Metaphorically cream soup and cream soup can be represented as twins. They are absolutely similar in appearance, but each has a personality.
The difference between these dishes is not fundamental. Their similarity, variety of recipes, calorie content and the fact that they are quite rare guests on our table unite them.
New life of the rubbed soup
The basis of the soup-puree is water, vegetable broth or broth. In the manufacture can be combined vegetables, cereals, meat or fish products. Forest mushrooms will give a unique flavor. The classic recipe is based on peas, lentils or pumpkins.
The recipe of the dish is as follows: the ingredients are boiled, ground, again placed in the remaining broth or another base and, adding spices, brought to a boil. Variations in the form of pre-roasting one or more components to enhance the taste. Puree soups, as a rule, are prepared without flour. Thick consistency is ensured by the fine grinding of ingredients and high starch content in vegetables and cereals. Served with greens, smoked meats, crackers, grated garlic. In the finished dish, you can put pieces of boiled vegetables or meat, add cream, sour cream.
And only one word says: “Bechamel, bechamel, bechamel ...”
This marvelous French word is plain white sauce. Cream soup is prepared on its basis. This sauce provides a thick texture and delicate creamy taste.
It is prepared as follows. In a pan should be melted 2 tbsp. l butter, add 2 tbsp. l flour and mix thoroughly for a few minutes so that the oil absorbs the flour and the mixture becomes homogeneous. Then you need to gradually pour a glass of warm milk and simmer the sauce over low heat, continuing to stir to avoid the formation of lumps. Ready sauce is filtered if necessary. Salt, pepper, nutmeg is added to taste.
As a rule, one product is boiled, for example, chicken fillet, asparagus, green peas. But you can show imagination and combine several.
You will have to work hard and thoroughly rub ground products through gauze or thick sieve. The resulting mass in consistency really resembles a cream. It is combined with sauce, seasoned with hot rich cream and heated to a boil.
Tips from sophisticated chefs
- When cooking vegetables, the water should slightly cover them, otherwise the soup will turn out to be liquid. Put vegetables only in boiling water. Vitamin C is destroyed by prolonged heat exposure. Do not forget to add seasonings.
- Before cooking, pour dry peas or beans for a couple of hours with water. This measure will significantly shorten the cooking time.
- The taste of almost all dishes containing tomatoes will advantageously set off a small amount of sugar or honey.
- Adding melted butter can ruin the taste of the finished dish.
- Never reheat either cream soup or cream soup. If it is not possible to set them on the table immediately after preparation, leave them in a water bath.
- When cooking, use pans with a thick bottom.
