Vegetables, cut into small pieces, boil in 1.5 liters of water with cubes of vegetable broth. Then withdraw from the fire, Strain and put the pan back on the fire until the cream soup boil. The butter

The butter is melted in a large saucepan over medium heat. Add crushed garlic and chopped onion. With constant stirring, until tender stifle (about 4 minutes). Add spices and stir 1 minute more. Add

The beans are washed and soaked in water for several hours. Then drained and coarsely chopped boiled with onions, celery and carrots. When ready, triturated through a strainer and to the resulting

Clean and well washed lentils, onions, chopped tomatoes and garlic placed in 2-3 liters of boiling water. After all products soften, Strain. Add the spices, the butter and milk. The soup is served

Pumpkin cleaned of seeds, peeled and cut into large blocks. Boiled in vegetable broth and passaged. Add cream (can be replaced with fresh milk), pepper and parsley. Serve with croutons and / or pieces

Potatoes are cut and boiled in 2 liters of water. When ready, the water was decanted, the potatoes were passaged, the cream and the added part of the water in which they are cooked until the desired

In a saucepan put to boil 2 liters of water. Clean courgettes, without peel and finely or grated. Cleaned and finely chopped onions and carrots. In boiling water, put salt, fat and chopped vegetables

Tomatoes are scalded with hot water, peel and finely. If canned, just peel and cut. Onions and carrots and cut into small pieces. In a preheated pan pour the oil to warm slightly. Add salt. To put the

In a deep saucepan melt the butter. The addition is semolina and fry until golden while fat meal take. Dilute with gradually while stirring continuously with fresh milk and 500 ml water. Boil on low

Clean the leeks cut into fine julienne and Fry in preheated butter. Place chopped tomatoes and fry well. Add peeled and sliced ​​potatoes, 2 pinches sugar, salt and 900 ml water and vazvaryava. Soup

Cut peeled potatoes and onions are cooked until soft in 900 ml water, then pressed. Add milk, more pepper and a little grated nutmeg and the soup is reheated. Immediately prior to fetching put chopped

Bisects peeled celery and boil 1.2 l salted water until tender. When cool, pressed together with boiled potatoes, add broth of celery and potatoes and vazvaryava. Add the milk and the butter and

Cleaned lettuce are placed in boiling salted water, after one minute out and leave to cool on a strainer . Cut into strips and fry in 30 g butter or margarine. Add béchamel sauce prepared from the

Clean cauliflower cooked in a little salted water, pressed and added to the broth from the meat and leave little to boil. Reduced fire, added the butter and 3 tbsp (30 ml) of milk is warmed, without

Rinsed mushrooms cut pieces and fry in butter. Add a little chopped garlic, 1 tablespoon chopped parsley, salt, freshly ground black pepper, grated nutmeg and a little stew. The medium of bread soaked