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Posts Tagged ‘cream soup’

  1. Asparagus Cream Soup Recipe

    July 31, 2018 by Varga László

    Ingredients (4 servings):

    • 1/2 kg green asparagus
    • 2 medium potatoes
    • salt and freshly ground black pepper to taste
    • 200 ml sour cream

    Preparation method:

    1. Wash the asparagus stalks, tear their lower woody third of each stalk.
    2. Peel the potatoes and to the pot and using a hand blender dice them into 2cm cubes.
    3. Place the asparagus stalks and the dices potatoes into a large enough pot.
    4. Cover with water, season with salt and pepper and bring to boil.
    5. Cook over medium heat till the potatoes are soft.
    6. Take out of the pot a few asparaguses and cut their tops and set them aside for the garnishing.
    7. Return the rest to the pot and using a hand blender, puree the vegetables to a smooth paste.
    8. If the soup is still too thin, bring to a boil and simmer a few minutes over low heat, stirring constantly, until the soup is thick to your liking.
    9. Serve hot in soup plates, garnish with some of the asparagus tops and a large dollop of sour cream. Grind some extra black pepper on top.

  2. Salmorejo Recipe – Spanish Cold Soup from Andalucia

    June 22, 2018 by Varga László

    Ingredients (6 servings):

    • 2 cans of peeled tomatoes
    • half of baguette
    • 1-2 peppers (red or green)
    • 1 Cup Extra Virgin Olive Oil
    • 2-3 garlic cloves
    • 1-2 teaspoons Sherry Vinegar
    • salt and freshly ground black pepper to taste
    • 3 Hard Boiled Eggs
    • a few slices of jamon serrano (Spanish ham) – optional

    Preparation method:

    1. Add the canned peeled tomatoes to the blender.
    2. Blend at high-speed for about halt a minute until the tomatoes transformed to a sauce.
    3. Break the baguette into smaller pieces with your hands.
    4. Dice the hard boiled eggs.
    5. Add the baguette, peppers and garlic to the blender.
    6. Season with vinegar, salt and freshly ground black pepper.
    7. Blend until the bread and others break down to a smooth paste.
    8. Start blending again at medium speed and drizzle slowly the olive oil through the opening on the top of the blender so the olive oil gets emulsified mayonnaise-like.
    9. Add about one egg of the diced ones to the blender and blend it till incorporated into the soup.
    10. Adjust with salt and pepper to taste.
    11. Serve in smaller bowls with the diced hard boiled eggs and some jamon serrano, Spanish ham. I left out the ham and used only eggs.