A silky and smooth pumpkin soup, very easy to prepare, with a special ingredient, ginger, who creates a nice balance with the sweet pumpkin. I love to add a tablespoons of sour cream, but you can use greek yogurt as well. To add a crunchy texture, a home made granola……delicious.
A creamy and veloute soup……..the typical comfort food perfect for the winter nights. Perfect for lunch or as a starter, to serve in small portions. Once tasted, you will prepare it again and again.
Wonderfully rich and creamy, this soup has been taken from Gordon Ramsay’s book “Cooking for friends”. Only one change:I found necessary to cook the pears for longer than suggested (1-2 minutes each side.) As he says, here’s a soup that’s perfect foe entertaining, both for its elegance and for its ease of preparation. The soup can be prepared a day in advance, ready to reheat……So, why not?
Lovely creamy soups. A potage to celebrate two ingredients: versatile chestnuts with the sweetness of the onion, These ingredients work really well together, creating a sophisticated flavor. A perfect dish when you feel the first chill in the air. Really lovely.
On summer evenings, a fresh soup can be a nice idea to eat something light and simple. We chose melon which combined with shrimps, creates a light and tasty dish. To serve cold this soup is sure to be appreciated by your friends.
In the last few days cold and snow have arrived in my city: Milan. It had been a few years since I last saw everything covered in snow in the streets I usually walk through. Although I know these surroundings very well, seeing them covered by a thick white layer, makes them take on a different appearance, almost unknown. The silence and the purity I breathe in when I walk through the streets of my neighborhood make me feel good. I listen to the muffled noises of the city, while I look at the kids that chase eachother happily and ignoring the cold. When it snows everything slows down, everything becomes calmer, the landscapes go back to being human even in the city, the perfumes are cold, of warm food and restorative. My day has gone by peacefully, once I returned home I remained with my nose pressed against the window to see the white flakes fall from the skyes while the soup was cooking. I decided to warm up my soul with a real …
Seasonal vegetables, a blender and a handful of minutes are the ingredients to make greedy creams and veloutés. Healthy, tasty and savory, soups offer a bit of warmth and color in cold winter evenings. Herbs, toasted bread and fantasy are the finishing matter to enjoy the best of these traditional dishes, turning them into delicious topical preparations.
A typical spanish recipe, gazpacho, literally, “mix, melting”, you can find it on all over the world tables. The famous cold soup, made with raw vegetables, is offered in many different flavors and colors. Having some nice cucumbers to prepare, we used for our recipe. Served with small tapas, it is the right proposal for a summery dinner, light, fresh and so delicious.
The desire for a short holiday with friends finds satisfaction in fresh and tasty food. The vegetable soups are ideal for a funny lunch with friends, or for a picnic (to be stored in the icebox). Soups are great to be tasted cold, especially if made the day before. Here a cold, easy and tasty creamy zucchini soup. Cold cream of zucchini soup (serves 4) 1.32 pound (600 gr.) zucchini 1 potato about 10.5 ounces (300 gr.) 1 shallot 4 cups ( 800 ml.) veggie broth ¼ cup (50 ml.) white wine ½ cup (115 ml.) heavy cream 5 twigs fresh oregano Wash, trim zucchini, wash, peel potato and dice vegetables. Peel and finely chop shallot. In large saucepan, let it burnish with oil and wine and cook gently for about 5 minutes. Add the vegetables, cook for 5 minutes, stirring frequently. Salt, add the fresh oregano leaves, washed and chopped (setting aside a few to garnish), pour the broth and bring to boil. Lower the heat and simmer gently, stirring occasionally, for about 30 …
Fava beans soup in puff pastry crust (serves 4) 15.8 ounces (450 gr.) puff pastry 1 pound (500 gr.) fresh shelled beans 2 tablespoons (30 gr.) unsalted butter 1,05 tablespoon (15 gr.) cornstarch 2 shallots 1 egg yolk salt pepper curry powder Prepare the puff pastry (or use already prepared pastry). Heat the oven to 375°F. (190°). Shell and peel the beans, let them cook in abundant salty water for approximately 15 minutes. Drain and blend them in the mixer and keep the water utilized aside. In the meantime, let the finely chopped shallots simmer in butter. Add the cornstarch and add slowly 1.69 cup (400 ml.) of the boiling water that was kept aside, cook the mixture on moderated heat and stir continuously until it becomes of a dense nature. Add the bean cream, salt, pepper and curry powder and, if necessary, the before utilized water in order to obtain a cream of medium density. Put the obtained cream in 4 cocottes (little bowls) 3.5 – 4 inches (9 -10 cm.) in diameter. With …