Top soups to make when it's cold

Top soups to make when it's cold

Audrey Rouby

That's it, the temperatures have softened and the small fresh salads have given way to hot and tasty dishes. That's why we decided to make you a top soup recipe to make this season.

Leek soup

Ingredients - 6 persons:

  • 4 poireaux
  • 3 pommes de terre
  • 1 cube de bouillon de volaille
  • sel, poivre

Wash and slice the leeks (the green and the white). Wash and peel the potatoes, then cut them into pieces. In a casserole dish, place the pieces of leeks and potatoes, then cover with water and add the stock cube. Add salt and pepper. Cover, bring to a boil then lower the heat and simmer over low heat for about 20 minutes. When the potatoes are very soft and the leeks are tender, mix everything with a blender. Adjust the seasoning, and serve your leek soup.

French Onion Soup

Ingredients - 4 persons:

  • 5 large onions
  • 1 chicken stock cube
  • 1.5 liters of water
  • 1 tbsp of flour
  • ½ baguette
  • 100 g of light grated Gruyere
  • 1 tbsp of heavy cream
  • 1 knob of butter
  • 1 sprig of thyme
  • 1 bay leaf
  • Salt
  • Pepper

Place the chicken stock cube in a large saucepan filled with water with the sprig of thyme and bay leaf. Boil the water. Peel the yellow onions and chop them finely. Brown them in a pan in the butter. Lightly salt and pepper. Sprinkle them with flour and mix. Add the sliced ​​onions to the hot chicken broth, cover and simmer over low heat for at least 30 minutes (the longer the cooking, the more flavors will emerge). At the end of cooking, add the heavy cream. Stir gently. During this time, cut the baguette into 8 sections (2 per person). Distribute the grated cheese there and then brown them under the oven grill for a few minutes. Serve the au gratin onion soup piping hot with the toasted baguette croutons.

Asparagus soup

Ingredients - 3 persons:

  • 500 g canned asparagus
  • 500 ml water
  • 1 vegetable or poultry stock cube of your choice
  • 1 onion
  • shallot
  • 20 cl of liquid cream
  • Salt
  • Pepper

Drain your asparagus. When these are clean, cut the tips. Reserve them. Put the rest of the asparagus in a small casserole dish with the water, the stock cube, the onion and the shallot, chopped beforehand. Put on low heat and cook for 30 min. Check the doneness by pricking with a knife tip. If the knife digs in easily, your asparagus is done. When your asparagus are sufficiently cooked, mix everything in a blender. Add the crème fraîche, salt and pepper. Return the soup to the casserole dish, add the asparagus tips. Warm gently before serving.

Spicy sweet potato soup

Ingredients - 4 persons:

  • 1 liter of chicken broth
  • 3 sweet potatoes
  • 1 onion
  • 1 tomato
  • 2 cloves garlic
  • 2 tbsp of butter
  • 1 ½ tbsp lime juice
  • 1 tsp grated ginger
  • 1 pinch of ground cumin
  • 1 pinch of cayenne pepper
  • Salt
  • Pepper

Wash, peel the sweet potatoes and cut them into cubes of about 2 cm. Finely chop the garlic and onion. Melt the butter over medium heat in a saucepan. Add the onion and garlic. Leave to cook for a few minutes, without burning them. Add the sweet potatoes, grated ginger, cayenne pepper, cumin and broth. Bring to a boil, stirring often. Reduce the heat and simmer for 15 minutes, covered, until the sweet potatoes are tender. Puree in a blender or food processor. Put back and reheat for a few minutes. Add the lime juice. Check the seasoning. Garnish each plate with a tomato cut into small pieces and cilantro leaves. Serve.

Green cabbage soup with langoustines

Ingredients - 4 persons:

  • 1 green cabbage
  • 1 kg of small langoustines
  • 100 g of goose fat
  • 50 g of smoked bacon
  • Salt
  • Pepper

Rinse the langoustines in cold water. Shell. Crush the heads and claws and sear them over high heat in a sauté pan with 50 g of goose fat for about 5 minutes. Pour 1 liter of water into the sauté pan and bring to the boil. Skim and simmer for 20 min. Pass the broth through a fine colander, set aside. Remove the large veins from the cabbage leaves. Wash the leaves then blanch them in a pot of salted boiling water for 5 min. Cool them in ice water. Spin them and mince them. Cut the smoked bacon into small strips. Heat 30 g of goose fat in a saucepan and add the blanched cabbage. Salt. Let sweat for 5 minutes and add the smoked bacon. Pour in the langoustine broth and cook for 20 minutes so that the cabbage is cooked through. Remove the smoked bacon. Mix while adding the butter to have a smooth soup. Heat 20 g of goose fat over high heat in a frying pan and fry the langoustines for about 1 min. Pepper. Divide the soup between plates, add the langoustine tails before serving.

Red bean soup

Ingredients - 4 persons:

  • 1 can of red beans
  • 1 shallot
  • 1 clove of garlic
  • 1 stalk of celery
  • A little bacon or rind
  • 1/2 tbsp of tomato paste
  • 1 tbsp of olive oil
  • Water
  • Salt
  • Pepper

Peel the shallot and garlic, then chop them. Wash the celery stalk, then cut it into small pieces. Cut the bacon or the rind into thin strips. Heat the olive oil in a casserole dish. Sauté the chopped shallot and garlic until browned. Then add the red beans, the strips of bacon or rind and the pieces of celery. Pour in the tomato paste, then cover with water to the height. Salt and pepper then mix well. Cover and cook over low heat for about 20 minutes or until the soup is reduced and is smooth. Serve.

Pumpkin soup

Ingredients - 4 persons:

  • 800 g of pumpkin
  • 1 leek
  • 1 potato
  • clotted cream
  • 1 onion
  • salt
  • pepper

Peel the pumpkin, cut the leek in half, peel the potato and the onion. Roughly chop all the ingredients and put them in a pressure cooker with water just to cover. Cook for 15 min. Season and mix the vegetables with the cooking water. Serve with a spoonful of heavy cream.

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