Best Five recipes first of them is Onion soup is one of the soups that may usually be used to treat or relieve symptoms associated with fever, leaching or colds, and here’s how they are prepared, some of their benefits and their nutritional content.
_ to 6 beads of oversized red or white onions.
_ Two tablespoons of olive oil.
_ Quarter of a teaspoon of sugar.
_ Two cloves of garlic. 6 to 8 cups of chicken stock or meat stock.
_ Quarter of a teaspoon of detectable thyme.
_ Half a teaspoon salt. 1 teaspoon black pepper.
_ Parmesan cheese (as desired).
_ Slices of toast or French toast.
How to prepare soup
Put olive oil in a large bowl on the fire.
Add the onion slices.
Simmer the onion slices for 10 minutes.
Add the sugar to the onion and keep stirring.
Let the ingredients mature for half an hour.
Add the chopped garlic and stir with the ingredients to become golden.
Sprinkle salt, pepper and thyme on the ingredients.
Cover the pot and leave it on fire for half an hour.
We pour ready soup into serving sauces.
Place a slice of French toast or toast with a sprinkle of Parmesan cheese.
Lentil soup is one of the most important dishes to eat as you enter winter. It is one of the foods that gives a person a sense of energy and warmth. In this article we will offer the most famous and quick ways to prepare yellow lentil soup.
A glass of yellow lentils.
One medium-sized onion.
Two potato pills, medium size.
Three carrot pills, big.
A teaspoon of cumin.
Five cups of boiling water.
A pinch of salt and black pepper.
Half a teaspoon of turmeric.
How to prepare
Pure the lentils from the impurities and wash thoroughly.
Cut the potato pills after peeling them into squares.
Cut the carrot pills after peeling them into squares.
Toss the onion after peeling.
Put the pot on the fire after adding the oils, then stir in the lentils, potatoes, carrots and onions.
Add boiling water to the saucepan for all ingredients for 45 minutes.
Mix all the ingredients on the mixer.
Add salt to soup, black pepper, a little turmeric and cumin, and place the ingredients on fire for five minutes.
– Mushroom soup: rich in selenium, which helps leukemia produce cytokine compounds, which fight the common cold.
Half a kilogram fresh or canned mushroom.
Two tablespoons of butter.
Two tablespoons of flour.
Half a cup of cream fresh or sour.
Half a teaspoon salt.
Three chicken broth cups.
A pinch of nutmeg.
How to prepare
Place the butter with the mushrooms in a saucepan over a strong heat, fry the mushrooms well, then add the flour and stir well.
Add salt, black pepper and nutmeg.
Add the stock and leave the mixture to mature a third of an hour.
Add cream and grind the mixture.
Fry pieces of fresh mushrooms in butter and add them before serving, decorate the soup with parsley and serve.
Cream artichoke soup
1; 4 olive oil
1 coarse sliced onion
3 ReturnCelery Sliced Coarse
1 peeled and sliced potatoes
6 Large Chicken Broth Cups
3 Hanging Nut
2K Cream Cooking
Green onion for decorating
We offer you a creamy artichoke soup as a healthy and delicious type of soup, try it with us.
How to prepare artichoke soup with cream:
Grab each artichoke grain and chop the top half, then remove the coarse outer leaves until they pray to the tender inner leaves, then gently open these leaves with a teaspoon, remove the heart, taking into account leaving the inner leaves intact.
Chop each artichoke heart along 8 pieces and set aside, heat the olive oil in a pot and on medium heat, then add the onion and celery and leave for 8-10 minutes or tilt to brown.
Add the artichokes, potatoes and chicken stock, boil the mixture, lower the heat to medium, cover and heat for 40 minutes or until thickening and overlapping.
Roast the hazelnut and crust. Transfer the soup in batches to an electric mixer and beat it at high speed for a minute until the soup is creamy and smooth.
Then drain the soup with a narrow refinery.
Add salt, white pepper and cream and leave the soup on medium heat, stirring well.
Chicken soup: One of the best soups treats cold, cold and throat pain beams, rich in calcium necessary for bones and teeth.
Two pieces of local chicken breasts.
Four to five cups of chicken stock.
Half a cup of long grain rice.
Four tablespoons of oil.
Two tablespoons of fresh lemon juice and flour.
A small grain of chopped onions.
Quarters of the lemon.
How to prepare
Wash the rice, then set aside, slice the chicken breasts into small cubes about one centimeter.
Heat the oil in a medium saucepan at medium temperature, then add the chicken and onion cubes while continuing to stir the ingredients for 2 to 4 minutes until the onion is soft.
Add the flour and stir it for 30 seconds, then gradually add the stock, then add the rice, heat it until the soup boils.
Lower the temperature, leave the soup until the chicken and rice are ripened for twenty to twenty-two minutes, stirring from time to time, then add the stock as needed.
Add lemon juice, then sprinkle parsley on the soup surface, and serve with lemon quarters.