Pedersens fancy food

Category: Soups

  • Lentil soup

    Serve 6

    Ready in 45 minutes


    Ingredients

    • 500 g lentils
    • 3.5 litre of water
    • 225 g chorizo (spicy)
    • 1 medium onion (finely chopped)
    • 2 tomatoes
    • 3 garlic cloves
    • 1 red pepper
    • 1 celery stick
    • 3 laurel leaves
    • 150 g bacon
    • 3 medium carrots (squares)
    • Salt

    Instructions

    • In a large pot over medium heat, fry the bacon, chorizo for about 2 minutes
    • Add the onion, garlic, pepper, celery, and carrots, stirring often until the onion has softened and is turning translucent, about 5 minutes.
    • Add the tomatoes, laurel leaves, salt cook for another 3 minutes
    • Pour the water and the lentils into the pot.
    • Raise heat and bring the mixture to a boil
    • Then partially cover the pot and reduce the heat to maintain a gentle simmer.
    • Simmer 35 minutes until lentils are soft but keep their shape.

    Serve and enjoy!

  • Creamy zucchini soup

    Serve: 6

    Ready in 25 minutes

    Ingredients

    • 1 kilo (2.2 pounds) zucchini
    • 250 ml cream or heavy cream
    • 1 stalk celery
    • 1 medium onion, finely chopped
    • 1 garlic clove
    • 1 leek, finely chopped
    • Salt and pepper to taste
    • 1 tbsp vegetable bouillon powder
    • 1 liter of water  
    • 70g LaVachequirit or cream cheese
    • Sour cream (optional)

    Instructions

    • In a medium size cooking pot, add all the ingredients together
    • Reduce heat and simmer about 15 minutes
    • When cooked, add LaVachequirit
    • Place it in a food processor or blender
    • Return to cooking pot
    • Add the cream and bring just to boil, but do not boil
    • Soup may be served hot or chilled with sour cream.

  • Chickpea and chorizo soup

    Serve: 4

    Ready in 35 minutes


    Ingredients

    • 600 grams of Cooked Chickpeas (1 can and a half)
    • 2 or 3 medium potatoes
    • 1 onion
    • 2 ripe tomatoes
    • 2 carrots
    • 1 chorizo ​​ (150 grams)
    • 1 red pepper
    • 2 tablespoon Olive oil
    • 1 teaspoon Salt
    • 1 tablespoon paprika
    • 1/2 ground cumin
    • Water

    Instructions

    • Peel the onion, pepper and tomato and cut into small cubes
    • Fry them in a pot with olive oil for about 3 minutes
    • Add the chorizo ​​that we will have peeled and cut into slices
    • Mix it all together for 5 minutes
    • Peel the potatoes and cut them in half
    • Peel the carrot and cut into slices
    • Add all these ingredients to the sauce
    • Mix everything well
    • Add the chickpeas and cover with water.
    • Add the salt, the paprika, cumin and the water
    • Let it boil over medium-low heat for about 15 – 20 minutes
    • Serve with bread

    Enjoy!

    Tips: This recipe ​​is quite easy to make. The only thing that I do not indicate is the amount of water, I add the water until the chickpeas are covered, if I see that it is absorbed, I add a little more water.

  • Italian chicken & tomato soup

    1 onion, peeled and finely chopped
    2 carrots, peeled and grated
    2 lean back bacon rashers, all visible fat removed, finely chopped
    2 large skinless and boneless chicken breasts, cut into thin strips
    600g canned chopped tomatoes
    400ml chicken stock
    1 tbsp chopped rosemary
    finely grated zest and juice of 1 lemon
    salt and freshly ground black pepper
    chopped fresh flat-leaf parsley, to garnish

    1. Place the onion, carrots and bacon in a large non-stick saucepan and stir-fry for 2-3 minutes.

    2. Add the chicken, tomatoes, stock, rosemary and lemon zest and juice. Bring to the boil, stir, then cover and simmer on a medium heat for 15 minutes, stirring occasionally. Season to taste and serve sprinkled with chopped parsley.