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Pea cream with mushrooms

Pea cream with mushrooms

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Peel the carrots, parsnips and cut into slices. The celery stalks are also cut into rounds and placed in a pot with carrots and parsnips. Because I didn't have a ready-made soup, I added chicken cutlery to the pot. I put the peas and mushrooms, which are already cut into slices. I put the lid on and boiled for 40-45 minutes. To cook the soup, I used a pressure cooker. I removed the chicken cutlery, and I sifted the rest of the soup well with a vertical blender. When everything has become creamy and there are no more pieces of vegetables, add the sour cream. Pass the soup through the vertical blender for the last time. Put the pot on the fire, add salt and pepper to taste, and finally the favorite herbs. It goes very well with parsley and dill, but I had a mixture of garden plants from Delikat and I used it.

For croutons: cut slices of bread into thin sticks of 2.5-3 cm. Sprinkle with a little oil, powder with smoked paprika and mix well. Place in the oven tray with baking foil. Fry over medium heat until golden brown. Grease with gorgonzola cheese and decorate with microplants.

For serving, put hot soup in bowls, sprinkle with a little spicy oil, blackcurrant seeds and croutons on the edge.

Dream, this soup !!! You're welcome!!!

Cream of mushroom soup with garlic

Mushrooms are an excellent source of vegetable protein and should not be missing from a balanced diet, whether you follow a vegetarian diet or not. From bananas to champignon mushrooms to mushrooms, yolks or sophisticated varieties such as truffles, mushrooms can be cooked in a variety of ways.

Stews, soups, mushroom sauces, salads or whatever comes to mind. Today we offer you a recipe for creamy mushroom soup, delicious and healthy, easy to make. You can make it from any kind of mushroom, not just from mushrooms.

  • 500 g hribi
  • 1 onion
  • 2 cloves of garlic
  • 2 tablespoons butter
  • 1/2 cup turns white
  • salt
  • pepper
  • thyme
  • vegetable soup or water
  • 120 ml liquid cream
  • croutons for serving
  • greenery

To start, wash the mushrooms in cold water and clean the affected parts. Cut the mushrooms into slices or pieces into small pieces. Finely chop the onion and garlic and sauté them in butter. When they have hardened, add the mushrooms, salt, pepper and thyme. Saute for a few minutes, until the mushrooms begin to leave their water.

Pour in the wine and bring to a boil until the alcohol has evaporated, then pour in the hot water or soup. Let it boil for 20 minutes, then add the liquid cream. Bring to a boil and turn off the heat.

Let the soup cool for a few minutes, then strain it with a blender and strain it. At the end, season with salt and pepper if needed and add a cube of cold butter. Serve the soup with croutons and freshly chopped greens.

You have to see it too.

Cups of cold pea cream with tomatoes and crispy ham

If you look at the idea, start with the classic pea plate with ham but updated to be able to drink in summer. I also gave you a More chic presentation using Martini glasses that we cooled to prevent the cream from overheating when serving.

This presentation, although special, can also be used at home. Although it is a good alternative to prepare in a informal meeting or even buffet because the glasses carry a smaller amount than a deep plate.

Whether you use glasses or plates, don't forget to put the ham right before serving. If you leave the plate mounted, the ham will get wet and lose it crisp touch. You also need to be careful when adding salt, as crunchy ham provides more salt than raw ham. So, it is better to leave the pea cream a little open than to skip the salt, because we risk destroying our glasses of cold pea cream with tomatoes and crispy ham.

Pea cream with mint and basil


  • Peas: 800 g
  • Onions: 100 g
  • Carrots: 100 g
  • Celery: 50 g
  • Parsley: 50 g
  • Mint: 10 g
  • Basil: 5 g
  • Salt: 5 g
  • Pepper: 5 g
  • Sweet cream: 200 ml
  • Oil: 50 ml
  • Butter: 50 g
  • Water: 1600 ml
  • Croutons: 16 g
  • Sweet cream
  • Mint leaves (decoration)

Method of preparation

Heat the oil in a saucepan over medium heat. When the oil starts to heat up, add the onion, carrot, celery and parsnips, all cut into medium cubes.

When the vegetables turn slightly golden, add water and cook covered with a lid until soft. Add the finely chopped peas, mint and basil and leave on the fire for about 5-10 minutes.

Remove the pan from the heat, add the butter and sweet liquid cream, season with salt and pepper and pass everything through a blender, then through a sieve.

Serve with warm croutons, with a little sweet cream on top and 2, 3 mint leaves.

Cream of mushroom soup

INGREDIENT (4 servings):

  • a bunch of parsley
  • 50 g parmesan
  • 40 g butter
  • 1 clove of garlic
  • a small onion
  • 250 g boletus frozen
  • 500 g water
  • 2 diced vegetable stew
  • 250 g milk
  • 40 g flour
  • 100 g fermented cream
  • ¼ teaspoon pepper
  1. put the parmesan and parsley in the mixing bowl and chop for 20 sec./step 10 and pour everything into a bowl.
  2. put the garlic and onion in the mixing bowl and chop 3-5 sec./step 8
  3. add butter and mushrooms and simmer 5 min./Varoma/inverse / step 1.
  4. put all the ingredients in the mixing bowl and heat for 8 min./100°/inverse / step 2.
  5. Boil 10 min./100°/ reverse / step 2.
  6. put the soup on plates, sprinkle with Parmesan parsley and serve.

Alternative: Butter can be replaced with spiced butter, in whole or in part.

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Mushroom with mushrooms and spinach

Mushroom with mushrooms and spinach & # 8211 a quick and filling dinner.

Because I'm a big polenta fan, this time I prepared it in the oven, in layers with spinach, lots of Parmesan cheese and mushrooms. A madness! I tell you it's a dinner so easy to prepare and so consistent. Sometimes I use bellows cheese and praid cheese. Enjoy your meal!

For 2 people :: Preparation 20 minutes :: Baking 50 minutes :: Low difficulty
& # 8211 100 g malai
& # 8211 400 ml milk or water
& # 8211 120 g mushrooms
& # 8211 30 g dehydrated pigs
& # 8211 1 clove of garlic
& # 8211 125 g green spinach
& # 8211 parmesan race
& # 8211 olive oil
& # 8211 unt
& # 8211 50 g cheese, or other melting cheese
& # 8211 20 g butter
& # 8211 sare
& # 8211 pepper

Method of preparation: hydrate mushrooms in a little warm water. While hydrating, separately cut the fresh mushrooms into thin slices.
In a tablespoon of olive oil brown for one minute finely chopped garlic. Add the mushroom mixture. Brown them on the fire for a few minutes. Add the water in which the hybrids were hydrated.
At the end when all the liquid has evaporated, add salt and pepper.
Set it aside.
Break the spinach. Heat a frying pan over medium heat and add a tablespoon of olive oil. Add the spinach and leave it on the fire for a few minutes, 2-3.
Put it aside.
Meanwhile, prepare the polenta. I prepared it with milk to be even tastier, but you can also use water very well.
Assembly: grease two oven-resistant shapes with a little butter and start assembling the polenta in layers. Start with a tablespoon of polenta, spinach, permezan, cheese, and polenta and so on until all the ingredients are exhausted.
Finish with a generous start of grated Parmesan cheese and cheese cubes. Bake for 10-15 minutes to 200 degrees Celsius.

Mini-croissants with pistachio cream

With a puff pastry sheet we can make delicious buns: mini-croissants filled with homemade pistachio cream. A new technique that you will like

  • Ascen Jiménez
  • Recipe type: dessert
  • Calories: 250
  • Preparation time: 40M
  • Cooking time: 40M
  • Total time: 1H 20M


  • 100 g unsalted pistachios
  • 100 g white chocolate
  • 100 g whole milk
  • 50 g condensed milk
  • 50 g of butter


We spray the pistachio programmatically 30 seconds, speed 10. Add the white chocolate and grind with a few turbo shots. Add the milk and butter and set aside 8 minutes, 50º, speed 3.

When the cream cools we can fill the croissants with it (on thick cooling), putting a little in each portion. What is left (which will remain because it is more than is needed for that amount of dough) can be stored in an airtight glass jar and stored in the refrigerator for a few days. It can serve as an accompaniment to another dessert or even to spread on bread or cakes.

To make the most of a puff pastry sheet and make buns like these, it's best to look at the photos I put below. The ones in the photo are filled with chocolate, but I only put them on for you to see the cut and how to roll them.

Brush them with beaten egg and bake following the puff pastry manufacturer's instructions.

Once out of the oven, let them cool a bit and decorate them, for example, with icing sugar (optional).

Pea cream soup with liver

Frozen vegetables get us out of the deadlock every time. Because I was in a hurry, I decided to prepare something simple and fast. The dwarf ate very well!

frozen peas (how much is taken in the cause of the palms together, I never weighed)

I boiled the cleaned liver, changed the first water and left it to boil quietly for an hour. 10 minutes before it was ready I added the green garlic.

I boiled the first onion and carrot for about 15 minutes. Meanwhile, I took the peas out of the freezer and put cold water on them. After the 15 minutes had elapsed, I added the peas and left it to boil for another quarter of an hour. Remember that peas must be boiled in a sufficient amount of liquid, because we prepare cream soup, not pea food. Usually I start with 400 ml of water and if necessary, I add, but I make sure that the newly added water boils for at least 5 minutes.

When the peas are ready, apply them to the mixer with a sufficient amount of water. Then strain the soup, and add the butter. We now have a fine and flavorful cream soup.

The liver had the same fate as the peas, ie also in the mixer and mixed with cream soup.

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