Free recipes blog

Ingredients:

2 cups water
1/2 cup chopped parsley
1 can evaporated milk
4 potatoes, peeled and cut into cubes
3 garlic cloves, crushed
1/3 butter stick
Salt and pepper

Preparing:

Fry potatoes in butter and season with salt and pepper.
Add the parsley and garlic.
Add the water, lower the heat and cook for 20 minutes.
Add evaporated milk, mix well, remove from heat and serve.

Ingredients:

1 1/2 l chicken broth
1 chicken, in pieces
1 cup milk
1 cup cooked peas
1/2 cup cream
2 boiled eggs (separate yolks and egg whites)
1/2 bar butter
Salt and pepper

Preparing:

Liquefy yolks with milk, cream and 1/2 l chicken broth.

Season the chicken with salt and pepper.

Fry chicken in the butter and add the remaining broth, peas and chopped egg whites.
Season with salt and pepper and cook until it boils.

Pour the liquefied mixture and cook for 20 more minutes over medium heat and serve.

Ingredients:

6 fish fillets, in pieces
2 potatoes, diced
2 carrots, chopped
1/2 onion, chopped
1 clove
3/4 liter milk
1/2 bar butter
1/2 tbsp chicken consommé
Salt and pepper

Preparing:

Fry the onion and potatoes in butter.
Add half of the fish pieces, cloves, consommé and 3/4 l of water.
Cook over medium heat, and remove from heat.

Liquefy this with milk and return to the heat.
Season with salt and pepper, add the carrots and mix.
Add the remaining fish and serve.

Ingredients:

1 l vegetable broth
350 g broccoli
350 g potatoes, diced
1 leek, sliced
1 celery stalk, sliced
1 garlic clove minced
1 bay leaf
Salt and pepper

Preparing:

Separate broccoli and cut stems thicker.
Simmer for 15 minutes stems with the leek, celery, garlic, potatoes, bay leaf and vegetable broth.
Add broccoli, let boil and cook for 5 more minutes over low heat.
Aside from heat and allow to cool.

Remove the bay leaf and liquefy soup.
Place the soup in the fire again, season with salt and pepper and serve.

Ingredients:

1 1/4 l chicken broth
1/4 cup yogurt
2 thinly sliced onions
2 garlic cloves, crushed
1 tbsp curry powder
1 tbsp chopped coriander
1 tbsp lemon juice
Vegetable oil

Preparation:

Fry onion and garlic in the oil.
Add curry and fry for 1 more minute.
Add chicken broth and cook over a low heat.
Add cilantro and cook for 15 minutes more.
Add the lemon juice before serving.

Ingredients:

1 litre chicken broth
2 surimi bars
2 cans corn, drained
2 Cambray onions, chopped
2 tbsp cornstarch
1 1/2 tbsp soy sauce

Preparing:

Blend surimi with corn and 1 cup of chicken broth.
Cook the mixture with the rest of the chicken broth and onion until it begins to boil.

Dissolve the cornstarch in 4 tbsp cold water
Add to the soup and cook at low heat for 20 minutes until it thickens.
Season with soy sauce and cook for 10 more minutes.

Ingredients:

7 cups chicken stock
1 cup dried canellini beans, covered and soaked overnight in cold water
4 ounces soup pasta
6 tbsp olive oil
4 tbsp chopped parsley
2 garlic cloves, chopped
Salt and pepper

Preparing:

Drain the soaked beans and place them in a pan.
Add the chicken broth and bring to the boil.
Reduce the heat and let simmer for 2 hours.

Process about half the beans in a food processor, return the purée to the pan and stir well.
Bring the suop to the boil and cook for 10 more minutes.

Heat 4 tbsp of the olive oil in a pan.
Add garlic an cook over low heat for 5 minutes.
Stir the garlic, salt, pepper and parsley into the soup.
Drizzle the remaining olive oil and serve.

Ingredients:

400 g lentils
50 g  pasta
1, 25 litres vegetable broth
4 bacon strips, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 chopped onion
2 tbsp fresh mint chopped

Preparing:

Fry the bacon without oil, along with onions, garlic and celery for 5 minutes.
Add pasta to skillet and fry them for 1 minute, stirring constantly.
Add lentils and broth and bring to the boil.

Lower heat and cook for 15 minutes.
Aside from heat and add the mint.

Ingredients:

300 g unsalted cod
150 g bread
1 1/2 litre of water
4 tbsp olive oil
1 tbsp vinegar
1 tbsp paprika
3 garlic cloves, chopped
Salt and pepper

Preparing:

Cook cod in water for 3 minutes.
Take it off the wayer, chopped and reserve the water.
Cut the bread into pieces.
Cook all ingredients together with the cod water for 5 minutes.

Ingredients:

700 g grated carrot
55 g butter
2 onions, grated
1 potato large grated
1.5 liters boiling water
2 tbsp fresh chopped parsley
2 tbsp grated orange zest
Juice of 1 orange
Salt and pepper

Preparing:

Fry onion in butter for 3 minutes.
Add carrots, potatoes and a pinch of salt.
Cover the pan, lower the heat and cook for 5 minutes.

Incorporate orangezest and boiling water.
Allow to boil, cover, cook for 10 more minutes and add orange juice.

Remove from heat and allow to cool to liquefy until blended.
Pour back into the pot and let boil.

Serve and decorate with parsley.