Power is the first tool that we have to be in good health and that is why it is necessary to know the foods suitable for every season. In winter, for example, our body needs a higher intake of calories to withstand cold better.
This is not to say feel entitled to an awkward unseeing stance of cream cakes, croissants and other goodies Become regular customers of confectionery is never a good idea. Instead you prefer seasonal fruits and vegetables, soups, legumes, potatoes and onions, and don't forget to stock up daily vitamin C that were found mainly in oranges and Kiwi.
If the expression "vegetable soup" you've heard already a certain languor prepared then the shopping list. In fact, we explain how to prepare a succulent dish typical of Italian cuisine, the chickpea soup.
Ingredients (for 4 people)
400 grams of chickpeas already boiled
150 grams of bacon
garlic
Onion
Sage and Rosemary
extra virgin olive oil
Salt
pepe
white wine
In Pan makes in a little oil saute two cloves of garlic, an onion (which you previously chopped), Sage, Rosemary and diced bacon. Brown and faded with white wine. When the wine has evaporated, add the chickpeas and simmer for a few minutes. Add salt and pepper and, if needed, add a little water.
Your chickpea soup can be embellished with bread slices or made from Chili spicy. It is a typical winter dish that you can serve to your table as first or as a small appetizer.
If you are not afraid of calories you might derive genuine croutons that will be added to the soup. To prepare you to Brown the bread slices in hot oil for a few minutes. Croutons are placed inside the pans with the soup and serve both to ensure that as decoration.
A simple and delicious dish that will make a great impression.
19.3.13
10.1.13
Easy Crockpot Recipes for Soup
Like other recipes crockpot beef plan, employ generally Brown the meat before inserting it in the crockpot. Crockpot recipes for Mexican meals are easy to follow and leave a few choices for the dishes. Warm Tortillas with melted butter is a prevalent and chip range, location of corn at the bottom of each bowl and serve the soup over them. Keep in mind the content of salt in the chip will add a unique flavour of its own.
One of the benefits of preparing soups in crock pot is the richness of flavor from the slow cooking process. Today, I am sharing with you three crockpot recipes for soups, dishes deligthful of great comfort at any time of the year.
16 bean soup
1 Pack 16 bean soup
3 bay leaves
1 tablespoon oregano crushed
2 cans fat-free chicken broth
Additional water to cover
3 stalks of celery chopped
3 carrots, diced
1 large chopped onion
3 cloves of garlic sliced
1 lb sausage sliced Turkey Italian
2 cans stewed tomatoes (diced)
Combine first 5 ingredients (liquid must cover 1 mixture " -2")
Crock Pot Cook on high for 2 hours, add the other ingredients and moving stove and cook for another 3 hours for more zing, add cayenne pepper or crushed red pepper when you add the second set of ingredients. Serve as a main course or over rice. Freezes well.
VEGETABLE BEEF SOUP
1 lb ground Chuck
1 cup of chopped onions
1 large (28 oz.) Of whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) Can cut green beans
2 tsp. chili powder
2-3 dashes of cayenne pepper sauce
2 (10 1/2 oz.) Cans condensed beef broth
1 cup of chopped celery
1 cup of sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce
Brown meat with onion and celery, drain fat. Stir the other ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.
Barbecued bean soup
* 1 pound Great Northern beans, soaked
* 2 teaspoon salt
* 1 med. onion, chopped
* Freshly ground pepper 1/8 teaspoon
* 2 lbs beef short ribs
* 6 cup water
* Barbecue Sauce 3/4 cup
Put all ingredients in slow cooker barbecue sauce and Cover except Bake 10 to 16, low hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.
One of the benefits of preparing soups in crock pot is the richness of flavor from the slow cooking process. Today, I am sharing with you three crockpot recipes for soups, dishes deligthful of great comfort at any time of the year.
16 bean soup
1 Pack 16 bean soup
3 bay leaves
1 tablespoon oregano crushed
2 cans fat-free chicken broth
Additional water to cover
3 stalks of celery chopped
3 carrots, diced
1 large chopped onion
3 cloves of garlic sliced
1 lb sausage sliced Turkey Italian
2 cans stewed tomatoes (diced)
Combine first 5 ingredients (liquid must cover 1 mixture " -2")
Crock Pot Cook on high for 2 hours, add the other ingredients and moving stove and cook for another 3 hours for more zing, add cayenne pepper or crushed red pepper when you add the second set of ingredients. Serve as a main course or over rice. Freezes well.
VEGETABLE BEEF SOUP
1 lb ground Chuck
1 cup of chopped onions
1 large (28 oz.) Of whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) Can cut green beans
2 tsp. chili powder
2-3 dashes of cayenne pepper sauce
2 (10 1/2 oz.) Cans condensed beef broth
1 cup of chopped celery
1 cup of sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce
Brown meat with onion and celery, drain fat. Stir the other ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.
Barbecued bean soup
* 1 pound Great Northern beans, soaked
* 2 teaspoon salt
* 1 med. onion, chopped
* Freshly ground pepper 1/8 teaspoon
* 2 lbs beef short ribs
* 6 cup water
* Barbecue Sauce 3/4 cup
Put all ingredients in slow cooker barbecue sauce and Cover except Bake 10 to 16, low hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.
29.11.12
Fish Soup Recipe
The basis of many fish dishes is a soup. It is also used for the preparation of some cold dishes, soups and sauces. How to start cooking broth? First with the choice of a fish suitable for this purpose, you can use almost any fish, and some fish canning. Exceptions are flatfish fish, marlin, swordfish, sea eel, conger eel, sole, sailfish, bonito, saury, herring, sardines, mackerel, tuna, it is better for frying.
Fish.
-----------
Ingredients: - 2 lbs. beef (can be omitted), any kind of white fish trimmings, fish that are going to be dressed for table 2 onions, the rind of 1/2 lemon, a bunch of herbs, 2 carrots, 2/4 gallon of water.
Mode: - Cut the fish, and put it with the other ingredients in water. Simmer for 2 hours, skim the liquor carefully, and strain. When a richer population will, fry vegetables and fish before adding the water.
Time. 2 hours.
Post. Do not make fish stock long before you will, as it soon turns sour.
Crab soup.
--------------
Ingredients: - 50 prawns, lb 1/4 of butter, 6 anchovies, the crumb of a French bread, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.
Mode: - Shell the crayfish, and put the fish between two plates until they are wanted, pound in a mortar shells with butter and anchovies, when well beaten, add a pint of stock, and simmer for 3/4 of one hour. Strain through a sieve of hair, put the rest of the population to the same, with the crumb of the rolls, give one boil, and rub through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after being rubbed through the tammy. If necessary, add the seasoning.
Time. 1-1/2 hours.
Eel soup.
---------
Ingredients: - 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of herbs, 1/4 oz. peppercorns, salt to taste, 2 tablespoons flour, pint quarter of cream, 2 quarts of water.
Mode: - Wash the eels, cut them into thin slices, and put them in the pan with the butter, let them simmer for a few minutes, then pour the water to them, and add onion, thinly sliced, the herbs and spices mace. Simmer until the eels are tender, but not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring to a boil, pour over the eels, and serve.
Time. 1 hour or more.
Post. This soup can be flavored differently by omitting the cream, and adding a bit of tomato sauce.
Lobster soup.
-------------
Ingredients. 3 large lobsters, or 6 small, the French bread crumbs, 2 anchovies, 1 onion, 1 bouquet garni, 1 strip lemon peel, 2 oz. of butter, a little nutmeg, 1 teaspoon flour, 1 pint of cream, 1 liter milk, stuffing balls, clubs, salt and pepper, bread crumbs, 1 egg, 2 quarts of water.
Mode: - Pick the meat from the lobsters, and beat the wings, back, and small claws in a mortar, previously removing brown fin and the bag over his head. Put it in a pan with the crumb of the roll, anchovies, onion, herbs, lemon zest, and water, simmer until everything good is extracted, and the voltage is turned off. Hit the spawn in a mortar, with the butter, nutmeg and flour, and mix with it the cream and milk. Give a boil up, at the same time adding the tails cut into pieces. Make balls of minced meat with the rest of the lobster, seasoned with mace, pepper and salt, add a little flour and a few bread crumbs, moisten with egg, hot soup and serve.
Time. 2 hours or more.
Oyster soup -1.
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Ingredients: - 6 dozen oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. flour, salt, pepper and nutmeg to taste.
Mode: - Scald the oysters in their own liquor, take them out, beard, and put them in a bowl. Take a pint of stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 hour. Take it off the heat, drain again, and add the rest of the population with seasoning and mace. Bring to a boil, add the thickening of butter and flour, simmer for 5 minutes, add the boiling cream, pour over the oysters, and serve.
Time. 1 hour.
Post. This soup can be less rich by using milk instead of cream, and thickened with arrowroot instead of butter and flour.
Oyster soup -2
--------------
Ingredients: - 2 liters of mutton broth well, 6 dozen oysters, 2 oz. butter, 1 oz. flour.
Mode: - Beard the oysters, and scald them in their own liquor and then add either strained the broth, thickened with butter and flour and simmer for 1/4 hour. Place the oysters, stir well, but do not let it boil, and serve very hot.
Time. 3/4 hours.
Shrimp soup.
-----------
Ingredients: - 2 liters of fish stock or water, 2 pints of prawns, the crumbs of a French bread, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon juice.
Mode: - Choose the tails of the prawns, put the bodies in a pan with 1 blade of mace, 1/2 pint of vinegar, and the same amount of water, stew them for 1/4 hour, and strain the liquor. Put the fish stock or water in a saucepan, add the strained liquor, pound the prawns with the crumb of a roll moistened with a little soup, rub them through a tammy, and mix gently with soup, add ketchup or anchovy sauce to taste, with a little lemon juice. When chicken is done, put in a select few prawns, heat it well and serve. If not thick enough, add a little butter and flour.
Time. 1 hour.
Fish.
-----------
Ingredients: - 2 lbs. beef (can be omitted), any kind of white fish trimmings, fish that are going to be dressed for table 2 onions, the rind of 1/2 lemon, a bunch of herbs, 2 carrots, 2/4 gallon of water.
Mode: - Cut the fish, and put it with the other ingredients in water. Simmer for 2 hours, skim the liquor carefully, and strain. When a richer population will, fry vegetables and fish before adding the water.
Time. 2 hours.
Post. Do not make fish stock long before you will, as it soon turns sour.
Crab soup.
--------------
Ingredients: - 50 prawns, lb 1/4 of butter, 6 anchovies, the crumb of a French bread, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.
Mode: - Shell the crayfish, and put the fish between two plates until they are wanted, pound in a mortar shells with butter and anchovies, when well beaten, add a pint of stock, and simmer for 3/4 of one hour. Strain through a sieve of hair, put the rest of the population to the same, with the crumb of the rolls, give one boil, and rub through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after being rubbed through the tammy. If necessary, add the seasoning.
Time. 1-1/2 hours.
Eel soup.
---------
Ingredients: - 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of herbs, 1/4 oz. peppercorns, salt to taste, 2 tablespoons flour, pint quarter of cream, 2 quarts of water.
Mode: - Wash the eels, cut them into thin slices, and put them in the pan with the butter, let them simmer for a few minutes, then pour the water to them, and add onion, thinly sliced, the herbs and spices mace. Simmer until the eels are tender, but not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring to a boil, pour over the eels, and serve.
Time. 1 hour or more.
Post. This soup can be flavored differently by omitting the cream, and adding a bit of tomato sauce.
Lobster soup.
-------------
Ingredients. 3 large lobsters, or 6 small, the French bread crumbs, 2 anchovies, 1 onion, 1 bouquet garni, 1 strip lemon peel, 2 oz. of butter, a little nutmeg, 1 teaspoon flour, 1 pint of cream, 1 liter milk, stuffing balls, clubs, salt and pepper, bread crumbs, 1 egg, 2 quarts of water.
Mode: - Pick the meat from the lobsters, and beat the wings, back, and small claws in a mortar, previously removing brown fin and the bag over his head. Put it in a pan with the crumb of the roll, anchovies, onion, herbs, lemon zest, and water, simmer until everything good is extracted, and the voltage is turned off. Hit the spawn in a mortar, with the butter, nutmeg and flour, and mix with it the cream and milk. Give a boil up, at the same time adding the tails cut into pieces. Make balls of minced meat with the rest of the lobster, seasoned with mace, pepper and salt, add a little flour and a few bread crumbs, moisten with egg, hot soup and serve.
Time. 2 hours or more.
Oyster soup -1.
-------------
Ingredients: - 6 dozen oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. flour, salt, pepper and nutmeg to taste.
Mode: - Scald the oysters in their own liquor, take them out, beard, and put them in a bowl. Take a pint of stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 hour. Take it off the heat, drain again, and add the rest of the population with seasoning and mace. Bring to a boil, add the thickening of butter and flour, simmer for 5 minutes, add the boiling cream, pour over the oysters, and serve.
Time. 1 hour.
Post. This soup can be less rich by using milk instead of cream, and thickened with arrowroot instead of butter and flour.
Oyster soup -2
--------------
Ingredients: - 2 liters of mutton broth well, 6 dozen oysters, 2 oz. butter, 1 oz. flour.
Mode: - Beard the oysters, and scald them in their own liquor and then add either strained the broth, thickened with butter and flour and simmer for 1/4 hour. Place the oysters, stir well, but do not let it boil, and serve very hot.
Time. 3/4 hours.
Shrimp soup.
-----------
Ingredients: - 2 liters of fish stock or water, 2 pints of prawns, the crumbs of a French bread, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon juice.
Mode: - Choose the tails of the prawns, put the bodies in a pan with 1 blade of mace, 1/2 pint of vinegar, and the same amount of water, stew them for 1/4 hour, and strain the liquor. Put the fish stock or water in a saucepan, add the strained liquor, pound the prawns with the crumb of a roll moistened with a little soup, rub them through a tammy, and mix gently with soup, add ketchup or anchovy sauce to taste, with a little lemon juice. When chicken is done, put in a select few prawns, heat it well and serve. If not thick enough, add a little butter and flour.
Time. 1 hour.
Making ABC Soup
The art director in the composition of soup loaded very good, is as proportion to the various elements that one flavor not predominate more than one more, and that all items which compose it, form a complete pleasant.
Lean, juicy beef, lamb and veal, form the basis of all good soups, so it is advisable to acquire the pieces that pay the most rich succulence, and is newly killed. Rancid meat makes them worse, and fat is not so well adapted to its preparation. The main gear on composing a good soup rich, as proportion to the various ingredients that one flavor not predominate over another, and that all items which compose it, form a whole pleasant. To accomplish this, you must be careful that the roots and herbs are perfectly cleaned, and that water is proportional to the amount of meat and other ingredients. In general, a quart of water can allow that one pound of meat for soups, and half of the quantity for the sauces.
When making soups or sauces, sweet stew to a simmer or is incomparably better. You can see, however, that a soup really good never can be done but in a well-closed container, although, perhaps, greater health is obtained by an occasional exposure to air. Soups, in general, take three to six hours, and the day are much better prepared before that I wanted to. When the soup is cold, fat can be much more easily and is removed completely, and when it is poured, must be careful not to disturb the settlements at the bottom of the boat, which are so thin that it will escape through a sieve. Malee is the best filter and if the soup is strained when it is hot, leave the malee or a cloth moistened in cold water. Clear soups should be perfectly transparent and thick soups on the consistency of cream.
To thicken and give body to soups and sauces, mucilage of potato, root arrow, bread-raspings, fishtail, flour and butter, barley, rice or oatmeal in a little water is rubbed well together, they are used. A piece of boiled beef, beaten to a pulp with a little butter and flour, and it rubbed through a sieve, and gradually incorporated into the soup, you will find an excellent complement. When the soup seems to be too thin or too weak, boiler cover must be removed, and the content was left to boil until some aqueous parties have evaporated, or some of the materials, thickeners, above, should be added. When soups and sauces are maintained in every day when it's hot, you must warm up every day, and put in fresh molds or poached tureens, and is placed in a cool basement. In temperate climate, every two days it may be enough.
Several herbs and vegetables are needed for the purpose of making soups and sauces. These principals are, Scotch barley, barley Pearl, flour of wheat, flour, oatmeal, bread - raspings, peas, beans, rice, noodles, macaroni, tail, fish, patata-mucilago, mushroom mushroom or tomato sauce, mushrooms, turnips, carrots, beets, turnips, garlic, shalots and onions. Onions sliced, fried with butter and flour, until browned, then you rub through a sieve, are excellent to increase the color and flavor of soups and Brown sauces, and are the basis of many of the seasonings well furnished by the chef. The higher and drier than the onion, stronger will be its flavor. Leeks, cucumber, vinegar or Pimpernel; celery or celery seed beating strongly. The latter, although equally strong, does not impart the delicate sweetness of fresh vegetables, and when used as a substitute for, the taste must be corrected by adding a little sugar. Cress seed, parsley, thyme, common thyme lemon, Orange thyme, knotted Marjoram, Sage, mint, savory and basil. As fresh green Basil rare time is the subject of recruitment, and soon lost its fine taste, the best way to preserve the extract is pouring wine in the fresh leaves.
For seasoning soups, Bay leaves, tomatoes, tarragon, chervil, Burnet, pepper, cinnamon, ginger, nutmeg, clove, Mace, black pepper and white, essence of anchovies, Peel lemon and orange juice, and Seville - juice, are taken. The latter imparts a thinner than the lemon flavor and acid is much softer. These materials, with tomato mushroom sauce wine, Harvey, ketchup sauce, combine in different proportions, they are, with other ingredients, manipulated in an almost endless variety of excellent soups and sauces. Soups, which are intended to constitute the main part of a meal, should certainly not be flavored as sauces, which are only designed to give some special dish a condiment.
Lean, juicy beef, lamb and veal, form the basis of all good soups, so it is advisable to acquire the pieces that pay the most rich succulence, and is newly killed. Rancid meat makes them worse, and fat is not so well adapted to its preparation. The main gear on composing a good soup rich, as proportion to the various ingredients that one flavor not predominate over another, and that all items which compose it, form a whole pleasant. To accomplish this, you must be careful that the roots and herbs are perfectly cleaned, and that water is proportional to the amount of meat and other ingredients. In general, a quart of water can allow that one pound of meat for soups, and half of the quantity for the sauces.
When making soups or sauces, sweet stew to a simmer or is incomparably better. You can see, however, that a soup really good never can be done but in a well-closed container, although, perhaps, greater health is obtained by an occasional exposure to air. Soups, in general, take three to six hours, and the day are much better prepared before that I wanted to. When the soup is cold, fat can be much more easily and is removed completely, and when it is poured, must be careful not to disturb the settlements at the bottom of the boat, which are so thin that it will escape through a sieve. Malee is the best filter and if the soup is strained when it is hot, leave the malee or a cloth moistened in cold water. Clear soups should be perfectly transparent and thick soups on the consistency of cream.
To thicken and give body to soups and sauces, mucilage of potato, root arrow, bread-raspings, fishtail, flour and butter, barley, rice or oatmeal in a little water is rubbed well together, they are used. A piece of boiled beef, beaten to a pulp with a little butter and flour, and it rubbed through a sieve, and gradually incorporated into the soup, you will find an excellent complement. When the soup seems to be too thin or too weak, boiler cover must be removed, and the content was left to boil until some aqueous parties have evaporated, or some of the materials, thickeners, above, should be added. When soups and sauces are maintained in every day when it's hot, you must warm up every day, and put in fresh molds or poached tureens, and is placed in a cool basement. In temperate climate, every two days it may be enough.
Several herbs and vegetables are needed for the purpose of making soups and sauces. These principals are, Scotch barley, barley Pearl, flour of wheat, flour, oatmeal, bread - raspings, peas, beans, rice, noodles, macaroni, tail, fish, patata-mucilago, mushroom mushroom or tomato sauce, mushrooms, turnips, carrots, beets, turnips, garlic, shalots and onions. Onions sliced, fried with butter and flour, until browned, then you rub through a sieve, are excellent to increase the color and flavor of soups and Brown sauces, and are the basis of many of the seasonings well furnished by the chef. The higher and drier than the onion, stronger will be its flavor. Leeks, cucumber, vinegar or Pimpernel; celery or celery seed beating strongly. The latter, although equally strong, does not impart the delicate sweetness of fresh vegetables, and when used as a substitute for, the taste must be corrected by adding a little sugar. Cress seed, parsley, thyme, common thyme lemon, Orange thyme, knotted Marjoram, Sage, mint, savory and basil. As fresh green Basil rare time is the subject of recruitment, and soon lost its fine taste, the best way to preserve the extract is pouring wine in the fresh leaves.
For seasoning soups, Bay leaves, tomatoes, tarragon, chervil, Burnet, pepper, cinnamon, ginger, nutmeg, clove, Mace, black pepper and white, essence of anchovies, Peel lemon and orange juice, and Seville - juice, are taken. The latter imparts a thinner than the lemon flavor and acid is much softer. These materials, with tomato mushroom sauce wine, Harvey, ketchup sauce, combine in different proportions, they are, with other ingredients, manipulated in an almost endless variety of excellent soups and sauces. Soups, which are intended to constitute the main part of a meal, should certainly not be flavored as sauces, which are only designed to give some special dish a condiment.
Christmas Soup Recipes
Ingredients for 8-10 people
Meat and bones: 500gr morcillo, a ham bone, 1 bone of knee, 1 bone of spine of pork, 1/2 chicken, 1 piece of veal skirt
Vegetables: leek, a potato, 1 turnip, 2 carrots, 1/2 cabbage, 1 onion, and optionally a handful of dehydrated vegetables
To serve: boiled egg, diced ham, cooked chicken breast or bread croutons
It is important to cook the broth simmer very, just on the boundary of cooking to a boil without making many spurting. In this way the stock will not be murky but transparent. Initially, the bones and the meat will release their foams and impurities that we will be withdrawing with a saucepan.
The total cooking time is similar to stew or other wines from meat, around two hours doing it very slowly. I do not recommend do so in this case in the pot because it is express much more turbid and then you'll have to clarify it.
When broth is finished, and all the meat has stopped its taste in water, remove solid ingredients and strain the broth with a cheesecloth or a fine sieve so that you do not pass any impurity. We then degrease him leaving to cool to remove the layer of fat that will solidify on the surface.
Then we reduce the broth in a saucepan so that you consume until it is in the middle of its volume, being now ready to taste. That's when we tested it, and salt, to taste since if we will miss it at the beginning, to reduce the stock it would be salty.
Processing time | 3 hours
Difficulty | Media
Tasting
This recipe for Christmas soup is usually served in Cup with two handles, accompanied by chopped ham or croutons of fried bread that is served to each diner's taste. It is also traditional flavoured with a dash of sherry wine or add a raw egg yolk.
Meat and bones: 500gr morcillo, a ham bone, 1 bone of knee, 1 bone of spine of pork, 1/2 chicken, 1 piece of veal skirt
Vegetables: leek, a potato, 1 turnip, 2 carrots, 1/2 cabbage, 1 onion, and optionally a handful of dehydrated vegetables
To serve: boiled egg, diced ham, cooked chicken breast or bread croutons
How to make a Christmas soup
The process starts preparing a broth, making Cook the bones of ham and beef, veal, chicken and vegetables in 3 liters of cold water. At the beginning, to help achieve temperature, we can do it with the starting pan lid but as soon as it starts to boil, we descend the fire and we will remove the lid to the pan.It is important to cook the broth simmer very, just on the boundary of cooking to a boil without making many spurting. In this way the stock will not be murky but transparent. Initially, the bones and the meat will release their foams and impurities that we will be withdrawing with a saucepan.
The total cooking time is similar to stew or other wines from meat, around two hours doing it very slowly. I do not recommend do so in this case in the pot because it is express much more turbid and then you'll have to clarify it.
When broth is finished, and all the meat has stopped its taste in water, remove solid ingredients and strain the broth with a cheesecloth or a fine sieve so that you do not pass any impurity. We then degrease him leaving to cool to remove the layer of fat that will solidify on the surface.
Then we reduce the broth in a saucepan so that you consume until it is in the middle of its volume, being now ready to taste. That's when we tested it, and salt, to taste since if we will miss it at the beginning, to reduce the stock it would be salty.
Processing time | 3 hours
Difficulty | Media
Tasting
This recipe for Christmas soup is usually served in Cup with two handles, accompanied by chopped ham or croutons of fried bread that is served to each diner's taste. It is also traditional flavoured with a dash of sherry wine or add a raw egg yolk.
26.6.12
Recipe For Cold Cucumber Soup
The touch of vinaigrette of tomato gives a contrast of flavor, color and great texture. Put both cucumber, my soup is now very liquid, so I knew it would go to the bottom, so I opted to put database in the cups. If your cream is thicker, you can choose. But the surprise of the tomato to put the spoon down I recommend.
An incoming light and refreshing perfect for warmer days.
Ingredients:
250 g of yogurt, 200 g cucumber, 2 sprigs of Mint, 1 small tomato, olive oil, salt.
How to prepare the soup cold cucumber, yogurt and mint with tomato Vinaigrette:
Wash and peel the cucumber and put it into the glass of the blender with yogurt, a sprig of Mint, 4 spoons of olive oil and salt.
Blend until you have a fine puree. We tried salt, that it is probably boring, to taste and blend again.
Let cool in the refrigerator for at least one couple of hours.
A while before serving, chop the tomatoes into very small cubes and mix with a little oil and a pinch of salt and a few very chopped mint leaves. Let stand for 10 minutes.
Guests: 2-3 people
Difficulty: easy
Time: 10 minutes + cooling + 5 minutes
Presentation of the dish:
We put a spoonful of tomato vinaigrette in the bottom of the glass and carefully so that you do not mix, pour the cold soup of yogurt, cucumber and Mint. Decorate with a small mint leaves and serve well chilled.
An incoming light and refreshing perfect for warmer days.
Ingredients:
250 g of yogurt, 200 g cucumber, 2 sprigs of Mint, 1 small tomato, olive oil, salt.
How to prepare the soup cold cucumber, yogurt and mint with tomato Vinaigrette:
Wash and peel the cucumber and put it into the glass of the blender with yogurt, a sprig of Mint, 4 spoons of olive oil and salt.
Blend until you have a fine puree. We tried salt, that it is probably boring, to taste and blend again.
Let cool in the refrigerator for at least one couple of hours.
A while before serving, chop the tomatoes into very small cubes and mix with a little oil and a pinch of salt and a few very chopped mint leaves. Let stand for 10 minutes.
Guests: 2-3 people
Difficulty: easy
Time: 10 minutes + cooling + 5 minutes
Presentation of the dish:
We put a spoonful of tomato vinaigrette in the bottom of the glass and carefully so that you do not mix, pour the cold soup of yogurt, cucumber and Mint. Decorate with a small mint leaves and serve well chilled.
30.8.09
LAURI'S FISH SOUP
2 tbsp. butter or margarine, melted
1/2 c. onion, chopped
2 cans (10 3/4 oz. each) cream of
potato soup, condensed
1 soup can measurement of half & half
or milk
1/2 soup can measurement of water
1/2 tsp. salt
1/4 tsp. pepper
2 chicken bouillon cubes
1 can (8 3/4 oz.) cream style corn
1 pkg. Sea Stick Salad Style Fish,
thawed*
*I use the crab - lobster blend found at food stores.) 10 ounces any vegetables (spinach, mixed vegetables, etc.). Saute onion in butter. Add rest of ingredients down through the fish and bring to a boil, stirring constantly. Reduce heat and add the 10 ounces of vegetable of your choice. Cook for 10 minutes or until heated thoroughly.
1/2 c. onion, chopped
2 cans (10 3/4 oz. each) cream of
potato soup, condensed
1 soup can measurement of half & half
or milk
1/2 soup can measurement of water
1/2 tsp. salt
1/4 tsp. pepper
2 chicken bouillon cubes
1 can (8 3/4 oz.) cream style corn
1 pkg. Sea Stick Salad Style Fish,
thawed*
*I use the crab - lobster blend found at food stores.) 10 ounces any vegetables (spinach, mixed vegetables, etc.). Saute onion in butter. Add rest of ingredients down through the fish and bring to a boil, stirring constantly. Reduce heat and add the 10 ounces of vegetable of your choice. Cook for 10 minutes or until heated thoroughly.
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