As it is winter season and winter is all around. So it’s time to wrap up warm your self and other member of your family. So here we are going to give you few Winter soup recipes, so try it out. Hope you will definitely like it.
Winter soup recipe
Wild Mushroom soup recipe:-
Wild mushroom soup
Ingredients:- 1/2 lemon, 400gm mixed fresh wild mushrooms, 200gm button mushrooms, 50gm butter, 100ml white wine, 500ml vegetable stock, 1 clove of garlic, crushed, Salt and pepper, 200ml heavy cream.
Method:- Firstly Squeeze the lemon over the mushrooms after that melt the butter in a deep saucepan, add the minced shallot and and cook gently until translucent, approx 4 – 5 mins then add the mushrooms, cover the pan and cook gently for 10 minutes until the mushrooms have given up all their juices then add the wine, the stock and the garlic clove. Season lightly with a little salt and pepper. Boil gently for 10 minutes after that add the cream and cook for a further 10 minutes. Adjust the seasoning and serve in warmed bowls. To freeze, prepare the soup until the addition of the cream, allow to cool, remove the garlic and freeze. Finish with cream when required.
Cauliflower, Broccoli, Mustard Soup:-
Cauliflower, Broccoli, Mustard Soup
Ingredients:- 50gm unsalted butter, 1 medium red onion finely chopped, 1 large clove garlic finely chopped, ½ tbsp dry English mustard powder, 1 medium cauliflower, 1 small head broccol, 1 large potato, peeled and cubed, 1 tbsp wholegrain mustard, 4 tbsp crème fraiche, Sea salt and black pepper, 200gm mature cheddar cheese, coarsely grated.
Take a large saucepan or stock pot melt the butter, add the onion and cook slowly until translucent, stirring constantly. Add the garlic and cook for a further 2 minutes taking care not to burn. Stir in the mustard powder then remove the leaves from the cauliflower and cut into florets and steam with the broccoli until almost tender after that add to the onion and cover with vegetable stock. Add the potato and bring to the boil, then simmer for 15 minutes or until the potato is cooked. Puree the soup in a food
processor, return to the pan, adding the mustard and crème fraiche. Bring back to the boil, reduce the heat and simmer for 5 minutes. Season to taste with sea salt and black pepper. To serve, place 50gm of grated cheese in the centre of a warmed soup bowl.
Vegetable Bean soup recipe:-
Vegetable bean soup
Ingredients:- 1 can white beans, drained, 50gm unsalted butter, 1 large onion, finely choppe, 1 clove garlic, finely chopped, 1 large carrot, peeled and finely chopped, 1 celery stalk, finely chopped, 1 liter / 2 pints vegetable stock, 1 tomato finely chopped, 1 tbsp sugar, 1 bay leaf, fresh or dried, Sea salt and pepper, 2 tbsps finely chopped flat leaf parsley to serve.
Method:- Take a large saucepan or stock pot melt the butter, add the onion and cook slowly, stirring constantly. Add the garlic and cook for a further 2 minutes taking care not to burn then add the carrots and celery and cook for a further five minutes after that add the stock, beans, tomatoes, thyme, sugar, bay leaf and bring to the boil. Reduce to a simmer. Cook it gently for 30 mins, or until the carrot and celery are tender – avoid over stirring to prevent the beans breaking up. Remove the bay leaf. Place half the soup into a food processor and puree. Stir the puree back into the pan and season to taste. To serve, ladle into warmed soup bowls and garnish with the parsley.