Soups and soups: recipes to warm up your autumn
Based on seasonal vegetables or frozen vegetables, soups are a great way for traditional soups and velvety, trying new combinations of flavors or experimenting with new spices.
From peasant soups, to the most refined velvets, from the simplest flavors to the most unusual tastes, here is our selection of soup and velvety recipes.
Without forgetting the real stars of autumn: chestnuts!
Cream of pumpkin soup with cheese
See also
Smoothie bowl: 5 recipes for pure pleasure bowl smoothies!
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients (4 servings):
- 200 gr of cooking cream
- coarse salt
- freshly ground pepper
Preparation:
Clean the pumpkin, cut it into small pieces and let it simmer for 5 minutes with a little butter.
Add 20 cl of water, a teaspoon of coarse salt and cook over low heat for 20 minutes.
Mix everything, add the cream and season with salt and pepper. Bring to a boil.
Pour the soup into bowls and place 5 slices of gorgonzola on top.
Wait a few moments for the cheese to melt and serve.
Tomato and coconut milk soup
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (4 people):
- 1 kg of coconut milk
- salt and pepper
Preparation:
Bring a pot of water to a boil. Immerse the tomatoes in it for 30 seconds, and then pass them under cold water. Peel them and cut them into small pieces.
Cut the lemongrass stick lengthwise, remove the soft center and chop it. Peel the ginger and chop finely. Peel the onion and chop it. In a pan, fry the lemongrass, ginger and onion with a drizzle of olive oil for 5 minutes.
Add the tomatoes, sugar and continue to cook for about 3 minutes. Add the salt, pepper and coconut milk and cover with 50 cl of water. Bring to the boil and cook for 20 minutes.
Once cooked, mix and serve.
Cream of zucchini and bananas
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients (4 servings):
- 4 zucchini
- 1 banana
- 1 onion
- 4 tablespoons of cooking cream
- 30 gr of butter
- salt and pepper
Preparation:
Peel and chop the onion and fry it in a pan with a knob of butter. Add the sliced zucchini and banana, salt and pepper. Cook for 5 minutes and then cover with 1 liter of boiling water.
Add the cooking cream, cook for 20 minutes and then mix everything. Season with salt and pepper and serve.
Asparagus soup
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients (4 servings):
- 500 gr of asparagus
- 20 gr of butter
- 1 tablespoon of flour
- 75 cl of boiling water
- 2 tablespoons of cream
- 1 yolk
- nutmeg
- salt and pepper
Preparation:
Wash the asparagus and cut them into 4-5 cm pieces. Set the tips aside.
Melt the butter in a saucepan, add the flour and boiling water. Dip the asparagus in it and cook over high heat for half an hour. Add salt and pepper and mix. Add the previously beaten egg yolk with the cooking cream. Season with salt and sprinkle with nutmeg.
Sauté the asparagus tips in a pan with a knob of butter. Add them to the asparagus cream and serve.
Cream of chestnuts
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients (4 servings):
- 200-300 gr of chestnut puree
- 1 liter of chicken or vegetable broth
- 20 cl of cooking cream
- whole chestnuts
- parsley
- salt and pepper
- nutmeg
Preparation:
Prepare the vegetable or chicken broth and, once cooked, pour the chestnut puree into it.
Mix well and add a little chopped parsley, salt and pepper. After a few seconds, add the cooking cream and nutmeg. Leave to simmer until the mixture is creamy.
Carrot and mushroom soup
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (4 servings):
- 500 grams of carrots
- 200 gr of chanterelle mushrooms
- 80 grams of shallots
- 1 clove of garlic
- 1 dl of white wine
- 2 tablespoons of cream
- 1 l of chicken broth
- Parsley
- Bacon
- Salt and Pepper To Taste.
Preparation:
Peel and coarsely chop the shallots and garlic. Prepare and wash the mushrooms. In a pan, heat a drizzle of olive oil and brown the garlic and shallots with the mushrooms. Set aside some cockerels to decorate the dish. end. Peel and cut the carrots into cubes, and add them to the mushrooms and the chopped garlic and shallots. Add the white wine, let it evaporate and add the chicken broth. Season with salt and add the chopped parsley. Leave to boil over low heat to about half an hour then check the cooking by tasting a carrot. Stir in the soup, add the cream and cook for a few more minutes. Turn off the gas as soon as it boils and season with salt and pepper.
Cut the smoked ham into cubes. Heat the remaining cockerels, put them on the bottom of each plate, pour the soup and decorate with the smoked ham.
Artichoke heart soup
Preparation time: 40 minutes
Cooking time: 60 minutes
Ingredients (4 servings):
- 12 large artichokes
- 10 cl of dry white wine
- 60 g of butter
- 1.5 l of chicken broth
- Parmesan
Preparation:
Clean the artichokes and cook them together with a knob of butter. Add the white wine and the broth, and leave to cook for about an hour over low heat. Put everything in the mixer. Add the remaining butter, salt and pepper.
Serve the soup in soup plates and sprinkle with Parmesan cheese.
Champignon and porcini soup
Preparation time: 35 minutes
Cooking time: 30 minutes
Ingredients (4 servings):
- 500 gr of champignons
- 100 gr of porcini mushrooms
- 2 shallots
- 50 grams of fresh cream
- 20 gr of butter
- 1 l of chicken broth
- 25 cl of dry white wine
- 1 tablespoon of "olive oil"
- salt
- freshly ground pepper
Preparation:
In a saucepan, pour the white wine, broth and dried porcini mushrooms. Bring to a boil and allow to evaporate.
Clean the mushrooms and cut them into small pieces. Chop the shallots, brown them in a pan with some oil and add the mushrooms. Add a pinch of salt and pepper and cook for a few minutes. Pour in the broth, stir and leave to simmer for 30 minutes. When the soup it is cooked, pass it in the mixer to obtain a cream.Add a few spoonfuls of fresh cream, chervil and croutons.
Onion soup
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients (4 servings):
- 2 tablespoons of olive oil
- 500 gr of finely chopped onions
- 1/2 clove of garlic
- 1/2 teaspoon of brown sugar
- 1 liter of meat or vegetable broth
- 4 slices of wholemeal bread
- 25 gr of grated emmental
- 25 grams of parsley
- salt and pepper
Preparation:
Heat the oil in a saucepan and add the chopped onions. Let it fry for at least 15 minutes, stirring occasionally. Add garlic and sugar. Meanwhile, bring the broth to a boil in a saucepan. Pour it hot over the onions and mix. Bring to the boil again, lower the heat and cook for 20-30 minutes. Add salt and pepper. On the bottom of the bowls, place a slice of bread.
Pour the soup into bowls and sprinkle with grated Parmesan cheese.
