Delicious Spring Soup Ideas

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Cold tomato soup with granité of basilPhoto by stijn
There is hardly anything as healthy as a plate of nutritious soups …
Preparation of soup can be classified among the oldest of man’s culinary skills, summarizing a variety of sources, we could say that dates from the period have been discovered since the fire and the pot. Soup has always been extremely prized dish because of its soothing power. This is especially true for spring soup, which on our plates brings a wealth of vitamins, minerals and rich nutrients, which we lacked during the winter.

Cold gazpacho soup, with basil and cherry tomatoes crostini

For the soup:
• 3 peeled tomatoes,
• 1 peeled cucumber,
• 1 cleaned paprika,
• 1 small peeled onion,
• 2 cloves of garlic,
• 2 tablespoons of wine vinegar,
• 4 tablespoons of olive oil,
• salt,
• pepper,
• tabasco,
• cayenne pepper.
For the crostini:
• 1 small ciabatta bread,
• 1 tablespoon of olive oil,
• basil,
• 20 g of cherry tomatoes,
Gazpacho soup is the most popular cold soup. It is prepared in numerous ways. To prepare this gazpacho soup clean vegetables and cut them into cubes. Blend all ingredients well in a food processor until you get a nice thick soup. Strain it and chill. To prepare crostini cut ciabatta into slices and sprinkle them with olive oil and chopped basil. Then lay half of cherry tomatoe on every crostini and place them in a well-heated oven for a couple of minutes.


Creamy broccoli soup with dumplings made from goat cheese and almonds

For the soup:
• 1 small leek
• 1 large broccoli
• 1 clove of garlic
• 1 potato
• a piece of celery
• broth
• 2 tablespoons of olive oil
• 2 dl of cooking cream
• salt
• pepper

For the dumplings:
• 200 g of fresh goat cheese
• 100 g of cottage cheese
• 3 tablespoons of toasted and chopped almonds
• salt
• pepper

For creamy broccoli soup thoroughly clean all ingredients, peel and cut into cubes. Thus prepared leeks, celery, potatoes, broccoli and garlic sauté in olive oil. Add the vegetables to broth and cook until the vegetables are tender. Mix them with chop stick blender, add cream, salt and pepper. Cook for a few minutes.
For dumplings, combine all the ingredients and shape them with the help of two tbsp. Until serving keep them in the freezer.

Creamy asparagus soup and toast with mascarpone cheese and lemon

For the soup:
• 1 kg of asparagus
• 50 g of onion
• 200 g of potatoes
• 5 tbsp of olive oil
• 2 dl of cream
• salt
• pepper

For the soup, peel asparagus and put in water to boil. Slice peeled asparagus, chop the onion and potatoes into cubes. All ingredients sauté in olive oil. Take the asparagus peel out of the water in which they cooked and pour in it the vegetables that you previously stewed. When the vegetables are tender, chop with blender and add the cream. Boil a few minutes.
Toast with mascarpone cheese and lemon:
• 200 g of puff pastry
• 100 g of mascarpone cheese
• salt
• pepper
• peal from small lemon
Roll puff pastry out thinly, cut into sticks and bake in the oven at 200 ºC. Mix mascarpone cheese with the rest of the ingredients and place it in a bag for decoration. Cool baked sticks and stuff them with the prepared cheese.
All recipes are for 4 people.


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