Tag: Soups

Broccoli and chickpea soup, the winter-warming recipe to make – Italian cuisine reinvented by Gordon Ramsay

Broccoli and chickpea soup with pecorino croutons is the perfect winter dish. In fact, like all recipes that have the power to warm the hands, the body and even the soul in the cold periods of the year, the broccoli and chickpea soup with pecorino croutons is also a peasant soup.

Most of these soups are based on legumes and cereals, but among all the land soups (because sea soups also exist), chickpea soup beats them all. It is perhaps the simplest soup, but also richest in flavour. In this version we decided to use these super protein legumes combined with broccoli, rich in chlorophyll, magnesium and high quantities of vitamin C. Light and nutritious, like any real self-respecting soup, even the croutons that accompany it acquire flavor and taste because they are soaked in Roman pecorino, but nothing prevents you from using Sardinian pecorino. Creamy and velvety, this chickpea and broccoli soup is very simple to prepare and therefore suitable even for less expert hands in the kitchen who want to impress at the table.

The recipe for broccoli and chickpea soup with pecorino croutons

Difficulty: easy
Time: 40 minutes

Onion soup: the classic recipe and 3 variations – Italian cuisine reinvented by Gordon Ramsay

Onion soup – soupe à l’oignon for the French, who love it so much: one of the comfort foods par excellence. Tasty, rich in flavor but economical: there are infinitely many variations for the recipe based on this food dal taste unmistakable, full of beneficial and therapeutic propertiesboth for ingredients which can be used for both proceedings to follow. With cheese or without, with parmesan or gruyere, and then, with which onions? Let’s try to go into detail by discovering how to prepare an onion soup capable of satisfying even the most demanding palates.

Onion soup: the classic recipe

Of this vegetable, which is good for Heart and at bone, there are so many variety. Not all of them, of course, are suitable for preparing hot onion soup, but many are still more than fine for this recipe: dalla red from Tropea to that of Cannarafrom the white onion from Brunate to that of Certaldocultivated in Tuscany and with a round shape and color viola. For the classic preparation, just chop and brown one celery it’s a carrot. Then add the finely chopped onions and season everything, perhaps adding a little wine. After evaporating the wine, add half a liter of brothit is adjusted salt and continue to cook over a very low heat for about an hour. In the end, all that remains is to serve with some minced meat peppera little bit of oil raw and the classics toast of bread.

Not just Parmigiano Reggiano

The cheese it is certainly one of the ingredients that best goes with onion soup, and adds further flavor to it at the end of preparation. The Parmesan Cheese grated is without a doubt the most suitable and the first that everyone thinks of when talking about onion soup, but it is not the only possibility. The gruyere, for example, with its sweet taste and walnut aftertaste, it accompanies the flavor of onions without distorting it and is certainly worth trying. For lovers of strong flavours, however, the pecorino cheese.

Onion soup: 3 variations

French onion soup

The variations of this dish suitable for the cold months also concern the preparation. The best-known recipe, in this case, is that of French onion soup, also called soup à l’oignon. To prepare it you must first dissolve 50 grams of butter in a saucepan, finely chop two kilos of onions white or copper and then add them to butter, letting them simmer over a low heat for about twenty minutes. When the onions become very soft, add 30 grams of Flour and mix everything well, to avoid the formation of lumps. It blends with a little wine whiteadd a liter of brothit is adjusted pepper and salt and let it cook for about ten more minutes. Finally, place the ingredients in a large baking container sliced bread covered with grated cheese and pour over the soup, sprinkle with more cheese before baking for less than 10 minutes at 200 degrees.

The best vegetables for weight loss to add to soups and broths – Italian Cuisine

They provide super nutrients that help you stay away from weight gain because they satiate and help the body function at its best. Here are which ones to choose and why

Soups and soups, included in a complete and balanced diet, are ideal dishes to increase the consumption of vegetables at the table and keep fit. "They provide nutrients that help counteract weight gain," explains the nutritionist Valentina Schirò, specialist in food sciences. "The soluble fibers they are rich in are capable, for example, of increasing satiety because they slow down the absorption of sugars and fats. Insoluble fibers on the other hand, in addition to keeping the intestine regular, favor the development of good bacterial flora which in turn stimulates the digestive processes ". But the advantages that vegetables have are also others. "Thanks to the presence of enzymes, water and minerals, they stimulate the purification of the whole organism and help eliminate excess toxins and waste substances", adds the expert, who explains here which are the best vegetables for weight loss to add to soups and broths.

Seasonal and colorful

Not all vegetables are the same. Those in season compared to those that are not have more advantages. "They are richer in antioxidants, which thanks to their anti-inflammatory action help maintain a healthy weight, preventing the risk of obesity". To get the most out of their benefits, the ideal is to enrich soups with vegetables of different colors. «White vegetables such as cabbage are rich in quercetin, a substance that fights cellulite. Lycopene, of which the red ones are excellent sources, stimulates blood circulation and consequently fights swelling. The blue-violet ones, on the other hand, are excellent allies to counteract the accumulation of fats in the arteries because they are rich in anthocyanins, while the green ones, especially with broad leaves, are rich in chlorophyll ".

The best vegetables for weight loss to add to soups and broths

The right combinations

Many allied vitamins of the line in which vegetables are rich are fat-soluble. Vitamin A and vitamin E, for example, are better absorbed by the body only when associated with a source of fat within the same meal. "The best way to assimilate them is to season soups and broths with extra virgin olive oil added raw. Ensures linoleic acid and other essential fats which on the one hand increase satiety and on the other keep metabolism active. They therefore help to eat less during the meal, burn more and stay fit, "says the expert.

Gordon Ramsay Recipes