Supa de naut

http://www.adihadean.ro/2011/12/supa-de-naut/

Supa de rosii

http://www.adihadean.ro/2013/07/supa-zilei-supa-de-rosii/

Gazpacho

http://www.adihadean.ro/2015/06/gazpacho/

Supă de linte roşie şi cartofi dulci

http://www.csid.ro/retete-culinare/retete-vegetariene/supa-de-linte-rosie-si-cartofi-dulci-12210314/

Supă de roşii fără foc

http://www.csid.ro/retete-culinare/supe-ciorbe/supa-de-rosii-fara-foc-7401174/

Gazpacho (supă rece) de legume proaspete

http://www.csid.ro/retete-culinare/supe-ciorbe/gazpacho-supa-rece-de-legume-proaspete-13160293/

Supă dulceagă de broccoli cu brânză şi crutoane aromate

http://www.csid.ro/retete-culinare/supe-ciorbe/supa-dulceaga-de-broccoli-cu-branza-si-crutoane-aromate-13930058/

Supă cremă de leurdă

http://www.csid.ro/retete-culinare/supe-ciorbe/supa-crema-de-leurda-13946511/

Supă cremă de sfeclă roşie cu muştar Dijon

http://www.csid.ro/retete-culinare/supe-ciorbe/galerie-foto-supa-crema-de-sfecla-rosie-cu-mustar-dijon-reteta-oferita-de-adrian-hadean-13971361/poza/0

Supa Crema de Praz

http://www.reteteculinare.ro/carte_de_bucate/borsuri_supe_ciorbe/supa-crema-de-praz-de-post-4338/

Creamy Chicken, Spinach and Mushroom Tortellini Soup

http://www.cookingclassy.com/2015/12/creamy-chicken-spinach-and-mushroom-tortellini-soup/

Spaghetti and Meatball Soup

http://www.plainchicken.com/2015/10/slow-cooker-spaghetti-and-meatball-soup.html

Chicken Soup Casserole

http://www.thenovicechefblog.com/2016/01/chicken-soup-casserole/

Slow Cooker Ham and Potato Cheese Soup

http://realhousemoms.com/slow-cooker-ham-and-potato-cheese-soup/

Ciorba de pui cu legume

http://www.e-retete.ro/retete/ciorba-de-pui-cu-legume

CREAM OF PEA AND ASPARAGUS SOUP

http://www.houseandgarden.co.uk/recipes/starters-sides/cream-of-pea-and-asparagus-soup

CORN AND CHEESE CHOWDER

Ingredients
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cups frozen corn
1/4 cup flour
3 cups vegetable or chicken broth
2 cups milk (or half and half)
1 cup Monterrey Jack cheese, grated
1 cup Pepper Jack cheese, grated
1/3 cup green onions, sliced
Salt and pepper

Directions

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a few minutes until slightly translucent. Add the bell peppers and cook for 2-3 minutes. Stir in the frozen corn and cook for a minute.
Sprinkle flour over the top of the vegetables and stir to combine. Slowly pour in broth and stir to combine. Allow to cook and thicken for about 4 minutes. Reduce the head to medium and stir in the milk. Cover and simmer for about 15 minutes.
Add the cheeses and green onions, stirring until the cheese is melted. Salt and pepper to taste.

Taco Soup

3-4 chicken breasts (can use frozen)
1 onion, chopped
3 cloves galic, chopped
1 14.5 ounce can diced tomatoes with mild green chilies


2 8-oz cans tomato sauce

1 1/4 cup water

1 tsp. chicken bouillon base (such as "Better than Bouillon" or Trader Joe's chicken broth packet)
1 15 ounce can black beans, drained
1 15 ounce can pinto beans, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
fresh ground pepper, to taste
1-2 cups frozen corn

Toppings, optional:
sour cream
chopped cilantro
shredded sharp cheddar
chopped avocado
tortilla or corn chips

Lay chicken breasts in a large crockpot. Add onion, garlic, diced tomatoes, tomato sauce, water, bouillon, both cans of beans, and the spices. Cook on low for about 7-8 hours. Shred chicken with two forks, and stir in the corn. Cook another 30 minutes to one hour. Serve with optional toppings.

Summer Pea Soup

Summer Pea Soup Recipe

INGREDIENTS

• 1 large shallot, minced (about 3 Tbsp)
• 1 1/2 Tbsp unsalted butter
• 2 cups low sodium chicken broth or vegetable broth (for vegetarian option)
• 2 sprigs of mint, about 6 inches in total stem length
• 1 pound of frozen petite peas (available at Trader Joe's)
• 1/4 cup heavy cream
• Salt and freshly ground pepper to taste
• Crème fraîche for garnish (can substitute sour cream diluted with cream)
• Strips of fresh mint for garnish

METHOD

1 In a medium saucepan (2 1/2 to 3 quart) melt the butter on medium heat. Add shallots and cook until softened, but not browned, a couple minutes.

2 Add the broth and mint sprigs to the shallots, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.

3 Discard the mint and purée the soup in a blender until completely smooth. Blend in the cream. Taste and correct seasoning.

Reheat to serve warm, or chill to serve cold. Serve garnished with crème fraîche and mint strips.

Yield: Makes 4 medium sized servings.

Cream of Mushroom Soup

Cream of Mushroom Soup Recipe

INGREDIENTS
1 pound regular white mushrooms, cleaned, quartered or sliced
1 Tbsp lemon juice
1 Tbsp unsalted butter
2 Tbsp minced shallots
1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch dissolved in 1 Tbsp water
Minced parsley for garnish

METHOD





1 In a food processor, coarsely chop mushrooms and lemon juice.


2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.





3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.


4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.


Serves 4. Serve sprinkled with a little parsley.