Clean the wings and talk, cut off the tips, then wash and boil with 4 liters of water with a teaspoon of salt.
Meanwhile, prepare the vegetables by cleaning and washing them well. We cut the onion into 4, the carrot, celery, parsnip and parsley are cut into small cubes (or in a robot, chopped), the potatoes are cleaned and washed, they are cut into cubes, the washed greens are cut into small pieces. After the first boiling of the wings, froth well and add the chopped vegetables to the blender, peas and diced potatoes. Let it boil for about 45 minutes, then salt to taste, add the sweet paprika and pepper if desired, if not, each on a plate. Add the noodles, let it boil for another 3 minutes and then turn off the heat and sprinkle with finely chopped greens. It can be served sweet or a little sour with lemon juice.
Pea soup with dumplings
Pea soup with dumplings
What to cook? The eternal question we ask ourselves every day! I suggest you try this Pea soup with dumplings, to take advantage of peas and fresh vegetables from the market during their season. It is easy to prepare and is very tasty. I gave it an extra flavor with Vegeta Naturella , a product without added preservatives, flavors, artificial colors and sodium monoglutamate.
We recommend that you also browse the section with Soups and Soups where you will find many other recipes that may even be useful to you.
Ingredients Pea soup with dumplings
10 chicken wing hammers
3 medium-sized carrots
1 parsley root
350 g fresh green peas (can be prepared in winter and we use the frozen or canned version)
2l cold water
300 g sour cream 20% fat (or sour cream 12%)
finely chopped green parsley
30 g butter
1 tablespoon oil
1 teaspoon salt
Ingredients galuscute flour
5 tablespoons flour
butter the size of a walnut
1/4 teaspoon salt
as much water as possible to obtain a more viscous composition
Preparation Pea soup with dumplings
Clean the wing hammers and boil them in cold water with 1/2 teaspoon of salt. When it boils, froth it and let it boil over low heat. Meanwhile, clean the carrots and parsley, wash and cut into slices or cubes. Heat the oil and butter in a saucepan and heat the chopped vegetables for a few minutes. Add to the pot in which the hammers are boiling.
Season with Vegeta Naturella until you get the desired taste.
Leave it to boil until the hammers are half cooked and at this point add the washed and drained peas. Boil until the meat penetrates easily with a fork and the peas are boiled.
The flour is mixed with eggs, butter and salt. Gradually add enough water to obtain a more viscous composition without lumps. See how Galuscutele is prepared.
The dumplings are broken with a teaspoon into the boiling soup or they are broken with the help of a device for breaking the dumplings. Let it boil for another 3 minutes and then straighten the soup with the mayo described below
Make mayonnaise with egg
Cream is mixed with egg yolks. Add mayonnaise to the hot soup little by little until it is brought to approximately the same temperature as the soup. Pour into the soup and bring to a boil. Stop and sprinkle with finely chopped green parsley.
Green Bean Soup & # 8211 It is related to the tastes of childhood
One of the best soups for me. It is related to the tastes of childhood, but I don't think that someone who hasn't known her since then could not include it in the menu. It's that green bean juice with milk and lots of garlic, smoked, if you will, and vegetables: onions, roots, peppers, plus greens.
First brown the bacon (that's what I put) thinly sliced, then come the roots, onion and pepper, leave it together for a while, let's not forget the paprika. Pour the water, after a few boils to add the beans, which boil very quickly and you don't want porridge anyway. The milk is added at the end, heated, as well as the garlic and greens, it matches the taste.
Bonus: Pea cream with baked peppers
A recipe from spring, I haven't forgotten about it. Then I associated it with salmon and leurda rolls, but it works without, possibly with salmon and spinach, if you want some fresh leaves with salmon it works anyway. It can also be made in smaller shapes (I used a jar that fit more than a suitable portion would mean) and place it interestingly on the guest's plate, which I think he will appreciate. With fresh peas, it's fixed.
Ingredients for pea cream:
- 200 g peas
- 50 g onion, finely chopped
- 100 g cream cheese
- 10 g pistachios, finely ground
- 1 tablespoon pecorino, finely grated
- 1 tablespoon lemon juice (optional, after all, depending on tastes I would give up the sour smell)
- 1 tablespoon oil for tempering (I used sunflower)
- 1/2 teaspoon salt
- 1/2 teaspoon green pepper
Cook the onion until it becomes glassy and begins to soften. Add the peas, stirring for another 1-2 minutes, sprinkle with salt over medium heat, add 100 ml of water and bring to the boil. When it starts to boil, turn the heat to low, put the lid on and let it simmer for a quarter of an hour. Then pass it with the vertical mixer, until it becomes a fine and homogeneous cream. Add lemon juice, pepper, cream cheese, pistachio and pecorino cheese, mixing well after each ingredient. Put the cream in the fridge for at least half an hour.
For the pepper coating you need 2 fat, beautiful yellow peppers, without stains or other defects and two kapia peppers. Remove the stalks and pepper seeds, sprinkle with salt, sprinkle with olive oil and wrap each in aluminum foil. Put them in the oven at 220 degrees for 30 minutes. Let them cool in the foil, then clean them carefully so that they do not break. Peeled peppers should be well dried before being placed in the mold, so dab them well (but gently) with kitchen towels. Obviously, who wants to bake on the grill, maybe.
Lightly oil the walls of the form you are going to use. Cut the peppers into approximately equal strips and place them in the shape, alternating colors. You will see that it adheres well to the walls of the container, they have the right texture and the oil helps them to stick properly. Fill with pea cream, level, cover with aluminum foil and place the shape face down on a plate. Refrigerate for 30 minutes. Before placing the turntable on the plate, detach the pepper from the container with the knife blade, but be careful not to cut it.
The final plate remains in everyone's imagination, of course. I sprinkled ground pistachios and made a thick mixture of balsamic, extra oil, salt and pepper.
Unique in the combination of vegetables, it is a thicker soup with meat, but nevertheless a portion has only 120 calories. The ingredients are for six servings.
a chicken breast or six chicken wings, a small box of green peas, a box of sweet corn, a box of peeled tomatoes in broth (all up to 250 grams each), a large onion, a carrot, a pepper hot (or more, if you support a spicy version), a bunch of dill and a bunch of parsley, salt, pepper
1. Wash the meat (if you use chicken breast, portion six portions) and boil it with 1.5 liters of water. Collect the foam (or - at best - throw away the water after the meat has boiled and boiled for a few minutes, wash the meat and put it back to the boil with cold water)
2. Add the chopped onion and carrot after it starts to boil. Match the salt. Cover and simmer
3. Separately, put a tablespoon - two tablespoons of olive oil and cook the peas, washed and drained well beforehand. Add the corn kernels. Continue to cook, stirring gently. Add the tomatoes from the broth and the finely chopped hot pepper, and then the broth, in which the tomatoes were. Add finely chopped greens and, if you think it is needed, a little water.
4. Pour the cooked vegetables into the soup. Let everything boil for a few more minutes.
Eva's advice. The soup is very good and without hot peppers, in which case you can add the juice of a lemon.
When I left home, in college, I knew theoretically how to make chicken soup. I asked my mother and grandmother and I knew the basic principles: put the meat in water, add salt, froth, put vegetables, strain and boil the noodles. Simple! I thought confidently, but only I know how many completely tasteless soups I've made in my life.
It took me many years to learn about the ingredient in soups like at home: patience.
It's a slow process that doesn't have to be rushed. It takes a lot of patience and peace to boil a good chicken soup properly, properly.
At home, the soup boils somewhere for at least 6-8 hours. I put the meat in the early morning and only it boils slowly in water for 3-4 hours. Then add the spices and vegetables.
vegetables: carrots, parsley, celery, parsnips, kale, cabbage, onions, peppers, green beans, broccoli, green parsley
I only make chicken soup from chicken. I don't like the taste of store chicken and if I don't have a poultry, then I prefer to make a soup or a cream soup with the one from the store.
*In addition to chicken, I also make soup with duck, goose, rabbit and veal
I put the portioned and washed meat in cold water. I add about a tablespoon of salt and leave it on low heat (I also use a metal plate placed between the flame and the pot). I froth it as needed.
At least 2-3 hours after the meat has boiled (ideally, the soup should not even bubble, so slow the fire!), Add the spices. Namely: peppercorns, bay leaves, garlic and ginger root (which is also very healthy and gives a delicious flavor to the soup!)
After I added the spices, I start to clean the vegetables and use whatever I have at home, the goal being to have as many types as possible. In addition to the root classics (carrot, parsley, parsnip, gully), I really like the aroma of pepper, gully and cabbage. As a green I put green parsley, but when I have larch in the yard, I prefer larch because I love it. I know that traditionally no larch is added to chicken soup, but I would use it for anything that is green and fragrant! For the rest of the year, parsley and celery leaves are also good.
The soup stays on the fire for about two hours. Then strain it and add the boiled noodles separately in a little salted water.
Recipe Low Carb
Another wonderful super spicy and super peppered cream soup. Curry is boiled, chilli and sour cream are served and we have a super sweet-extra hot hot cream soup absolutely delicious and creamy. Of course, very easy to cook, with boiled, blended and all the cutlery from normal cream soups. For those who are not fond of curry or chilli, or any of them, you can do without any. But it is worth trying with one, the other or both because it is excellent in this combination.
& # 8211 500 grams of peas (canned)
& # 8211 a smaller red bell pepper (or half of a large one)
& # 8211 300 grams of yogurt (lean, fat, it doesn't matter) + 2 yolks
& # 8211 salt, pepper, a teaspoon curry, parsley, 2 delicate chicken cubes
& # 8211 a thai sriracha hot chili sauce (super super hot, to be honest)
I started like any cream soup and also like any soup with the quality of primary vegetables with a little salt: onion, pepper and celery. Of course, washed and chopped. And to be all the tricky trick, I hardened them in butter because we were a little tired of oil. I cooked them for about 5-10 minutes, then I added the peas, I added about a liter of water (enough to cover all the legumes) and I let it boil for about 10 minutes. The peas are already cooked, being canned, if they were raw, they would probably take longer.
When the water started to bubble, I added a little more salt and the 2 delicate cubes, and I let it bubble for another 5 minutes. When all the steam in the world had invaded my kitchen, I took the pot off the fire and let it cool down a bit so as not to destroy my blender. And then I blended frantically until all the peas disappeared into the water. I added the yogurt mixed with the 2 yolks, I blended a little more and I put the pot back on the stove over low heat to bring it to the boil. I also put the teaspoon of curry, it boiled (only once) and that's it. I turned off the stove and sprinkled freshly chopped parsley on top.
The chilli intervenes only when serving. Along with the grated cheese and for those who are not in low carb, the delicious croutons (in our country, they are neither delicious nor desirable & # 8230 not at all).
When counting carbs, add something & # 8211 as usual, we put 15 for onions, peppers and celery. Peas have 8 grams per hundred grams, so a total of 40, we also put the yogurt with 20 so about 75 on the whole pot. If we also serve with chilli, we still count about 4-5. Because on my bottle it was written that there are 16 grams of carbs for 18 grams of sauce (extremely much). About as much as I put but could not eat with so much sauce, so try harder and put less than me & # 8211 that is half, or a quarter. However, it is excellent, new and super delicious. Anyway, there were 8 servings which means about 10 normally and 15-20 with chilli. Don't forget the grated cheese or if you want a spoonful of sour cream because it gives it an even creamier texture.
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You've probably gotten used to quinces from a compote or a tasty jam. If you've never thought about using them with chicken before, it's not too late now. You can follow our quince chicken recipe and enjoy a special flavor, unmatched, but you will definitely want it in the future. .