5 delicious soups for autumn

Soup is a hot dish that feels good when the temperature drops and the lights start to fade.

The fact is that we often try to make it from the same vegetables, according to the same recipe. However, changing the main ingredient, adding a food that accentuates the taste, can make all the difference. So to go from leeks to potatoes, here are 5 very different recipes.

Mushroom veloute with walnuts

Settings: 4 – Difficulty: Easy – Cooking Time: 45 min


500 g of champignons; 75 g of walnut kernels; 1 S. at p. veal (or poultry) broth powder; 1 onion; 30 grams of butter; 15 ml of liquid cream; salt and pepper


Rinse the mushrooms quickly under water, removing the earthy part of the stem. Dry them, cut them into strips. Peel and chop the onion.
Heat the butter in a saucepan, put the onion to melt gently. Add mushrooms, fry them for 5 minutes. Pour 80 ml of water, add veal broth, salt and pepper and mix well. Leave to cook for 20 minutes.
Meanwhile, fry the walnuts in a pan. Allow to cool, then crush them coarsely with your fingers.
Turn off the heat under the pan, pour in the cream and beat (with a blender or immersion blender) until you get a frothy velouté. Divide between bowls, sprinkle with chopped walnuts and serve.

Recipe: Autumn soups and veloutes

From pumpkin soup

Covers: 4 – Difficulty: Easy – Cooking: 50 min


1 kg of pumpkin; 1 white leek; 2 tbsp. at heavy cream; 3 carrots; 2 sprigs of thyme; 50 ml of water; 50 ml of milk; 50 g of grated cheese; 3 pinches of nutmeg; salt and pepper


Cut the pumpkin into quarters. Remove the seeds. Cut the pulp at the base to remove the bark. Cut the pulp into large cubes.
Peel the carrots. Wash the white leeks. Cut the vegetables into slices.
Heat the butter in a saucepan. Add the leeks, once they are soft, add the carrots, pumpkin, milk, water and thyme. Salt. Leave to cook, covered, for 30 minutes.
Pierce the diced pumpkin with a knife. If it sinks without resistance, it’s done. Remove the thyme sprigs. Stir the soup. Add nutmeg and pepper. Serve hot, sprinkled with grated cheese.

Recipe: Autumn soups and veloutes
© DR

Chestnut velvet

Settings: 4 – Difficulty: Easy – Cooking Time: 55 min


1 kg of fresh chestnuts or 800 g of peeled chestnuts in vacuum packaging; 12 peeled hazelnuts; 75 ml of chicken broth; 1 dl of liquid cream; Salt and pepper from the mill


Crush the chestnuts with the tip of a knife and scald them for 5 minutes. Drain them and let them cool. Then remove the bark and covering their skin. 2 *Pour the chicken broth into a large container, add the chestnuts and bring to a boil. Leave to simmer for 25 to 30 minutes, until the flesh of the chestnuts has broken down.
Cut the hazelnuts into thin strips with a sharp knife or mandoline.
Stir in the chestnuts while adding the cream. Season with salt and pepper, then heat through for a few minutes.
Divide the velouté among four bowls, sprinkle with hazelnut slices, turn on the pepper mill and enjoy immediately with slices of toasted bread.

Recipe: Autumn soups and veloutes

Parsnip and apple soup

Covers: 4 – Difficulty: Easy – Cooking: 40 min


Two large parsnips or several small ones, One apple (green); Defatted chicken bouillon cube; Curry, pepper; Three tablespoons of Philadelphia (light) or 15 ml of fresh cream (light); Shallot


Peel the parsnips, apples and shallots. Chop the shallots, cut the parsnips and the apple into cubes. Brown the shallots in a little olive oil in a pan. Add parsnips, pour a little water, add a bouillon cube. After about ten minutes, add the apple cubes. Cook until the fruits and vegetables are easily mixed. Then add cream or Philadelphia, curry and pepper. Mixer.

Italian pastina soup


200 Mr decree (small pasta of the type of anelli Siciliani, but you can use anything else);2 carrots; 1 turnip; 2 potatoes; 1 onion;1 a sprig of celery; 1 tomato; Extra virgin olive oil; 2 crumbs coarse salt


Start by washing all the vegetables well and peeling the carrots, turnips, potatoes, onions and tomatoes.

Take the tomato pulp and cut it into large pieces. All other vegetables are also cut into fairly large pieces.

Add all the vegetables to a large amount of salted water and bring to a boil. From this point, count about 20 minutes, checking the cooking by sticking a sharp knife into the turnip, you should not feel any resistance.

Now submerge the pasta and cook it for the time indicated on the package.

This soup is eaten very hot straight from the fire.

Another autumn dish is a creamy pheasant stew with mushrooms.

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