Recipes against the cold: prepare these 3 simple soups at home | BENEFIT

When we get to the middle of the week it can be difficult to think about what to eat that day. Taking into account that the days are getting colder, Benefit recommends three soup recipes that are very simple to make and precise for these occasions. Here you will learn how to prepare the classic chicken and vegetable broth – the one they recommend when you need to rest or catch a cold -, a tasty Creole soup with toast and beaten fried egg and, finally, a light soup by the minute that you can cook in a few minutes.

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1. Chicken and vegetable broth

Ingrediants:

[inicio-ingredientes]

  • 1 prey chicken
  • 1 sprig of parsley
  • 2 cloves of garlic
  • 2 small onions
  • 1/2 turnip, sliced
  • 1 stalk of celery, chopped
  • 2 ring pores
  • 3 sliced ​​carrots
  • chicken offal
  • 1 bay leaf

[fin-ingredientes]

Preparation:

[inicio-instrucciones]

Remove the skin and excess fat from the chicken pieces and place them in a pan with the giblets. Pour in two and a half liters of water, cover the pot and bring to a boil over medium heat. Skim the foam with a slotted spoon. Add the vegetables, whole garlic cloves, parsley and bay leaf. Leave to cook over low heat for half an hour. When the meat is cooked, de-bone the pieces and reserve the meat for another preparation. Return the bones to the pot and cook for another two hours. Remember to constantly dispose of the foam. Allow to cool and refrigerate until the next day. Skim the layer of solidified fat on the surface, filter the broth and discard the vegetables and bones. Freeze the broth in small portions.

[fin-instrucciones]

Chicken and vegetable broth. / Charles Brutlag

2. Creole soup

Ingrediants:

[inicio-ingredientes]

  • 4 tablespoons the oil
  • 1/2 cup evaporated milk
  • 150 g of angel hair paste
  • 6 cups meat broth
  • 1 bay leaf
  • 2 tsp oregano
  • 1 tablespoon. Tomato paste
  • 3 tomatoes without skin or seeds, chopped
  • 1 Teaspoon. ground bench pepper
  • 3 minced garlic cloves
  • 1/2 cup chopped onion
  • 350 g of diced steak
  • salt and pepper

[fin-ingredientes]

Preparation:

[inicio-instrucciones]

In a saucepan, heat the oil over high heat and brown the meat. Add the onions and garlic and cook until the onions are translucent. Add the chilli, tomatoes and pasta. Cook for two minutes. Stir in the oregano, bay leaf, season and pour in the broth. Boil for five minutes. Add the noodles and, when they are cooked, remove from the heat. Pour in the milk, correct the seasoning and serve hot.

[fin-instrucciones]

(iStock)
(iStock) / Janet Millard

3. Soup by the minute

Ingrediants:

[inicio-ingredientes]

  • 3 tbsp. the oil
  • 1 chopped onion
  • 3 tomatoes without skin or seeds, chopped
  • 1/2 tsp. Origan
  • 6 cups boiled broth
  • 2 tsp beef, cooked and chopped
  • 1/2 kg. cooked yellow yucca, chopped
  • 1 sprig of mint
  • 2 cold rolls

[fin-ingredientes]

Preparation:

[inicio-instrucciones]

In a saucepan heat the oil and brown the chopped onion, tomatoes and dried and toasted oregano. Pour in the boiling broth and, when the mixture starts to boil, add the meat, yuccas and mint. Stir and add the sandwiches. Boil the preparation and serve.

[fin-instrucciones]

/ Shutterstock

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