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Thai Chicken-Coconut Soup | Williams-Sonoma

Smoky Lentil Soup with Grown-Up Grilled Cheese Sandwiches | Williams-Sonoma

Miso Soup with Fish and Soba | Williams-Sonoma

Light veggie soup topped with goat cheese

  • Natalie Zaranti

    Google Translate: Ingredients 4 servings: • 3 new potatoes • a handful of beans • 2 large handfuls of chanterelles • soup vegetables: a young carrots, a little parsley, a piece of leek, celery leaves, parsley and carrots • 1 tablespoon butter • 1 tablespoon extra virgin olive oil • 1 tablespoon chopped dill • 1/2 bunch basil • 2 - 3 tablespoons sour cream 22% (for soup) • salt and freshly ground black pepper • to provide: goat cheese, baguette

  • Natalie Zaranti

    Google Translate: Vegetables, taps and wash the greens. Scrape and cut potatoes into cubes. Bean crop at the end and slice. Scrape carrots and parsnips and cut into slices. Season chop. In a large, wide pot, melt the butter, add chanterelles and vegetables, season with salt (about 1 tsp) ground black pepper, add olive oil and cook stirring occasionally for 5 minutes over medium heat until all ingredients are lightly fried. Pour 1 1/2 liter of water (eg, mineral), add celery leaves, parsley and carrots and boil. Reduce heat, cover pot and simmer vegetables for about 10 - 15 minutes until soft. Finally, add the dill and 1 tablespoon coarsely chopped fresh basil. Set aside from the heat. Mix sour cream with 3 tablespoons cold water, then add a spoonful of soup (about 1/3 cup) while stirring. Pour into a pot of soup, stir and season if necessary with salt and pepper and serve with the rest of the basil baguette and goat cheese (optional)

Cauliflower-Kale Soup with Crispy Kale Topping | Williams-Sonoma

Chickpea Tomato Minestrone

Slow Cooker Minestrone soup - veganize by leaving out the parma and using veggie broth