayonnaise.
Broccoli soup with cream and cheese & # 8211 recipe
Total cooking time: 25 minutes
- 6 tablespoons butter
- 1 cup finely chopped onion
- 2-3 cloves of garlic
- ¼ cup of flour
- 1 cup of milk
- 400 ml of water or chicken / vegetable soup
- ½ cup of cream
- 2 medium broccoli heads 3
- 300 g of cheese
- salt and pepper to taste
Method of preparation
Start by unwrapping the broccoli into bunches. Wash them and cut them into small pieces.
Then cut the butter into small cubes and melt it in a saucepan over medium heat.
Add the chopped onion and cook for 5 minutes, stirring often. When softened, add the crushed garlic and flour. Mix with a tel. Cook the sauce for 1 minute, stirring constantly.
Gradually pour in the milk and soup or water. Stir and then add the previously washed and dried broccoli bunches.
Stir continuously until the liquid begins to thicken. After it has thickened, turn the heat to low and leave the soup for another 8 minutes, or until the broccoli has boiled well.
Take the pan off the heat. Add the cream and mix. At the end, grate the cheese on top. Stir until it melts.
Add salt and pepper to taste. The soup is ready. It is very good warm when the cheese is spread.
When serving, you can add grated cheese if you wish. It can be eaten with flavored croutons, toast or hot polenta.
Store the soup in the refrigerator. It is recommended to reheat it before serving to regain a liquid and creamy consistency.
Cream cheese soup
Cream cheese soup is a preparation that may seem sophisticated and pretentious, but it is not so at all. It's easy to make, just like any other cream soup. The secret is to choose a quality cheese, ideally cheddar, and serve the soup as soon as you have prepared it. Otherwise, it will change consistency and will not be able to be reheated.
- 50 g butter
- 2 onions
- 2 tablespoons flour
- 700 ml chicken soup
- 600 ml milk
- 400 g cheddar
- 2 cloves of garlic
Melt the butter in a saucepan over high heat. Add finely chopped onion and garlic. Heat for a few minutes, without burning them. Add the flour and mix well. Pour the chicken soup and make sure there are no lumps.
Season with salt and pepper and let the liquid drop a little, then add the milk. Leave it on the fire for another 10 minutes, then turn off the heat. Let the soup cool for 5 minutes, then pass it with a vertical blender.
Gradually add the grated cheese and mix well. The temperature of the soup will help it to melt, and the fact that you blend it helps the soup to become creamy. Cheese soup is ready. Serve it with croutons or plain.
You have to see it too.
Cream of mushroom soup
Wash the mushrooms and cut them into thin slices. Separately, put in a jug to simmer in a tablespoon of butter and a tablespoon of oil finely chopped vegetables. Put the mushrooms over and continue to stir for a few minutes. Add a liter of boiled water and let them boil.
When they are well cooked, strain some of the juice and mix the vegetables and mushrooms with a blender until they become a paste.
Separately, place in a deep frying pan a tablespoon of butter and a tablespoon of flour, which you dissolve with milk to obtain a bechamel sauce. Add nutmeg, salt, pepper and dissolve the sauce with the rest of the juice. Add the sauce over the cream, mix well until smooth and simmer for a few more minutes.
How to serve cream of mushroom soup
Cream of mushroom soup is served with a few parsley leaves and croutons.
Ingredients for Italian tomato soup
1 kg of well-ripened tomatoes
25 g of fresh basil
3 large cloves of garlic
6 tablespoons extra virgin olive oil
2 potatoes, 1 teaspoon dried oregano
2 tablespoons broth, 1 carrot
1 teaspoon balsamic vinegar
1 pinch of pepper and paprika, salt
A ciabatta, without shell, cut into small cubes
1 tablespoon extra virgin olive oil
1 tablespoon black olive paste
Optional: 100 g of cheese or parmesan
Carrot cream soup
We prepare the vegetables: we wash them, peel them and cut them smaller.
In a saucepan, heat the butter with the olive oil and lightly sauté the onion and garlic until they become transparent, but no more. Onions and other vegetables do not brown, so as not to "dirty" the color of the soup.
Season with salt and white pepper. When the vegetables have softened slightly, add 1.5-2 liters (depending on how light or thick you want the soup) of hot water and let it simmer until the carrot is ready.
After removing the soup from the heat, we strained it through a sieve.
We put the vegetables in the blender cup and mix them until we get a uniform puree.
The vegetable puree is put back in the juice in which they boiled. Bring the soup to a boil once more, season it with grated nutmeg and let it rest.
Meanwhile, we prepare the croutons:
For croutons we need a not very fresh bread, which we cut into cubes and dry in the oven sprinkled with olive oil, crushed garlic and spices to taste.