Soul-Stirring! 5 Clear Soup Recipes Ideal For Winter Evenings
A comforting and wholesome soup can go a long way in making winter evenings memorable. There’s something so warming and delicious about soups that they are so hard to resist! Whether you pair a bowl of soup with some garlic bread on the side, or simply relish it as it is, there’s so much to choose from. When it comes to soup, the possibilities are endless in terms of creativity. If you are bored…
Video by the Catalan recipe blog lasofregida on Instagram. The song is "No fer tant" by Guillem Roma.
In autumn, it's very popular to eat soups like this. Here I'm calling this a soup because it's what it's called in English, but in Catalan we usually make a difference between a soup / sopa (broth with things in it, usually pasta and can also have vegetables and sometimes some meat) and what we see in this video which we'd call a cream / crema. A "cream" is made of vegetables and is made into a homogeneous creamy liquid.
In this case, La Sofregida is making one of the most common "creams" for autumn: squash "cream".
I'll add her recipe under the cut.
Squash cream (crema de carbassa):
Ingredients:
Squash
Leek
Scallion
Water
A sprinkle of olive oil
Salt
You can also add carrots or a potato and some cheese that melts easily, and mix it all in like the other ingredients.
Preparation:
Place the vegetables in a pan and add a sprinkle of olive oil and salt, then slightly stir-fry the vegetables to bring out the taste.
Add water to boil them for 30-40 minutes more or less, until the vegetables are cooked.
Mix it all with a blender to make a homogenous soup, and serve!
When you serve it, you can add a bit of Iberian ham or bacon on top. Enjoy!
Sending you and your loved ones a very beautiful and blessed Winter Solstice (Dongzhi Festival) with warm rays of sun which will soon bring the season of spring.
Dongzhi (冬至) literally means “Winter's Arrival”. It is one of the 24 solar terms of China's traditional solar calendar. It has long been celebrated on Winter Solstice when the night is longest and the day is shortest in the Northern Hemisphere. The main Chinese Winter Solstice traditions are worshipping the Heaven and ancestors. Dumplings and Glutinous Rice Balls (汤圆) are popular food eaten during the celebration of the festival in China and many parts of the world.
Spicy chicken noodle soup is a must-have for weeknight dinners, especially when you crave comfort food. You only need to cook chicken, veggies, and spices in broth; add noodles; garnish with cilantro and lime; season to taste. And ENJOY the spicy chicken soup!
After a tiring day at Lucca Comics Convention yesterday, I spent today resting and recovering.
So, in a stitch I decided to make my long anticipated attempt at Yeto’s Superb Soup. All 8 hearts have been restored if I do say so myself. I did get some inspiration from the Nintendo Published recipe but … they’re just useful guidelines. I get the original is delicious, but the something extras give it… something extra
Anyway, enough of introduction to the recipe bullshit. I present to you Yeto’s Superb Soup.
Yeto’s Superb Soup
1/2 a yellow pumpkin-cubed
Smoked (or Norwegian) Salmon (2 packages)
1/2 a head of Broccoli-chopped
2 Carrots-shredded
Zucchini-chopped
Onion-chopped
3 cloves of garlic- quartered
8 big leaves of sage- chopped
Hand full of parsley- chopped
Nutmeg
2 small cinnamon sticks
Garlic powder- for good measure
Paprika
2 dried cayenne peppers (whole)(flakes work as well)
Black Pepper
Salt
1/2 stick of butter
Olive oil
1 in wide, 3 in tall Parmesan
Vegetable stock (or chicken stock)
Goat Cheese (I used stracchino, but any liquidy soft cheese will do)
♥️♥️♥️♥️♥️♥️♥️♥️🔘🔘
🔘🔘🔘🔘🔘🔘🔘🔘🔘🔘
In a large soup pot (or what you deem is soup sized), heat your olive oil and butter. Toss in onion, garlic, cayenne and broccoli and sautée until onions are transparent
Mix in your carrots, sage, parsley and zucchini. Sauté until softened.
Toss in your pumpkin and spices (paprika, cinnamon sticks, pepper, and nutmeg) and mix until well incorporated.
Pour in stock until barely covering the surface of all your ingredients. Once brought to a bubbling boil, yeet in the sizable Parmesan lump.
Boil until pumpkin is very soft. In the mean time, in a frying pan, cook your salmon until light pink. It doesn’t need a lot of cooking since it’ll be tossed into the soup.
Add half of cooked salmon to the pan before you deem the pumpkin finished. Remember it’s soup, the longer you cook it, the better. So don’t really rush. Take your time.
Once pumpkin has softened blend your soup (either hand blender or stand blender, I don’t care. Some people prefer hand stuff, who am I to judge) then return to heat.
Add in your goat cheese (or cheese preference) and remaining salmon and give a good stir. This way no one can complain they don’t really have any salmon. There’s blended salmon and salmon bits. Their problems are elsewhere, not with the amount of salmon in their dish.
Serve in bowls and enjoy. There’s a lot of substitutions because my obsession is with making food better. This soup may restore 8 hearts, but don’t eat it everyday. You will risk the runs and cardiac arrest (it’s the result of a solely soup, butter and smoked salmon based diet.).
I've added subtitles to this video of @/cabrafotuda (Instagram, TikTok) and his lovely grandma cooking bollitori, a traditional dish from the Alacant area in the south of the Valencian Country.
This dish is typically eaten during the Holy Week, especially on Holy Thursday, since it's a humble food with no meat.