Do you want to prepare some delicious soups for dinner or Christmas lunch? We propose 3 wonderful warm recipes, ideal for Christmas lunches and dinners.
One of the most typical dishes that is served at Christmas, both at lunch and at dinner with family and friends, are soups. Generally, in this type of event several dishes are always served, so starting with something light is an excellent option so that it is not too heavy.
We propose 3 wonderful soup recipes that you will surely love, not only because they are ideal during the Christmas holidays (for example, for Christmas Eve or New Year’s Eve), but also because they can be prepared and enjoyed at any time of the year.
Do you dare to prepare them with us? Warm, for lunch or dinner, they become a delightfully wonderful option.
Best Christmas soup recipes
Huertana Soup
Ingredients:
- 3 tablespoons of oil.
- ¼ kilo of carrots.
- ¼ kilo of turnips.
- 2 medium leeks.
- 3 large potatoes.
- ½ kilo of spinach.
- 1 stick of celery.
- 350 grams of marinated bacon.
- 2 liters of hot water.
- 1 teaspoon of meat extract.
The step-by-step recipe:
- Dice the carrots, turnips, celery stick, onion and leeks. Put the oil in a saucepan and, when it is hot, add all the vegetables, stirring the saucepan from time to time so that they do not stick, but covered and over low heat.
- After 10 minutes add the hot water and salt. Let it cook for 20 minutes and then add the peeled and diced potatoes and the spinach.
- In addition, cut the bacon into small squares and add it to a saucepan with hot water to bring to a boil. Drain it well and add it to the saucepan with the vegetables.
- When the potatoes are cooked, but not discarded, the soup will be there.
- Dissolve the meat extract in a bowl with a little liquid from the soup and add it to it. Stir well with a wooden spoon and serve hot in a tureen.
Asparagus soup
Ingredients:
- 30 medium white asparagus.
- 50 grams of butter.
- 3 tablespoons flour.
- 3 yolks.
- Salt.
- 1 teaspoon finely chopped parsley.
The step-by-step recipe:
- They are cleaned of earth and the asparagus are peeled very well, leaving them whole or split in half. They are washed in cold water and poured into a saucepan of boiling salted water. They have to cook non-stop for about 20 minutes, until they feel tender when pierced with a knife.
- Remove the asparagus from the water, cut the yolks and separate them on a plate. The rest of the asparagus are passed through the blender with a little of the water in which they have been cooked.
- This puree is passed through a large hole strainer.
- In another saucepan, melt the butter, add the 3 tablespoons of flour, and with part of the water from which the asparagus is cooked, make a clarita bechamel sauce. The puree made in the blender is then incorporated. The salt is rectified and the desired thickness is left taking into account that the yolks clarify the cream a little.
- At the moment of serving the 3 yolks are put in the tureen and, very little by little, the soup is added so that the egg does not set. Afterwards, the asparagus tips are added to the tureen and, finally, it is sprinkled with the parsley.
Rice and mint soup
Ingredients:
- 1 liter of broth.
- 2 tablespoons of rice.
- 1 yogurt.
- 1 tablespoon of flour.
- 1 egg yolk.
- ¼ liter of water.
- 45 grams of butter.
- 1 tablespoon minced mint.
The step-by-step recipe:
- Bring the broth to a boil and when it starts to boil add the rice, cooking it over high heat for 15 minutes. Add salt carefully through the broth, and pepper.
- In another casserole, mix the yogurt, the previously beaten egg yolk and the flour, gradually adding the ¼ liter of water.
- Cook it carefully for 5 minutes and then add the rice mixture with the broth, stir everything together, cooking it for 5 more minutes. Melt the butter and mix it with the mint. This will only be added at the time of serving the soup.
As you can see, they are recipes for Christmas soups that are different from the traditional ones for fish or seafood. The most original ideas and very easy to prepare, fantastic to surprise your guests.
Other recipes for soups ideal for Christmas
Mushroom Soup
Taking advantage of the fact that we are in autumn (although with one foot almost in winter), we know that one of the quintessential autumn foods is the exquisite mushrooms. Well, here’s how to prepare a delicious mushroom soup.
First, two handfuls of mushrooms are soaked. When these are soft, they are transferred to a saucepan where we will already have some onions previously fried in red, and a little oregano and thyme to give them a more special touch.
They should have plenty of oil, preferably olive oil. We sauté everything well covered over low heat for approximately ten minutes, adding potato broth in small portions until the amount we finally want.
Of course, we must let it boil until the mushrooms are well cooked, and then add the pasta.
Cabbage Soup
Especially in a light vegetable broth with the necessary salt, we cook red cabbage, and when it is half cooked we add grated cheese, in the proportion of two tablespoons per person.
We continue cooking until, finally, the cheese has melted. This time we add some sliced bread beads (according to our consideration), and we let it all boil for another 10 minutes.
Rice soup with egg
At first, the rice should be washed, drained well, and left to dry. A good option is to prepare sauce with tomato sauce fried in butter, seasoning it with a pinch of cinnamon and cloves, and leaving it to cook for a long time.
In this case we will use the egg yolks, with which we will have to stir the rice, and put it in a saucepan with a little butter, thus adding the sauce and, over medium heat, letting it boil until the soup thickens somewhat.
