7 comforting soups around the world

Before temperatures rise at all and we no longer feel hungry spoon steaming dishes, we suggest you try with these 7 soothing kinds of soup around the world. Surely, though some sound you by name, you have not tried them all, so here’s a good opportunity to give you an update on international cuisine.

Of course, in our cuisine, we have many dishes that could be part of this collection, but today we will go beyond our borders to discover typical recipes from other places you ready to begin this culinary trip?

1. French Onion Soup

Ingredients: 4 large white onions, 25cl dry white wine, 1 liter of water, 50g of butter, a tablespoon of vegetable oil, a tablespoon of white flour, grated Emmenthal cheese 100g, a baguette, salt and ground black pepper.

Preparation: We cut all julienne onions. We heat a pan with vegetable oil in which Melt 30g of butter. You then add julienne onions and season with salt and pepper. Let saute onion over low heat for about 20 minutes. Now let’s add the tablespoon of white flour and stir well. We left a couple of minutes on the stove; add the white wine and a liter of water, stirring constantly. Adjust the seasoning with salt and pepper to taste if necessary. We let in the light always at low intensity for about 30 minutes. Cut the baguette bread slices about 3 to 4 centimeters wide, we spread butter on both sides of them and put them in the oven at 180 ° C for about 10 minutes. Then we turned around and left another 10 minutes to brown on both sides. If we buy the whole cheese grate it finely. To serve the soup put each serving in a bowl dish, we settled toast and sprinkle grated cheese on bread and soup. We put in a hot oven at 220° C for 3 to 5 minutes for the grating cheese and serve immediately.

comforting soups around the world

2. Portuguese Cataplana

Ingredients pepper sauce: half small red pepper, 2 cloves garlic, 3 tablespoons olive oil, salt

Ingredients for the broth: 1 clove garlic, half onion 4 anchovy fillets in oil, 1 ripe tomato, 1 dl of white wine, 2 cups fish stock, a sachet of saffron, 1 bay leaf, olive oil, salt

Ingredients for the stew: Medium onion, 1 clove of garlic, a large potato, 8 prawns, 8 small cuttlefish, 8 mussels, 4 slices of white fish (hake, monkfish, cod …), olive oil, salt, and pepper

Preparation: For the sauce, grind in a blender pepper, clove garlic and oil reserve. For the broth, fry in a pan with a little oil the onion and garlic, add a spoonful of sauce pepper, saffron, bay leaf, the chopped anchovies and peeled and chopped tomatoes, mix and let cook for a few minutes. Add the broth, white wine and peeled potato, let cook for about 20 minutes. We put three or four tablespoons of oil in the bottom of a pan and fry the onion cut into slices and chopped garlic and add the rest of pepper sauce, mix well. Cut the potatoes into slices and onion have on, cover with slices of fish and cleaned and chopped cuttlefish, we water with a ladle of broth and cook covered for 5 minutes. After this time, add the prawns and mussels and pour broth until fish and seafood is nearly covered. Add salt and pepper and cook for another 5 minutes or until mussels open. Let stand with the lid on for about ten minutes before serving.

3. Milanese Minestrone

Ingredients for 8 people: 2 zucchini, 150 g of green beans, 1 green pepper, 1 stalk celery, 4 potatoes, 300 g of fresh peas (200 g shelled), 200 g of cooked white beans (canned), 1 bunch small wild asparagus, 2 liters of water, 150 g of small pasta for soup, 100 g of tacos bacon, 1 onion, 3 cloves of garlic a small bunch of parsley, 8 basil leaves, parmesan block, oil and salt.

Preparation: Peel the onion and garlic and chop with celery and parsley, reserve. Wash and cut into small pieces peppers, courgettes with skin and green beans. Peel the potatoes and cut into cubes, shelling the peas and rinsed white beans. Wash asparagus and wild herbs. Tacos sauteed bacon in a pan with a little oil with chopped onion. Add the peppers and potatoes. We give you a round and cover with water, bring to boil and salt it. We are turning down the heat and leave to simmer for half an hour. Add the zucchini, green beans, and white beans and continue cooking for another ten minutes. Add the pasta while peas and let simmer for 6 to 10 minutes, stirring occasionally. Meanwhile, sauté the asparagus in a little olive oil until lightly roasted. We split the soup dishes. Sprinkle with chopped basil and add a drizzle of olive oil and a good dose of parmesan. Garnish with wild asparagus.

4. French Bisque

Ingredients for the cream: 200 g of shells and heads of prawns, 4 slices of stale bread a couple of days, 1 leek, 1 onion, 2 carrots, 750 ml white broth or fish stock, 1 tablespoon paprika, 2 cloves garlic, chilli 1/2, 50 ml of cognac or brandy, salt, 2 sprigs of parsley, extra virgin olive oil, 40 ml of liquid cream

Ingredients for decoration: 12 peeled prawns and 4 wooden skewers

Preparation: We started with vegetables to make our cream base. To do this we cut in brunoise (in squares guys) carrot, leek, and onion and let it go by in a large saucepan with a dash of extra virgin olive oil. As vegetables are bandits, add the garlic cloves, chopped parsley, shells and heads of prawns and the finely chopped chili. As the pieces of hard bread, we toasted slightly and also cast with the other ingredients. We continue stirring occasionally and letting go cook over low heat for about 15 to 20 minutes, stirring occasionally. Then add the paprika, mix well and then add the brandy and flambé to remove the alcohol. We reached this point; add the fish stock, letting the whole cook for another 15 or 20 minutes for it to blend flavors. After that time, we tried the taste for salt if necessary and put out the fire. Without removing any ingredient in the pan, we crush everything in the blender or the Thermomix until a fine cream. Just in case, we have once crushed the cream bisque spent squeezing through a fine sieve with a ladle to serve, add the cream and stir until blended.

5. Green Broth Portuguese

Ingredients: 370 gr. Galician cabbage or failing curly green cabbage, 1 onion, 2 cloves garlic, 4 tablespoons olive oil, 500 gr. floury potatoes, 150 gr. chorizo, salt, freshly ground black pepper, bread to accompany.

Preparation: Cabbage leaves are washed and cut into very thin strips. They are reserved. Peel and fine chop the onion and garlic to brown them then in a little olive oil in a saucepan. Once the onion is transparent add the peeled potatoes into thick slices. Add water to cover, cover and let simmer about 25 minutes or until the potatoes are very tender. Crushed using a blender or passing the broth through a food mill; if you use blender not too much like some remaining pieces of potato, fry the sliced sausage in a skillet without fat, for 10 minutes. Drain excess fat and pour chorizo soup. We put a pinch of salt and pepper. Add the cabbage into thin strips and cook over low heat about 5 minutes.

6. Russian Borsh

Ingredients: 2 liters of water, ½ cup lemon juice 4 teaspoons sugar, 1 egg, 1 kilo of sugar beets, 2 natural yogurts, salt, and pepper

Preparation: Peel the beets, then alleles and dispels in a pot with water and sugar. Cook for a ½ hour over medium heat, after this time, add the lemon juice and continues about 10 minutes cooking. Remove pan from heat, whisk the egg and add it to the borscht, mix until you see that the ingredients are bound and preparation. Divide the cream into the cups borsch service and place them in the refrigerator for a couple of hours. Just before serving, add to each cup a couple of tablespoons of yogurt.

7. Creole Gumbo

Ingredients: 1/2 cup (120 ml) of oil or shortening, 1/2 cup (70 g) flour 1 large onion ,diced 1/2 chicken cut into 5 rooms, 1 table cull ara da (15 ml) native species (I put paprika vera, cayenne pepper, and black pepper), 1 k of chopped smoked sausage, chopped 1 celery stem, 1 green pepper, deseeded and chopped, 1/2 chopped tomato, 1 clove garlic chopped 1 teaspoon thyme (best fresh), 1 and 1/2 liter of chicken broth, 1 bay leaf, 90 g of chopped andouille, 1 cup (160 g) of fresh okra chopped, 1/2 tablespoon (15 ml) Worcestershire sauce, salt, pepper, leaves Sassafras albidum cut up (not found them), tabasco to taste and 2 to 3 cups (325- 475 g) of boiled rice.

Preparation: We started daubing chicken with spices and let it marinate while cooking the vegetables. Before preparing the roux, all vegetables must be chopped and ready to add to the casserole. We need to be constantly by the fire stirring the roux to prevent burning. In a deep pan, heat the oil or butter. Add flour and stir with a whisk, when it starts to boil, lower the heat and continue stirring until the roux acquires a dark brown (about 15 minutes). Add the onion. We changed the rods by a wooden spoon and stir onion, with the heat to low, until the roux has a glossy dark brown (about 10 minutes) texture. Add the chicken, we got a little fire and cook the meat turning until browned (about 10 minutes). Add the sausages and sliced and remove everything for a few minutes. Add celery, bell pepper, tomato, garlic and stir about 3 minutes. We incorporate thyme, bay leaf, and chicken broth. Let it boil, stirring occasionally. With the heat to low and let the pot boil uncovered for about 45 minutes. Let stirring and skimming occasionally. We add okra, Tabasco, and Worcestershire sauce. Add salt and pepper. We leave it over low heat another 45 minutes. We continue often eliminating the fat that is formed on the surface with a slotted spoon. Before serving gumbo, we draw from the pot the bay leaf. We boil the rice and serve with the stew.