Soups recipes

Pea soup with Rosemary

Carrots cut into small cubes. Also with the pores. Fry them with garlic in the oil and add the bullion, Rosemary, salt, pepper. Let it simmer for about 15 minutes, Add the peas, let it småsimre for a further 5 minutes then season to taste. Serve and garnish wi

Mother's soup

Brown the margarine in a soup pot behind it up into a thin sauce of flour and væden from the salad mixture and broth Came buns and salad mixture into court is ready Tips: It is a supperlækker and fast right to do It takes about 10 minutes to do use it ofte

Broccoli Soup II

Saute chopped onion in oil. Add the potatoes into cubes and let them sear a little with. Pour buillon in and cook for about 15 minutes. Add broccoli into small florets and ovaries that is cut into small cubes. Save a little bouquets for later. Boil for f

Pink onion soup

The onions are chopped finely and Brown lightly in oil. Boiling broth is poured in, and the soup boil for 10 minutes. Tomato puree and cream are added and the soup tasted, if desired. with salt and raw sugar. Franskbrøds slices cut into small cubes and roasted

Curry soup with peaches

Karryen is burned off in the margarine. Onions, carrots and leek and sauté in it. Tomatoes and coconut milk is added. The Tin of tomatoes filled with water twice and pour into. Peaches and shrimp added, just before severing. Bon appétit!

Parsnip soup

Wash Leek thoroughly and cut it into bite-sized pieces. Peel the potatoes and parsnips and cut them into cubes. Sauté the vegetables in oil for a few minutes, they must not take color. Add the broth and cook the vegetables until tender, about 20 minutes Pour t

Cold yogurt and banana soup

All the ingredients are mixed well together and put cold. Just before serving, it quickly runs together with a hand mixer. Garnish it with citronmelise and lemon slices.

Baked lobster soup

Start with cleaning the vegetables and cut them into smaller piece. Sauté them in a pan in butter. Add spices and tomato puree. Drag it from the heat. The live lobsters, and the cutting of clubs and body. FRY in hot oil until they start to change color, whe