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Fresh bean cream soup

Fresh bean cream soup

Clean the beans. Boil it for 2 minutes in salted water.

Drain, cool under cold water and remove the skin.

Heat the oil in a deep pot. Add the pepper and smoked ham.

Brown on both sides.

Add finely chopped and chopped onion. Brown together for a few minutes.

Add the beans and chopped garlic.

Stir, add 1 liter of boiled water and the bird cube.

Put the bay leaf, dried thyme, paprika and pepper (be careful the ham and cube are already salty).

Cook over low heat for 35 minutes.

Remove the bay leaf and smoked ham.

Mix the beans, adding the juice gradually until you get the desired consistency.

Put on the fire the obtained soup, add the sour cream and the chopped ham.

Stir, bring to a boil and remove from the heat.

Decorate with chopped parsley.

I kept a few whole boiled berries for the final decoration.

Serve hot!


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For those who fast and oil is no longer fasting.

Marci Mes, December 20, 2014

good luck, Laurentiu Dragan is right, with a little garlic it's a delight

Cozmean Niculae, December 16, 2014

"Cream". This is beans beaten all day (without garlic).

Cezar Bejenaru, November 18, 2014

Tudor Florentina, November 18, 2014

Laurentiu Dragan, November 18, 2014

a little garlic given through the car once the beans give a more spicy aroma ..

Lia Maria Grozi, February 21, 2014

good luck, Laurentiu Dragan is right, with a little garlic it's a delight

Iuliana Balasa, February 20, 2014

Beans in all aspects are good. I make a bean salad: After boiling, strain and put them in a bowl, Separately, cut strips of parizer (after the eyes) fry them and put them over the beans, Cut an onion scales and put it over the berries, cut a few sliced ​​olives and put them on them. Parsley, a little oil, salt to taste. Try it, you won't be sorry!

valentina ionita (Chef de cuisine), February 4, 2013

Lia Maria (Chef de cuisine), February 4, 2013

Dan65 Mihaela Elena Adriana Alexandra, and Floare de colt, thank you very much for your appreciation and I am very glad that you like my preparation! A wonderful week !

Cornflower (Chef de cuisine), February 3, 2013

Geanina (Chef de cuisine), February 3, 2013

Delicious and excellently presented.

Adriana K.D. (Chef de cuisine), February 3, 2013

burdulea maria elena (Chef de cuisine), February 2, 2013

Looks very good. I also do the rubbed beans with the blender and it becomes a fine and tasty cream. We serve it without meat on fasting, or accompanied by other goodies on ordinary days.


Fresh bean cream soup - Recipes

General presentation
Fava beans, part of the legume family, are green in color, and the beans grow inside the pods like any other bean. You can buy it in canned form, fresh or dried. Fava beans are rich in nutrients, protein and dietary fiber, and are very low in fat, do not contain saturated fats and are an excellent source of essential nutrients for human health, such as vitamins and minerals.

Fava beans, when eaten as part of an overall healthy diet, can provide cardiovascular benefits and help control weight.

Nutrient-Rich
Compared to other fruits and vegetables, fava beans are a nutrient-dense food, which means that they can provide a lot of nutrients essential for the proper functioning of the body, without being rich in calories.

This bean is a rich food source vitamin B1 or thiamine, iron, copper, phosphorus, potassium and magnesium, representing 10-19 percent of the recommended daily value, or DV, for every 1/4 cup of grains.

Vitamin B1 It is important for the proper functioning of the nervous system and energy metabolism. Iron is an essential component of a protein responsible for the transport of oxygen in the blood and copper, along with iron, helps in the formation of red blood cells. Copper also plays an important role in preserving blood vessels, the immune system and bone health. Phosphorus and magnesium are important for maintaining strong bones, and magnesium, along with potassium, helps regulate blood pressure.

Beans are also an excellent source of folic acid, and manganese, supplying & acircnd over 20 percent of DV of these nutrients per 1/4 cup. Folic acid supports the function of the immune system, cardiovascular health and helps the formation of red blood cells. Manganese is needed for the metabolism of carbohydrates, proteins and cholesterol.

Beans are an explosion of nutritional benefits. Excellent source of fiber, folic acid, proteins And low in fat, this green bean has long been popular in icircn Africa, the Middle East, Asia and Europe.


Nutritional value of boiled beans
A 1-cup serving of salt-free boiled fava beans provides 187 calories, 33 grams of carbohydrates, 9 grams of fiber, 13 grams of protein, 1 gram of fat and cholesterol.

In addition, this portion offers the advantage of 177 micrograms folic acid, or 44 percent of the daily value, based on a 2,000-calorie diet. Potassium, calcium, manganese, phosphorus are also essential nutrients present in icava beans.

Nutritional value Canned beans
Canned bean beans provide nutritional values ​​similar to fresh, cooked beans, except for a 1 cup serving of canned beans provides 1160 milligrams of sodium, & icircn while the same amount of salted boiled beans provides only 8 milligrams of sodium. The American Heart Association recommends consuming no more than 1,500 milligrams of sodium a day, noting that over-consumption of sodium is closely linked to the development of high blood pressure.

The undeniable health benefits of fava beans:
■ Fava beans are very rich in protein and energy like other types of beans and lentils. 100 g beans contain 341 calories per 100 g. Beans, however, contain antioxidants health benefits, vitamins, minerals, and plant-sterols.

■ The grains are a very rich source of dietary fiber (66% per100g RDA), which acts as a loose laxative & icircn. Dietary fiber helps protect the colonic mucosa by reducing the time of exposure to toxic substances, as well as by eliminating chemicals from the colon that cause cancer. Dietary fiber has also been shown to reduce blood cholesterol levels by reducing the reabsorption of bile acid cholesterol in the colon.

■ Large grains are rich in phyto-nutrients, such as isoflavones and plant-sterols. Isoflavones such as genistein and daidzein have been shown to be laboratory animals for breast cancer. Phytosterols, especially beta-sitosterol, help lower cholesterol levels in the body.

■ Fava beans contain Levo-dopa or L-dopa, a precursor to neuro-chemical substances in the brain, such as dopamine, adrenaline and nor-epinephrine. Dopamine in the brain is associated with the proper functioning of body movements. Thus, consuming adequate amounts of fava beans & icircn daily diet could help prevent Parkinson's disease. (Medical Disclaimer).

■ Fresh fava beans are an excellent source of folate. 100 g of beans can provide 423 micrograms or 106% of the folate needed for a day. Folate & icirc together with vitamin B-12 is one of the essential components of DNA synthesis and cell division. Folic acid added to the diet during conception and during pregnancy can help prevent neural tube problems in the newborn.

■ It also contains large amounts of vitamin B6- (pyridoxine), thiamine (vitamin B-1), riboflavin and niacin

■ In addition, it is one of the best sources of minerals such as iron, copper, manganese, calcium, magnesium (1062 mg or 23% of the recommended daily level). It is one of the largest plant sources of potassium. Potassium is an important electrolyte in cells and body fluids. It has beneficial effects on the heart and blood pressure.


Cream broccoli soup with salmon

Ingredients needed for broccoli cream soup with salmon:

  • 2 leek stalks, finely chopped
  • 1 kg of broccoli, cleaned and cut 1 l of vegetable or chicken soup a bay leaf
  • other vegetables to taste & ndash I put carrots, celery root, bell peppers & ndash not too many not to be too thick soup
  • 200 gr. sliced ​​salmon
  • chive (I did not put) a yolk and two or three tablespoons of skim yogurt for liaison
  • salt pepper

How to prepare broccoli cream soup with salmon:

I have the recipe from the official Dukan website and I adapted it to my own taste, first of all I used only half of the above quantities because I didn't want a large amount of soup (freshly made imiplac cream soups). Then, in the original recipe, there was no liaison at the end, but that's how I like it soooooo & hellip. That's how I do it. I put the leek (you have other vegetables & ndash except broccoli) and the bay leaf to cook in a little water over low heat, add the rest of the soup and leave it on the fire until it boils, add the broccoli, let it simmer 10 & ndash 15 minutes until soft. In the original recipe, the salmon is added to the boil, I preferred to cut it into small strips like noodles and I only add it at the end. I let the vegetable soup cool down bearable, then I put it in the blender and chopped everything
the ones together. I poured it back into the pot and put it on the fire until it boiled, I adjusted it to taste with salt, pepper, possibly fresh greens & ndash parsley, dill & ndash finely chopped.

I prepare the liaison: in a bowl we put the yolk and the yogurt we mix them to homogenize, with a polish I take a little of the hot soup and I pour a bowl, chew to equate the temperature of the liquid, then I put another polish of soup, I chew a date and pour all the liaison in the soup, chewing quickly. I put out the fire and when we serve the soup, I add
and sliced ​​fish in each portion plus some fresh greens.

This recipe was recommended by the blog casutalaurei.ro/


Mung bean cream soup, cooked at the Crock-Pot Express Multicooker

For starters I made clear chicken soup. I had a country chicken, raised free and fed corn. The yellow fat of the chicken gives it a special color and aroma. Put the Multicooker Crock Pot Express in the tub with pressure cooking, chicken fat and the casing / cutlery. Add vegetables: 2 carrots, 1 onion, 1 parsnip, 2 celery, 1 pepper.

Put the lid on, close the steam valve. From the device menu, select the Soup function, which lasts 30 minutes, then the Start key. After finishing the program, open the steam release valve, then open the lid. Strain the soup and use the clear juice for the bean cream soup.

Set the Brown / Saute function without putting the lid on. Put the oil in the bowl of the bowl and let it heat up. Add the finely chopped onion and leave until it becomes glassy. Add the garlic and cook with the onion for 1-2 minutes. The beans washed in several waters are put over the hardened onion, it is completed with the potatoes plus the cleaned carrots and cut into cubes / slices. Put the lid on, close the steam valve. From the menu of the appliance, select the Soup function, which lasts 20 minutes, then the Start key. After completing the program, open the steam release valve, then open the lid. Using a vertical mixer / blender or other strainer, mash the vegetables with the juice until you get the desired creaminess. At the end we add salt and pepper to taste.

Serve hot soup with chili flakes, parmesan, fresh greens, crackers or croutons. Let it be useful to you.


All about Fava beans (broad beans)

Fava beans, also known as broad beans, come in soft green pods, which give delicate, sweet, spring squash, perfect in salads and other spring dishes. Learn how to use them (and get great recipes) below.

Phase Bean Season

Fava beans are considered a spring vegetable, but they are harvested well in summer, in colder climates. They tend to be on the older side of harvested vegetables, and in temperate and warmer areas, they are often put to fix nitrogen in the soil before being pulled to plant other products.

Fava selection

Look for firm pods that feel soft or at least smooth on the side. (Fuller, more mature pods will have larger beans and more stomachs, which can be tasty and even preferable for steaks or soups.) Once you get home, keep the plastic-wrapped beans in the fridge for up to a week (in depending on how fresh they are when you buy them).

How to make Fava beans

Bean beans are a bit of a production - you have to take them out of the pods, soften them and remove the shells from each bean - but don't let them stop you from enjoying them! See how to peel (and double peel) favas with this step-by-step guide to Fava Beans Shelling.

Boiled beans

Wait wait! You do not have need to bean beans - you can slowly cook them in a little liquid to crumble the pods and make all edible. See how to make Braised Fava beans.

Fava Bean and Sweet Corn Risotto

There is usually only a short window of opportunity to make this roasted corn and bean beans - just in late spring began to see the first summer, when, if you're lucky, both beans and corn beans are available. sweet. Click to see the recipe for Fava Bean and Sweet Corn Risotto.

Fava fresh bean soup cream

This soup could not be simpler - beans and bean cream, quite a lot. It has a delicious texture, which results both from pure fava beans and from the rich taste and taste (ditto), which comes to life with a chopped chives press on top. Get the recipe for Fava Fresh Bean Soup Cream.

Sounds smooth and rich good? You might also like this Fava Bean Puree.

Farro spring salad

Favas is double-shell and tossed with farro-whole wheat beets - in a light lemony shoe and lots of other spring vegetables such as asparagus, peas, and scallions along with fresh herbs. Get the recipe for this healthy and healthy Farro Spring Salad.

Salata Fava Bean Pecorino

Fava beans and fresh pecorino cheese are a classic Italian dish and are a great way to enjoy the fresh spring aroma of beans. Be sure to serve it yourself (maybe with a little bread) as a first course, so that the bean beans (and all the work that covered them) receive special attention. Check out the recipe for Pecorino Bean Salad.

Marinate bean beans

This easy recipe makes the largest small amount of beans you can get from pods. Add these favas to a salad or appetizer platter. See how to make Fava marinated beans.

Spring vegetable couscous

Bean beans, garden peas, spring peas and spring onions cooked with large pearl couscous and covered with a spring-lemon and feta cheese, make a light spring vegetable couscous. Serve as a plate, a light dish or let it cool and serve as a pasta salad. Try spring vegetable couscous.

Spring vegetable risotto

Whether you just have a small crop in your garden or you just don’t feel like throwing away all the beans, a small number of beans shine alongside other spring vegetables in this rich, creamy spring risotto. See the recipe for spring vegetable risotto.


Method of preparation

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnip, carrot

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice


In a pot with hot water (about 1.5 l), bring to a boil vegetables cleaned, cut into large cubes (potato and carrot) or whole (onion and garlic, these being removed after cooking & # 8230 if desired) about 15-20 minutes.

After the vegetables have boiled, they will be taken out in a strainer, they will be sprinkled with a little lemon juice (in order not to darken), and in the remaining water it will be put and green beans boiling (about 10-15 minutes, how much it will soften a little).

In the blender kitchen will be placed: pre-cooked vegetables, green beans, a little juice from boiling vegetables (1 cup), butter, cup of milk, 1-2 tablespoons lemon juice, mixing until obtained cream soup the desired consistency.

Green bean cream soup obtained, season to taste with salt, pepper (if not given to babies), then transferred to a saucepan and boiled over low heat (for a boil).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Greenery (everyone's choice and taste) finely chopped will be added to the cream soup at the end, when the fire is extinguished.

Green bean cream soup will serve hot in individual bowls, with croutons of toast or as such, decorated with a few tablespoons of sour cream.


Cream of vegetable and tomato soup with noodles

Necessary ingredients for vegetable and tomato cream noodle soup:

  • 4 large carrots
  • 1 parsnip root
  • 1 slice of celery root
  • 1 onion
  • 1/2 green pepper
  • 1/2 red pepper
  • 1 suitable zucchini
  • 1 tablespoon salt
  • 2 l apa
  • 750 ml tomato juice (I had homemade)
  • 150 gr of Hutton corrugated house noodles
  • salt and pepper to taste
  • 2 teaspoons sugar
  • green parsley

How to prepare vegetable cream and tomato noodle soup:

Put about 2 liters of boiling water in which we add a teaspoon of salt. We clean and wash the vegetables, cut them into large pieces and add them to boiling water. Let it boil at the right heat and check with a fork from time to time if the vegetables are cooked. I especially looked at carrots because the rest boiled faster. It doesn't have to be very, very soft. Remove from the heat and in two halves put the vegetables, with a cup of water in which they boiled, in a blender for 30 seconds.
Separately in a bowl put the tomato juice to boil and add the mashed vegetables. Season with salt and pepper, add sugar and simmer for about 10 minutes.
During this time, boil the pasta according to the instructions on the package and drain the water, then pass it under a stream of cold water. Take the soup off the heat and add chopped green parsley. We do not mix the pasta with the soup, but when we put the soup in the plate we add the pasta in the plate.

I guarantee it is a tasty soup full of vitamins. In addition, it is made super fast and easy.
I wish you great appetite!


Soy beans beans overnight in a large bowl of water.

Drain the berries, add them to a large saucepan and cover with fresh water. Bring the water to a boil and simmer for 45 minutes to 1 hour or until the beans are tender.

Drain and place in a medium bowl. Add the crushed garlic, lemon juice, olive oil and cumin and toss well to combine and cover. It is common to drink beans with the other ingredients, but you can leave them whole and well mixed.

Serve hot with a fried egg and pita bread.

Don't have time to make yourself? Buy it ready made! Ful is actually sold as pre-made in cans in several shops in the Middle East and in ethnic specialties.