A homemade soup cookbook edited by "Who is the boss, you or technology?" - eTwinning project 2021-22

Homemade Soup Book

Purple polka dot pattern

Spinach&nbsp; Garlic&nbsp; Flour&nbsp; Olive&nbsp;oil&nbsp; Milk&nbsp; Meat / Chicken&nbsp;Broth&nbsp; Salt Black&nbsp;pepper&nbsp;

First rinse some spinach leaves very well in water. Drain all the water. Then chop and set them aside.&nbsp; Put the garlic, spinach leaves and liquid oil in a medium saucepan and fry over medium heat for 2-3 minutes Sprinkle the flour on top and continue roasting. Transfer the milk to saucepan, stirring constantly.&nbsp; Pour meat or chicken broth and stir constantly Add the salt and pepper, continue to stir, boil for another 5 minutes and remove january the heat.&nbsp; You can also serve the soup by pulling it out with the help of a hand blender and turning it into pure

Grey polka dot pattern

1.&nbsp;Heat the olive oil in a large, heavy-bottomed pot. Once the oil is hot, add the diced onion and sauté for 4 minutes. 2.&nbsp;Add the diced carrot and diced potato to the pot. Sauté for 4 minutes, stirring occasionally. 3.&nbsp;Add the garlic cloves and stir for 30 seconds. 4.&nbsp;Add the tomato paste, cumin, salt, paprika, oregano, black pepper, and cayenne. Stir for 30 seconds and then deglaze the bottom of the pot with a small amount of the chicken or vegetable stock. 5.&nbsp;Add the remaining stock and lentils. Stir and increase heat till the soup is boiling. Reduce the heat and allow to simmer for 30 minutes. Stir occasionally. 6.&nbsp;If the soup is getting too thick, add up to 1 cup of water.

Turkish lentil soup

Orange polka dot pattern

by Gözde TOBB Fen Lisesi - Gaziantep, Turkey

1 liter of buttermilk 200 ml of cream 1 packet of vanilla powder or 1 tsp of vanilla extract Juice from a half lemon 1/2 cup of sugar Hard vanilla biscuits (kammerjunker) Strawberries on top&nbsp;

1. Cut the mushroom into pieces. Fry it in butter and set aside. 2. Peel and slice the potatoes. Peel and chop the onion. Fry potatoes and the onion in butter in a saucepan. 3. Add water, pepper and the cubes of vegetable broth. Let the soup boil for about 15 minutes. 4. Whisk or mix onions and potatoes. Add mushrooms, milk and cream, then mix. 5. Add salt, lemon and fresh chives to the mixture. 6. Finally, add the mix to the vegetable broth and bring to the boil for a few minutes.

To start, fry the onion and garlic in butter so that it releases the flavors in the pot. If you like meat, add it now, to the heat, together with the garlic. You can also add a few extra spices such as salt or pepper, but not in large quantities for the garlic flavor to be predominant. Cumin is also a surprising spice, but cumin is also suitable for this soup. This is optional, being a spice that makes a difference in flavor, but which is suitable for crouton soups. &nbsp;After the garlic and spices have softened, add the soup and bring everything to a boil. After it starts to boil, reduce the heat so that the soup has time to dilute the strong flavors.

česnečka soup

by Emine Nur TOBB Fen Lisesi (Gaziantep), Turkey

1 or 2 beetroot 1 cucumber 3 or 4 green onions 2 glasses of kefir 1 teaspoon of salt 1 teaspoon of sugar 1 teaspoon of mustard 2 glasses of water 1 Lemon 4 boiled eggs (optional)

1-First; chop cucumbers,beets and onions finely 2-Put the chopped ingredients in a pot 3-Add kefir, a teaspoon of salt, a teaspoon of sugar and mustard to the pan and start cooking and squeeze some lemon 4-Add some water while boiling and continue cooking 5-After cooking, wait for it to cool down and after it cools down, you can serve it with eggs.

Green polka dot pattern

by Canan TOBB Fen Lisesi, Gaziantep Turkey

2 pieces of Chicken Breast 6 glasses of Water A glass of Rice 1 Carrot 4 or 5 Leek 1 Medium Celery Stalk 1 pinch of Salt Lemon juice

Chop the peeled tomatoes, onions and cucumbers into large cubes. Peel the garlic cloves. Cut the green and red bell peppers in half and remove the seeds beautıfully. Transfer all the chopped ingredients to the food processor. After adding the bread crumbs that you have crumbled into large pieces, puree all the ingredients Transfer the soup ingredients to a deep glass bowl. After adding the water, mix it with the help of a metal whisk. Add olive oil, grape vinegar, mayonnaise, salt and pepper and continue mixing. Serve the soup, which has a thick consistency, with croutons, if desired, after cooling it in the refrigerator.

Pink polka dot pattern

by Barış Ermişler Cumhuriyet Anadolu Lisesi, Balıkesir Turkey

25g butter 1 onion, peeled and diced 1 leek, sliced 3 potatoes, peeled and diced (450g) 1.5litres of vegetable stock 2 carrots, diced&nbsp; 1 parsnip, diced 4 sticks celery, sliced&nbsp; 100ml cream, optional&nbsp; 200g frozen Peas&nbsp; Sea salt and freshly ground black pepper

Our homemade soup cookbook

by Tuğrul Ermişler Cumhuriyet Anadolu Lisesi, Balıkesir Turkey

Ingredients 4 tablespoons&nbsp;extra-virgin olive oil, 1&nbsp;medium yellow onion, chopped 2&nbsp;medium carrots, peeled and chopped 2&nbsp;medium ribs celery, chopped ¼ cup&nbsp;tomato paste 2 cups&nbsp;chopped seasonal vegetables 4&nbsp;cloves garlic, pressed or minced ½ teaspoon&nbsp;dried oregano ½ teaspoon&nbsp;dried thyme 1&nbsp;large can diced tomatoes, with their liquid 4 cups&nbsp;vegetable broth 2 cups&nbsp;water 1 teaspoon&nbsp;fine sea salt 2&nbsp;bay leaves Pinch of red pepper flakes Freshly ground black pepper 1 cup&nbsp;whole grain orecchiette, elbow or small shell pasta 1&nbsp;can Great Northern beans or cannellini beans, rinsed and drained, or&nbsp;1 ½ cups&nbsp;cooked beans 2 cups&nbsp;baby spinach, chopped kale or chopped collard greens 2 teaspoons&nbsp;lemon juice Freshly grated Parmesan cheese, for garnishing (optional)

by Arlinda Tafa Qemal Stafa, Albania

200 g | 7 oz boiled &amp; cooled beetroot (about 2 medium beets) 100 g | 3.5 oz cucumber (about 2 large pickling cucumbers, either fresh or pickled – see note above) 6 spring onions or 10 green onion leaves 2 hard-boiled eggs 1.5 litres | 3 pints kefir (or 500 ml | 1 pint thick natural yoghurt and 1 litre | 2 pints buttermilk) Bunch fresh dill Juice of ½ a lemon (optional) Salt to taste For the side dish: 200 g | 7 oz potatoes

Blue polka dot pattern

Finely chop the onion and tomatoes. First, fry the onions in a pan. When it comes down, add the sliced tomatoes. Fry it for a minute or two, then add the sugar and fry everything together for another minute to caramelize. Pour the contents with peeled tomatoes, water and add the soup cube. Add salt and pepper to taste and bring to a boil. Pour the soup into a large multipractice, add crushed old bread and mix it until fine. Mix yogurt and sour cream and decorate the served soup with a plate. Sprinkle finely chopped fresh chives over the top.

by Vincenzo R., Salvatore P. and Antonio S. 5A IPSSEOA IS Andrea Torrente, Italy

Lohikeitto - Finnish salmon food

A Soup Cookbook eTwinning project 2021-22

1.&nbsp;&nbsp;&nbsp;&nbsp;Melt the butter in a large saucepan over a medium high heat. Add the onion, leek and potato. Sauté for 5-6 minutes until they’ve a little colour. 2.&nbsp;&nbsp;&nbsp;&nbsp;Add the stock, carrots, parsnip and celery. Lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork. 3.&nbsp;&nbsp;&nbsp;&nbsp;Blitz the cream into the soup until smooth and add the peas, heat through. 4.&nbsp;&nbsp;&nbsp;&nbsp;Heat through and season to taste. Serve alongside cheddar and thyme soda bread.

Irish vegatable soup recipie

Albania The Republic of North Macedonia Montenegro Serbia Turkey

by Nihal Gönen Mustafa Uşdu Anadolu Lisesi Balıkesir, Turkey

220gr. White Beans 3 Cups of Cold Water Meat 680 gr Salt Pepper 3 Carrots 2 Celery Stalks Onion 3 medium red potatoes 1 clove garlic For the Thickener 4 tablespoons oil 4 tablespoons all-purpose flour 1 tablespoon sweet or hot paprika

by Efe Kaan Gönen Mustafa Uşdu Anadolu Lisesi Balıkesir, Turkey

Peas (500gr.)&nbsp; 2 Large Carrots &nbsp; 1 Celery Stalk &nbsp; Chicken Broth (1.5 cups) Water (3 cups)

by Toni González and Claudia Tudó INS JV Foix, Rubí, Barcelona Spain

Butter Flour Water Green beans Onion Celery Potatoes Salt Pepper Sour cream Bacon Sausage The exact measurements of each ingredient is the taste of the person.

First of all wash red lentil. Cut vegetables (Carrots, potatos, onion). Pour some olive oil into a pot. Put lemon, red lentil and other ones into pot and stir together. Pour a few glasses of water. Add some salt. When all of them become soft, blend them with a blender until it becomes smooth. Put butter and ground pepper into a pan and stir them. Pour soup into a stamp and put sauce on soup to serve it. Soup is ready to eat.

Supa Crema De Lente

1 Peel the potatoes and cut them into medium-small cubes and peel the garlic cloves and mash them until they are pureed. 2 Take a large pot and brown the butter with the crushed garlic for a couple of minutes. 3 After two minutes, add the two tablespoons of flour to the butter and crushed garlic a little at a time, continuing to mix with a wooden spoon, to avoid the formation of lumps. 4 At this point, add all the vegetable broth and continue to mix with the wooden spoon to mix everything.&nbsp; 5 Now also add the potatoes and the chopped parsley. 6 Cover with a lid and cook for 25-30 minutes. 7 Remove the soup from the heat and blend everything until you get a thick soup. 8 Pour the soup in the plate and garnish with grated cheese, chopped parsley and croutons. 9 Enjoy!

Melt the butter and add the onion and garlic. Then add the mushrooms and fry them. Add flour and spices and mix. Add water and boil a little. After boiling well add the cream.

First, we put the butter in a pot over a little high heat so that it melts. The butter is then added and mixed to form a paste and not brown. In the next step, the water is added and stirred to eliminate the lumps of the formed paste, in addition, the green beans, onion and celery are added. Then we leave it over low heat to cook for 20 minutes. During that period of time, we peel and cut the potatoes to be able to toss them until they are soft. In addition, at that time we can make the sausages and bacon separately so as not to waste time and when we see that the potatoes in the soup are done, remove it from the heat. Also, when we see that the sausages and bacon are done, we will put the soup on a plate and then add the sausages and bacon and finally add the sour cream on top, and we will have a new experience in the kitchen.

by Natàlia Cardó and Iris Puigdomènech INS JV Foix, Rubí, Barcelona Spain

Mixed mushroom 1 litre Butter with salt 500g Floury potatoes 4 Yellow onion 1 Water 300 ml White pepper 3 teaspoons Vegetable broth 2 dices Milk 500 ml Cooking cream 250 ml Salt ½ teaspoons White wine or squeezed lemon 2 tablespoons Chopped fresh chives 100g

by Daniela B. Colegiul Economic Gheorghe Dragoș Satu Mare Romania

700 g of cod fillets three medium chopped celery roots 25 g butter a teaspoon of salt freshly ground black pepper three egg yolks 4 tablespoons sour cream two teaspoons cornmeal chopped parsley rye bread.

·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Put the sugar in a bowl ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Add vanilla, cream and butter milk ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Stir them until the sugar dissolves ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Then add the lemon juice and stir again. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Put it in the fridge for an hour. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Serve the cold soup in bowls, topped with strawberries and Kammerjunker biscuits. &nbsp;

Austria Bulgaria Denmark France Hungary Latvia Malta Portugal Slovenia

Belgium Cyprus Estonia Germany Ireland Lithuania Netherlands Romania Spain

Croatia Czech Republic Finland Greece Italy Luxembourg Poland Slovakia Sweden

+Homemade bacon are chopped and deposited in white wine. (my soup doesn’t have bacon) + Fry onions and špek in a pan on lard and add a pinch of salt. (my recipe have not Lard and pig bacon instead I used beef and vegetable oil) + Add the celery, diced potato, carrot, and bay leaf and keep frying on low heat. (I don’t have this vegetables) +Add mushroom and onion on a pan and fry until it turns Brown + Now add the tomato concentrate, paprika, spices and stir well. + Pour in the stock (or water), making sure it covers all the ingredients. + Let it bubble away for around 15 minutes.

by RukiyeNur Sahinbey Sosyal Bilimler Lisesi, Gaziantep Turkey

A pinch of salt A pinch of ground pepper Two tablespoons butter Half a lemon An onion Two carrots Two potatos Six tablespoons red lentil Three tablespoons olive oil

●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Put the oil and 3 tablespoons of flour in a small saucepan. ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Keep your stove on low heat. ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Stir slowly with a wooden spoon. ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Roast until the smell of flour comes out and the color of the flour starts to change slightly. ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Add the broth. ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Stir constantly with a whisk to avoid lumps. ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Turn down the heat when it starts to boil. ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Mince or grate the garlic. ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Squeeze the juice of half a lemon on it and mix it into the soup. ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Put the yogurt in a deep bowl. ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Crack the egg on it.

Peel the potatoes and chop into bite-sized pieces. Place in a saucepan of boiling water, add a good pinch of salt and boil until a knife can easily pierce the flesh. While the potatoes are boiling, assemble the soup. Slice the beetroot &amp; gherkins into fine julienne. Chop the eggs into small dice. Chop the scallions or onions leaves into 1 cm (½ inch) pieces. Finely chop the dill. Pour the kefir into a large bowl or saucepan and add the chopped ingredients and half of the lemon juice, holding back some of the dill for garnish. Taste and season salt and additional lemon juice as required. Ladle the soup into bowls and sprinkle with the remaining dill. Serve the potatoes on a side plate so that they do not heat the soup

25 Ocak 2022

1 - Peel and chop the Carrots, Potatoes, Garlic, Celery Stalks and the Onion &nbsp;2 - In a large soup pot, place beans, water, and ham. Bring to a boil, stirring occasionally so beans don't stick, and skimming off any foam that rises to the surface. Add salt and pepper to taste. Lower temperature and simmer for 1 hour 3 - Add vegetables, bring back to the boil, reduce heat, and continue to simmer for 1 more hour. Add the meat&nbsp; 4 - In a small saucepan, add oil and flour and cook until light brown. Add paprika off heat, stirring well. Return to low heat and add 1 cup bean soup, mixing well. Pour back into the soup pot and simmer for 5 minutes or until soup is thickened to your liking. 5 - Serve in heated bowls garnished with chopped parsley if desired. It tastes even better the next day.

by Beraa Tutluk Anadolu Lisesi, Gaziantep Turkey

2 Potato -half a spoon salt -2carrot -1 onion -half bowl oil -half a spoon black pepper -half bowl noodles

We put water up to half of a saucepan and add salt into it, wait until it boils. Meanwhile, we peel, dice and wash our potatoes, and chop our carrots and onions. After the water starts to boil, we add the potatoes, carrots and onions and leave it to boil for about 25-30 minutes until the potatoes are soft. After the potatoes are soft, we add our vegetable oil and noodles and boil it for another 3-4 minutes and remove it from the stove. Soup is served with lemon juice and black pepper.

)In a large saucepan , add the cold water, carrot, and parsley and bring to a boil over high heat, covered.. 2)Add the potatoes, bouillon cube, and bay leaf and bring back to a boil. Reduce the heat to medium and simmer until the vegetables are tender. 3)In a large skillet, melt the butter and sauté the sorrel for 10 minutes 4)Transfer to the soup and bring to a boil. Reduce the heat and remove the bay leaf. 5)In a heatproof bowl or measuring cup, use a fork to blend the sour cream with the flour. 6)Temper by adding a few ladles of hot soup, whisking constantly until smooth. 7)Transfer tempered sour cream-flour mixture to the soup pot, stir well. Season with salt and pepper 8)Simmer until thickened and just under the boiling point. You can taste and adjust the seasonings. 9)Portion the soup into heated bowls and garnish parsley

1.&nbsp;&nbsp;&nbsp;&nbsp;Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes. 2.&nbsp;&nbsp;&nbsp;&nbsp;Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes. 3.&nbsp;&nbsp;&nbsp;&nbsp;Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper. 4.&nbsp;&nbsp;&nbsp;&nbsp;Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer. 5.&nbsp;&nbsp;&nbsp;&nbsp;Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender. 6.&nbsp;&nbsp;&nbsp;&nbsp;Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.

•Cut the skin of the fish and remove it in one motion. • The cod is cut into large pieces of about 4 cm and placed in a saucepan with cold water. • Add the celery, butter and spices and put on the fire. •Boil for 8-10 minutes, until the meat comes apart easily if it is pierced with a fork. Then carefully remove the fish and place in a serving dish. •Spread the celery over the meat. Cover and keep warm. •Strain the fish and boil for about 5 minutes, then remove from the heat. • Beat the yolks with the cream and corn flour until smooth. •Mix with a little fish juice, then incorporate with the rest of the stew. • Stir continuously until thickened. • Let it simmer for another 2-3 minutes. • Adjust the spices, if necessary, and pour the sauce over the fish. •Garnish with chopped parsley.

by Arda Haydar Aliyev Fen Lisesi (Igdır), Turkey

1 Onion 3-4 slices homemade špek (pancetta) 200 g mushrooms (variety) 2 Potatoes 1 Carrot Stick of celery 1 Bay leaf 100 ml White Wine 1 teaspoon Sugar 1 tablespoon tomato concentrate 100 ml sour cream 1 -2 tablespoon of flour 2 teaspoons sweet red paprika Stock Salt pepper

by Hanin Tutluk Anadolu Lisesi, Gaziantep Turkey

3 glasses of cold water half carrot Parsley 1.5 potatoes 1 bouillon cube, chicken or vegetable 1 bay leaf 0.5 spoons of butter 0.5 spoons of flour 0.5 cups of cooking cream Salt Black pepper

Get A big pot and start peeling off the Carrot’s skins After that Dice the celery’s stalk and put them in the pot Start heating the water after that put the peas, chicken broth and hot water into the pot wait for 1-2 hour(s) blend everything well

Split pea soup

by Maria B. Colegiul Economic Gheorghe Dragoș Satu Mare Romania

2 tablespoons olive oil 1 onion 2 carrots 1 kg of ripe tomatoes or tomato juice-broth 1 teaspoon of sugar 1 pinch of freshly ground pepper 2 bay leaves seasoned vegetables

Our project includes activities in which students will use the Internet as a tool and not as the ultimate goal. In this case, our students used the Internet to find a solution for obesity caused by eating fast and junk food. So they googled healthy soup recipes, then made them at home while having fun and spending time with their families. Students prepared a recipe for each member country of the European Union, each candidate country and potential candidates. The EU is above all a community of values, one family of European democratic countries committed to work together in the name of peace and freedom, prosperity, and social justice. They are values that all we should&nbsp;defend and we can do it by increasing solidarity between European peoples, with respect for and protection of individual differences.

by Ebrar TOBB Fen Lisesi, Gaziantep Turkey

2 pieces of chicken breasts 100 gr dried okra 2 mid-size potatoes 1 carrot 1 lemon 1 bay leaf 2 table spoon butter 3 table spoon flour 1 egg 1 teaspoon of Salt and black pepper 50ml cream

by Miriam and Emmanuele 5A IPSSEOA IS Andrea Torrente, Italy

200 g of potatoes 4 cloves of garlic, peeled and crushed 700 ml of vegetable broth 2 tablespoons of flour Chopped parsley 1 large walnut of lard grated cheese

First boil the chicken. Remove the chicken from the broth and set aside to cool. Add carrot, leek and celery stalk to the broth Then add the rice. Chop the boiled chicken into pieces and add to the pot Add the salt Stir them all and let them boil together. Pour the soup in a plate and add some lemon juice while serving

by Selvi Sahinbey Sosyal Bilimler Lisesi, Gaziantep, Turkey

1 Package mushrooms 1 Onion 1 Garlic 1 Cup cream 1 Cup flour Salt Pepper Water Butter

by Elif TOBB Fen Lisesi, Gaziantep Turkey

Ingredients Serves: 4 Prep Time: 15 minutes&nbsp; Total Time: 1 hour

1 onion 1 tbsp golden drop olive oil 1 tbsp kunserva (tomato concentrate) 2 tsp sugar Salt and Papper 3 courgettes 2 patatoes 1 or 2 glasses chicken broth or 1 chicken stock cube 1 litre water 100 g broad beans 70 g kusksu 2 eggs breaten 4 Mozzarella balls

by Aysima Gaziantep Sabahattin Zaim SBL, Turkey

by Basak Gaziantep Sabahattin Zaim SBL, Turkey

3 potatoes Half a teaspoon of olive oil 1 onion 1 garlic clove 1 teaspoon of salt 1 teaspoon of white pepper 100 ml of cream For the above; 2 tablespoons of olive oil Half a teaspoon of red ground pepper

Chop the onion and garlic. Cook with oil. Add the grated potatoes into it. Add salt and pepper. Add water and boil it. whisk it with a blender. Add as much water and cream as you want. Whisk again. For the above: add pepper into the hot oil

How to make Kusksu/ Malta's soup

1-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Fry the onion with some salt and pepper. &nbsp;2-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Add tomato concentrate, cook until onion is golden. &nbsp;3-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Add in some water, chicken broth , sugar. &nbsp;4-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bring to a boil, add courgettes and some more water, broadad beans and potatoes. &nbsp;5-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Add the remaning water, cover and cook for 30 minutes. &nbsp;6-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;When the vegetables are ready, add in the kusksu adding more water if necessary. &nbsp;7-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;After 5 minutes add the beaten eggs and mix thoroughly. &nbsp;8-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Cook for 3 more minutes &nbsp;9-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Add mozzarella ball in each plate followed by a good serving of soup.

1. In a large pot, bring water to a boil. 2. Stir in the salt and pasta, then reduce heat to medium and cook, stirring occasionally, until pasta is almost al dente, starting to become tender, but not yet soft, about 5 minutes. 3. Stir in the milk and sugar, then continue to cook just until pasta is tender and the milk is starting to thicken, stirring the bottom and sides often to prevent sticking. 4. Season to taste with additional sugar and salt, if desired. 5. Divide among serving bowls and, if desired, top with a small piece of butter and pinch of cinnamon sugar. Serve immediately.

A Soup Book by Who is the boss, you or technology? Part two eTwinning project 2021-22

Fasolada soup

by Enes Mersin Anadolu İmam Hatip Lisesi (Mersin) Turkey

4 big tomatoes 2 medium onions 3 garlic cloves 2 cucumbers 1 medium bell pepper 1 medium red pepper 4 slices bread crumbs 5 water glasses 4 tablespoons olive oil 2 tablespoons grape vinegar 1 tablespoon mayonnaise ½ teaspoon salt ½ teaspoon black pepper

by Răzvan Highschool "Simion Mehedinți", Vidra, Vrancea Romania

2 onions 3 cloves of garlic 1 liter of water 1 stock cube potatoes salt pepper marjoram If you have chicken soup, then you can use it instead of water and a stock cube.

The pandemic has forced us to change our lifestyle in a completely new way, making us more sedentary, and has imposed a radical change also from the nutritional point of view: little movement, smart working, quarantines, restrictive measures and poor nutrition have resulted in an increase in body weight and obesity. Furthermore, the pandemic has also created the Internet addiction. The Internet has now become an indispensable tool not only for adults, but also for children and young people. It is not possible to avoid all contact with digital media, and it would not even make sense, as these are also very useful for school activities and offer numerous opportunities. It is essential to educate young people to a more aware and responsible use of the network.

by Úrsula Lozano and Judith Pitarch INS JV Foix, Rubí, Barcelona Spain

2 garlic cloves, sliced 1 tablespoon tomato paste 1 teaspoon cumin 1 teaspoon kosher salt 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/4 teaspoon black pepper 1/4 teaspoon cayenne OR Aleppo pepper 5 cups vegetable or chicken broth 1 cup red lentils 1 teaspoon dried mint 1 lemon, sliced Optional Paprika Oil ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 tablespoons neutral oil (like canola or safflower) ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 1/2 tablespoons paprika

by Ersida Ceci Qemal Stafa, Albania

4 tablespoons unsalted butter 2 cups chopped onions 1 pound fresh mushrooms, sliced 2 teaspoons dried dill weed 1 tablespoon paprika 1 tablespoon soy sauce 2 cups chicken broth 1 cup milk 3 tablespoons all-purpose flour 1 teaspoon salt ground black pepper to taste 2 teaspoons lemon juice ¼ cup chopped fresh parsley ½ cup sour cream

by Zeynep Sude TOBB Fen Lisesi (Gaziantep), Turkey

500 gr beans 5 glasses of water 100 ml vegetable or olive oil 4 onions 1 teaspoon salt 2 tablespoons dry stock 1 tablespoon paprika 5-6 cloves garlic&nbsp;

First of all wash beans and boil for 5 min. Chop the pnions at the same time, Put the oil in a pan and saute onions for 2-3 min. Add the garlic, paprika, salt, dry stock and stir it. When beans and onions are cooked transfer them to another bowl but this bowl should be heat proof because after that step it going to the oven for 30 min on 200C. &nbsp;

by Hande Haydar Aliyev Fen Lisesi (Igdır), Turkey

· 3 cups (700 milliliters) water · 1 teaspoons salt · 1 cups (150 grams) small to medium-sized dried pasta · 4 cups (1 liter) whole milk · 1 tablespoon (12 grams) granulated sugar to taste · 1 tablespoon (15 grams) unsalted butter To serve: · Butter · Cinnamon Sugar

&nbsp;•160 g of leeks &nbsp;•100 g of potatoes &nbsp;•40 g carrots &nbsp;•500 ml of fish broth &nbsp;•120 ml of fresh liquid cream &nbsp;•250 g of fresh salmon &nbsp;•20 g of butter &nbsp;•plenty of dill &nbsp;•Salt to taste.

1 First melt the butter in a large, thick-bottomed pan over medium heat. 2 Remove the tough outer leaves from the leek and cut into rings. 3 Add the leek to the melted butter, add a little salt then mix with a wooden spoon. 4 Brown for a few seconds, then cover with a lid and let it simmer for 5-6 minutes. 5 Cover the leek with the fish broth. 6 Peel the carrots, slice and put them in the pot. 7 Then add the potatoes, previously washed and diced. 8 Let the vegetables boil in the broth for about 15 minutes. 9 Meanwhile, cut the salmon into pieces and add it to the broth. Let it simmer until cooked.

by Elda Vladi Qemal Stafa, Albania

6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem , about 10 cups of sliced onions total 4 tablespoons extra virgin olive oil 2 tablespoons butter 1 teaspoon sugar Kosher salt 2 cloves garlic, minced 8 cups beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock) 1/2 cup dry vermouth or dry white wine 2 bay leaves 1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste) 1/2 teaspoon freshly ground black pepper 2 tablespoons brandy (optional) 8 slices (1 inch thick) French bread or baguette 1 1/2 cups grated Gruyere Sprinkling of Parmesan

Caramelize the onions 1. In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. 2. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. 3. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes 4. Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes. 5. Add the minced garlic and cook for a minute more. 6. Deglaze the pot with vermouth or wine: 7. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. 8. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using. 9. Toast the French bread slices:While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. 10. Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this). 11. Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven. 12. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish.

by Sudenaz Gaziantep Sabahattin Zaim SBL, Turkey

●&nbsp;1 carrot ●&nbsp;1 onion ●&nbsp;1 potato ●&nbsp;1 slice pumpkin ●&nbsp;salt ●&nbsp;1 turmeric ●&nbsp;&nbsp;garlic

First roast the onion than we add potato, pumpkin, carrot, garlic, salt and turmeric. Mix and add water. After cook the ingredients and puree the vegetables with a blender.

by Dilara Highschool "Simion Mehedinți", Vidra, Vrancea Romania

Dry beans: 500 gr Celery: 3 stalks 1 chili pepper Garlic: 2 cloves 1 large red onion Olive oil: 2 tablespoons Vegetable broth: 600 ml Salt, pepper, coriander: to taste&nbsp;

Chop all the vegetables finely and roast them in a pan, beginning with onions. Add vegetable broth and previously parboiled, slightly tender beans. Simmer for 15 minutes. Towards the end of cooking time add salt, pepper, and spices. Then whisk the soup in a blender.

by İbrahim Mersin Anadolu İmam Hatip Lisesi (Mersin), Turkey

3 tablespoons of flour 6 cups beef broth 3-4 tablespoons of oil 1 Teaspoon of salt (to be added after sauce and seasoning)&nbsp; For the Sour Sauce; ½ lemon juice 3-4 cloves of garlic &nbsp;For Dressing; 4 tablespoons of yogurt 1 Egg &nbsp;For Sauce On It 1 tablespoon of butter 1 teaspoon paprika 1 teaspoon red chili powder

30 Aralık 2021

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Boil chicken breasts with bay leaf After boiling, drain and save the chicken stock for soup Dice the potatoes and carrots In another pot, boil the dried okra with 4-5 drops of lemon juice Shred the boiled chicken In a pot put the butter, let it warm up, add 1 table spoon flour and stir constantly for about 30 seconds.&nbsp; Add the diced carrots and potatoes Strain the boiled okra and add it to the pot Add shredded chicken Reduce heat to medium- high and cook until the vegetables are soft For the dressing, whisk the cream, egg and flour (2 table spoons), lemon juice (4-5 drops), salt, and black pepper in a bowl Take a ladle of the soup and add it little by little to the bowl with the seasoning and mix it Add the seasoning, the temperature of which is the same as the soup, into the soup slowly Cook the soup for 5 - 6 minutes over a low heat and stir slowly Take the soup off the stove and serve hot

by Kaan Sahinbey Sosyal Bilimler Lisesi, Gaziantep Turkey

4 carrots, half celery, leek vegetable seasoning salt oil 4 potatoes, parsley

We cut the leeks, cut the celery, chop the carrots, cut the potatoes and add them to the cauldron, add 5 glasses of water, when it boils, add the seasoning, oil, finely chopped parsley and salt, boil for 5 more minutes, then serve.

Name

Safari may block some audio or video from playing automatically and ‘read to me’ will skip these. You can configure this in Safari’s preferences.