Der Beitrag Mushroom Cream Soup with Pork Tenderloin erschien zuerst auf kitchensplace.
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I particularly like a soothing creamy mushroom soup on cold and rainy days. But it is always particularly good as a starter to a fine menu. I still remember the first time I tried this soup and then almost addicted to the creamy consistency. Back then I used to make a huge pot of this soup for myself, freeze it and keep popping up servings whenever I wanted a pleasant and creamy soup.
If you want to serve it as a full meal, you can serve it (like me here) with a hearty insert of pink roasted pork fillets. If you prefer not to eat meat, you can of course leave out the fillets and serve the mushroom cream soup without it. In my opinion, butter and parsley should not be missing. Butter gives the soup its creamy consistency and parsley gives it the finishing touch.
Nutritional information per serving of mushroom cream soup
Calories: 404 – Protein: 56g – Fat: 17g – Carbs: 5g
Cream of mushroom soup with pork fillet
Ingredients
- 800g mushrooms
- 1 onion
- 2 cloves of garlic
- 10g butter
- 100g whipped cream
- 500-800ml chicken or vegetable broth
- 800g pork fillet (organic)
- Salt, pepper, fresh parsley
Directions
- Step 1 Cut the onion and the garlic cloves into cubes and sauté them with half the butter in a large saucepan over medium heat.
- Step 2 Clean and dice the mushrooms and add them to the pot. Lightly sweat everything over medium heat.
- Step 3 Add the vegetable stock and let the contents of the pot simmer for about 20 minutes. Stir occasionally.
- Step 4 Meanwhile, cut the pork tenderloin into medallions and fry in a pan in a little oil on both sides for 1-2 minutes.
- Step 5 Take the pot off the heat and purée the soup with a hand blender until the soup is creamy. Stir in the whipped cream and the rest of the butter.
- Step 6 Chop the parsley and add to the soup together with the medallions. Season everything with salt and pepper.
- Step 7 Let the soup steep for another 5 minutes over low heat so that the fillets cook gently.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Mushroom Cream Soup with Pork Tenderloin erschien zuerst auf kitchensplace.
]]>Der Beitrag Asparagus Cream Soup erschien zuerst auf kitchensplace.
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What do you like best about spring? The blooming trees and plants, the longer days and warmer temperatures? Or is it not the asparagus season that everyone is always waiting for? When the asparagus is there, you can see it everywhere in the supermarkets or on the weekly menu of the restaurants. A classic here is often the asparagus cream soup, which is served as a starter or main course. I also really like this soup, especially when it is creamy and slightly lemony.
My asparagus cream soup completely dispenses with cream or roux. I prefer to use other vegetables here and cook potatoes, which give the creamy asparagus soup its creaminess. With just a few ingredients you can conjure up a light asparagus cream soup with my recipe.
Nutritional Information per serving
Calories: 160 – Protein: 6g – Fat: 7g – Carbs: 18g
Asparagus Cream Soup
Ingredients
- 800g asparagus
- 3-4 medium-sized potatoes
- 1.5 liters of water
- 20g butter
- 1/2 lemon
- 1 tsp sugar
- 1 bunch of fresh parsley
- Salt pepper
Directions
- Step 1 Peel the asparagus and bring the asparagus peels to the boil together with the water for about 15 minutes. Meanwhile, peel the potatoes and cut them into small pieces .
- Step 2 Take the asparagus peels out of the water. Use the remaining asparagus stock and cook the potatoes until soft. Cut the asparagus into 2-3cm pieces, put the tips aside and cook the rest with the potatoes for about 20 minutes.
- Step 3 When the potatoes are soft-boiled, use a hand blender to puree the entire contents to an even mass. Add a little more water depending on the consistency. As soon as the soup has reached the desired consistency, add the asparagus tips and butter and simmer for another 10 minutes until the asparagus tips are soft.
- Step 4 Finally, season the soup with salt, pepper, sugar and lemon juice and serve with fresh parsley if you like.
- Step 5 Tip: If you want, you can also finely chop the parsley and stir it into the soup beforehand.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Asparagus Cream Soup erschien zuerst auf kitchensplace.
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