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?
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.
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.
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 …