Soup antidepressant: 5 delicious recipes cream soups

Simply soup is a dull dish of the autumn-winter season, but the cream soup, this sweet, full-bodied, velvety is the best antidepressant.We have prepared 5 alternatives to the boring pickle, soup and broth with noodles.

Cream-soup with chanterelles



Ingredients for four people:

• 350 g chanterelles or other mushrooms
• 1 onion
• 2 potatoes
• 50 ml white wine
• pinch of thyme
• 1 liter of vegetable broth
• salt, pepper, olive oil

Clean the mushrooms, slice. In a pan heat 4 tablespoons of olive oil, finely cut onion, fry. When the onions become Golden, add salt and add the mushrooms and thyme. Stir for a few minutes, pour in the wine and increase the heat to properly evaporate. Peel the potatoes, cut into thin slices, add to mushrooms, stir, pour broth. Bring stock to the boil and leave on medium heat for 20 minutes. In a blender, grind to puree, we suggest not the whole soup, and 1/3, you need to pour in the remaining soup, because the mushrooms in a bowl is always a joy.

Soup-puree of pumpkin and cheese



Ingredients for 4 people:

• 450 g pumpkin
• 50 g flour
• 50 g butter
• 10 g sugar
• 2 orange
• 2 egg yolks
• 800 ml of vegetable broth
• 1 tablespoon white wine vinegar

1 pinch of coriander, to taste: ground cinnamon, salt, pepper, grated cheese, crostini

Wash, peel the pumpkin, remove the seeds, put a few slices of pumpkin with the peel, cut the flesh into cubes. Place the pumpkin flesh in a pan and pour broth.

Bring to the boil and leave on heat for 15 minutes, or until the pumpkin is soft and begins to turn into a puree.Grind the soup in a blender. In a frying pan, heat the butter and fry the flour a bit, which then need to add in pumpkin cream density.

Wash the oranges and grated gently erase them with only the orange part of the rind, not the white. You should have one teaspoon of this zest. Squeeze the juice from oranges and add to soup. Heat the soup again and turn off the fire, add the yolks and stir well — this will give the soup a divine silky texture.

Add salt and pepper to taste and the orange zest. In a pan again heat the oil, melt the sugar and vinegar. When the sugar begins to caramelize, saute in the mixture for abandoned slices of pumpkin. Ladle into soup bowls, add to each portion a bit of cinnamon, coriander, grated cheese and a slice of fried pumpkin. Tenderness cream soup and crunchy crostini — very good contrast!

Creamy cauliflower soup



Ingredients for 4 people:

• 1.3 kg of cauliflower
• 1 stalk celery
• 1 onion
• 1,5 liter of vegetable broth
• 200 g of cream
• 1 clove of garlic
• 2 tablespoons olive oil
• salt and pepper to taste

Finely chop the garlic and onion, place them in a pan with 2 tablespoons oil, saute for about 5 minutes on low heat. Coarsely chop the florets of cauliflower and celery, add them to the pan and simmer another 3 minutes. Pour the broth in a pot, add salt, pepper, cover and leave to cook on low heat for about 45 minutes.

Then crush in a blender, ready soup, adding the cream. Return the soup to the stove and cook for another 10 minutes. Spill this delicate soup bowls, you can decorate the surface with a spoon of red caviar.

Cream soup of porcini mushrooms



Ingredients for 4 people:

• 2 small onions
• 1,5 liter of vegetable broth
• 500 g of white mushrooms
• 400 g of potatoes
• pinch of marjoram
• salt, pepper, olive oil

Prepare the mushrooms — you can use and dry, they will need less than 500 g, but first they will have to soak and even boil.

Peel the potatoes and dice. Finely chop the onion, place in a pan with oil and fry. Add to the pan the potatoes and the mushrooms, sauté and pour the broth. Simmer for 30 minutes. Then add the marjoram and chop the blender. Add salt and pepper to taste. Pour the cream soup bowls. Serve with homemade bread.

Soup-puree from beet



Ingredients for 4 people:

• 500 g potatoes
• 1 onion
• 600 g of already cooked beets
• 1 liter of vegetable broth
• 1 lemon
• 100 cream
• salt, pepper, olive oil to taste

Peel and cut potatoes into cubes, also chop the boiled beets. Peel the onion and cut it into thin half-rings. In a saucepan with 2 tablespoons oil brown the onion, then add potatoes and beets, sauté for a few minutes and pour the hot broth. Cover the pan and simmer for 30 minutes. Squeeze the juice of a lemon, grate the zest (yellow part). If the potatoes in the soup are ready, add the juice and zest of a lemon and grind it in a blender.Pour beet cream soup bowls, garnish with sour cream or egg.

Cook with love!

 

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: womo.ua/barhatistyiy-antidepressant-krem-sup-v-5-retseptah/