3 recipes of delicious hot creams for Christmas

Who does not want a good broth, soup or warm cream during these cold days? They are really appetizing options during autumn and winter, when the heat leaves us after the end of summer, and the days begin to be colder. If we add a gray sky, with rain or snow, there is no doubt that these dishes will become our best allies.

Not in vain, during the Christmas there are many people who prefer to opt for a light dish as a starter, and then offer their guests a second dish that is much stronger and more spacious. Or even those who simply want to enjoy a light option, either because they do not want to eat more, because they follow a diet of weight loss ...

We present 3 delicious recipes, simple to prepare and nutritious too, with which we can surprise our guests this Christmas.

They are recipes of warm dishes that will come in handy to warm up in these special days.

3 hot creams for Christmas

Hot chestnut cream

The Chestnut cream It is very rich, and it is simple to elaborate. We can make a variant of this cream giving it a spicy touch, if you like it with that flavor, adding only a piece of fresh red chilli pepper.

To prepare this chestnut cream we can use the chestnuts that we can get on the market cooked and vacuum-packed, since fresh chestnuts may no longer be available.

Ingredients:

  • Half a kilo of cooked chestnuts.
  • A large onion
  • Two chives, (to decorate).
  • A branch of celery.
  • 3 garlic cloves.
  • Half a liter of homemade or industrial vegetable broth.
  • Extra virgin olive oil
  • A pinch of salt.
  • A pinch of ground black pepper.
  • Half a glass of white wine
  • 100 ml. of cooking cream.
  • Half a fresh red chilli pepper, (optional).

Elaboration:

We remove the skin to the onion and garlic cloves and cut everything into pieces. We wash the branch of celery and chop it finely. Put a little oil to heat in a cauldron and sauté the onion, cloves of garlic, and celery with minimum heat and reserve once it is ready.

While with the chopper or crusher, we chop the chestnuts. We add the ground chestnuts together with the ingredients that we have fried and put everything together in the cauldron.

Next we add the wine, the broth, the cream, stir and heat the fire with medium heat until it starts to boil.

When it starts to boil, lower the heat, add a pinch of ground black pepper, and taste the salt.

If we are using industrial vegetable broth and usually bring in incorporated salt, we will try if you need more salt. We cook with low heat for 30 minutes.

Remove from the heat and beat the casserole with the blender to make a fine cream. We wash the onion and cut it into rings.

At the time of serving the cream we put a few chives of onion over each cream arranged in individual plates.

If we have decided to give the chestnut cream a spicy touch, we also add a few pieces of fresh red chilli pepper.

Hot cream assortment of vegetables

To do this vegetable cream we have chosen the vegetables that we detail below, but we can also add or choose others that we like more or that we have available in the fridge.

Ingredients:

  • A small cauliflower without the green parts and cut in four.
  • 2 leeks without the green parts and slices.
  • 2 sticks of celery, chopped.
  • 3 carrots without skin and chopped.
  • A cut onion.
  • A ripe tomato, without seeds and troceadito.
  • 2 garlic cloves without skin and
  • 2 sprigs of parsley, chopped.
  • 3 potatoes divided into squares.
  • A liter of vegetable broth, homemade or industrial.
  • A pinch of salt.
  • A pinch of ground black pepper.
  • Extra virgin olive oil
  • Squares of fried bread, croutons or chips of ham, (to decorate).

Elaboration:

We thoroughly wash the vegetables and chop them all. We remove the skin from the potatoes, wash them and chop them into squares.

We put a cauldron on the fire with a little virgin olive oil to heat to sauté with low heat, the onion, the leeks, the tomato, and the cloves of garlic.

Once it is all overcooked, add the rest of the vegetables, the potatoes, the parsley and the vegetable broth. Cook with moderate heat until it starts to boil.

When it starts to boil, lower the heat, add a pinch of ground black pepper, try it if you need more salt. We cook until the potatoes are tender.

Then turn off the heat and beat with the help of the blender until you get a fine cream.

The vegetable cream can be accompanied by a few squares of fried bread, croutons, or serrano ham shavings.

Hot lentil cream

The lentils They constitute a very nutritious dish, this lentil cream is very rich, it is simple to make and it is usually successful even among the kids of the house.

Ingredients:

  • 400 grams of lentils.
  • A large onion cut into pieces.
  • A leek without the green parts, troceadito.
  • 3 cloves of garlic, without skin and small pieces.
  • A ripe tomato without skin, troceadito.
  • A carrot, cut into pieces.
  • Extra virgin olive oil
  • 50 ml. of whole milk.
  • One liter of vegetable, home or industrial broth.
  • A pinch of salt.
  • A pinch of ground black pepper.
  • Squares of fried bread, or croutons, to decorate.

Elaboration:

In a cauldron with water to cover them and a little salt, cook the lentils with moderate heat, until tender. If we have a pressure cooker, with 15 minutes to the fire they will already be cooked.

Drain the lentils and reserve a little cooking broth by itself the cream will be thick or we would like more liquid. In a pot we put a little olive oil to heat to sauté the onion, the leek, the cloves of garlic and the tomato.

Once it is cooked, add vegetable broth, carrot, milk, ground black pepper and salt, add a little salt if necessary.

Cook with moderate heat until it starts to boil and when it starts to boil, lower the heat and cook until the carrots are tender.

Turn off the heat and beat with the blender until we have a fine cream.

We have the cream in bowls or individual plates and we present it with a few cubes of fried bread or croutons and a trickle of extra virgin olive oil.

We hope you enjoy these delicious and simple recipes that can come in handy to prepare the first course at the Christmas Dinner.

Bon appetit and from NatureVia Feliz Navidad to everyone! ThemesChristmas Christmas Recipes

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