Category Archives: SOUPS AND STEWS

Creamy chicken soup

Creamy chicken soup

Creamy chicken soup is a popular soup all around the year, and all around the globe. The classic chicken soup consists of a clear broth, often with pieces of chicken or vegetables; common additions are pasta (e.g., noodles, although almost any form can be used), dumplings, or grains such as rice and barley. Creamy version is also light, yet filling. Serve it warm with a piece of fresh bread and light butter. It is absolutely delicious and will be very welcome on your menu.

Minestrone soup

Minestrone soup

The flavors of this minestrone soup are simple but classic: onions, garlic and bacon form the starting base of the soup and it builds simply with a stash of vegetables, small pasta, white beans and a light tomato broth. Served with a delicious dinner roll and a slice of cheese and this soup makes for a quick, fantastic meal perfect for the cooler weather. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Angelo Pellegrini, however, argued that the base of minestrone is bean broth, and that Roman beans (also called Borlotti beans) “are the beans to use for genuine minestrone”. Minestrone is one of the cornerstones of Italian cuisine, and is almost as common as pasta on Italian tables.

Ajo blanco

Ajo blanco

Another version of gazpacho, ajo blanco is a survivor of the medieval moorish cuisine of the Mediterranean. Your first encounter with this cool, silky smooth soup with pale-green grapes and crouton floating on the top will astonish and delight you. This is a chilled version of almond soup which is served with grape halves floating on it. Sherry vinegar is an important ingredient of this Spanish soup consumed by the Jewish sect. The soups are extremely nutritious and contain minerals, vitamins as well as the antioxidants, that can be obtained from raw almonds.

Pea Soup With Mint Leaves

Pea Soup With Mint Leaves

Sweet green peas or garden peas are one of the ancient cultivated vegetables grown for their succulent nutritious green-pods. Peas are probably originated in the sub-Himalayan plains of north-west India. Now, this versatile legume is one of the major commercial crops grown all over the temperate and semi-tropical regions. Botanically, pea plant is an herbaceous vine.

Green peas are one of the most nutritious leguminous vegetables, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. Peas are relatively low in calories on comparison with beans, and cowpeas. 100 g of green peas provide only 81 calories, and no cholesterol. Nonetheless, the legumes are a good source of proteins, and soluble as well as insoluble fiber. Fresh pea pods are excellent source of folic acid, Vitamin C and K, and ß-sitosterol.

Potato and vanilla gazpacho

Potato and vanilla gazpacho

Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar.Once in Spain it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco. There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients. Gazpacho recipes can vary greatly in terms of ingredient composition, texture and viscosity. This usually depends on the geographical location as well as family traditions. Similar cold raw soups such as salmorejo, porra antequerana and ajoblanco, are also popular in Andalusia, although not as widespread as gazpacho. A completely different dish to traditional gazpacho is gazpacho manchego. As the name implies, it seems to have originated from the Spanish region of La Mancha, but it is also popular in other areas in the center and southwest of the country. Rather than a cold soup, it is a meat stew. The main ingredients are rabbit and flat bread, and may also include mushrooms.