Heart-warming corn soup, with polenta, bacon, chards and gorgonzola

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

The silky smooth texture of polenta , the crispy bacon , the sudden explosion of freshness of chards and corn, the pulsating intense salty flavor of gorgonzola. Ah.
This recipe can only be described as the best probably -to play it safe- soup I have EVER made. In the past I have often experimented with corn soups (and my love for corn is exchibited and I shouting my love for them, so many times), but it always seemed to be something missing from the recipe. And just when despair comes the secret ingredient to save the recipe, beloved gkorgkotzola. Little angels in your mind will sing in every spoonful, I promise. Once you get all the material will again wait for you here, tell you how to make the soup will warm your being

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

Ingredients (for 2 bowls):

300 gr. corn
30 gr. gorgonzola (or more if you like)
100gr. non-fatty bacon into small cubes
3 leaves of chards
3 tablespoons polenta
30 gr. butter
2 medium onions
2 cloves garlic
olive oil, oregano, salt and pepper

Procedure:

In a saucepan saute the chopped onions until golden, then add the chopped garlic, bacon and polenta. Stir constantly until the polenta gets a bit darker (but not brown) and add 3 cups of water. Lower the heat and add the corn and the finely-chopped white parts of the chard twigs. Stir frequently for 5-7 minutes until the polenta boils, add pepper. Then add the gorgonzola into pieces, try the soup and add more salt if necessary. Finally, add the chopped chard leaves, stir and in 1-2 minutes remove the soup from the stove. Serve while it is hot along with some good bread.

 

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

Will you make this soup? And are you maybe carving more soups? How about a colorful meat soup or a green vegetables and salmon soup? Bon appetit! xo

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

So, what do we have here? A soup recipe in May, no correction in almost-summer? Let me explain myself. Some places on this planet (hot Greece is excluded, where everyone is wearing shorts and flip flops by now) don't have the luxury of warm spring weather yet. Which is translated in bipolar weather behaviors, with days that it( aka the weather) believes that it lives in the absolute spring dream and with other days that it starts crying for hours and we soak rain and mid-February-style cold. In such "hostile" enviroments, soups are still permitted and even imposed. Well the following one is one of my favorites. It definitely belongs in the tea-soup, which means that you can see through the soup until the bottom of the bowl. And it might be colored water with floating particles, but that doesn't mean that it lacks flavor. 

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration (2)

Ingredients (2 servings)

:: 300 gr. raw salmon fillet

:: 200 gr. smoked salmon

:: 1 broccoli

:: 300 gr. spinach

:: 10-15 mushrooms (I used a variety of brown mushrooms)

:: 1 whole corn

:: white wine (optional)

:: onion, garlic, dill, salt, ground pepper

Procedure:

The procedure for soups that include green vegetables, is very simple, at least for a me, as I don't want to overcook them so that I keep as much as nutrinal value included.

Initially chop the mushrooms and let them soak in a bowl of warm water for half an hour. While the mushrooms do their thing, sauté the chopped onion and garlic and then add the raw salmon in pieces. Pour somewhite wine and when the alcohol evaporates, add -the colored now- water in which the mushrooms soaked. Add the corn in pieces, season with salt and ground pepper and let it boil for 10 minutes. Then add the broccoli tassels, mushrooms, spinach and dill in this order and with a difference of 2-3 minutes each ingredients from the next one. Your goal is to have your vegetables cooked, but still vibrant green.

Serve with some filets of smoked salmon and fresh dill and enjoy while it's still warm (but not hot hot). Bon appetit!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

If you still carve for a hot meal try my favorite colorful stew with cabbage feta rolls and soft boiled eggs or these amazing cuttlefish with spinach

Credits | Author & Photos: Debbie Kortes

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Now that you  have perfected your technique in saute cabbage rolls with juicy pleurotus in the their core, it's high time to show you how to embed them in soups too. Not in any soups, but in THE soup. Now that it's cold outside, a soup that combines such rich flavors and gives you the an enjoyable completeness feeling is the new must. So...

Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Colorful Stew with Cabbage rolls and soft Boiled Eggs

(serves 2)

Ingredients:

:: cabbage leafs (for the rolls)

:: feta cheese (for the rolls)

:: 1 medium potato and 1 sweet potato

:: 300gr of beef (or pork)

:: red peas

:: peas, carrots and corn vegetable mix

:: dried mushrooms

:: 2 eggs

:: sweet paprika, salt, pepper and rosemary

Preparation:

1) "Cook" the cabbage leafs in boiling water for 10''. Remove them and with a dry  paper remove the excess moisture.  Remove the cabbage's stiff part if necessary. In each cabbage leaf place a feta piece and roll tightly. Stick skewers into the cabbage roll, every 1 1/2 inches. Make cuts between the bamboo skewers.

2) Boil the eggs for 6mins and then soak them in icy water.  Remove the shells and cut them lengthwise in half.

3) In the same water that you scalded the cabbage leafs, add the sweet potatoes and plain potatoes pieces, dried mushrooms, the beef and finish with salt pepper, sweet paprika and a little rosemary. Cook for 15' in medium heat. Then add the vegetable mix and the red beans and cook another 5' in low heat. At the end add the cabbage rolls and cook 2' more minutes - enough time for the feta to start melting.  Serve hot and garnish with the soft boiled eggs and some salt and ground pepper. 

Colorful Stew with Cabbage Feta Rolls & Soft Boiled Eggs

Credits: Author & Photos by Deborah Cortes

6 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Literally Best Things Ever: Soups on Cold Nights

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♫ ♪ Camille - Le Festin

(Scroll down for translation =) )

Όταν έχει κρύο, ψέματα όταν έχει ψωφόκρυο είναι η κατάλληλη ώρα για σούπα!Εννοώ όλα είναι θεσπέσια σε αυτό το γευστικό-όσο-δεν-πάει φαγητό, η υφή, η γεύση, τα χρώματα, το άρωμα, η αίσθηση της ζεστής κουταλιάς στο στόμα σου, η ευχαρίστηση να πιάνεις το ζεστό πιάτο! 

Γενικά το να φτιάξεις σούπα είναι πολύ εύκολο, αλλά το να φτιάξεις νόστιμη σούπα είναι μια μικρή πρόκληση! Ορίστε και μερικές γενικές συμβουλές για εσάς που θέλετε να πειραματιστείτε σούπες:

1. Σε όλες (σχεδόν) τις σούπες η μαγεία ξεκινά με το τσιγάρισμα του σκόρδου και του κρεμμυδιού.

2. Αν θες η σούπα να έχει κρεμμώδη υφή στη διάρκεια του τσιγαρίσματος, πρόσθεσε 2-3 κουταλιές της σούπας αλέυρι στην κατσαρόλα, ανακατεύοντας συνεχώς, και μετά μπορείς να προσθέσεις τα βασικά υλικά της σούπας και μετά το νερο. Είναι βασικό να μην βάλεις αλεύρι σε νερό που βράζει γιατί θα σου σβολιάσει, με αποτέλεσμα να μην έχει και την τέλεια εικόνα το πιάτο σου.

3. Κατά το σερβίρισμα, μια κουταλιά γιαούρτι μέσα στο πιάτο ή λίγη κρέμα γάλακτος και το φρεσκοτριμμένο πιπέρι μπορούν να κάνουν την διαφορά!

Με αυτά και με εκείνα ακολουθούν οι αγαπημένες μου σούπες από τον φετινό χειμώνα!

Εσάς ποιές είναι οι αγαπημένες σας σούπες;

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When it's cold outside

, when it's freezing outside it's the right time for a soup! I mean everything is perfect with this delicious meal, the texture, the flavor, the colors, the smell, the feeling of the warm spoon in your mouth, the pleasure of holding the hot plate, everything is perfect as i said!Generally, to make a soup is very easy, but to make a delicious soup is a little challenging! Here are some general tips for those who want to experiment with the cooking process:

1. In (almost) all the soups, the magic begins with the the garlic and the onions cooked until softened in hot oil.

2. If you want your soup to have a creamy texture during cooking of the onions, add 2-3 tablespoons of flour in a saucepan, while stirring constantly and then you can add the main ingredients of the soup and the water. It is essential not to put flour while the water is boiling, 'cause the result won't please you!

3. Serve your dish with a spoonful of yogurt or a little cream and freshly ground pepper and make the difference!

Of course, my favourite soups could't miss, so let's take a look at them!What are your favorite soups?

(Oh and please don't hesitate to follow me on Bloglovin'!)

 

 Κρεμμυδόσουπα, για αρχή!

 First dish, onion soup!

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Χάρα οφθαλμών η ψαρόσουπα(με σκορπίνα), σερβιρισμένη με φρέσκο ελαιόλαδο!

Such a visual feast this fish soup (the starlet was a scorpion fish), served with raw virgin oil!

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Ακολουθεί το μοντελάκι νούμερο 3, γιουβαρλάκια!

And then the model with the number 3, a rice-meatball soup! (in greece we call it giouvarlakia, i don't know any other english word for this soup)

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Κολοκυθόσουπα, αν θέλετε να φάτε μια κατσαρόλα μόνοι σας!

Pumpkin soup, if you have no problem in eating the whole pot by yourself!

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Και τέλος, Η μανιταρόσουπα! Έρωτας μεγάλος!

And then last but not least, THE mushroom soup! I am in love!

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27 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!