Versión en Español Cold beet and yogurt soup is diced beets simmered covered in vegetable broth and water with salt for 45 minutes, cooled, blended with garlic, fresh lemon juice, and yogurt, and chilled for at least 4 hours, served with a spoonful of yogurt and basil. It takes 30 minutes of preparation and 45 minutes of cooking, and serves 4. A refreshing seasonal soup, a kind of dish more and more appreciated. How to…

Versión en Español Chilean pumpkin and changles cream soup is pumpkin boiled with salt and an optional mint leaf for 20 minutes, blended with onion and changles sautéed in sunflower oil and with cream, seasoned, and reheated without boiling, garnished with whole cooked changles. It takes 30 minutes of preparation and 20 minutes of cooking, and serves 4. A winter soup featuring changles, a wild coral mushroom native to the humid forests of southern Chile.…

Versión en Español Cream of asparagus soup is fresh asparagus cut into 2½ cm pieces, sautéed in butter with garlic for 5 minutes, simmered covered in vegetable broth for 10 to 15 minutes until very tender but still green, blended, and finished with heavy cream. It takes 30 minutes of preparation and 25 minutes of cooking, and serves 4. A simple, quick way to add asparagus to everyday meals. How to Make Cream of Asparagus…

Versión en Español Homemade spinach soup is spring onion and diced potatoes sautéed in butter, simmered in chicken broth for 10 minutes, then cooked briefly with spinach, blended until smooth, and seasoned with salt, pepper, and nutmeg, served with sour cream and shaved Parmesan. It takes 15 minutes of preparation and 20 minutes of cooking, and serves 4. An easy, nutritious way to bring spinach to the family table. How to Make Spinach Soup? Use…

Versión en Español Cream of mushroom soup is sliced mushrooms sautéed with red onion and garlic in olive oil, deglazed with white wine, browned with thyme and rosemary, simmered in vegetable broth for 10 minutes, and blended until creamy, with no dairy. It takes 15 minutes of preparation and 15 minutes of cooking, and serves 4. An easy, economical soup for any season, made with mushrooms that are always available. How to Make Cream of…

Versión en Español Chilean vegetable cream soup is onion and garlic sautéed in olive oil with carrot, celery, and cilantro, then spinach and diced potatoes simmered in water just to cover for about 10 minutes and blended until creamy. It takes 20 minutes of preparation and 20 minutes of cooking, and serves 4. A versatile soup for any season and a good way to use vegetables that are a little wilted but still good. How…

Versión en Español Cream of spinach soup is spinach simmered in water for 5 minutes with onion and garlic sautéed in olive oil, blended with heavy cream, and served topped with crisp diced ham, chives, and croutons. It takes 15 minutes of preparation and 10 minutes of cooking, and serves 4. A simple, nutritious soup for any time of year, as thick or thin as you like. How to Make Cream of Spinach Soup? Use…

Versión en Español Egyptian red lentil soup is spring onion, garlic, and ginger sautéed in olive oil with carrot, squash, turmeric, and cumin, deglazed with white wine, and simmered covered with red lentils in water or vegetable broth for 30 minutes, optionally blended, and finished with lemon juice. It takes 20 minutes of preparation and 40 minutes of cooking, and serves 4. A traditional winter soup from Egypt and a simple way to cook red…

Versión en Español Cream of artichoke soup is shallots sautéed in olive oil with fresh thyme, simmered with diced artichoke bottoms in chicken bouillon for 5 minutes, blended, strained, and finished with cream, salt, and pepper. It takes 30 minutes of preparation and 15 minutes of cooking, and serves 4. A simple, tasty, and healthy soup for the whole family, perfect for cold autumn and winter days. How to Make Cream of Artichoke Soup? Use…

Versión en Español Homemade chicken broth is lightly toasted chicken backs and wings simmered covered in water for 45 minutes, then with potato, carrot, onion, and celery for another 45 minutes, strained, and reduced for 15 minutes to concentrate the flavor. It takes 15 minutes of preparation and 1 hour 45 minutes of cooking, and serves 6. A flavorful, low fat broth to drink on cold days or use as a base for soups, rice,…