Do you want to calm the cold ?: 3 versions of creams to prepare in no time | BENEFIT

In these times when the cold is getting stronger, there is nothing better than to snuggle up to watch a good series or a movie and enjoy a tasty, comfortable and warm dish of a cream of our choice. This perfect preparation can be enjoyed from the most homely way, up to being part of elegant menus. Who Benefit We believe it is one of the recipes that everyone should know how to prepare, so we have put together three versions that are ideal for cooking at home.

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Spinach Cream


  • 4 bunches of spinach
  • 2 tbsp. margarine
  • 2 tbsp. Flour
  • 3 cups chicken soup
  • 2 cups of milk
  • 3 tbsp. Parmesan
  • salt and pepper


Blanch the spinach leaves with very little water. Once cooked, blend them. Melt the margarine in a saucepan, then add the flour, milk and broth. Boil and season when thick. Add the spinach puree and bring to a boil. Add the Parmesan. Serve with the bread cubes.

Reference image from Unsplash. / Margaret Jaszowska

Mushroom soup


  • 2 tbsp. Butter
  • 3 tbsp. chopped onion
  • 2 1/2 cups sliced ​​mushrooms
  • 2 tbsp. unprepared flour
  • 1 cup of beer
  • 3 cups hot vegetable broth
  • 1/2 cup warm milk
  • 1 1/2 tbsp. chopped parsley
  • 1 cup fried bread cubes
  • salt and pepper


In a refractory container put the butter, onion and mushrooms. Season with salt and pepper. Cover and microwave on full power for five minutes. Remove the bowl from the oven, add the flour and mix. Add the beer and put it back in the oven, at maximum power, for three minutes. Do not cover the preparation. Add the broth, mix and cook for another five minutes at maximum power. Remove from the oven, add the milk, mix and blend. Sprinkle with parsley and serve with fried bread cubes.

Reference image from Unsplash.
Reference image from Unsplash. / Dmitry Kovalchu

Cream of leeks and potatoes


  • 1 tablespoon. Butter
  • 1 Teaspoon. olive oil
  • 1 ring pore, white part
  • 1/2 white onion to the pen
  • 3 cups chicken soup
  • 1/2 kg. diced white potato
  • 1 cup fior di latte
  • 1 tablespoon. chopped chives
  • salt and pepper


Heat the butter and oil in a saucepan. Add the leek and onion and sauté over low heat. Add the broth and potatoes and cook for 20 minutes over medium heat. Allow to cool, blend and drain. Pour the mixture into a saucepan and return it to the heat. Add salt, pour the cream and remove from the heat before it comes to a boil. Serve in a deep plate and decorate with chives.


  • You can make the cream with chicken or vegetable broth. If the preparation is too thick, add a little more broth.
  • You can also have this cold traditional French soup. For this, before serving, add a drop of sparkling cold water and stir.
Reference image from Unsplash.
Reference image from Unsplash. / Giulia Kicova