Soups recipes

Beef soup on beef tank (osso buco) with gratin herbs

Make some cuts in the fat edge of the ossobuco pieces all around. Brown the meat on a dry, hot pan. Heat the tomato pie in a spacious pot and bring the browned meat in it. Pour the cold vane so the meat is covered. Put the pan over at low heat. When the conten

Squash Soup

Squashes are peeled easily and cut into thick slices. The loop is cut. Boil 10 minutes in the bouillon. Squash and onions are picked up and blended and then left in broth. The cheese is added. The soup is then heated, but must not boil. When the cheese is c

Squash soup with garlic and crostini

The squash is cut into tern and onion and garlic chopped nicely. Heat a little olive oil in a large pot and sauté onion and garlic until they are golden. Add squash and continue until they start coloring. Pour broth into the pan and simmer for approx. 15 minut

Squash broth

Cut squash into thin slices and chop peeled. Step in oil 2 min. And add the other ingredients and let it boil for 15 minutes. Good luck and serve fried farms.

Rosehip Soup

Dried shrubs are well rinsed and soaked in the water for 1 day. On fresh shrubs, flower, stem and grains are removed. Big hyben is broken. The fruit is boiled in the water with lemon shale 20 min. The soup is purified or blended, boiled and seasoned with le

Porridge-potato soup (microwave)

Bring the vegetables in a frying pan. Close it easily with an elastic band. Place the bag in the microwave for 10 minutes at 100%. Take it out. Heat the milk in a glass bowl 3 minutes at 100%. Add leeks and potatoes and pour chicken stock over. Add spices.

Celery soup (microwave)

The celery is cut into thin slices, put in a glass with butter, salt, pepper and water and put in the oven for 10 minutes at 100%. Mix the mixture with milk and cream fraiche. Put the soup in the oven for 1 minute at 100%, add spices and server hot or co

Rigatoni with roasted celery and mushrooms (low fat)

Shake the celery pieces until they are barely tender in a large pan of olive oil. Shake the mushrooms with the last minutes and season with salt, pepper and thyme or estragon. Pour a little green broth in the pan with the sun-dried tomatoes and let it all spin