10 ways to delicious thick soup you can make yourself
You don’t need to find out how to cook a far off delicacy so as to diversify your daily menu. A simpler approach is to find out the way to make some thick soup. There are dozens of variations here and there’s sure to be one which suits everyone’s tastes.
Here are just ten suggestions. Our mouths are already watering!
White bean soup
Ingredients:
You will need:
- 500 g of white beans
- 100 g of onion
- Olive oil
- 500 ml of water
- Salt and spices
- Herbs
Submerge the beans in cold water, then boil them for 30-40 minutes. Heat up the vegetable oil during a frypan, add the finely diced onion and fry. Add the onion along side some salt and spices to the beans, boil for five minutes, then place everything during a blender until you've got a consistent consistency. Heat the soup until it’s piping hot, pour into an outsized bowl, sprinkle with herbs.
Broccoli soup
Ingredients:
- 1 vegetable or chicken stock
- 500 g broccoli
- 800 g trout fillet
- 1 carrot
- 1 tablespoon flour
- 400 ml cream
- 1 tablespoon butter
- 1 tablespoon sesame
- Cinnamon
- A pinch of nutmeg
- A pinch of paprika
- A pinch of marjoram
- Parsley
- Salt and pepper
While the chicken or vegetable broth is boiling, prepare the fillet. Place it on some foil, add some cinnamon, paprika, marjoram, salt and pepper, and place within the oven for half-hour at 200 degrees.
Chop and boil the carrot for four minutes, then add the broccoli and boil for an additional six minutes. Use a colander to urge obviate the water, then place the vegetables during a saucepan, add the broth, and blend until you've got a consistent consistency. Add the cinnamon, nutmeg, salt and pepper.
Melt some butter during a fry pan and sprinkle in a tablespoon of flour, stir and permit to fry. Pour on the cream and permit to thicken. The sauce can now be added to the soup; now blend again until it's a consistent consistency. Heat the soup until piping hot, but take care to not boil it. Season with parsley and sprinkle with sesame seeds. Now it’s able to be served with the trout fillet.
Mushroom soup
Ingredients:
- 500 ml vegetable broth
- 400 g mushrooms
- 2 large onions
- 1 carrot
- 1 stalk of celery
- 3 cloves of garlic
- 5 sprigs of thyme
- 250 ml of wine
- 3/4 cup of cream
- 4 chive leaves
- Olive oil
- Salt and pepper
Peel the onion, dig half rings and fry in vegetable oil on a medium heat for 25-30 minutes.
Chop up the garlic and carrot and celery. Cut all of the mushrooms into 4-8 pieces, but one which you'll need later.
Fry the carrot and celery until soft during a thick-bottomed saucepan, then add the garlic and therefore the mushrooms and leave for five minutes, stirring constantly.
Pour within the wine, add the thyme and convey to the boil. Allow to boil for five minutes. Then add the vegetable broth and therefore the fried onion, and still boil the soup. Add salt and pepper.
Turn off the gas and put the soup within the blender, reheat and pour within the cream, but without allowing it to boil.
Serve with small pieces of mushroom, Parmesan chive leaves.
Asparagus soup
Ingredients:
- Bay leaf
- 5 sprigs of parsley
- 50 ml of cream
- 40 g of butter
- 1 potato
- 250 g of asparagus
- 400 ml of chicken stock
- 1 stalk of leek
- 3 sprigs of thyme
Peel the skinny skin from the asparagus and take away rock bottom ends. Place it in slightly salted boiling water and boil for 7 minutes, stirring occasionally. Then transfer the asparagus to a bowl of drinking water.
Tie up several leaves of the leek, the sprigs of parsley, the thyme and herb alongside a thread. Cut the white a part of the leek into thin slices. Peel the potato and dig large chunks. Stop the highest a part of the asparagus and put aside, and cut the stems into small pieces. Melt the butter during a saucepan and fry the leek for 3 minutes. Add the pieces of asparagus stem and pour within the hot broth. Bring back the boil. Add the potato and therefore the tied-together leaves of leek, thyme and parsley. Add salt and pepper and bring to a boil for 45 minutes.
Remove the engaged bundle of leek, thyme and parsley, place the soup during a blender and blend until you've got a consistent puree.
Pour within the cream, stir. Put the saucepan on a high heat, allow it to start boiling. Add the highest parts of the asparagus. Heat everything for one to 2 minutes.
Cauliflower and soup
Ingredients:
- 500 g of cauliflower
- 200 g of chicken fillet
- 100 ml of cream
- 50 g of smoked bacon
- 80 g of green peas
- 1-2 cloves of garlic
- Salt and black pepper
- 2 tablespoons of vegetable oil
Boil the chicken fillet until it’s cooked, remove the broth and cut it into small pieces. Boil the cauliflower. Put aside around 100 ml of the broth.
Place both the cauliflower and chicken within the blender along side the broth, add some salt, and blend until you've got a consistent puree.
After that, heat the cream, but without boiling it, then mix it with the puree. Hack the garlic and bacon into small pieces. Place the bacon during a pan with some vegetable oil, start frying it. Add the garlic after three minutes, leave to fry for 2 more minutes, stirring occasionally. Add the green peas and leave for an additional two minutes, still stirring.
Pour the soup over the bowl and place the fried bacon and peas on top.
Gazpacho soup
Ingredients:
- 450 g of tomatoes
- 1 onion
- 1 cucumber
- 1 red pepper
- 3 cups of juice
- ½ cup of coriander
- 1 third cup of wine vinegar
- ¼ cup of vegetable oil
- Tabasco sauce
Briefly place most of the tomatoes in some boiling water, then dig small pieces. Cut the cucumber and onion in two, and place half each during a kitchen appliance along side the pepper. Blend until you've got a smooth puree.
Pour the puree into a bowl and add the juice, the chopped coriander, the wine vinegar, the vegetable oil and a couple of drops of Tabasco sauce. Stir well.
Cut the remaining tomatoes into small cubes, and do an equivalent for the cucumber and onion. Increase the soup. Add salt and pepper and place within the refrigerator to chill down.
Cold avocado and zucchini soup
Ingredients:
- 1 large zucchini
- 2 avocados
- Juice from half a lemon
- 1 cup of drinking yoghurt
- Mint
- Ground cumin
- Coriander
- Pepper
- Salt
- 1 tablespoon of vegetable oil
Cut the zucchini into pieces about 1.5 cm thick. Sprinkle with juice and spices, mix them up and place them during a steam cooker. Leave them to cook for about 10 minutes. Leave them to chill down completely. Collect up one cup of the liquid left over within the steam cooker, allow it to chill and place it within the freezer for one hour.
Remove the skin and seed from the avocados, cut them up, sprinkle with juice and oil, and place within the blender. Add the zucchini and yoghurt, and blend until you've got a smooth puree.
Leave aside several leaves of mint, and slice the remaining ones and increase the blender. Now add the cold liquid taken from the steam cooker and blend everything to a smooth puree once more.
Pour the soup into bowls, sprinkle with vegetable oil, add some salt and therefore the leaves of mint. Serve immediately.
Beetroot soup
Ingredients:
- 1 of vegetable broth
- Beetroot x 2
- 1 carrot
- 1 potato
- 1 onion
- 1 green apple
- 2 cloves of garlic
- 1.5 cups of fermented milk
- 5 tablespoons of soured cream
- Brown sugar
- Dill
- Olive oil
- Salt
Cut the carrot into pieces and lightly heat them within the oven alongside the onion, some parsley, and therefore the stem of the leek. Place them during a saucepan, add two to 3 stems of celery, and pour in some cold water. Bring back the boil on a coffee heat, add salt and a couple of grains of pepper. Cover, then boil for a half-hour.
Wrap up the beet-root in tin foil and cook at a temperature of 180 degrees until it becomes soft. Chop the potato into small pieces, chop the onion, and grate the carrot. Fry the onion in vegetable oil on medium heat. Then add the carrots, stir and leave to cook for 5 minutes. The broth is boiled, then add carrots and potatoes, and left to cook.
Cut the beet-root into small pieces, add it to the saucepan with the broth and warm it up from 3 to 5 minutes. Blend everything until you've got a smooth puree, leave it to chill to temperature. Add the fermented milk, salt, and a little sugar if the beet-root isn’t very sweet.
Remove the core of the apple, then break it down within the blender without removing the skin. Finely chop the dill and blend it with the apple puree, then add the soured cream. Serve the soup at temperature or cold, adding one to 2 tablespoons of the apple-sour cream mix.
French potato soup
Ingredients:
- 500 g of potatoes
- 2 leeks stem
- Sea salt
- Black pepper
- 180 g of soured cream
- Tarragon or chervil
Chop up into small pieces and boil the potato and leek during a saucepan, during a liter of water for half-hour. Add salt and pepper.
Blend the vegetables with the broth until you've got a smooth puree. Add the soured cream and place on a medium heat. Heat up, but don't boil.
Tomato soup with hot cayenne
Ingredients:
- 1500 g of tomatoes
- 400 g of potatoes
- 200 g of carrot
- 100 g of onion
- 60 g of croutons made up of light bread
- 50 g of stalk celery
- 1 sprig of basil
- 1 tablespoon of vegetable oil
- 1 hot cayenne
- 1 yellow pepper
- Salt and pepper
Place the tomatoes briefly in boiling water, then peel the skins, cut in half and take away the seeds.
Wash and peel the opposite vegetables, leaving aside the peppers. Cut them into cubes and place them during a saucepan alongside the tomatoes. Add two cups of water. Lightly salt and convey to the boil, then reduce to a coffee heat, cover and leave to boil for around half-hour.
Wash the yellow pepper, remove the seeds and core, dig small cubes of 1 cm long. Lightly salt and place during a fry pan with the croutons. Fry everything together.
Now blend the soup until you've got a smooth puree. Finely chop the cayenne and add it to the puree. Then add vegetable oil, salt and pepper.
Pour into bowls, season with basil. Serve with croutons and pieces of yellow pepper.
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