Good Lifestyle

We have prepared 5 options for warming and very raging cream soups for you, ideally suitable for dinner during the cold season.

1. Mushroom cream cream soup

Ingredients:

• 1 big bulb
• 2 cloves garlic
• 50 g of butter
• 500 g champignons
• 5 twigs of thyme
• 2 tbsp. l. flour
• 300 ml of milk
• 300 ml of oily cream
• crackers for feeding
• Salt, fresh black pepper to taste

Clear onions and garlic. Melt butter butter in a pan and pour vegetables. Fry until the bow becomes transparent. Add champignons, pre-cut them on thin slots. Suck, pepper and put a twig of thyme. Increase the fire to quickly evaporate the whole liquid from the mushrooms. Then, constantly stirring, fridge champignons until golden color and pour flour. Continue to fry mushrooms for about 5 minutes. Gently pour milk so that no lumps formed. Bring the soup to a boil and boil on low heat for 10 minutes. Then add cream. War down soup for 3 minutes, without bringing to a boil, and grind in a blender. Serve a dish with crispy garlic crackers.

2. Pumpkin shrimp soup and coconut milk

Ingredients:

• 600 g of nutmeg pumpkin
• 4 cm fresh ginger root
• 3 cloves garlic
• 2 Lukovitsy
• 0.5 h. L. Curry Powder
• 1 l of water
• 12-16 large peeled raw shrimps
• 400 g of coconut milk
• Olive oil, salt, fresh black pepper

Clean the pumpkin and cut into pieces. Wrap it in the parchment paper or foil and send the oven to the oven preheated to 200 degrees until soft. On average, for this you will need 20-30 minutes. Clean and finely cut onions, garlic and ginger. In a pan with a thick bottom, pour olive oil and put on fire. Fruit onions until golden color, add garlic, ginger and roast another 2 minutes. Pull the curry powder, mix, gently pour water and bring the fluid to a boil. Then put a baked pumpkin and boil 10 minutes. While the soup languishes on fire, fry shrimp. Wake up pumpkin blender soup. Pour coconut milk. Sung wash, pepper and warm on fire up to a boil. Before serving, serve the dish with shrimps.

3. Broccoli soup

Ingredients:

• 500 ml of chicken broth
• 1 kg of broccoli
• 1 Lukovitsa
• 2 cloves garlic
• 100 ml of oily cream
• Olive oil, salt, fresh black pepper

Clean and finely cut onions and garlic. Broccoli disassemble for inflorescences. Heat the frying pan with olive oil and send onions there. Finger it until soft, add garlic and fry a couple of minutes to golden color. Bullion to boil, add broccoli, onions, garlic to it and boil until readiness. Grind the soup in the blender before smoothness. Suck, pepper and pour cream. Bring the cream-soup to a boil, but do not boil. We recommend to serve soup with crispy croutons, cheese balls or fried walnuts.

4. Garlic soup with thyme

Ingredients:

• 1 l chicken broth
• 2 Medium potatoes
• 2 big heads garlic
• 1 Lukovitsa Shalot.
• chili dried flakes
• 50 ml of white wine
• 4 twigs of thyme and parsley
• 1 tbsp. l. butter
• Olive oil, salt, fresh black pepper

Disassemble one head of garlic on the teeth, pour them with olive oil, salt, wrap in foil and send an oven to the oven preheated to 200 degrees. Bake about 20 minutes. Then remove and squeeze the flesh. Shalot and the remaining head of garlic Cut on large pieces and send on a pan with butter. Swelling, pour the flakes of Chile and roast 2-3 minutes. Add a bit of broth, cover with a lid and extinguish for about 20 minutes on low heat. Then add to vegetables chopped potatoes, baked garlic, thyme branches, wine and broth. Tomit on fire for another 15-20 minutes. Grind the soup in the blender, having previously reversed the twigs of thyme. Garlic soup is better to give time to breed and serve the next day, so it will be even tastier and fragrant.

5. Bath and lentil soup

Ingredients:

• 1 l vegetable or chicken broth
• 1 glass of boiled red lentils
• 2 tuber Batata
• 5 Morkovok
• 200 g root celery
• 2 Lukovitsy
• 5 cloves of garlic
• 4 cm root ginger
• 1 tbsp. l. olive oil
• 0.5 h. L. turmeric
• 0.5 h. L. Hammer Zira
• red hot pepper
• salt
• yoghurt or coconut cream for feeding

Preheat oven to 180 degrees and stuck baking parchment paper. Clean vegetables and cut on medium pieces. Mix them with garlic cloths, spices, salt and olive oil. Then send to the oven for 20-30 minutes. Bake until soft. Bring broth to boil. Wipe the baked vegetables in a blender. Add lentil, broth and grated ginger in a shallow grater. Carefully grind the mixture. Serve soup yoghurt or coconut cream.

More delicious and interesting soup recipes can be found on the culinary site.Taste.