Cauliflower-Cheese Soup
* 3 / 4 cup water
* 1 cup cauliflower, chopped
* 1 / 4 cup chopped onion
* 1 / 4 cup butter
* 1 cup diced potatoes
* 1 / 2 cup celery, finely chopped
* 3 cups milk
* Salt and pepper to taste
* 4 oz shredded cheddar cheese
* 1 / 2 cup diced carrots
* 1 / 4 cup all-purpose flour
Preparation:
In a large saucepan, combine water, cauliflower, potatoes, celery, carrots and onion. Boil for 5 to 10 minutes or until tender. Set aside. Melt butter in a separate saucepan over medium heat. Stir in flour and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat and cook until thickened. Stir in vegetables with cooking liquid and season with salt and pepper. Stir in cheese until melted and remove from heat.
mushroom soup
Ingredients
6 g butter tbsp/75
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 ml cups/900 light chicken stock or broth
1 sprig of parsley flat
Salt and pepper
2 ounces/56 ml of high-quality sherry (do not use the cheap grocery-store variety, is salty and unappetizing and will ruin your soup)
Equipment
Medium saucepan
Wooden spoon
Blender
Method
The medium saucepan, melt 2 tablespoons/28 g of butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms in the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion does not assume any color brown. Mix the chicken stock and parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
After one hour, remove the sauce and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully mix at high speed until smooth. Do I have to remind you to do so in stages, with the blender lid firmly held down, and with the weight of your body keeping this thing to fly out and allowing boiling mushroom purée to erupt all their kitchen?
When mixed, mix the return to pot, season with salt and pepper, and bring to a simmer again. Add the sherry, mix well and serve immediately.
method
To surprise your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with some cèpes or dried morels, which were soaked until soft, drained and squeezed. Not too many, the dried mushrooms have a much stronger flavor, and you do not want to overwhelm the soup. Sear Pan, in high temperatures, one small, beautiful, fresh chanterelle or morel for each plot, and then in a slice cute fan and float on top of each bowl.
And if you really want to ratchet their soup into pretentious (but delicious), drizzle some tiny drops of truffle oil on the surface just before serving. Why the hell not? Everyone is doing that.
studentdls' soup | Comments OffFish soup
What we need?
Fresh and prepared fish 500g
1 furnished with bouquet
3 tomatos
2 onions, cut in sections
1 garlic of clove
2 leeks, cut in sections
Cayenne pepper pepper of 1 pinching
500ml dries the white wine + the same water of quantity
olive oil of 2 soup spoons
let us croûtons
How it’s made?
Tomatos of skin and blow of axe.
Leeks of section and let us onons, garlic of blow of axe.
Leeks, onions and garlic of Sauté in a large pan in an oil little.
To add tomatos.
To pour inside the wine and water, to add furnished with bouquet and Cayenne pepper the pepper, then to bring them to boil.
To add fish, salt and the leave with the cook above one at low temperature during at least 30 minutes.
To leave furnished with fish and bouquet.
To filter soup and the service with let us croûtons and a spoonful of sauce with rust.
Fantastic Minestrone soup
Ingredients:
habas green 100g, sliced
2 carrots, slices
1 marrow, sliced
1 puerro small, sliced fine
1 celery of the small stick
2 tomatos
garlic of 3 nails
tubular powders 100g
1 garni of the branch, or mixed grass of the sujetador
5 or 6 leaves of fresh basil
pesto of 3 tbsp
rallado parmesano 40g
Salt and pepper
Prescription:
To put all the vehicles and grass, except the basil, in a great dipper. To add 2 liters of water and to bring them to boil.
Station.
Cover and cook by 20 minutes.
To add more to pastes and cook for 10 minutes.
To add the basil, the pesto and the rallado cheese, service.
Grandma’s Healing Chicken Soup
The healing powers of Grandma’s chicken soup have been validated. The scientists credit the capacity with the bubble to prevent neutrophiles, the white cells of blood which lead to the congestion and the irritation of sine. This version of short cut tastes like the traditional variety, particularly if you employ the all-normal chicken stock found in stores of biological food.
What do we need?
4 cups of water
8 ounces of without bone, breast of chicken without skin, cut bands of an inch inside
1 chicken stock of can (14 ounces of 1/2)
3 green onions, finely chopped
1 carrot, slightly cut in sections
1 celery of stem, finely chopped
1 garlic of clove, half-compartment
dry thyme by spoon with coffee of 1/2
fresh parsley half-compartment 1 per soup spoon
Salt and pepper
1 cooked cup ramen of noodles
What to do with it?
1. In a large pot, to heat water with boiling; to bring back heat to the medium and to add chicken. To ferment 10 minutes, skimming in addition to any foam which goes up on surface. To remove chicken and to put it side.
2. To add the bubble, onions green, carrots, celery, garlic, thyme, and half of parsley to put out of pot. To cover and make cook 10 to 15 minutes or the carrots being offer.
3. So rather fresh to handle, shred chicken in the bite-size rapièce. To bring back heat to bottom; to add chicken, remaining parsley, and salt and pepper to taste. To stir up in cooked noodles, heat, and the service.
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