All recipes
Recipe
- For 4 people
- Preparation 15 minutes
- Cooking time 45 minutes
Ingredients
- 300 g peeled beans (fresh or sugared)
- 3 tablespoons of olive oil
- 1 tomato
- 1 onion
- 3 strands of percil
- 4 handfuls of quick-cooking short pasta
Preparation
- In a saucepan, put some olive oil to heat.
- Add the onion and tomato cut into small pieces and then the peeled beans and percil.
- Season with salt and pepper.
- Pour in water. Leave to cook for 30 minutes on low heat.
- Blend the preparation in a blender.
- Put back on the heat until it boils.
- Pour a small handful of short pasta per person.
- Cook for 3 minutes or more depending on the pasta chosen.
- You can now enjoy your delicious bean soup with a little bit of parmesan cheese.
Recipe
- For 6 people
- Prep time 45 minutes
Ingredients
- 7 clove of garlic
- 4 tablespoons of sofrito
- 6 tablespoons of oil
- 900 g fresh fish assortment, whole, cleaned and gutted
- 1 1/2 tablespoons of sofrto
- 2 tablespoons sweet paprika
- 2 litres of water
- 60 g of bread
- 2 teaspoons picada
- 2 drops of pastis
Preparation
- Peel and crush the garlic cloves.
- Heat half of the olive oil in a saucepan and fry the garlic for a few minutes.
- Stir in the sofrito and continue cooking for 10 minutes, stirring frequently.
- Leave small fish whole. Larger fish should be cut into pieces with strong kitchen scissors or a sharp knife.
- Put the fish in the stewpot.
- Sprinkle with paprika and sprinkle with water.
- Let simmer for 20 minutes.
- Meanwhile put the other half of the olive oil in another pan.
- Put the slices of bread in the pan of oil and let fry the slices.
- Filter the soup and pour it into a large saucepan.
- Heat the soup.
- Add the fried bread and picada to the soup.
- Homogenize the soup by mixing it.
- Salt the soup.
- Pour the pastis or aniseed liqueur.
- You can now serve your delicacy with small croutons.
Recipe
- For 4 people
- Preparation 10 minutes
Ingredients
- 800 g peeled tomatoes
- 1 onion
- 2 tablespoons of olive oil
- 1.5 meat broth
- 1/2 tablespoon sambal
- 100 g Roquefort cheese
- salt
- pear
Preparation
- Finely chop the onion and fry it in very hot oil in a stewpot.
- Add the tomatoes with their juice and crush them.
- Pour in the stock.
- Cook over high heat for 5 minutes.
- Add the sambal, salt and pepper.
- Add small pieces of Roquefort cheese.
- Now you can enjoy your delicious tomato soup.
Recipe
- For 6 people
- Prep time 30 minutes
- Cooking time 2 hours*
Ingredients
- 670 g carrots
- 200 g leeks
- 270 g white celery
- 300 g Chinese cabbage
- 2.5 litres of water
- 1 tablespoon of olive oil
- salt
Preparation
- Pour a tablespoon of olive oil into a large saucepan.
- Add the peeled, washed and sliced vegetables and let them melt for 15 to 20 minutes over very low heat.
- Pour in 2.5 litres of water and cook gently for about 1.5 hours.
- Blend all.
- Now you can enjoy your delicious hot vegetable soup.
