There is nothing more comforting when the cold subsides than a good plate of meat Soup smoky to give us the temperature. And we are lucky: we cannot think of any culture that does not have good soup recipes in its gastronomy. From escudella to ramen – as he told us Carlo Romano in his article – we could spend all year eating a Soup different every day. The possibilities are endless!
But not everything soups They are equal. Normally, they are classified according to their density in clear, thick or strong soupsand also based on its temperature, in cold soups or hot soups.
clear soups: they have a very liquid consistency, like consommé and the broths.
thick soups: also called creamsare those soups in which their ingredients are crushed and mixed with cream or a roux (as in velvety), such as creams, purees, soups and bisque of vegetables or mushrooms.
strong soups: are the stews and stewssuch as mountain stew or escudella, in which the ingredients are not ground and, normally, they are consumed separately or in the so-called ‘overturned’.
If your body has been left to be desired Souphere it is 5 soup recipes that will warm your body in an instant:
Spain Directo – Recipe from our grandmothers: let’s learn how to make a pod broth
This pure-use recipe gives new life to the pods resulting from the peeling of the beans. By filling a pot with the pork products you like best (chorizo, bacon, rib steak) and adding the pods and other vegetables, that’s it!
pod brothpod brothsoups
200 g of bacon
200 g of ribs
200 g of sausage
2 cloves of garlic
30 g of oil
1 teaspoon of sweet paprika
1 large potato
The pods obtained from the peeling of the beans
First of all, we bring whole meat products to a boil. After a few minutes of cooking, add the pods and continue cooking until the meat begins to be tender.
Next, we make a puree with the garlic, oil and paprika and add it to the stew.
Finally, add the potatoes cut into cachelos and leave over medium heat until tender.
To serve: Chop the meat and serve the stew, checking its salt level.
Do you dare with this simple stew? Enjoy your meal!
This soup has a problem: it is eaten with a fork. Although it also has broth, Majorcan soup is one of those soups of our country in which bread plays an important role. The sausage and sobrassada give it that Majorcan touch that we like so much.
Majorcan soup recipeMajorcan soup recipesoups
Wholemeal island bread
Aromatic herbs (marjoram and parsley)
black pork sobrasada
We cut all the vegetables and start making the sauce with oil.
Once everything is ready, we go to a clay pot, make the base with our vegetables and lay the soup bread covering it. Then we add a new layer of greens.
We add the animal proteins of the sausage and sobrassada, crumbling them.
Bake and add the vegetable broth.
Plate and enjoy your meal.
If you are already trying more Christmas cookingtake note of this recipe stablethe queen of christmas soups. With meat, vegetables, legumes and pasta (in Catalonia they usually eat it with traditional ‘galets’) it is a unique dish that nourishes and comforts like no other.
¼ of chicken
150 g of bacon
200 g of beef shank
1 beef bone
3 calf bones
3 tender pork bones
200 g of lamb breast
1 minced oxtail
half a leek
3 diced potatoes
100 g of dry white beans
100 g of chickpeas
100 g thick noodles
100 g of rice
50 g of bacon
100 g of white sausage
100 g of black sausage
Heat a medium saucepan with plenty of water.
When it boils, add the chopped onion, celery, sliced carrots, chickpeas, beans, bones, minced meat, bacon, lamb, oxtail, pork and ¼ chicken, all minced .
Boil two hours.
Then add the salt, the cabbage cut into small pieces and the sausages cut into large slices.
After 20 minutes, add the diced potatoes, rice and noodles.
Leave everything on the stove for another 20 minutes.
Eliminate the celery and the more voluminous bones.
With the help of a small knife, remove the meat from these bones, chop it and put it back in the pot.
Before serving the scudella let it rest for 5 minutes.
Thai soup with coconut, vegetables and chickpeas
Thailand is rich in creamy and aromatic soups, like that of this recipe that we propose. Contains coconut, vegetables and chickpeas, ginger, curry paste and is easily veganizable if you replace the chicken broth with a vegetable one.
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FOR ONE PERSON
For 1 liter of vegetable and chicken broth (save the leftover and use it for other recipes):
1 chicken carcass
1 stalk of celery
10 ml of extra virgin olive oil
(For the soup):
300 ml of vegetable and chicken broth
100 ml of coconut milk
100 g of zucchini
80 g of cooked chickpeas
50 g of colored peppers
50 g of spring onion
5 g of fresh ginger
10 ml of soy sauce
10 ml of extra virgin olive oil
10ml curry paste or 5g curry powder
cilantro to taste
First we prepare the vegetable broth. To do this, add a nice splash of olive oil in a saucepan and brown the chicken carcass.
When it has a toasted tone, add the vegetables cut into large pieces (Concasé) and cover with water.
Cook over low heat for about 3 hours to get all the flavor. After this time, filter and set aside the broth.
For the Thai soup, julienne the onion and peppers.
We make the noodles with the courgettes, with the help of a potato peeler, and cut the ginger into very small pieces (brunoise).
At the bottom of a saucepan, add the oil and brown all the cut vegetables over medium heat for 5 minutes.
Add the curry paste or curry powder and coconut milk. Cover with the chicken and vegetable broth and cook for another 10 minutes over medium heat.
After this time, add the cooked chickpeas on one side and then the soy sauce, the juice of half a lime and the fresh coriander. To enjoy!
It looks like this Japanese soup it is the most international: it has stolen the hearts of half the planet with its intense and delicious flavors. In our proposal we elaborate some of them potato noodles which are not even painted.
vegetable ramen vegetable ramen soups
2 medium potatoes
50 g of miso paste
10 ml of soy sauce
slices of ginger
50 g of shitake
We peel the potato and turn it into tagliatelle with the tagliatelle modeling machine. Reserve in frozen water.
Hydrate the shitake in water. Let’s cook the water with which we hydrated the shitake with a few slices of ginger, lemongrass and a little miso paste.
Chop the vegetables and blanch them for a few minutes in boiling water and take turns. They must be ‘al dente’.
We also blanched the potato noodles.
Fry the vegetables to finish cooking them.
Filter the broth, season with salt and add the soy sauce.
We put in a bowl or deep plate with all the ingredients and finish with some slices of radish.