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Fruit soup

Fruit soup


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A soup much loved by children ....

  • 300 g cherry compote (fresh cherries)
  • 300 g quince compote (fresh quince)
  • 3 apples
  • 1/2 vanilla pudding
  • 1 yolk
  • 3-4 cloves
  • cinnamon
  • sour cream
  • salt

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Fruit soup:

Peel the apples and cut them into slices.

In a pot we put the cherries and quinces from the compote with syrup and everything. Add the apple slices and then water, cloves, cinnamon and salt. Let all the fruit boil for about 10 minutes.

Mix the yolk with the cream and the pudding powder. Add a polish with hot soup and mix to mix everything.

Pour the composition into the soup and let it boil for a few minutes.


Great appetite!


Tips sites

1

If you want sweeter soup, you can add a sachet of vanilla sugar.


Cumin soup recipe

ingredients

  • 2-3 tablespoons of cumin seeds
  • 3 tablespoons flour
  • An onion
  • Two cloves of garlic
  • Salt, pepper and paprika.

Method of preparation

Cumin seeds are placed in a large bowl over low heat, stirring constantly, until the seeds begin to crack. Add 2 liters of water over the seeds and bring to a boil. Put the bowl of water and cumin seeds aside, put a lid on top and leave for 15 minutes, then strain.

Meanwhile, fry the finely chopped onion, over which add the crushed garlic and let it harden until the onion becomes translucent. Add the tablespoons of flour, a little sweet paprika and mix very quickly continuously, so that the preparation does not burn.

Over the mixture of onions and spices, gradually add, little by little, a cup of cold water and mix so as not to form lumps. When the composition acquires a homogeneous consistency that tends to thicken, gradually add a little warm cumin juice. Mix everything and season with salt and pepper to taste.


1 onion, 1 bell pepper, 3 cloves garlic
150 g of peeled tomatoes
150 g of tomato paste
150 ml of chicken or vegetable soup
50 ml of white wine
3 teaspoons dried parsley
how many teaspoons of oregano, basil, pepper
300 g of seafood mixture: squid, shellfish, shrimp
You can only use a certain type of seafood.
You can also add crab meat.

Wash the vegetables. Finely chop them. Grind the garlic. Saute onions and peppers in hot olive oil. Add the garlic and leave for another minute. Add the mashed tomatoes and tomato paste, let it boil, add the chicken soup, wine and spices. Let it boil, reduce the heat, cover the pot and simmer for 20 minutes. Add the seafood and simmer for 5-7 minutes. Good appetite!


5 Recipes for light seafood soup

Seafood soup can be an unusual recipe in the daily life of the Brazilian, but it is an elegant dish that can be prepared on special occasions to receive guests at home on a cold day or as an entrance to an event. . This recipe should satisfy the most demanding tastes and is also ideal for those who do not eat meat or for those who want to follow a lighter and more nutritious diet.

Seafood is great for consumption because it is rich in minerals, omega 3 (which is a healthy heart in the blood) and is a high protein food that can help reduce bad cholesterol in the body. Therefore, seafood is ideal for balanced health and also for weight loss.

This rich source of nutrients must be consumed fresh in order to benefit from all its properties, so that you always get fresh food at fairs or markets already known and trusted. The light seafood soup has a strong and tasty aroma and can be prepared with other vegetables to increase its nutritional value. Accompany the bright recipe suggestions and treat yourself!

1. Recipe for seafood soup with potatoes

ingredient:

  • 2 chopped onions
  • 1 pepper in pieces
  • 1 packet of chopped green scent
  • 250 g diced potatoes
  • 400 g of tomatoes in pieces
  • 100 g celery in strips
  • 1 bunch of chopped parsley
  • 500 g cooked seafood
  • thyme for taste
  • salt to taste
  • pepper to taste
  • 2 gemstones lightly beaten
  • 4 tablespoons skim yogurt.

Preparation method:

Cook the mussels in water until you reach the point, reserve the cooking water. Saute onion and pepper in a pan, then add the green scent. Then add the potatoes, tomatoes and celery and cover them with the seafood cooking soup. Cook for 30 minutes on low heat. Then add the already prepared egg fruits, taste and incorporate the yolks and yogurt. Serve.

2. Recipe for seafood soup with lemon juice

ingredient:

  • 700 g of clean shellfish and shellfish
  • 3 cloves of fried garlic
  • juice of 1 lemon
  • 500 ml of light fish broth
  • 1 large pepper, sown
  • 1 large chopped onion
  • 3 chopped tomatoes
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • cumin powder to taste
  • coriander to taste.

Preparation method:

Take the garlic to bake in the oven. Then beat in the blender with the peppers, lemon juice, 2 tomatoes and a few onions. In a frying pan with olive oil, lightly toss the onion and the remaining tomatoes on the brown. Then add the shells, pour and then add the beaten mixture. Add the fish stock and cook in the broth for about 20 minutes. Taste with salt, pepper, cumin. Finally, sprinkle with coriander and serve.

3. Recipe for seafood soup with carrots

ingredient:

  • 300 grams of seafood
  • 2 large chopped carrots
  • 2 cloves of garlic
  • 3 tablespoons unsalted butter
  • chopped coriander.

Preparation method:

In a saucepan with seafood add the carrot and cook for 30 minutes. Then take to hit the blender. Book it. In a frying pan add the butter, brown the garlic over low heat, add the shells and the reserved cream. Put coriander and serve. Mix the spices if necessary.

4. Cassava seafood soup recipe

ingredient:

  • 2 chopped onions
  • 1 green pepper in pieces
  • 1 packet of chopped green scent
  • 250 g chopped cassava
  • 3 chopped tomatoes
  • 100 g celery in strips
  • 1 bunch of chopped parsley
  • 500 g cooked seafood
  • thyme for taste
  • salt to taste
  • pepper to taste.

Preparation method:

Cook the mussels in water until you reach the point, reserve the cooking water. Saute onion and pepper in a pan, then add the green scent. Then add the celery, tomatoes and celery and cover with the seafood cooking broth. Cook for 30 minutes on low heat. Then add the seafood already prepared, taste and serve.

5. Seafood soup recipe with white wine

ingredient:

  • 500 g of clean shellfish and shellfish
  • 3 cloves of fried garlic
  • 1 cup white wine
  • 200 ml of baking broth with seafood
  • 1 large pepper, sown
  • 1 large chopped onion
  • 3 chopped tomatoes
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • cumin powder to taste
  • coriander to taste.

Preparation method:

Take the garlic to bake in the oven. Then beat in the blender with the peppers, lemon juice, 2 tomatoes and a few onions. In a frying pan with olive oil, lightly toss the onion and the remaining tomatoes on the brown. Then add the shells, pour and then add the beaten mixture. Add the seafood broth, white wine and cook in the broth for about 20 minutes. Taste with salt, pepper, cumin. Finally, sprinkle with coriander and serve.

Eating Easter is a great way to lose weight. It is a simple recipe to prepare that can be made with the ingredients found in the refrigerator. Tuna paste is a favorite of the general population, but instead of making the traditional recipe with mayonnaise, it is ideal to use some light substitutes such as cheese, ricotta cream, light cream, skim yogurt, etc. Into the

Oatmeal cake has good amounts of fiber, which helps the body maintain its functions, as well as regulate the intestine and continue to lose weight. If you are lactose intolerant, you know that you can make an oatmeal cake without animal milk, using vegetable oil or vegetable milk. Below are the recipes for


Shrimp soup

The shrimp are cleaned of the shell, which is kept, and the meat is set aside.

Put the finely chopped onion, sliced ​​carrot and diced celery in oil. Sprinkle with salt and leave until the onions are soft. Remove half of the vegetables, set them aside, and place the shrimp shells in their place.

Pour the soup and cook for 30 minutes.

Strain the soup from the shell and vegetable mixture, then put the preserved vegetables and shrimp in the clear soup. Serve with a few drops of lemon juice and croutons.


Preparation

Put the noodles in a bowl with plenty of boiling water. Let it soak for about 4 minutes.

Meanwhile, heat the peanut oil in a large saucepan, add the ginger and mushrooms and simmer for about 2 minutes, until slightly softened. Add the simple soup (if you use commercial concentrate, be sure to specify on the package that it does not contain gluten), the sherry and soy sauce are boiled.

Cut the pilgrim's shells in half, if they are large. Transfer the seafood mixture to the boiling liquid, along with the finely chopped cabbage, thinly sliced ​​green onions and bean sprouts. Bring to the boil again and cook everything for 1 minute or until the seafood has warmed up.

Drain the noodles and add to the soup. Bring to the boil again, then pour into bowls. Sprinkle a few fresh coriander leaves on top and serve the soup with hot pepper sauce, which is added as desired.


Fresh fruit soup:
& # 8211 500 grams of fresh strawberries
& # 8211 100 grams of fresh strawberries, sliced, for serving
& # 8211 1/2 vanilla stick
& # 8211 1 tablespoon sugar
& # 8211 1 teaspoon lemon juice
& # 8211 40 ml red orange juice
& # 8211 40 ml dry white wine
& # 8211 45 ml honey
& # 8211 1 tablespoon cornstarch
& # 8211 1 tablespoon cold water
Method of preparation:
1. Pass the strawberries in a blender, then strain through a fine sieve into a suitable bowl. Throw the seeds.
2. Grate the seeds from the vanilla bean and mix in the strawberry puree together with the sugar and lemon juice.
3. In a saucepan, combine the orange juice, wine and honey and mix on a suitable heat until the honey dissolves. Add the strawberry puree, mix, simmer.
4. In a bowl, mix the cornstarch with the water evenly. Pour into the soup. 5. Stir until the soup thickens, then remove from the heat. Cool to room temperature.
6. Refrigerate for at least 2 hours.
7. About 15 minutes before serving, prepare the garnish. Put the strawberry slices on a large plate - large strawberries cut in half.
8. Put the polonium soup in bowls or cups. Divide the strawberries between the bowls. Serve with a drizzle of crème fraîche garnished with mint.
Good appetite!

Cold fruit soup
Ingredient:
• 2 fresh pineapples
• 5 basil leaves
• 3 nectarines
• 4 apricots
• 4 peaches
• 1 raspberry box
• ice
• 6 mint leaves
• 14 physalis
Method of preparation:
1. It is important that the fruits have been in the refrigerator for a day, they have a better consistency. Peel a squash, grate it and cut it into small pieces. Cut the peaches and nectarines into pieces. I put them all in a juicer and collect the juice.
2. Put in the blender the pineapple juice, peaches and nectarines, the basil and mint leaves and 6 ice cubes. Mix until smooth and a white foam is formed.
3. In a large bowl (or four individual bowls) pour cold fruit soup, including foam, which will form a fluffy layer on top. I add small and light fruits over the foam, cut in half (physalis, raspberry) and very thin slices of apricot. Decorate with fresh mint leaves. The soup can also be served in glasses or with a straw.


In a large bowl, mix the pineapple juice with the orange juice. Add the cucumber, onion, pepper, hot pepper, guitar juice and sugar and mix well. Cover and refrigerate for 1 hour to combine and develop the flavors.

Peel a mango, grate it and cut it into cubes. Discard the skins like physalis paper and cut into quarters. Remove the core of the pear, cut into cubes and put in the soup with physalis. Cut the passion fruit in half, remove the pulp of the fruit with a teaspoon and mix in the soup with chopped mint and coriander.

Put the soup in the bowls and garnish with mint leaves, if desired, then serve immediately.


In a large bowl, mix the pineapple juice with the orange juice. Add the cucumber, onion, pepper, hot pepper, guitar juice and sugar and mix well. Cover and refrigerate for 1 hour to combine and develop the flavors.

Peel a mango, grate it and cut it into cubes. Discard the skins like physalis paper and cut into quarters. Remove the core of the pear, cut into cubes and put in the soup with physalis. Cut the passion fruit in half, remove the pulp of the fruit with a teaspoon and mix in the soup with chopped mint and coriander.

Put the soup in the bowls and garnish with mint leaves, if desired, then serve immediately.



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