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Six Best soups for winter

· Health,Food,Soups,Winter-foods

1. CREAM OF ASPARAGUS

Wash a bunch of asparagus, chop the tips and throw them in a pint of boiling water, add a teaspoon of salt and simmer gently for fifteen minutes. Shoot and save water. To this water, add the rest of the pack, cut into small pieces.

 

Boil for fifteen minutes and strain into a colander. Put a quarter of milk in a double kettle; rub two tablespoons of butter and two tablespoons of flour. Add warm milk and stir until everything is smooth, then add the milk and let it boil for five minutes. Heat the asparagus mixture, put the milk in, season, and add the asparagus tips and the server. It can’t be boiled or it will curdle.


2. APPLICATION OF CORN

Mark each row of corn on six ears; Then gently squeeze the knife with the knife back and throw the ears into a kettle; cover with a quarter of water, bring to a boil and load. Now add the discarded corn to the water.

 

Rub two tablespoons of butter and one of flour. Stir in this corn mixture and bring the boiling point, then add a warm half-long milk; season and waiters.
3. MILK CREAM

Wash and pull several large salads. Throw them in a hot pot; Sprinkle over the heat until lettuce melts. Sprinkle a teaspoon of salt, then sieve. Put a quarter of milk in a double kettle. Rub two tablespoons of butter and two flour, add to the milk and stir until it thickens.

Cut enough parsley to make two tablespoons and pile it in a mortar. Put this in a bowl; mix with the salad pressed through the sieve. Stir in milk, and then add half a teaspoon of beef extract dissolved in warm milk; season and waiters.
 

4. TOMATO SOUP
 

Cut six large tomatoes into small pieces. Put them in a saucepan with a pint of water or broth; add a tablespoon of butter, a piece of onions, a bay leaf and parsley. Cook slowly for 20 minutes and make sure to remove seeds. Put this soup back in the fire; add a tablespoon of damped pilrode into two tablespoons of cold water, another tablespoonful of butter and a tasty spice of salt and pepper and server with toast squares.
 
5. PISTACHIO SOUP

Wash a quarter of spinach well. Select each leaf from the trunk and throw it in a saucepan; Stand over the fire for a while, so that spinach does not fade. Sprinkle and teaspoon of salt. As soon as spinach starts to drip, drain and chop fine, reduce to dough. Put a liter of milk in a Bain Marie;
 
Add a teaspoon of unsweetened almond paste and two ounce chopped pistachio powder. Cover and cook for 20 minutes. Add spinach, tablespoonful butter, one of the roots of the arrow, moistened and pass through the sieve. Add a teaspoonful of salt, a touch of peppers and server. Nice, for the green breakfast.
 
6. OAT SOUP
Add a cup of cold boiled oatmeal to a quarter of water; add a piece of onion, celery, a leaf, a teaspoonful of salt, a tablespoon of pepper. Cover and cook slowly for ten minutes; add half a teaspoon of extract or, if you have some, use it instead of water. Go through the screen now; return to the fire; to boil, add half a liter of warm milk and server.
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