Holiday special the soups

Hey my sweetypies, this time the festive soups, but, For starters, a tip:
The secret to a good velouté is :
The egg- and cream mixture which is added to bind the veloutésoep, is called in hot cooking terms 'liaison'. You may NEVER add it to boiling soup because it solidifies the yolks and so makes the soup curdle. And believe me, you do not really want that !!!! So allways let your soup cool a bit before you mix it with the liaison. Soup thickened with a liaison can then heat up again, but beware, never bring it to the boil again.

1) EASY WITLOOFVELOUTÉ with CHESTNUTS
(for 4 pers., preparation: + - 40 min)

 

You need
- 2 tbsp. butter
- 4 heads of chicory, cut into pieces
- 1 onion, chopped
- 2 cloves garlic, peeled
- 1 l. broth
- 1 small potato, peeled and diced
- 200 gr. cooked chestnuts
- 150 ml. fresh cream
- Salt & pepper
For the finish:
- A few leaves (flat) parsley or 2 tbsp. chopped parsley

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

Melt the butter in a pan and fry the chicory, onion and garlic until translucent. Pour in the broth and add the potato. Let cook 20 minutes on low heat. Mix and season with salt & pepper. Preheat the velouté back on a low heat, add the chestnuts and let them warm up. Stir the cream into the soup. Scoop them into plates and garnish with parsley. Serve well hot.         

 

 

GOOD TO KNOW:
Chestnuts are very rich in fiber and so quickly appease hunger. Ideal to get your enegie back, to refuel, and to prevent those typical winter-faintings.         

2) Cauliflower soup with BLUE CHEESE.
(4 pers., Preparation + - 25 min)

 

You need
- 1 onion, finely chopped
- 1/2 cauliflower (washed and finely chopped)
- 1 leek white (washed and finely chopped)
- 2 liters. broth
- 200 ml. cream
- 10 gr. blue cheese
- butter
- Nutmeg, salt & pepper
- Sprig of chervil or parsley for garnish (optional)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:
Fry the onion in a little butter. Add the rest of the chopped vegetables and let simmer for 5 min. Deglaze with the stock, bring to the boil. Reduce heat and let simmer under cover for about 15 minutes untill the vegetables are done. Mix the soup. Season with salt & pepper and nutmeg. Add the cream and add just before serving some diced blue cheese. Garnish with parsley or chervil.

 

TIP:
If you make the soup a day in advance, mix it well and store away in a cool place. Stir in the cream just when you reheat the soup! At the last moment top it off with the blue cheese, parsley or chervil, so just before serving.

 

 

3) SOUP JULIE.

 

You need
- 2 onions
- 1 cucumber
- 1/2 zucchini
- 4 potatoes
- 3 cloves of garlic
- 2 (elongated) sweet peppers
- 4 not too large tomatoes
- 1 1/2 l. broth
- olive oil
- cream
- Salt & pepper

 

 

Preparation:

Peel the cucumber and zucchini. Let the onion fry in olive oil. Add all the vegetables, briefly stir well and add now the broth. Let simmer for + - 30min. Mix the soup. Serve with a drizzle of cream.

 

 

Eat them,
The Veggi Lady
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