3 delicious soups for your barbecue

The benefit of offering soup at the barbecue is that you can prepare a recipe that is perfect for your barbecue dishes. If you plan to serve a steak or other meaty dish, you can pair it with a light creamy soup. On the other hand, if you are grilling something like a fish, you can make a heavier soup filled with meat or vegetables.

There are 3 simple and delicious soup recipes, and your guests will love the BBQ:

Healthy white joy

what do you need:

• 5 cups of chicken soup
• 1 cup half and a half cream
• 1 cup of white sugar
• 1 cup chopped green onion
• 1 cup of chopped spinach
• 1/2 cup chopped parsley
• 1/2 cup chopped fresh basil
• 5 tablespoons butter
• 2 tablespoons of general purpose flour
• Salt and black pepper sauce

In a large pan, melt 3 tablespoons of butter with medium to high heat, then boil the onions for 10 minutes or until tender. Stir spinach, parsley and basil. Reduce the heat, cover and cook for 10 minutes. Carefully add the chicken stock, sugar and half cream, then stew for another 30 minutes. In a separate pot, the remaining butter is melted at medium and high temperatures and the flour is cooked and stirred for 2 minutes. Add about 1/2 cup of soup to the flour and stir until uniform. Pour the flour mixture into the soup, bring to a boil, stir constantly, and serve on the table.

Cheese broccoli soup

what do you need:

• 1 processed cheese food, cube
• 1 onion, chopped
• 2 cups of milk
• 2 cups of chopped broccoli
• 1 3/4 cup chicken soup
• 1 cup of water
• 2/3 cup corn starch
• 1/2 cup butter
• 1 tablespoon garlic powder

Melt the high-temperature butter in the stockpot and cook until it boils. Add broccoli and chicken broth. Cover and cook for 10 to 15 minutes or tender broccoli. Reduce the calories and then add the cheese pieces, milk and garlic powder. The corn starch is mixed with water in a small bowl until dissolved, and the mixture is then added to the soup. Continue to heat and keep stirring until the soup thickens.

Corn and potato fusion

what do you need:

• 3 1/2 cup chicken soup
• 3 cups of peeled and cubed potatoes
• 2 cups of milk
• 1 3/4 cup whole kernel corn
• 1 cup chopped Mexican-style processed cheese food
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup cut into green pepper
• 1/4 cup rustic style gravy mix
• 1 tablespoon margarine

Melt the margarine in a large pan of medium heat, then cook the celery and onions for 5 minutes or until tender. Add chicken broth and bring to a boil. Reduce the heat and then add the potatoes. Cook occasionally, cook for 20 to 25 minutes, or until the potatoes are soft. Dissolve the gravy mixture with the milk and pour the mixture into the pan along with the corn, pepper and cheese. Cook the soup over low heat and stir until the cheese melts.

These simple and delicious soups will definitely increase your appetite and will complement any grilled dishes!

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