Cream of vegetable soup with shrimp is a slightly spicy soup that tastes through the fresh greens very aromatic. The color of the cream of vegetable soup with crab may change depending on the percentage of used vegetable reddish, greenish or whitish. I have weighed nearly half a collar greens after peeling and cleaning, and uses 300 g carrots, 100 g and 50 g leek celery.
The greens cut into large cubes and place it in a soup pot and add vegetable stock. A lid, bring the vegetable soup vigorously bubbling boil, switch back to medium and the greens in about 15 minutes to cook at all. Remove the saucepan from the heat and puree the soup with a hand blender fine green, like to see in the picture above. Some crabs aside for decoration. Continue reading
Chicken fricassee easily you can serve with rice, boiled potatoes, puff pastry. Easy chicken fricassee is quick and easy to prepare, because you do the boiling and peeling the flesh from a whole chicken saves. If you reduce the amount, the court is also suitable for singles, where a whole chicken and several kinds of vegetables are often too much.
The carrot soup from the vegetables, peel and cut into very thin slices so that they are going fast at all. Leek and celery, cut into thin rings cut into very fine dice. The vegetable soup in a soup pot to fill. Chicken breast fillet, rinse under running water and pat dry with paper towels. Chicken breast fillets cut into bite-sized cubes and soup vegetables. Pour over vegetable stock and add a bay leaf. A lid on the soup pot and boil vigorously once the vegetable broth. Temperature switch back to medium. The vegetables and chicken meat in about 10 minutes to cook at all. Cornstarch in a small bowl and add cold milk and stir until smooth with a whisk. Continue reading
Vegetable soup can also be very good cook in larger quantities. You can freeze it in portions, and thus has always quick vegetable soup ready. Soup meat, rinse under running water. The meat in a large soup pot and cover with cold water, lay. Celery, peel and halve the soup meat. A lid on the soup pot and boil the soup once.
The foam that forms, skim off foam with a spoon. Temperature switch back to medium and season the soup with instant broth. Let the soup simmer for about 45 minutes. Peel carrots and cut with a sharp knife into slices not too thick. Peel turnips and cut into small cubes. Clean beans and depending on the length can be cut in half or whole. Continue reading
Vegetable soup with salmon is a low-calorie light soup, you can quickly and easily cook. By the salmon, the vegetable soup tastes very aromatic. If you do not receive fresh salmon, you can also use frozen salmon, but then you should thaw out in time.
The garden vegetables need not be thawed and frozen can be used. For the vegetable soup with salmon and half an onion peel and cut into fine dice. Heat the butter in a soup pot, but do not let brown. Add the onions and fry on medium heat and add mixed vegetables. Continue reading
Vegetable soup with tortellini is a strong clear soup with fresh vegetables of the season is particularly tasty. If you use dried tortellini, you should cook them separately in salted water and add just before serving, in the vegetable soup, the soup is clear. Fresh tortellini in the refrigerated section need only 2 minutes before end of cooking time to be heated in the soup. Roots, peel and cut into thin slices. Peel the celery into bite-sized pieces and then cut into thin slices.
Clean leeks and cut into rings. Broccoli into small florets, as previously seen in the picture. Heat oil in a soup pot corn oil. Add celery and stir-fry, and roots. Add onion and leek and stir-fry briefly.A vigorous pour vegetable stock and season with juniper berries and black peppercorns. A lid, bring the vegetable soup to boil, add broccoli, switch back to medium and simmer the vegetables in about 10 minutes even. Add tortellini and heat them in the soup. Just before serving, remove juniper berries and peppercorns from the vegetable soup with tortellini.
*100 g Root
*40 g Celery
*60 g Leek
*120 g Broccoli
*1 tbsp corn oil
*3 / 4 L Vegetable stock
*1 tsp Juniper berries
*1 / 2 tsp Black peppercorns
*200 g Tortellini .
2 servings – 442 calories per serving
** – 15 mins Prep – 30 mins Total .