Three delicious soups
New Year, New Life!Purifying dietBut detox doesn't mean tasteless, I offer you 3 delicious soups, excellent for warming you up in this cold!
Today is one of those days when I need a dish that makes me forget the cold outside. Light and satiating, rich in fiber and antioxidants (curcumin is a miracle for health), it is a perfect first course to accompany with a slice of homemade bread. 3 classic soups vegetarian, nutritious and light dishes to prepare with lots of goodies.
Soups, velvety: very often we use these terms as synonyms, but it is not so. In truth we talk about soup when among the ingredients that appear are pasta or rice or seasoned vegetables, while soups have the characteristic of having a denser consistency and can be without vegetables or cereals. Finally, the velvety are often prepared so that they are creamy and velvety, in fact. These soups are excellent as a single course during the winter season together with a crunchy bruschetta.
Here's how to make them tasty and nutritious.
1) Soup with zucchini, Parmigiano Reggiano and Crème Fraîche2) Bread and garlic soup with Parmigiano Reggiano and watercress3) Soup of white beans, roots and crusts of Parmigiano Reggiano
1) IngredientsFor 4 people1 kg zucchini, chopped1.5 handfuls of basil leaves650 ml vegetable broth5-6 cm Parmigiano Reggiano crustpeel of 1 lemon100 g grated Parmigiano Reggiano4 tablespoons crème fraîche25 g Parmigiano Reggiano flakes2 garlic cloves, minced1 onion, chopped1 tablespoon olive oilsalt and pepper
PreparationIn a large pan, slowly cook the onion and garlic in the oil until soft. Add the zucchini and basil, then cook them until soft (10-15 minutes). Add the broth and Parmigiano Reggiano crust, then cook for 15 minutes. Remove the crust (it is exquisite consumed in chunks). Put in a robot and blend so as to obtain a smooth mixture. Transfer to a pan and bring to a boil. Remove from heat and add the grated Parmigiano Reggiano, 1/2 lemon peel, handful of chopped basil leaves, tablespoons of crème fraîche and adjust the flavor to taste. Serve in individual soup bowls, garnish with more crème fraîche, chopped basil, lemon peel and shaved Parmigiano Reggiano.
2) IngredientsFor 4 people60 ml extra virgin olive oil (4 tablespoons)180 g white bread (4 thick slices)2 garlic cloves, peeled and coarsely chopped5 g smoked paprika1 l chicken broth2.5 g lemon juice2 g salt50 ml creamwatercress60 g flakes of Parmigiano Reggiano
PreparationTo prepare the soup, put a third of the olive oil in a large saucepan over medium-high heat. Once the oil is very hot (180°C), put two slices of bread in the pan and fry them for 1-2 minutes on both sides until the bread is lightly browned. Remove and set aside. Repeat with another third of the oil and the two remaining slices of bread. Lower the heat and put the remaining oil and garlic in the same saucepan. Fry gently until the garlic is golden brown, making sure it does not burn. Add the paprika and stir for 15 seconds before wetting with half the chicken broth. Add the bread and simmer for 2 minutes. Remove from heat and use an immersion blender to blend the soup until smooth. Add the remaining broth little by little until you reach the desired consistency. Put back on the heat. Season with salt and finish with lemon juice. To serve, divide the soup into four bowls and pour a drizzle of cream into the center. Use a potato peeler to obtain thin slices of Parmigiano Reggiano and place them in the center of the bowls before completing with watercress.
3) IngredientsFor 4 people400 g boiled white beans (like Spanish beans or cannellini)600 ml vegetable broth2 carrots200 g hornbeam roots200 g Parmigiano Reggiano crusts1 small onion1 clove of garlic1 sprig of rosemaryextra virgin olive oilsalt, pepper
PreparationWash the Parmigiano Reggiano crusts well and put them in warm water to soften. Cut the onion into thin slices, sauté with two tablespoons of oil and the whole garlic clove, add the beans and cover with the hot broth. Add the Parmigiano Reggiano crusts and cook for 20 -25 minutes. Cut the carrots and the hornbeam root into cubes or sticks. Blanch them in boiling salted water for 4-5 minutes.Remove the Parmigiano Reggiano crusts from the beans and keep them apart, blend them until creamy, season with salt and season with a little chopped rosemary. Cut the crusts into strips or cubes, serve the cream with the vegetables and Parmigiano Reggiano crusts on top. Drizzle with a drizzle of oil and sprinkle with a pinch of pepper and chopped rosemary.
New Year, New Life!
Purifying diet
But detox doesn't mean tasteless, I offer you 3 delicious soups, excellent for warming you up in this cold!
Today is one of those days when I need a dish that makes me forget the cold outside. Light and satiating, rich in fiber and antioxidants (curcumin is a miracle for health), it is a perfect first course to accompany with a slice of homemade bread. 3 classic soups vegetarian, nutritious and light dishes to prepare with lots of goodies.
Soups, velvety: very often we use these terms as synonyms, but it is not so. In truth we talk about soup when among the ingredients that appear are pasta or rice or seasoned vegetables, while soups have the characteristic of having a denser consistency and can be without vegetables or cereals. Finally, the velvety are often prepared so that they are creamy and velvety, in fact. These soups are excellent as a single course during the winter season together with a crunchy bruschetta.
Here's how to make them tasty and nutritious.
1) Soup with zucchini, Parmigiano Reggiano and Crème Fraîche
2) Bread and garlic soup with Parmigiano Reggiano and watercress
3) Soup of white beans, roots and crusts of Parmigiano Reggiano
1) Ingredients
For 4 people
1 kg zucchini, chopped
1.5 handfuls of basil leaves
650 ml vegetable broth
5-6 cm Parmigiano Reggiano crust
peel of 1 lemon
100 g grated Parmigiano Reggiano
4 tablespoons crème fraîche
25 g Parmigiano Reggiano flakes
2 garlic cloves, minced
1 onion, chopped
1 tablespoon olive oil
salt and pepper
Preparation
In a large pan, slowly cook the onion and garlic in the oil until soft. Add the zucchini and basil, then cook them until soft (10-15 minutes). Add the broth and Parmigiano Reggiano crust, then cook for 15 minutes. Remove the crust (it is exquisite consumed in chunks). Put in a robot and blend so as to obtain a smooth mixture. Transfer to a pan and bring to a boil. Remove from heat and add the grated Parmigiano Reggiano, 1/2 lemon peel, handful of chopped basil leaves, tablespoons of crème fraîche and adjust the flavor to taste. Serve in individual soup bowls, garnish with more crème fraîche, chopped basil, lemon peel and shaved Parmigiano Reggiano.
2) Ingredients
For 4 people
60 ml extra virgin olive oil (4 tablespoons)
180 g white bread (4 thick slices)
2 garlic cloves, peeled and coarsely chopped
5 g smoked paprika
1 l chicken broth
2.5 g lemon juice
2 g salt
50 ml cream
watercress
60 g flakes of Parmigiano Reggiano
Preparation
To prepare the soup, put a third of the olive oil in a large saucepan over medium-high heat. Once the oil is very hot (180°C), put two slices of bread in the pan and fry them for 1-2 minutes on both sides until the bread is lightly browned. Remove and set aside. Repeat with another third of the oil and the two remaining slices of bread. Lower the heat and put the remaining oil and garlic in the same saucepan. Fry gently until the garlic is golden brown, making sure it does not burn. Add the paprika and stir for 15 seconds before wetting with half the chicken broth. Add the bread and simmer for 2 minutes. Remove from heat and use an immersion blender to blend the soup until smooth. Add the remaining broth little by little until you reach the desired consistency. Put back on the heat. Season with salt and finish with lemon juice. To serve, divide the soup into four bowls and pour a drizzle of cream into the center. Use a potato peeler to obtain thin slices of Parmigiano Reggiano and place them in the center of the bowls before completing with watercress.
3) Ingredients
For 4 people
400 g boiled white beans (like Spanish beans or cannellini)
600 ml vegetable broth
2 carrots
200 g hornbeam roots
200 g Parmigiano Reggiano crusts
1 small onion
1 clove of garlic
1 sprig of rosemary
extra virgin olive oil
salt, pepper
Preparation
Wash the Parmigiano Reggiano crusts well and put them in warm water to soften. Cut the onion into thin slices, sauté with two tablespoons of oil and the whole garlic clove, add the beans and cover with the hot broth. Add the Parmigiano Reggiano crusts and cook for 20 -25 minutes. Cut the carrots and the hornbeam root into cubes or sticks. Blanch them in boiling salted water for 4-5 minutes.
Remove the Parmigiano Reggiano crusts from the beans and keep them apart, blend them until creamy, season with salt and season with a little chopped rosemary. Cut the crusts into strips or cubes, serve the cream with the vegetables and Parmigiano Reggiano crusts on top. Drizzle with a drizzle of oil and sprinkle with a pinch of pepper and chopped rosemary.
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