Ingredients: 750 ml chicken stock, 2 potatoes, 1 leek, 1 garlic clove, 250 ml cream, 150 grams grated mature cheese, basil,

Bring 750 ml chicken stock to the boil. Add 2 diced potatoes, 1 sliced leek, 1 finely chopped garlic clove and 250 cream. Bring it gently to the boil and let it simmer for about 15 minutes. Puree the soup with a blender. Add 150 grams grated mature cheese and a handful of finely chopped basil. Let the cheese melt on low heat while stirring. Serve the soup with French bread. Enjoy!

Ingredients: butter, 1 onion, 1 litre vegetable stock, 1 can roast peppers (320 ml),

Bake 1 finely chopped onion in hot butter. Then add 1 litre of vegetable stock and bring that gently to the boil. Chop in the food processor 1 can roast peppers as fine as possible. Add this to the vegetable stock and leave it on low heat to simmer for about 10 minutes. Let it not boil. Enjoy!

Ingredients: 1 jar of white asparagus, 600 ml chicken stock, 100 ml cream, 2 egg yolks, basil,

Boil 1 jar of white asparagus with 600 ml chicken stock until the asparagus are cooked. Remove from the heat and pureeing it with a blender. Beat 100 ml cream with 2 egg yolks and stir in at the asparagus soup. Put it back on the heat and let it gently simmer without cooking. Sprinkle some chopped basil over it. Serve with a baguette. Enjoy!

Ingredients: 30 grams of butter, 1 onion, 250 grams chesnut mushrooms, salt, pepper, 1/2 tablespoon curry powder, 2 tablespoons flour, 1 litre of water, 2 blocks mushroom stock, cream, parsley,

Melt 30 grams of butter. Add 1 chopped onion and cook until it is soft. Add 250 grams sliced chesnut mushrooms and bake it until the mushrooms are tender. Bring to taste with salt, pepper and 1/2 tablespoon curry powder. Stir in 2 tablespoons flour then and stir well. Pour then little by little 1 litre stock (drawn with 2 blocks mushroom stock). Let it simmer for about 1 hour. Stir in the last 2 tablespoons cream and parsley to taste the soup. Enoy!

Bake in frying pan (not a non-stick frying pan1) with hot oil 4 sliced onions, put the heat not too high because it may not burn. Bake them until they get a brown color. Add 1 liter of water and add 2 cubes vegetable stock above. Add some dried Italian herbs to taste and season it. Bring to boil, and then lower the heat and let it simmer for at least half an hour. Serve with bread. Enjoy!

Melt in a pan 30g butter. Cook 1 finely chopped onion in it until soft. Add 200g sliced mushrooms. Cook for about 3 minutes. Add 30g plain flour. Cook shortly and then add gradually 1l vegetable stock. Stir well! Bring to boil, then lower the heat and let it simmer for 10 minutes. Take of the heat and add 125ml cream and 150g grated cheese. Stir until the cheese has melt a bit. The soup is ready to serve! Enjoy!

Cook in hot oil 1 finely chopped onion with 1 finely chopped garlic clove and some thyme until the onion is soft. Add 500g diced tomatoes. Cook this shortly. Add 500ml vegetable stock and 500ml passata. Bring to boil, lower the heat and let it simmer for about an hour. Enjoy!