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Soups and creams

Cold creams keep us cool in the summer and are rich in vitamins, as their main ingredients are usually fruits and vegetables. A quick and easy way to enjoy fresh flavors without complicating your life. They can be served as an appetizer, starter or dinner.Various recipes for soups and creams. In the following list you will find a variety of highly nutritious dishes. Most of them are hot to avoid the coldest days of the year, but you will also find cold soups like the classic gazpacho. Let’s get to the point

Soup is much older, its history dates back to the Paleolithic period, when men began to perform their first experiments in cooking, one of which was to empty pieces of vegetables and meat in hot water to soften and tenderize them, creating a soup rich in flavor and nutrients, the water used to give the taste of the ingredients cooked.

There are countless recipes for homemade soups and creams, with vegetables, meat, fish, seafood, pasta, etc. etc., making the first course very complete and nutritious, and leaving you full enough to avoid consuming larger amounts in the second course. This is one of the most versatile meals that can be prepared with almost any ingredient, the most important being the choice of quality products and a good homemade broth.

Wild asparagus cream

Wild asparagus cream

[ad_1] It is a pleasure for me to see a bunch of wild asparagus in vegetables and the ideal way to prepare them is with this delicious recipe for Wild … Read more

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Soup recipe for every day of the week – 55000 Recipes

Soup recipe for every day of the week - Anna Easy Recipes

[ad_1] Soup recipe for every day of the week Contents of this recipe Presentation Preparation Soup recipe for every day of the week: presentation Soups, especially in winter, are the … Read more

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Soup rice with asparagus and shrimp – Recipe by Carlos Arguiñano in 55000 Recipes – 55000 Recipes

Soup rice with asparagus and shrimp - Recipe by Carlos Arginiano in Open Kitchen - Hogarmania

[ad_1] Rice and cereals Karlos Arguiñano presents us in 55000 Recipes a delicious recipe that is very easy to prepare: Sopi rice with asparagus and shrimp, a dish in which … Read more

Categories Fish and seafood, Rice and Cereals, Salads and vegetables, Soups and creams, Spanish Gastronomy Leave a comment

Poultry soup with potatoes from Karlos Arguià ± ano: an easy and quick recipe to conquer

[ad_1] Poultry soup with potatoes from Karlos Arguià ± ano: an easy and quick recipe to conquer [ad_2] I will see you on another recipe. 55000 Recipes

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Cream of sweet potatoes and apples with peas Arguiñano

Cream of sweet potatoes and apples with peas Arguiñano

[ad_1] Soups and creams Carlos Arguiñano teaches us how to make sweet potatoes and apple cream with onion, leek and carrot. As a side, a little blanched peas (from the … Read more

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Pumpkin cream with a crispy touch! | 55000 Recipes

Pumpkin cream with a crispy touch!  |  Open kitchen

[ad_1] Soups and creams Vegetable creams are the perfect opportunity to try as a first course. They are not only healthy, but also delicious! What do you think if we … Read more

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Quinoa soup with mussels, the original recipe from Arguiñano

Quinoa soup with mussels, the original recipe from Arguiñano

[ad_1] Soups and creams Carlos Arguiñano teaches us how to make a delicious quinoa soup made with this roasted seeds and onion sauce, carrot and grated tomato, to which we … Read more

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Andalusia, Traditional cuisine

Andalusia, Traditional cuisine

[ad_1] We are at a time when gifts are a mandatory part of the Christmas celebration and this book “Andalusia, traditional cuisine” is a good idea An excellent and complete … Read more

Categories Appetizers, Fish and seafood, Salads and vegetables, Soups and creams, Spanish Gastronomy, Uncategorized Leave a comment

Indian papadum, thin and fresh bread

Indian papadums

[ad_1] Papadums are thin and crunchy breads made with lentil flour and dried in the sun that come from India. These thin loaves complement each Indian food and they can … Read more

Categories Appetizers, Bread, Salads and vegetables, Soups and creams, Spanish Gastronomy, Uncategorized Leave a comment

Rabbit meat, the healthiest

Rabbit meat and Mario Sandoval

[ad_1] Rabbit meat is lean meat, rich in protein with high biological value and characterized by low fat content, it is healthy for the heart and has low cholesterol. We … Read more

Categories Appetizers, Meat, Salads and vegetables, Soups and creams, Spanish Gastronomy, Uncategorized Leave a comment

Recipe from vegetable and buckwheat soup – Karlos Arguiñano

Recipe from vegetable and buckwheat soup - Karlos Arguiñano

[ad_1] Soups and creams Carlos Arguiñano prepares soup with vegetables, mushrooms, buckwheat and red lentils, a very nutritious vegan and gluten-free recipe. The buckwheat also known as buckwheat and this … Read more

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Coconut and chicken soup recipe – Guty Carvajal

Coconut and chicken soup recipe - Guty Carvajal

[ad_1] Soups and creams Recipe for coconut and chicken soup and chia seeds, a superfood made by chef Guti Carvajal. Ingredients (2 people): 800 ml. coconut milk 2 chicken breasts … Read more

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Fish soup and pasta

Recipe for fish soup and pasta

[ad_1] After the Christmas holidays, we need a little peace of mind in our diet and for that there is nothing better than a cleansing recipe like this fish soup … Read more

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A simple recipe for artichoke cream with mussels – Karlos Arguiñano

A simple recipe for artichoke cream with mussels - Karlos Arguiñano

[ad_1] Soups and creams Carlos Arguiñano’s recipe for artichoke cream with mussels. Very easy to prepare recipe that will surprise all your guests. Ingredients 12 artichokes 5 potatoes 400 g … Read more

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Recipe for parsnip cream with sesame pancakes – Carlos Arguiñano

Recipe for parsnip cream with sesame pancakes - Carlos Arginiano

[ad_1] Soups and creams Carlos Arguiñano prepares cream of parsnips, leeks, rice and apples and accompanies it with white sesame pancakes, a vegan, easy and healthy recipe. Ingredients (6 people): … Read more

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Cold soup of cucumbers and yogurt – 55000 Recipes. Passion for food

Cold soup of cucumbers and yogurt - Gastroactitud.  Passion for food

[ad_1] Cold cucumber soup and yogurt Inspired by Greek trays, it is refreshing, nutritious and very simple. Ideally, the refrigerator should always be ready to serve. Ingredients 2 tablespoons virgin … Read more

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Miso soup, goose liver and dyed with soy noodles, hot peppers and coriander – 55000 Recipes. Passion for food

Miso soup, goose liver and dyed with soy noodles, hot peppers and coriander - Gastroactitud.  Passion for food

[ad_1] Miso soup, goose liver and dyed with soy noodles, hot peppers and coriander Miso soup is one of the most traditional in Japan. It is made from miso paste, … Read more

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Carrot and vegetable soup – 55000 Recipes. Passion for food

Carrot and vegetable soup - Gastroactitud.  Passion for food

[ad_1] Sea fish and vegetable soup Soothing and light, great for not adding calories this January from sales and diet Ingredients A few leaves of fresh lemon verbena or coriander … Read more

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Cold watermelon soup with sardines and ginger foam – 55000 Recipes. Passion for food

Cold watermelon soup with sardines and ginger foam - Gastroactitud.  Passion for food

[ad_1] Cold watermelon soup with sardines and ginger foam As part of its anniversary menu, Zalacaín opted for a refreshing cold watermelon soup this summer – completely seasonal – something … Read more

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Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

 

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

 

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

 

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

 

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