Comfort Food: 2 Warm Up Soup Recipes

Comfort Food: 2 Warm Up Soup Recipes

mushroom cream

For 6 people

Preparation: 20 minutes
Preparation: 30 minutes
Difficulty: easy
budget: cheap

© Sweet-salty


Ingredients:

  • 750 g champignons
  • 75 ml vegetable broth
  • 40 g butter
  • 40 g flour
  • 10 ml dry white wine
  • 1 bunch thyme
  • Several sprigs of parsley
  • 2 tbsp oil
  • Salt, ground pepper

Training:

Wash and cut the mushrooms. Fry them in a large skillet with oil for 5 minutes until they release their vegetable water. Season them and add the crushed thyme. Book.

Whisk the butter in a saucepan, then stir in the flour. Thin the mixture by gradually pouring in the white wine, then the broth. Add three quarters of the mushrooms. Bake 20 minutes. Then grind the velouté in a blender or immersion blender.

Pour the velouté back into the saucepan. Add reserved mushrooms. Reheat for 5 minutes over low heat.

Serve the velouté hot in bowls, topped with a little chopped parsley.

Creamy pea and chickpea soup

For 6 people

Training: 20 minutes
Cooking:
25 minutes
Complexity:
easily
Budget:
cheap

© Sweet-salty


Ingredients:

  • 500 g shelled peas
  • 400 g boiled chickpeas (canned)
  • 1 bulb
  • Several sprigs of cilantro
  • 75 ml vegetable broth
  • 20 ml liquid cream
  • 2 tablespoons olive oil
  • 1 teaspoon sesame seeds
  • Salt pepper

Training:

Drain the water and rinse the chickpeas in a colander. Peel and cut the onion. Fry it for 5 minutes in a large saucepan with a drop of olive oil.

Add the peas and three-quarters of the chickpeas to the pan. Pour in the broth, salt and pepper. Bring to a boil and cook for 20 minutes.

After cooking, grind the contents of the pan with an immersion blender. Adjust seasoning.

Pour the soup into bowls. Add a drop of cream to the center, mix lightly. Sprinkle with chickpeas, chopped coriander and sesame seeds. Serve immediately.

Enjoy lunch!

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