Soups

PREPARATION: After soaking the soup mix for about 1 hour, sauté finely chopped garlic, onion, carrot, and celery in half of the olive oil. Add the soup mix and cook for about 20 minutes, gradually adding bouillon broth. Once the cooking is complete, add a drizzle of olive oil and Parmesan cheese. Useful tips: Use only wooden spoons and do not add cold water during cooking.

PREPARATION: Prepare a minced mixture of onion, garlic, carrots, and celery, and sauté them with oil. Add the minced peppers, mushrooms, and blanched and chopped green beans. Add the "grain mixture" and cook for about 25-30 minutes, adding broth as needed. Let it rest for a few minutes. Before serving, stir in the butter and Parmesan cheese and sprinkle with black pepper.

PREPARATION: Soak the split peas in a small amount of water for 3 hours. Sauté the onion with the diced bacon and add the diced potatoes, split peas, salt, pepper, and enough water to cover. Cook for at least 2 hours until creamy, then cut the sausages into pieces and add them. Let it simmer for 30 minutes to let the flavors meld.

PREPARATION:  Peel the prawns and set aside the shells and heads. Dissolve the tomato paste in the hot broth. Finely chop the leeks and sauté them in a pot with a drizzle of olive oil and a few sprigs of thyme. Add the lentils, cover with the broth, and cook over low heat for 10 minutes after boiling. In a pan, brown the crushed garlic clove with a little oil. Add the prawn shells and heads, let them brown, then deglaze with the wine and let it evaporate. Collect the contents of the pan in a sieve and press with the back of a spoon to release the juices directly into the soup. In the same pan, heat a little more oil, add a pinch of paprika, and cook the prawns for a few seconds. Add salt and serve with the soup. 

PREPARATION: Peel and dice the potatoes. In a non-stick pot, combine the chopped shallot and a tablespoon of hot vegetable broth. Heat over medium-low heat and allow the shallot to soften before adding the potatoes and barley. Stir to combine the ingredients and add all the hot vegetable broth. Continue cooking covered, stirring the barley soup 1 - 2 times during the 20-minute cooking time. Meanwhile, dice the cheese and add it to the barley soup at the end of cooking. Divide into portions and serve hot.