3 recipes of warm soups for Christmas
The warm soups are an ideal dish in these cold days of the year. After facilitating in a previous post several hot cream recipes for Christmas, this time we give way to warm soups, spoon dishes that will help us get warm.
We present 3 nutritious and delicious recipes of warm soups that we can prepare as a first course on the Christmas Eve menu, Christmas lunch or New Year's Eve dinner. 
How to make 3 recipes of hot soups ideal for Christmas
Red pepper soup with sweet touch
The red pepper soup It is a soup that is very rich and is easy to prepare, in a short time we will have prepared a delicious first dish.
A nutritious and healthy soup, rich in antioxidants, vitamins, minerals, which we will prepare in just 30 minutes. 
Ingredients:
- 4 red peppers without seeds, small pieces.
- A large onion, cut up.
- 2 potatoes cut into squares.
- 700 ml. of homemade or industrial vegetable broth.
- 200 ml. of cooking cream.
- 125 grams of ricotta cheese.
- Extra virgin olive oil
- A pinch of sweet paprika.
- A pinch of ground black pepper.
- A pinch of salt.
- A teaspoon of honey
Elaboration:
- We wash the peppers, we remove the seeds, the rabito and cut them into squares.
- In a pan put a little virgin olive oil to heat to sauté the onion and pepper.
- We remove the skin from the potatoes, wash them and cut them into squares.
- When the fry is ready, we add the potatoes, the broth, the sweet paprika, the pepper, a little salt if at all it was homemade broth.
- If it is industrial broth, first we will try if you need salt.
- Cook the pepper soup with soft fire until the potatoes are tender.
- When the potatoes are tender we add the cream, the cheese and cook 5 minutes more.
- Remove from heat and beat with the blender arm.
- Add a teaspoon of honey and stir with the help of a spoon.
- Pour the red pepper soup into plates or individual bowls to take to the table.
- The pepper soup can be served with fried bread, slices of fresh bread, croutons, cereal sticks or squares of toasted bread.
Green asparagus soup
The green asparagus soup It is a nutritious and healthy soup. Green asparagus are vegetables rich in fiber, vitamins, antioxidants and minerals. 
Ingredients:
- Half a kilo of green asparagus.
- 2 large potatoes
- A cut onion.
- 700 ml. of homemade or industrial vegetable broth.
- 150 ml. of cooking cream.
- A teaspoon of minced dill.
- Extra virgin olive oil
- A pinch of ground black pepper.
- A pinch of salt.
Elaboration:
- In a cauldron we put a little dish of virgin olive oil to heat to sauté the onion.
- We wash the asparagus, and cut them, reserving the tips for the presentation.
- We remove the skin from the potatoes, wash them and leave in pictures.
- When the onion is sautéed add the asparagus, the potatoes, the vegetable broth and cook with soft fire until the potatoes are tender.
- Remove from heat and grind everything with the help of the blender.
- Add the cream, pepper and beat again.
- We will try if it is good salt, if it needs something more, we add a little.
- We booked the cream.
- In a frying pan put a little dish of virgin olive oil to heat to roast the asparagus tips.
- We brown the tips of asparagus on both sides and reserve.
- We put the asparagus soup in individual plates or bowls.
- Sprinkle some minced dill over each bowl of asparagus soup.
- Then we put on each plate some of the asparagus tips that we have roasted for presentation and we serve the soup very hot.
Leek soup with emmenthal cheese
The leek soup It is very rich and easy to prepare. Leeks, like onions, belong to the Liliaceae family.
They are rich in water, fiber, vitamins of group C, B6, and E, antioxidants and minerals, are therefore vegetables with diuretic properties and high fiber content favors good intestinal transit. 
Ingredients:
- 2 leeks without the green parts, small pieces.
- 2 garlic cloves without skin and slices.
- 2 potatoes, cut in boxes.
- A liter of homemade or industrial vegetable broth.
- 150 grams of emmenthal cheese in cubes.
- Extra virgin olive oil
- A pinch of ground black pepper.
- A pinch of salt.
- Serrano ham chips, (to decorate).
Elaboration:
- In a pot we put a little olive oil to heat to sauté the leeks troceaditos.
- When the leeks are almost sautéed, add the chopped garlic.
- We add the vegetable broth to the fry, the potatoes in squares and cook with soft fire until the potatoes are tender.
- Remove from heat, add the pinch of ground black pepper and try if you need more salt.
- Add the cubes of cheese and then beat with the blender arm.
- We have the soup of leeks in individual dishes or bowls and we put some chips of Serrano ham on top.
- The asparagus soup will be served hot.
- We can accompany it with a few cubes of fried bread, croutons, or squares of toasted bread.
