First courses are healthy, not too high in calories, they always have a place in the family menu. A special place in it is occupied by soups that have a delicate creamy texture. They are happy to eat, not only adults but also children. Depending on what products are at the heart of the dish, its taste also changes, so that such foods never bother. The potato soup with croutons due to the combination of cream base and crisp bread turns out tasty and appetizing. In its composition - the available ingredients, which allows them to feed households as often as they want.
Cooking Features
Inexperienced hostess may seem that cooking cream soup is not easy, because these dishes look elegant, have a unique taste. In fact, the process will not cause difficulties even for a novice cook. Just need to know a few things:
- Croutons will taste better if you cook them yourself. It is better to use lightly dried wheat bread. It is cut into small cubes or bars, dried in an oven at a temperature of 180 degrees, until it is browned. You can also dry bread in a dry pan.
- Garlic croutons combine well with mashed potatoes soup. The garlic passed through the press is mixed with the bread before or after it is dried. In the first case, the taste and aroma are more restrained and organic, the second method allows you to make the dish savory.
- The cream soup can be cooked not only with a blender. If there is no kitchen equipment in the house, vegetables boiled to softness are ground through a sieve.
- Adding cheese or cream at the final stage of cooking allows you to add a creamy touch to the soup.
- After grinding the ingredients or adding a new component, the soup must be boiled and boiled for a few minutes. Otherwise, the dish can quickly deteriorate.
Before serving, you can add fresh herbs to the table, so the dish will have an even more appetizing look. It will also have a positive effect on his taste.
Mashed Potato Soup with Croutons
Composition:
- potatoes - 1 kg;
- carrots - 100 g;
- onions - 100 g;
- vegetable oil - 20 ml;
- butter - 30 g;
- wheat bread - 0, 25 kg;
- garlic - 3 cloves;
- water - how much will leave;
- salt, pepper, fresh herbs - to taste.
Method of preparation:
- Peel potatoes, cut into large pieces, cover with water so that it covers it completely.
- Place the pot on the fire and boil the potatoes until soft.
- Cut off the crust from the bread, cut the flesh into small cubes, scatter on a baking sheet. Put in preheated to 180 degrees oven. Dry the crackers, stirring occasionally, until they are lightly browned.
- Pass the garlic through a press, mix with oil, add a little pepper.
- Dip the croutons in oil, return to the oven for 5 minutes. Take out, put in a plate.
- Peel carrots, grind on a coarse grater.
- Free the onion from the husk. Finely chop.
- Melt the butter, fry the onions and carrots in it.
- Drain a portion of the potato broth, chop the potatoes using a dipping blender or tolkushki. Dissolve the puree with broth to the desired consistency.
- Add the roasted vegetables to the soup, pepper it and salt it.
- While stirring, bring to a boil, boil for 5 minutes.
Serve the soup with croutons and finely chopped greens, spreading them on plates. You can fill the soup with sour cream, with it it will be even tastier.
A dish according to this recipe can be prepared in the post, replacing the butter for roasting vegetables with vegetable. Sour cream in this case should not be refilled.
Mashed Potato Soup with Croutons and Cheese
Composition:
- potatoes - 0.5 kg;
- carrots - 100 g;
- onions - 100 g;
- processed cheese - 150 g;
- butter - 40 g;
- water - 1 l;
- salt, pepper - to taste;
- wheat bread - 100 g.
Method of preparation:
- Peel potatoes, cut into cubes of medium size, cover with water and put on fire.
- Carrots and onions, peeled, cut into small cubes, save to softness in butter.
- Cut bread into small cubes, roast in a dry frying pan.
- When the potatoes are cooked, pour half the broth into a clean pan, boil.
- Rub the cheese, dissolve in boiling broth.
- Put vegetables together with the remaining decoction in a blender bowl, turn them into mashed potatoes. Put the vegetable puree in a pan of liquid with melted cheese.
- Salt, pepper, boil and cook for 2-3 minutes, stirring.
It remains to pour the soup into plates, add wheaten crackers to each and serve to the table. Put the croutons in the soup just before serving the dish, otherwise they will be soaked.
Mashed Potato Soup with Mushrooms and Croutons
Composition:
- potatoes - 0, 6 kg;
- fresh champignons - 0, 2 kg;
- onions - 150 g;
- water - 1 l;
- cream - 0, 5 l;
- vegetable oil - 40 ml;
- salt, spices, wheat toast - to taste.
Method of preparation:
- Cut potatoes into small cubes, cover with water, boil until soft.
- Wash mushrooms, cut into plates.
- Onion cut into cubes or half rings.
- Heat the oil, put the onions and mushrooms in it, fry until the liquid released from the mushrooms is completely dissolved.
- Put the mushrooms in the pan with the potatoes. Cook for 5 minutes after the soup boils.
- Using an immersion blender, turn the contents of the pan into a homogeneous mass.
- Salt, pepper, pour in cream, mix.
- Bring the soup to a boil, stirring it all the time. As soon as the soup boils, remove the pan from the heat.
The soup made according to this recipe is very tender and fragrant. Croutons are made for it without garlic.
Mashed Potato Soup with Cauliflower and Cheese Croutons
Composition:
- potatoes - 0.5 kg;
- cauliflower - 0, 3 kg;
- onions - 100 g;
- sour cream - 50 ml;
- water or broth - 1 l;
- vegetable oil - 20 ml;
- butter - 20 g;
- hard cheese - 20-30 g;
- long loaf - 100 g;
- salt, spices - to taste.
Method of preparation:
- Wash the potatoes, peel, cut into small pieces of arbitrary shape.
- Disperse the cabbage into florets, wash it.
- Boil water or broth, put vegetables in a saucepan and cook them until soft.
- While potatoes and cauliflower are boiled, chop the onion and fry it in vegetable oil until soft.
- Add the onion to the soup, boil the vegetables for 5 minutes together, then chop using an immersion blender.
- Cut the loaf into thin slices, brush with butter, sprinkle with cheese. Put in an oven heated to 200 degrees for 10 minutes.
- Add sour cream, salt and spices to the soup. Boil for 2-3 minutes.
Croutons to this soup are served separately. The dish is tender to the taste and non-nutritive. The recipe for this dish can be called diet. Serve it with the usual wheat crackers, spreading them in plates.
Mashed potato soup with croutons - one of the most popular first courses. It is easy to prepare, it is inexpensive, but it turns out tasty and appetizing.
