Tag: Soups

Creams, soups and cold soups: 8 recipes – Italian Cuisine


Who said it's only winter dishes? Here are 8 recipes to enjoy them in summer with lots of vegetables and fish

We are used to cooking them and eating them in winter: a dish nutritious and healthy that we like even more to eat on cold days and in bad weather to warm up. But creams, soups and soups are to be taken into consideration also for the summer: they can in fact be prepared also cold or warm in many versions.

soups
Cold cream of carrots and peas.

They are important in our diet especially if they are made with vegetables because, rich in water, they help rehydrate the body balancing the liquids that are lost on the hottest days. They are excellent even if they provide legumes with their beneficial effects on the intestine, or even fish, which gives us protein and omega3.

Here then 8 recipes with which to prepare creams, soups and soups where there is no need to blow on the plate: they are already cold and are perfect even at high temperatures.

Light pasta dishes with spaghetti, rice and soups – Italian Cuisine


When we are on a diet, we tend to change our habits drastically hoping that between an absence and the other, it disappears even a few centimeters from the waistline. However, this practice leads us to build a new unbalanced daily food, difficult to last and not very satisfying. Not to mention the fact that totally eliminating carbohydrates from one day to another is insane and exposes us to shortcomings energy. Better to opt for light pasta dishes capable of giving us the right substance, do not overdo the fats and satisfy our appetite.

In the gallery above, the collection of our light first courses

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Light zucchini: our best recipes!

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Vegetable Quinoa

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Eggplant spaghettoni with prawns and tomatoes

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Cold cream of carrots and peas

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Two-colored rice with triple seasoning

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Burghul with hake ragout and peas

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Pistachio couscous with vegetables and chicken

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Lettuce risotto

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Aromatic rice

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Crisp barley with crescenza and quinoa

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Whole rice spaghetti with salmon, broad beans and walnuts

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Multigrain spaghetti, prawns and rocket

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Barley, spelled and vegetable soup

5 pea soups for spring: how to prepare them – Italian Cuisine

5 pea soups for spring: how to prepare them


Shelling fresh peas is boring, but it's worth it to cook excellent soups and velvets, but also pasta and soups

THE peas are the ingredient that you absolutely must bring home from the market these days. They are sweet and crunchy and can enrich many dishes in the kitchen. Today we offer you 5 hot soups, because so much is still a bit cold.

Vegetable soup

A classic of our kitchen, a real comfort food that puts everyone in agreement. The minestrone it is made with all the vegetables and legumes that are found in season.
For a tastier dish follow our advice: make a fried of celery, carrots and onions in which you will brown the vegetables and peas cut into pieces more or less of the same size.
Then add water at room temperature and continue cooking until everything is well cooked.
You can play with aromas and then with aromatic herbs.
Do you know what makes minestrone special? A spoonful of pesto at the end of cooking.

Pea and potato cream

A simple dish to make with just a few ingredients.
Just cook potatoes and peas in vegetable broth and then blend everything.
You can add some fresh cream for a softer consistency, but we assure you that potatoes already do their job.
Obviously always adjust the amount of broth and vegetables to make more or less liquid velvets.
To give a little perfume to this velvety we suggest the mint or, if you love spices, curry or paprika smoked.

Noodle soup

There noodle soup it looks like a grandmother's dish, but in reality it is one of the most popular recipes for adults and children, especially in the evening for dinner.
To prepare a really special one, do a vegetable broth also complete with peas and then don't strain it completely, but leave some vegetables inside.
Cook the pasta in the broth like tubes and then serve with plenty of it Parmesan and raw oil.
Do you want advice to make the broth more tasty? Cook in the parmesan crust and then of course eat it too!

Broad bean and pea soup

Along with peas, another ingredient that you absolutely must buy in this period are the Fava beans.
Together they are extraordinary because the "ferrous" aftertaste of the beans contrasts the sweetness of the peas in a delicate and very palatable way.
You can use them together to prepare a velvety, always with a potato base, or you can make a soup together with other vegetables and vegetables.
A simple sauce of broad beans, peas and asparagus cooked with oil and onion, it is also perfect to season pasta to be sprinkled with pecorino romano.

Cereal soup with peas

A balanced dish in which i are present cereals such as spelled, barley, rice or what you prefer and i legumes which represent the protein part.
You can prepare a soup dpearl barley and peas or even one of broad beans, spelled and peas.
Just prepare a sauté to quickly brown fava beans and peas together with the chopped onion.
Blend everything with vegetable broth and, once it has come to a boil, add the cereals, always previously rinsed to remove any residues.

How to accompany a pea soup

If it is a velvety you can add a tablespoon of sour cream or del caprine in the middle of each portion.
If it is pasta in broth or cereal just add a drizzle of oil and plenty of Parmesan.
In any case, prepare some toasted bread because it's always a good idea!

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