First Course (Light morning breakfasts) excludes delicious and nutritious second (Lunch) dishes. Recipes for the first soups and broths are probably known by every cook. But even if you are lucky and you cook the most delicious and fragrant soup in the world, you will not serve it every day. You will need a variety of light dishes from the available ingredients, the ability to improvise with the methods of cooking, laying and decorating dishes.
Therefore, we recommend that you bookmark this section, where the preparation of the first dishes with step-by-step photos is revealed in detail and fascinatingly. The basis for a light breakfast (First Course) is most often broths (for example, beef-chicken, fish, mushrooms), although milk or fermented milk products are sometimes used. But it is also worth paying attention to what the ingredients may be. Basically, the dishes use easily digestible ingredients that have undergone good heat treatment, preferably cooking or baked. The essence of the first breakfast is that you or your guest can not feel the thirst of hunger before lunch, so the best ingredients are those that are able to stay for at least 2 hours in the stomach (Carrots, potatoes, beets, zucchini, and other long-digested vegetables). Additionally, you can use various types of cereals, such as semolina, pearl barley, corn flakes, rice, and other cereals with various ingredients.
I love soups. For me, it’s just a huge unploughed field for improvisation. I cook from everything that comes to hand. Here and today is another variation… Fast, satisfying and very tasty!
Velute Du Barry. Do you like delicate cream soups? Then this recipe is for you! Extremely delicious and tender cauliflower puree soup will delight both large and small gourmets with its taste.
I invite you to my soup. It’s summer now, it’s warm and even hot. Soup can be eaten both warm and cold. Cooking is easy and fast. The aromas of vegetables and herbs will not leave you indifferent to the soup.
Diet soup, healthy and delicious! This soup will diversify your menu well during Lent, it is useful for those who want to lose weight, and for everyone who adheres to proper nutrition!
We continue our journey through French cuisine. The soup is named after the Countess Dubarry, a favorite of the French King Louis XVI. According to legend, the Marquise Du Barry began to use cauliflower to improve her complexion, but the courtiers, seeing the changes in the menu, began to discuss her allegedly shaken health. To prevent unnecessary rumors, the Countess, explaining that she likes her exquisite taste, personally wrote recipes for soup and cauliflower salad. The taste of this soup is really very refined and incredibly delicate.
