Versión en Español Chilean style French onion soup is onion, green pepper, and garlic sautéed in butter and olive oil, cooked slowly with paprika until golden, thickened with a little flour, simmered in vegetable broth for 15 minutes, and served topped with a marraqueta toast gratinated with Parmesan and chives. It takes 20 minutes of preparation and 40 minutes of cooking, and serves 2. A comforting winter soup of French origin (soupe à l’oignon), with…

Versión en Español Homemade vegetable broth is onion, leek, and garlic sautéed in olive oil, then carrot, celery, and tomato, simmered in water with a bay leaf, salt, and optional rosemary and thyme for 20 minutes, and strained. It takes 10 minutes of preparation and 30 minutes of cooking, and serves 4. A light broth for stews and other dishes that enhances the recipe without overshadowing the main ingredient. How to Make Natural Vegetable Broth?…

Versión en Español Cream of broccoli soup is broccoli, onion, carrot, and garlic sautéed in olive oil, simmered in chicken broth until tender, blended smooth, and finished with cream and a little thyme for 5 minutes. It takes 20 minutes of preparation and 25 minutes of cooking, and serves 4. A nutritious, easy soup to eat on its own or as a starter on cold winter days. How to Make Cream of Broccoli? Fresh broccoli…

Versión en Español Carrot cream soup or purée, crema or puré de zanahorias, is carrots, potato, and zucchini cubed and simmered in water and vegetable broth for about 20 minutes, blended with slices of melting cheese, and seasoned, served with croutons, raw carrot, and parsley. It takes 20 minutes of preparation and 20 minutes of cooking, and serves 4. One of the most economical and versatile vegetables turned into a sweet, creamy dish for the…

Versión en Español Chilean lentil and pumpkin soup is soaked lentils simmered for about 50 minutes in vegetable broth with leek softened slowly in olive oil, cubes of yellow squash, and an optional touch of grated ginger and a clove, seasoned with salt and pepper. It takes 30 minutes of preparation plus overnight soaking and 50 minutes of cooking, and serves 4. A comforting soup for cold days, rich in plant protein and B vitamins.…

Versión en Español Creamy lentil soup, or crema de lentejas, is cooked lentils simmered with milk and a finely chopped or grated potato for about 5 minutes, blended smooth, seasoned, and served with croutons and fresh cilantro. It takes 10 minutes of preparation and 10 minutes of cooking, and serves 4. A comforting way to use up leftover lentils, a common situation given how much these legumes swell. How to Make Creamy Lentil Soup? Use…

Versión en Español Homemade cream of celery soup is celery stalks sautéed with onion and garlic in olive oil, simmered in vegetable broth for 20 minutes, blended until smooth, and finished with milk, salt, pepper, and fresh parsley. It takes 15 minutes of preparation and 25 minutes of cooking, and serves 4. A simple, comforting soup for cold days or a light starter, and a great way to use celery. How to Make Cream of…

Versión en Español Homemade fish stock, or fumet, is white fish bones and heads simmered for 30 minutes with sautéed onion, garlic, celery, carrot, tomato, bay leaf, thyme, parsley, white wine, and water, then strained into a clear, aromatic broth. It takes 15 minutes of preparation and 45 minutes of cooking, and makes 4 servings of 250 ml. A concentrated base for soups, stews, and seafood sauces, with an intense flavor from slowly cooked fish…

Versión en Español Chilote garlic cream soup with changles is a smooth soup of milk soaked bread, bacon, onion, and Chiloé giant garlic simmered in chicken broth, blended, seasoned with nutmeg and merkén, and topped with changles, a wild coral mushroom from southern Chile, sautéed in oil. It takes 20 minutes of preparation and 20 minutes of cooking, and serves 4. An original recipe from southern Chile, ideally served with freshly made Mapuche catutos. How…

Versión en Español Chilean cream of corn soup, or crema de choclo, is fresh or frozen corn kernels simmered in milk with a sauté of onion, carrot, flour, and ají de color, then blended smooth and finished with a sprig of basil. It takes 15 minutes of preparation and about 30 minutes of cooking, and serves 4. It is a comforting, traditional Chilean soup that balances the natural sweetness of corn with the herbal aroma…