Looking to appease the cold?: 3 versions of creams to prepare in a short time

In these times where the cold is gaining strength, there is nothing better than snuggling up to watch a good series or movie and enjoy a tasty, comfortable and hot dish of some cream of our choice. This perfect preparation can be enjoyed from the most homemade way, to being part of elegant menus. Whom Advantage We consider that it is one of the recipes that we should all know how to prepare, so we have brought together three ideal versions for cooking at home.

Spinach cream

Ingredients:

• 4 bundles of spinach
• 2 tbsp. margarine
• 2 tbsp. flour
• 3 cups chicken soup
• 2 cups milk
• 3 tbsp. Parmesan
• salt and pepper

Preparation:

Parboil the spinach leaves with very little water. Once cooked, blend them. Melt the margarine in a saucepan, then add the flour, milk and broth. Boil and season when thick. Add the spinach puree and bring to a boil. Add the Parmesan cheese. Serve with the bread cubes.

Cream of mushroom soup

Ingredients:

• 2 tbsp. Butter
• 3 tbsp. chopped onion
• 2 1/2 cups sliced ​​mushrooms
• 2 tbsp. unprepared flour
• 1 cup beer
• 3 cups hot vegetable broth
• 1/2 cup hot milk
• 1 1/2 tbsp. chopped parsley
• 1 cup cubed fried bread
• salt and pepper

Preparation:

In a refractory container place the butter, onion and mushrooms. Season with salt and pepper. Cover and microwave at full power for five minutes. Remove the bowl from the oven, add the flour and stir. Add the beer and return to the oven, at maximum power, for three minutes. Do not cover the preparation. Add the broth, stir and cook for five more minutes at full power. Remove the preparation from the oven, add the milk, stir and blend. Sprinkle with parsley and serve with fried bread cubes.

Leek cream and potatoes

Ingredients:

• 1 tbsp. Butter
• 1 tsp. olive oil
• 1 pore in rings, white part
• 1/2 white onion to the pen
• 3 cups chicken soup
• 1/2 kg. cubed white potato
• 1 cup milk cream
• 1 tbsp. minced chives
• salt and pepper

Preparation:

Heat the butter and oil in a pot. Add the leek and onion, and sauté over low heat. Add the broth and potatoes, and cook for 20 minutes over medium heat. Let cool, blend and strain. Pour the preparation into a pot and bring it back to the fire. Season, pour in the cream and remove from heat before it comes to a boil. Serve in a deep plate and decorate with chives.

Tips:

• You can make the cream with chicken or vegetable broth. If the preparation is too thick, add a little more broth.
• You can also have this traditional French soup cold. For this, Before serving, add a splash of cold sparkling water and stir.