Broccoli Cheese Soup

For many people the idea of a cold soup seems almost bordering on the bizarre. Soups are to be hot … With the possible exception of Gazpacho, the cold soup only, who know many people.

But every day around the Mediterranean cold soups are also in England, and cold soups were commonly in the 1910s and 1920s served. In fact, there is nothing so refreshing as a chilled lemon soup or an iced tomato and basil soup, especially on a hot summer day Day.

Soups are intended not only be 'winter warmers' served on a cold day. A cold soup, or can be cooled very pleasant on a hot summer day, especially if you're in the sun before. So why not try a chilled soup, even in this summer?

Here is a classic hot soup and a chilled soup, you can not be heard or encountered before presenting your gastronomic experience.

Broccoli and Stilton> Soup

Ingredients:
1 carrot, julienned (cut into matchstick-sized pieces)
1 stalk celery, finely diced
2 bay leaves
Sprig of thyme
1 small onion, chopped
2 tablespoons flour
225g broccoli florets
50g butter
300 ml strong chicken or vegetable broth
300 ml dry white wine
2 tsp cornflour
100g Stilton cheese
150ml cream
Salt and pepper to taste.

Method:
Start with the classic French camp. Melt 25gof the butter and add the onion, carrot, celery, bay leaf, thyme and broccoli. Fry gently in a covered pot until the onion becomes transparent. At this point, remove the thyme and bay leaves.

When the roast is almost done add the remaining 25g butter in another saucepan. When this has melted 2 heaped tablespoons of flour and a dash of black pepper. Cook for one minute to reduce the coarseness of the flour. Add 100 ml of milk and whisk to a smooth paste. Then add the chicken Stock and the wine. All the while whisking a smooth consistency.

Pour the thickened stock over the cooked vegetables and bring just to the point of cooking. Drag can be 8 to 10 minutes, then leave to cool slightly and blend with a hand blender. In this phase, crumble the cheese into the soup. Think again on the fire place and heating until the cheese is melted (but we do not let boil). Check seasoning and serve.

Chilled Carrot> Soup

Ingredients:
4 carrots, sliced
1 medium onion, sliced
1 celery stick, cut into slices with leaves,
360ml chicken stock
1 teaspoon salt
Generous pinch of cayenne pepper
180ml cream or sour cream and basil or mint for garnish

Method:

Add the carrots, onion and celery in a saucepan with 120ml of chicken broth. Bring to a boil, cover and cook for a reduction, cooking for 15 minutes. Let the mixture cool then transfer to a mixer.Stir it with salt and cayenne pepper, then smooth. Add the rest of the stock and blend to mix. Finally, add the cream and blitz to mix. Pour into a bowl and give you in the fridge to relax completely. Serve garnished with sour cream and fresh basil, mint.

I hope you enjoy these recipes and that they are trying to cool your own home-made soup in the summer.

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3. Simple Soups With Big Flavors
4. How to Make Chilled Cucumber Soup
5. Soups With Rice – Spring Creamy Vegetable Rice Soup and Chicken Soup With Wild Rice and Spinach