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Leek cream soup with parmesan

Leek cream soup with parmesan


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1. Wash the celery and parsley, peel and cut into cubes and slices.

2. Melt the butter in the pan together with the olive oil. Add the celery and parsley and leave to harden for 10-12 minutes until golden brown.

3. Add the sliced ​​leeks and leave to harden for another 5 minutes.

4. Peel the cucumber and cut it into slices. Put it in the pan next to the rest of the vegetables.

5. Add water to the pan while covering the vegetables and cook with a lid for 15 minutes.

6. Grind the garlic, peppercorns, coriander and paprika in a mortar until you get a paste that is placed over the vegetables.

7. After the vegetables are boiled, leave them to cool and then put them in a blender together with the Parmesan cheese and sour cream, salt and pepper to taste.

8. Leek cream soup is served with a bunch of broccoli sprouts and flax seeds sprinkled on top. Plus a little more Parmesan for decoration.


Cream of tomato soup

Cream of tomato soup is an easy and tasty dish, ideal to eat as an appetizer at lunch or main course in the evening, if you are on a diet. With fresh basil and parmesan, cream soup is a perfect recipe for summer, prepared from Romanian vegetables. Read step by step the recipe for tomato cream soup!

Tomato Cream Soup Recipe:

1. Peel and wash all the vegetables and greens, cut them in half and put them in the soup pot. A pot of about 4 l is needed, as the juice must be reduced by half during boiling. Bring all the vegetables to a boil and add salt and oil, and cover the pot with a lid.

2. While the vegetables are boiling, prepare the tomatoes, the main ingredient for the tomato cream soup. Scald, peel and mash with a mixer or grate.

3. Check with a fork if all the vegetables have been boiled, and if they have been boiled, remove them from the juice in which they were boiled to crush them with the blender until they have the consistency of a very fine puree. The vegetable puree is mixed with the juice and the cream of tomato soup is formed.

4. Add the tomato juice and boil everything to boil in a few more.

The cream of tomato soup recipe is ready. Match with salt to taste and serve with bread croutons, sour cream and parsley. Also, for extra flavor, you can add grated Parmesan cheese in cream soup or a few sprigs of fresh basil.


Cream soup with potatoes, leeks and cheese

The cream soup recipe with potatoes, leeks and cheese is a delicious option for a healthy lunch. With only 22 grams of carbohydrates per serving, the recipe for cream soup with potatoes, leeks and cheese gives diabetics a balanced lunch without a significant increase in blood sugar.

Recipes for diabetics will present the following ingredients, how to prepare and nutritional values ​​for cream soup with potatoes, leeks and cheese.

Number of servings: two.

Preparation time: ten minutes.

Cooking time: twenty minutes.

Total time: thirty minutes.

Necessary ingredients for cream soup with potatoes, leeks and cheese:

  • a big potato
  • a large leek thread
  • 600 ml water
  • 2 & # 8211 3 cloves garlic
  • 50 grams of peas
  • 50 grams of cream cheese
  • salt and pepper to taste.

Preparation:

  1. Peel a squash, grate it and cut it into cubes.
  2. Clean the leeks and cut the white part into slices. Keep the green part for decoration.
  3. Boil the potato, along with the leeks, peas and garlic cloves. Bring to a boil over medium heat until the vegetables are soft.
  4. After boiling, remove the vegetables with a spoon from the pot and put them in the blender.
  5. Season and add cream cheese.
  6. Strain the whole mixture until smooth.
  7. Serve hot and garnish with green leek leaves cut into strips.

Nutritional values ​​for a portion of about 330 grams of cream soup recipe with potato, leek and cheese:

  • calories: 166.6 kcal
  • carbohydrates: 22 grams
  • protein: 6 grams
  • fat: 6 grams.

Try our recipe for: Meatballs with salmon.

Do you want the recipe in electronic format? Send us an email at [email protected], you pay a small fee and we send you the recipe in pdf format.

For informed information about diabetes, follow the blog: Diabetes, nutrition and metabolic diseases.


Leek cream soup with potatoes

Chop the onion, leek and potato into cubes. Fry the onion in butter with olive oil for a few minutes, add the leeks and potatoes, cook for a few more minutes and cover with the stock of vegetables.

Cover and simmer for 30 to 40 minutes.

Mix, pass through a sieve and put back on the fire. Season with salt, pepper and if you want with sour cream and parmesan.

A few croutons with garlic do their job and complement the soup well, but if you want a portion of freshness, add a few slices of cucumber and drizzle a little chili oil.

Careful! The potato makes the difference between a polenta-flavored soup and a creamy one, especially if you go for the cream-free version! Look for potatoes for salad or baking (usually in 2.5 kg bags).

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Cinderella with a golden lead: leek cream soup and its taste

Sounds weird, I know, but those who are just squinting at the thought at this point, it's clear they haven't tasted French onion soup or leek cream soup that has the potential to drive your taste buds crazy. I think & # 8222 is to blame for this and the low expectations that every person has when it comes to the vegetables in question.

It is not a curiosity for anyone that surprises can come from the most unexpected places and we could philosophize endlessly on this topic. What is certain, however, is that no one should take everything I say and try it on their own skin.

I made the leek cream soup in December, on a Saturday morning (I think) when I saw the leek (which wasn't even whole, poor) in the fridge. And, true to my desire not to throw away food, I thought of doing something with it.

Because I still had some cream in the fridge, garlic and 2 small potatoes, I set to work. Yes, and the whole activity didn't last long. But the result & # 8230.

It was spectacular.

Like a modern Cinderella who makes you ready with her shoes made entirely of gold.


Leek and potato soup, fasting recipe & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Leek and potato soup, a tasty, filling soup that I prepare quite often and that I like very much. My family is very fond of soups, so they are not missing from our tables. I do very often and lentil soup or dried pea soup, both much loved by all of me. For some time now, however, I have had a new help for the best soups. It's about the ultra high speed blender Tefal Ultrablend Cook, a blender with cooking function. Honestly, it seems to me the coolest invention of the washing machine so far.

But what does a blender with a cooking function mean? It means that this super blender cooks our soups. Yes, you read that right, it's a blender that not only passes, grinds and makes smoothies, but he also cooks soups, compotes, fruit and vegetable sauces or any other dishes like this. I find it really cool. I have had it for some time and I have used it in the same way. It really can't be easier. I made all kinds of soups with it, with any vegetables I had in the fridge and that would otherwise have spoiled. Because it does all the work for you, it really gives you the courage to try healthy recipes.

It helped me a lot in the process of diversifying my little girl. I put all the vegetables for the soup in the blender, I put water and I saw my work calmly. After the soup is ready, the blender passes it through, so all you have to do is serve it. Keep in mind that for children up to the age of one, we do not put salt in food. Sometimes pediatricians even recommend up to 2 years. For diversification, use the vegetables that your child loves and add something that he does not usually eat, but in small quantities, so that he does not feel it in the soup.

The ingredients in leek soup with potatoes are few and handy. In addition to leeks and potatoes, I also added garlic, herbs and olive oil. You can add other vegetables, if you want, but I love the combination of leeks and potatoes, so I want to feel the taste of these 2 vegetables. For a richer taste, I added vegetable soup, but you can also add water or chicken soup. I hope you like this leek soup with potatoes and I invite you to try my recipe for cooked vegetable soup, just as tasty and aromatic.


  • 250 g leeks (we use only the white part)
  • 1 medium potato
  • 1 avocado
  • 1 onion
  • 750 ml vegetable soup (or water)
  • 2 tablespoons olive oil
  • salt
  • ground pepper
  • parsley and soy cream for serving (optional)

Serve baked tomato cream soup with parmesan and crispy or fasting croutons

I prepared some slices of baguette greased with olive oil, which I fried on both sides and sprinkled with a little Parmesan cheese.

If fast you can make some simple croutons or with garlic & # 8211 see here.

We fill the bowls with cream tomato soup and we can add a little finely grated Parmesan cheese and a teaspoon of cream (I didn't put it, I thought the soup was creamy enough). Decorate each bowl of soup with a crispy crouton sprinkled with parmesan.

This creamy ripe tomato soup is sensational! It is creamy, fragrant and fine. Parmesan cheese gives it a special flavor. Croutons or bruschettas with parmesan perfectly complement this summer soup.

You can also try a delicious tomato cream soup with baked peppers and garlic & # 8211 recipe here.

It's worth trying this one too recipe for baked tomato cream soup with parmesan and crispy croutons! It's great!

If you are a fan of cream soups, we also recommend these recipes & # 8211 see here.


Leek cream soup recipe with toasted and spiced bread croutons

Cream soups are perfect in the cold season and are loved even by children, so it is worth enjoying a leek cream soup with toasted and spiced bread croutons.

Leek cream soup with toasted and spiced bread croutons

Because leeks have a more special aroma and a slightly spicy taste, it is worth including it in various recipes for dishes such as this one. leek cream soup recipe with roasted and seasoned p & acircine croutons.

Leek is one of the most beneficial vegetables for strengthening immunity in winter. Although it belongs to the same category as garlic and onions, leeks are considered to be a food with multiple beneficial properties for the body, due to the content of carbohydrates, proteins, carbohydrates, lipids, glucose, fructose, sucrose, fats, minerals and vitamins.

Leek consumption has an antiseptic, anti-inflammatory, expectorant, diuretic, hypoglycemic, tonic and vasodilator role, promotes the elimination of toxins from the body and lubricates the intestinal walls.