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5 original recipes for spring soups
Eighty seven million six hundred four thousand one hundred sixteen
Calendar seasons for fans of tasty and healthy food brings with it some culinary changes. In place of hearty, warming and nourishing winter dishes comes more simple and easy kitchen. Let's start with the soups!
So what is it, a real spring soup? First, since the main spring trouble is beriberi, our perfect soup should saturate useful substances, providing comprehensive support for the immune system. Trust this work to such ingredients as garlic, lemons and herbs. Second, the soup should be prepared from seasonal produce, so early spring is the easiest way to take the starch based roots. Thirdly, as the temperature outside is not summer, soup is to add nutrients — fat cream, sour cream, pasta. Here's an entertaining kitchen ABCs! For today's review, we selected 5 original recipes for spring soups, which should cook in March-April. As promised, there will be a lot of greens, garlic and other tasty and healthy combinations!
1. The cream of parsley Soup entirely from greenery — it's something new! Cream to add some nutritional value, and grated horseradish seasoning to taste. Ingredients:
In a medium saucepan, boil water and drop there on 0,5-1 minute parsley. Drain the water and soak the parsley in the bowl of ice water for another minute. Drain again, Pat dry and coarsely chop the greens, set aside. Heat the butter in a saucepan over medium heat. Add the mashed garlic, chopped onion, salt and pepper. Cook, stirring, 6 minutes until onion is soft. Pour in the broth and cream, bring to the boil and simmer for 15-20 minutes. Then add the parsley and cook for about 5 minutes. Add the lemon juice and put the mixture in a blender. Preroute to obtain a homogeneous mass, and then optionally wipe the soup through a fine strainer. Ladle the soup in bowls and garnish with fresh grated horseradish or a bunch of arugula.
2. Soup with bread, garlic and cilantro Lightweight vitamin rich soup with a slightly spicy flavor and aroma of cilantro. Ingredients:
By using the kitchen processor, chop cilantro, bell and hot peppers, garlic, salt and black pepper, then add olive oil and preroute to a state of uniform mixture. Put half of the pasta into a bowl, add the croutons and set aside. In a pan, heat the remaining pasta and simmer on medium heat for 2-3 minutes. Add the stock, stir well and bring to a boil. In a small bowl mix the broken eggs and gently pour them into the boiling mixture and cook for 1 minute. Mix hot liquid and pasta with breadcrumbs, pour on plates.
3. Cold cream soup with carrots and sour cream If pumpkin cream soup is no surprise, his carrot brother is still a rarity. Today we are mastering the recipe for a cold cream soup with the addition of curry and honey. Ingredients:
Peeled and chopped large carrot slices, 1.25 Cup juice, oil, honey and curry powder mix and heat in a medium saucepan. Bring to a boil and simmer on slow fire for about an hour, until the carrots become really soft. Then add the cream, increase the heat to medium and stirring constantly, cook for another 3 minutes. Put carrot mixture in a blender, pour the remaining portion of the juice and preroute until smooth. Season with salt and pepper, pour into a pot and send it to cool for an hour in the fridge. Finely chop the herbs and mix with sour cream. Soup ladle into 4 bowls and garnish each sour cream with herbs.
4. Soup with leeks and lemon leek — a great base for soup with a delicate taste. Add lemon zest and white wine makes it even more tempting! Ingredients:
Leek wash and cut into half rings. Also slice the green part of the stems. Heat the oil in a saucepan over medium heat, add the onions and mashed garlic. Cook for about 10 minutes until the vegetables are soft. Then pour the lemon juice and chopped zest, broth, and alcohol. Reduce heat and simmer for about an hour. The resulting mixture preroute in a blender, season to taste and pour into plates.
5. Chicken broth with pasta and parsley Simple and at the same time, a decent recipe that could be your new version of "chicken noodle". Fresh touch to this soup add celery and a large amount of greens. Ingredients:
Source: kitchenmag.ru/posts/vesennie-supy-5-originalnykh-retseptov
Calendar seasons for fans of tasty and healthy food brings with it some culinary changes. In place of hearty, warming and nourishing winter dishes comes more simple and easy kitchen. Let's start with the soups!
So what is it, a real spring soup? First, since the main spring trouble is beriberi, our perfect soup should saturate useful substances, providing comprehensive support for the immune system. Trust this work to such ingredients as garlic, lemons and herbs. Second, the soup should be prepared from seasonal produce, so early spring is the easiest way to take the starch based roots. Thirdly, as the temperature outside is not summer, soup is to add nutrients — fat cream, sour cream, pasta. Here's an entertaining kitchen ABCs! For today's review, we selected 5 original recipes for spring soups, which should cook in March-April. As promised, there will be a lot of greens, garlic and other tasty and healthy combinations!
1. The cream of parsley Soup entirely from greenery — it's something new! Cream to add some nutritional value, and grated horseradish seasoning to taste. Ingredients:
- Fresh петрушка4 beam
- Creamy масло3 tbsp
- Чеснок2 cloves
- Лук1 PCs.
- Salt, to taste Perico
- Vegetable broth 4 cups
- Fatty сливки1 glass
- Juice whole pieces лимона1
- Fresh grated horseradish or ruccolo request
In a medium saucepan, boil water and drop there on 0,5-1 minute parsley. Drain the water and soak the parsley in the bowl of ice water for another minute. Drain again, Pat dry and coarsely chop the greens, set aside. Heat the butter in a saucepan over medium heat. Add the mashed garlic, chopped onion, salt and pepper. Cook, stirring, 6 minutes until onion is soft. Pour in the broth and cream, bring to the boil and simmer for 15-20 minutes. Then add the parsley and cook for about 5 minutes. Add the lemon juice and put the mixture in a blender. Preroute to obtain a homogeneous mass, and then optionally wipe the soup through a fine strainer. Ladle the soup in bowls and garnish with fresh grated horseradish or a bunch of arugula.
2. Soup with bread, garlic and cilantro Lightweight vitamin rich soup with a slightly spicy flavor and aroma of cilantro. Ingredients:
- Fresh кинза4 Cup
- Чеснок7 cloves
- Green Bulgarian перец1 PCs.
- Acute перец1 pieces, optional
- Salt, to taste Perico
- Olive масло0,5 cups
- Croutons of white хлеба200 g
- Chicken бульон8 glasses
- Яйца4 PCs.
By using the kitchen processor, chop cilantro, bell and hot peppers, garlic, salt and black pepper, then add olive oil and preroute to a state of uniform mixture. Put half of the pasta into a bowl, add the croutons and set aside. In a pan, heat the remaining pasta and simmer on medium heat for 2-3 minutes. Add the stock, stir well and bring to a boil. In a small bowl mix the broken eggs and gently pour them into the boiling mixture and cook for 1 minute. Mix hot liquid and pasta with breadcrumbs, pour on plates.
3. Cold cream soup with carrots and sour cream If pumpkin cream soup is no surprise, his carrot brother is still a rarity. Today we are mastering the recipe for a cold cream soup with the addition of curry and honey. Ingredients:
- Морковь3 PCs.
- Fresh carrot сок2,5 cups
- Масло1 tsp.
- Мед1 tsp.
- Powder currysauce
- Fatty сливки0,5 cups
- Salt, to taste Perico
- Сметана0,25 glass
- Selenio, to taste
Peeled and chopped large carrot slices, 1.25 Cup juice, oil, honey and curry powder mix and heat in a medium saucepan. Bring to a boil and simmer on slow fire for about an hour, until the carrots become really soft. Then add the cream, increase the heat to medium and stirring constantly, cook for another 3 minutes. Put carrot mixture in a blender, pour the remaining portion of the juice and preroute until smooth. Season with salt and pepper, pour into a pot and send it to cool for an hour in the fridge. Finely chop the herbs and mix with sour cream. Soup ladle into 4 bowls and garnish each sour cream with herbs.
4. Soup with leeks and lemon leek — a great base for soup with a delicate taste. Add lemon zest and white wine makes it even more tempting! Ingredients:
- Bow-порей2 stem
- Чеснок6 cloves
- Creamy масло2 tbsp
- Лимоны2 pieces, zest and juice
- Vegetable or chicken бульон4 Cup
- Dry white wine or вермут0,25 glass
- Salt, to taste Perico
Leek wash and cut into half rings. Also slice the green part of the stems. Heat the oil in a saucepan over medium heat, add the onions and mashed garlic. Cook for about 10 minutes until the vegetables are soft. Then pour the lemon juice and chopped zest, broth, and alcohol. Reduce heat and simmer for about an hour. The resulting mixture preroute in a blender, season to taste and pour into plates.
5. Chicken broth with pasta and parsley Simple and at the same time, a decent recipe that could be your new version of "chicken noodle". Fresh touch to this soup add celery and a large amount of greens. Ingredients:
- Курица500-700 g
- Морковь3 PCs.
- Лук3 PCs.
- Petioles сельдерея4 PCs.
- Чеснок0,5 head
- Петрушка2,5 cups
- Макароны200 g
- Salt, to taste Perico
Source: kitchenmag.ru/posts/vesennie-supy-5-originalnykh-retseptov
