There is a huge amount of soup recipes. They come in different colors and different consistencies. Soup can be cooked on both meat and vegetable broth. In it you can add: beans, vegetables, for flavor - onions, shallots or leeks, various spices, herbs, and at the end of cooking - oils, greens or even cheese. And all this diversity you can combine at your own discretion, creating your own unique masterpieces of culinary art.
Also it gives you great opportunities for making soups of other countries:
for Italian soup you will need a lot of vegetables, such as fennel and tomatoes;
for French soup, buy shallots and condiments such as "herbs of Provence";
Smoked sausages and coriander will be needed for the Latin American soup. In the Mediterranean countries, soup ingredients are generally similar. This is due to the same climate and similar vegetation.
Classic chicken soup
- 1 chicken
- 1 a batch of fresh parsley
- Refreshment
- 1 purified parsnip
- 1Connection of fresh celery
- 4 heads of onions, cut into 4 parts
- Kosher salt and black ground pepper to taste
- sea salt to taste
- 4 carrots peeled, cut in half with cut off tops.
In order to try ways how to cook homemade delicious soups, you need to know the recipe for their preparation.
1. Put the chicken in the pan and fill it with water so that the water hides it. Add parsley, turnip, parsnip, celery and onions. Season with kosher salt, sea salt and pepper, bring to a boil.
2. Boil the soup without closing the lid for 40 minutes, remove the scum every 5-10 minutes.
3. Add carrots, as well as pepper to taste and boil the soup for about 2 hours.
4. When the soup acquires the desired flavor, remove all of its solid ingredients with a sieve. Then allow the broth to cool so that all the fat accumulates on the surface of the pan. Remove the fat. Re-heat the broth. In it you can add chicken pieces, vegetables. Also for beauty, you can cut halves of carrots with ribbons, add pasta or rice to the broth. Before serving, add the green onions to the soup.
1 serving: 120 kcal, fats - 1.2 g, of them saturated - 0.25 g, carbohydrates -14.4 g, proteins - 9.6 g, fiber - 0 g, sodium - 686 mg.
Lentil soup with herbs
- 2 heads of onions,
-2 carrots peeled and chopped
-2 heads of fennel peeled
-1 tbsp. l. chopped garlic
- 1 pinch of flakes
- red hot chili peppers
- 1 tsp. caraway seeds
- 1 tsp. cinnamon
- 2 tbsp. green lentils, well washed
- 8 tbsp. vegetable broth
-2 bay leaves
-5 tsp. fresh lemon juice
- honey
-1 a bunch of swiss chard washed and cut into small pieces
- 1 tbsp. raw pistachios
- parsley
- 1 tbsp. l. water
In a deep saucepan, heat 2 tbsp. l. olive oil, add the onion, season with salt and fry until the onion is golden. Add the carrots, fennel, garlic and chili, fry for another 30 seconds. Add cumin, cinnamon, cloves, lentils, season with salt and fry until done. Pour into a pan 1/2 st. vegetable broth and fry until it almost completely evaporates.
2. Add the remaining broth and 2 bay leaves. Reduce the heat, cover and boil until the vegetables are soft, and the lentils are not cooked (about 30 minutes). After that, add 2 tsp. lemon juice, honey and chard.
3. Make a pesto sauce: in a blender, crush pistachios, add parsley, 3 tsp. lemon juice and water, mix thoroughly. Sprinkle 1 tbsp. l. olive oil and whisk until smooth, about 2 minutes. If necessary, pesto can be slightly diluted with a small amount of hot water or broth.
4. Pour the soup over the plates, in each add a spoonful of pesto.
1 serving: 353 kcal, fat - 14 g, of which saturated - 1,6 g, carbohydrates - 45 g, proteins - 15 g, fiber - 13 g, sodium - 378 mg.