Beat the cold and prepare a good soup next winter. Check out our tips and try the suggestion of a tasty cream and a delicious dessert..

  1. Do not consume industrialized powdered soups, as they contain a lot of sodium in their composition.
  2. Cleaning vegetables should preferably be done with bleach. The proportion is 1 spoon (tea) for 1 liter of water.
  3. Some ingredients for soups – The most suitable pasta are the short ones like ringlet, our father, ave maria, angel hair and letters. Beans can be beaten in a blender. Leftover rice can also be used.
  4. Salt – For each liter of water used in the recipe, season it with 1 teaspoon of salt. Check the salt at the end of the soup preparation.
  5. Did you salt the soup? – To correct the salt in the soup, boil it for another 10 minutes with some raw potatoes, cassava or carrots. Remove the ingredients, which will have already absorbed the excess salt.
  6. For creamy soups that are special in flavor and texture – In the last minute of preparation, without stopping stirring and without letting it boil, add fresh cream and natural yogurt.
  7. Ginger – Ginger enhances the flavor of broths made from red meat and chicken.
  8. More flavor – When serving broths, drizzle with olive oil or add spoonfuls of cream cheese.
  9. Refrigerator – Soup in the refrigerator, in a closed container, is valid for 3 days.
  10. Freezer – Soups can be frozen for up to 3 months. Defrost directly over the fire, in a pan.


  • 2 cups peas (dried)
  • 7 cups of water (tea)
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 2 cups cooked chicken (shredded)
  • 1 chopped onion
  • 1 clove of minced garlic
  • 1/2 cup (tea) cream cheese
  • Black pepper to taste
  • salt to taste
  • Chopped chives for sprinkling

Preparation mode

  1. Place the peas in a bowl, cover with water and soak for 6 hours.
  2. Drain, place in a pressure cooker, add water and bay leaf.
  3. Cover and cook for 25 minutes, over medium heat, after starting to pressure.
  4. Turn it off and let the pressure release naturally.
  5. Open the pan, let it cool and beat half the pea in the blender until you get a cream.
  6. Reserve.
  7. Take a pan to medium heat with the olive oil, add the chicken, onion, garlic and fry for 3 minutes.
  8. Add the beaten peas, the unbeaten peas, the curd, season with pepper, salt and cook until it boils.
  9. Transfer to a soup plate, sprinkle with the chives and serve.

Mother’s Tips

Approximate yield of 6 servings.

See also coffee dessert.


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