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Celery cream soup with croutons

Celery cream soup with croutons


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Make the croutons: Make a mixture of olive oil, with chopped garlic, oregano and thyme (dried). Cut the baguette into slices, then into four pieces and place in a tray. Spoon the oil mixture over the pieces of bread and turn (to mix well). Put the tray in the hot oven for 20 minutes on low heat, then return with a spatula (I removed the tray so as not to soil the oven) and leave for another 20 minutes.

Cut the peeled celery into cubes, put the cubes in 1 l of water, two onions, 2 lg of oil and let it boil for 1 hour, from the moment it starts to boil. Add salt and strain. Put the soup on the plate, sprinkle marjoram and add a few croutons.


Vegetable cream soup with croutons

I confess that, from my point of view, a good recipe is a recipe that will result in a delicious meal, but which will not make you waste a lot of time in the kitchen. And if you have the impression that this is not possible, I suggest you try this recipe cream soup with croutons.

To prepare this recipe for cream soup with croutons you will have to make sure that you allocate enough space to develop. Take a large saucepan, put the chicken breast in it and cover it with water. Put the pan on the fire to boil the chicken breast. In a separate pot, boil the vegetables. If foam is collected on the surface of the water from the chicken breast, remove it as best you can.


Celery and apple cream soup with rosemary croutons

Despite the snow outside. It softens the turtles and the heart, but in the end it is good and not only for men: D. It may sound complicated, but it's made as long as you like soup.

The quantities differ depending on how cold you are. But it is enough to throw in a pot of olive oil two medium celery (from the market, I advise you, not huge of 2 kilos from the supermarket) cut into cubes, a small potato and half an apple peeled. You only know that celery + apple = love, so why not go for soup? I tested it, it works! Leave them to catch a golden crust, add a liter of water, sea salt and boil them enough to fill the kitchen with flavors.

Mix in a blender, put a little liquid cream and drizzle in the plate a little extra virgin.

For the croutons, finely chop a few rosemary leaves / needles, leave them for about half an hour in some olive oil, to infuse, then sprinkle the bread and put it in the oven for a few minutes, until it browns.


Celery cream soup

What is your favorite cream soup in your family? Mine I think has become this celery cream soup. With a balanced, warm and creamy taste, and freshly baked croutons complement it perfectly.

Opinions remain divided in our family, the child is stubborn to put tomato cream soup first. Anyway, the ranking looks very happy that we have introduced this dish in our menu.

Celery cream soup

  • 1 celery
  • 2 onions
  • 2 cloves of garlic
  • 1 carrot
  • 2-3 celery leaves
  • 2-3 tablespoons of oil
  • salt, pepper, dried thyme
  • the water

Peel and dice the vegetables: celery, onion, carrot, garlic. Put the oil in a saucepan and add the chopped vegetables. Sort the vegetables for a few minutes, add the spices, whole celery leaves and water (not much, suitable for making a cream soup of the desired consistency). Boil the soup over low heat with a lid. When the vegetables are cooked, remove the celery leaves and then with a vertical mixer you can pass the vegetables.

Croutons: Cut the bread into pieces, season with thyme, salt and a drop of oil and fry the croutons in the pan, stirring occasionally.

Optionally you can serve cream soup with cream.

Delicious! I can't wait to go to the market and buy the ingredients for a new portion of soup again.


Turnip cream soup

About turnips (also known as Jerusalem artichoke or artichoke) I remember some of the stories I read as a child, when the brave Praslea, wandering through the wilderness for days on end, was saved from the imminent end by starvation discovering some turnips and I told myself in the child what wonderful vegetables these turnips are, which grow on the roadsides and in uncultivated land, saving hikers when needed. Well, the time has come to marvel again, because only now have I discovered that if the turnips were not, they would not even be told. My proposal is a recipe for turnip cream soup, tasty and velvety, perfect for the cold season.

Preparation time: 00:10 hours
Cooking time: 00:25 hours
Total Time: 00:35 hours
Number of servings: 4 servings
Degree of difficulty: Easy

Ingredients Turnip Cream Soup:

  • 1 kg. of turnips
  • 1 onion the size of an ordinary egg
  • 2 cloves of garlic
  • 1 celery stalk (celery)
  • 1 tablespoon olive oil
  • 30 grams of butter
  • 1 liter of chicken soup
  • 1 bay leaf
  • 1 sprig of thyme
  • 100 grams of liquid cream for cooking
  • 30 grams of parmesan
  • salt pepper
  • for garnish: plain or parmesan croutons, 1 tablespoon olive oil, 1 tablespoon finely chopped chives

Preparation Turnip Cream Soup:

1. Peel the turnips, wash well and cut into slices to boil faster.

2. Heat 1 tablespoon of oil in a saucepan of the right size, add the butter and when it melts, add the chopped onion together with the crushed garlic and the celery stalk cut into pieces of about 1 cm. Heat until soft and the onion becomes glassy.

3. Add the turnip slices over the onion already and cook together for 3-4 minutes, stirring frequently.

4. Add hot soup, bay leaf, thyme and 1 teaspoon of salt. Boil the soup for about 25-30 minutes, until the turnips soften well.

5. Remove the bay leaf and thyme sprig from the soup, then pass everything with the hand blender, add the sour cream and grated Parmesan cheese and incorporate it well into the hot soup.

6. Match the taste of the soup with salt and pepper and serve immediately, hot, with fresh croutons, sprinkled with a few drops of olive oil and sprinkled with a little chives (or chopped green onions).

The aroma will vaguely bring that of artichoke, the taste of the soup is very pleasant. Only one thing can create small inconveniences: Jerusalem artichoke has some unwanted effects, similar to beans, but if we get over the shame for its sake, why not do it for Jerusalem artichoke? However, when cooked, the bloating effect is much reduced.


Celery cream soup with walnuts - ideal, health and vitamins

A recipe with fresh, natural ingredients, with vitamins, ideal for the family.
Autumn is abundant and is a source of health.
Tasty and delicious!

Ingredients

  • 350 gr celery root, a large celery,
  • 150 gr potatoes
  • 1 medium onion
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 thyme thread (can be dried)
  • salt, black pepper
  • 1/2 pear (or apple, not sour)
  • 4 celery leaves
  • 3 parsley threads
  • 10 walnut kernels
  • 2 tablespoons walnut oil
  • 1 tablespoon lemon juice

Method of preparation

Cut the celery and diced potatoes. Finely chop the onion. Fry them all in oil until the celery browns a little (about 10-15 minutes, over low heat, stirring occasionally). Add the butter and cook for another minute.

Add thyme and 2.5 cups of water. Sprinkle with salt and ground black pepper. Bring to a boil and cook with a lid until the vegetables are completely cooked (about 15-20 minutes).

Remove the thyme, and mix the rest in a blender until you have a very fine soup. Straighten the salt soup.

For croutons: finely chop celery and parsley. Add chopped walnuts with a knife. Add diced pears.

Sprinkle with lemon juice and a pinch of salt, mix gently and then add the oil.

Serve hot soup with a generous spoonful of "croutons" and a little walnut oil.


Chickpea cream soup

Chickpea Cream Soup, a delight for relaxing evenings after long days! You can find all the ingredients in Lidl stores and everything is ready in less than 30 minutes!

Chickpea Cream Soup,it is a complete meal, there is no need for type 1 and type 2. It is extraordinarily full and is suitable for children and adults alike! Quantities can easily double for a large family or guests.

For the fasting version, we omit the bacon and sweet cream, and instead of chicken soup we put water or vegetable soup. You don't need a high speed blender because Chickpea cream soupit is delicious if it has the texture and you can feel the fragrant pieces of bacon or the crunchy pieces of chickpeas. Before putting everything in a blender, do not forget to set aside 2-3 tablespoons of the mixture for decoration.

Sure, croutons are optional, but hey what's a cream soup without 2-3 croutons? To prepare them, cut the bread into 1x1cm cubes. We place them in the tray, on baking paper. Sprinkle with olive oil and season with salt, pepper, smoked paprika, garlic powder or herbs. Mix well by hand, so that all the cubes are well seasoned. Bake for 10-12 minutes in a hot oven at 200 ° C.

Try other recipes similar to Chickpea Cream Soup, from LIDL Kitchen! (click on the title to access the recipes):

Ingredients for 4 servings of Chickpea Cream

  • 2 canned freshona chickpeas
  • a white onion
  • 2-3 cloves of garlic
  • 125g diced Lovilio bacon
  • a potato
  • a tablespoon of extra virgin olive oil Primadonna
  • salt and pepper to taste
  • 1 teaspoon dried basil
  • 2 was dafin
  • 1 liter of water / chicken soup / vegetable soup
  • 100ml sweet cream Pilos

Preparation Chickpea cream soup

  1. For the chickpea cream soup, first prepare the ingredients: cut the onion very finely, pass the garlic through a press or grate it. Drain the chickpeas from the can and wash it very well under running cold water. Peel a squash, grate it and cut it into small cubes.
  2. Heat the olive oil in a large saucepan. Saute onion and garlic for 1-2 minutes, over medium heat.
  3. Add bacon, potato, salt, pepper, oregano. Heat for another 2 minutes.
  4. Put the chickpeas, bay leaves, pour the soup. Let everything boil, with a lid, for 20 minutes or until the potatoes are cooked.
  5. Add sweet cream, mix.
  6. Before giving the soup through a blender, we take out some chickpeas for decoration. We give the soup through a blender until we get a cream.
  7. We match the taste of salt and pepper.

serve Chickpea cream soup next to croutons and sprinkled with a little olive oil. May it be better for you!


Jamie Oliver: Pumpkin cream soup with croutons

Heat a little olive oil in a pan and fry the sage leaves for 30 seconds. Take them out on a paper napkin.

In the remaining oil, fry the onion, celery, carrot, garlic, rosemary leaves, chili pepper and season with salt and pepper. Leave them for 10 minutes, until the ingredients soften a little, then add the pumpkin and soup and let all the vegetables boil for 30 minutes. After they have boiled, mix them in a blender until you get a puree.

Thin the cream obtained with the soup left in the pot in which the vegetables were boiled.

Prepare the croutons:

Pour extra virgin olive oil over the pieces of ciabatta, sprinkle Parmesan over them and put them in a hot pan, without oil, to perpelate on all sides, until golden brown.


Jamie Oliver: Pumpkin cream soup with croutons

Heat a little olive oil in a pan and fry the sage leaves for 30 seconds. Take them out on a paper napkin.

In the remaining oil, fry the onion, celery, carrot, garlic, rosemary leaves, chili pepper and season with salt and pepper. Leave them for 10 minutes, until the ingredients soften a little, then add the pumpkin and soup and let all the vegetables boil for 30 minutes. After they have boiled, mix them in a blender until you get a puree.

Thin the cream obtained with the soup left in the pot in which the vegetables were boiled.

Prepare the croutons:

Pour extra virgin olive oil over the pieces of ciabatta, sprinkle Parmesan over them and put them in a hot pan, without oil, to perpelate on all sides, until golden brown.



Comments:

  1. Rafiq

    Of course. I agree with you.

  2. Both

    This is heaped up

  3. Reynolds

    What do you have in mind?

  4. Bryen

    Today I specially registered to participate in the discussion.

  5. Mauhn

    Om-Nom-nom



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