Get into the soup creams!
Soup... A boring, monotonous dish that's just a prelude to the main dinner dish? Not necessarily! If that's what you think about soups, you probably haven't been able to use the full potential of this dish. And it doesn't take much to enjoy the unique aromas.
How to create a soup full of flavour? A good idea, especially in winter, when substantial meals are particularly important, are soups creams. Dense, hanging consistency and the power of taste enchanted in every spoon... you can't help but fall in love. Especially if you reach for proven recipes. What's that? Inspiration is not lacking even in the middle of winter.
Pore cream soup cream
Leek may seem like a rather monotonous vegetable, but nothing could be more wrong. Skillfully used, it allows you to create an incredibly simple and tasty soup with a subtle aroma. To prepare it, you will need the white parts of the leek (you can cut off the green parts and use them to prepare another day, e.g. broth), a few potatoes and broth. The leek should be cleaned and cut into slices and then fried over low heat on a few tablespoons of olive oil (or optional butter). After a few minutes of glazing, pour in the leek with warm broth and boil, then add a few diced potatoes. A dozen or so dozen or so minutes is enough to make the soup blend, season it with thyme and possibly a bit of chilli and serve it with toasts and a bit of grated Parmesan cheese.
The magic of a pumpkin on a plate
You can also prepare an incredibly velvety cream soup with pumpkin. We recommend its more expressive version, i.e. the one with warming ginger. Diced pumpkin (you can also use frozen, already diced pumpkin), along with slices of peeled ginger, fry in a pot in oil with a pinch of chilli. Then all you need is a bouillon and a few dozen minutes of slow cooking. After blending, season the soup to taste with salt and possibly chilli and add a little coconut milk, which will give it an even more creamy texture.
Almond kale cream
Kale is a real hit of recent years. An incredibly healthy vegetable with an interesting aroma. You will also use them to conjure up a very tasty cream. All you need to do is fry garlic, rosemary and a handful of almond flakes in butter. After a few minutes, add fresh or frozen kale to them and fry for a while. Then just pour the broth over everything and cook for about a quarter of an hour. After blending, season the soup with salt and pepper - and serve sprinkled with roasted almond flakes. Lick your fingers!
Remember that you can make cream soups all year round - even if you don't find fresh vegetables in the store.