Puree Soup - General Principles and Methods of Cooking
Almost everyone likes mashed soups - for a velvety consistency, delicate taste, ease of preparation and a surprise. It can be easily renamed to “guess the soup-ka”. After all, with an appetite for eating such a soup, not knowing the ingredients, it is sometimes very difficult to determine from what it is cooked. And here, ardent opponents of zucchini and onions, wrapping the second plate of unhealthy vegetables soup, do not even know about the trick. For soups, mashed potatoes use vegetable, fish or meat broths. If you cook a dish with meat, then most often with chicken. Soups are made from one or several types of vegetables, sometimes they add beans - peas, beans or cereals - rice or barley.
Soup of Mashed Potatoes - Food Preparation
Before boiling vegetables, they are peeled and coarsely cut. A characteristic feature of soups, mashed potatoes is chopping boiled products to a state of homogeneous mass. Next, the puree is diluted with broth to the desired consistency, brought to a boil and poured into plates. “The right consistency” means that the soup must be diluted to such a thickness that is more to the taste. Products are ground through a sieve, or more often, ground by a blender, using a food processor or a mixer with nozzles.
Soup puree - the best recipes
Recipe 1: Mushroom soup in a bread pot
I want to start with this recipe. Because the soup turns out to be very, very tasty, and the serving of the dish is just a restaurant. Although this soup is cooked very quickly, it is better to cook it on a day off so as not to hurry anywhere. A bread bun is baked or bought, preferably rye, of small size (300-400g). The flesh is removed, the walls and bottom of the bread pot are soaked inside with garlic and filled with soup. They eat soup with bread, pinching off the pieces right from the “plate”. Ingredients are designed for four servings.
Ingredients: any mushrooms - 500g, one large onion, 2-3 large potatoes (400g), 0.5l of heavy cream (20%), 100g of any hard cheese, salt, pepper, two cloves of garlic, vegetable butter, 4 rye bread. Method of preparation
You can start with the preparation of dishes for the soup. With buns cut off the top of the head. It will be a lid for the bread pot. Carefully, in order not to perforate the bottom or sides of the roll, remove the bread flesh. Scrubbing the crumb should not be zealous and leave too thin a crust. Then the plates for 15 minutes should be sent to the oven so that they are slightly dried (180C).
Grind garlic with vegetable oil and brush with a brush to coat the mixture with the mixture and cool it from the inside. And the lid too.
Put the boil finely chopped potatoes. Water should cover it only slightly. Fry the onions and mushrooms in a skillet and put them in a bowl with potatoes, continuing to cook. You can leave a few small boiled whole mushrooms for decoration. Soup pepper and salt, bring to readiness. Drain broth. When it cools, you can freeze the cubes and then use for other dishes.
Grind mushrooms and potatoes to a puree-like state, pour in cream and set on fire. As soon as the first bullets appear, signaling that the liquid will soon boil, turn off the fire. Those. soup does not boil. This is important because affects the taste. Hot soup spilled in pots, sprinkled with cheese, in each put on a pair of whole fungi, hidden earlier, close the lid and serve. Yummy!
If you suddenly do not dare to cook the soup in the pots, here is another recipe for one great mushroom-mashed soup. It will take: a pound of fresh champignons, a glass of cream (15-20%), chicken broth 600 ml, 2 onions, 50 grams of butter, two spoons of sunflower, 2 tables. spoons of wheat flour, pepper and salt to your taste.
Method of preparation
Onions and mushrooms arbitrarily chop and fry until soft, do not forget to salt and sprinkle with pepper. It takes about 15-20 minutes. Then pour a glass of broth into the mass and grind it in a blender.
Heat the butter in a saucepan and fry the flour in it for two minutes. Next, add the chopped mushroom mass and the remaining broth to the flour. After boiling, boil for about seven minutes, pour in the cream, add salt to taste and bring to a boil. Do not boil. To the soup is recommended to file croutons or crackers. By the way, be sure to return to the soup in the bread pots.
Recipe 2: Zucchini Puree Soup
Whoever tastes this soup for the first time cannot always determine what it is made of. Many say that of mushrooms, although there are no mushrooms at all. Delicate velvety consistency of cream-flavored cream soup fascinates with the first spoon.
Ingredients: 4 young zucchini, vegetable (chicken) broth - 1 liter, 180ml cream 15-20% fat, 2 large potatoes, 1 onion, 1 clove of garlic, vegetable oil - two tablespoons, salt and pepper , water - 250 ml.
Method of preparation
Heat oil in a saucepan, add chopped onion, chopped garlic, coarsely chopped potatoes and zucchini. Stir in vegetables for five minutes, stirring so as not to burn. Then pour the broth and a glass of water. As the mass boils, reduce the heat and boil for 20 minutes. The main thing is to make potatoes soft. Remove from the heat and grind the blender into a puree. Pepper-salt, add cream, bring to a boil (do not boil, just warm it up). The soup is ready!
Recipe 3: Chicken Cream Soup
Easy, at the same time nutritious and healthy first course, because chicken has always been considered a dietary meat, easily digested by the stomach. Vegetables saturate the soup with essential microelements and, together with the chicken, give it a stunning taste and aroma.
Ingredients: chicken meat (fillet) - 300g, 2 small carrots, 3 potatoes, fleshy petiole (stalk) of celery, dried dill, allspice - 4 pcs., 3 cloves of garlic and, if desired, a handful of walnuts nuts.
Method of preparation
Cut vegetables and meat into large saucers. Salt, add peppercorns, garlic and pour water flush with vegetables and meat. Boil until cooked - 20-30 minutes. Broth and drain. Grind vegetables and meat in a blender, dilute with broth to the desired consistency, add dill and bring to a boil. Serve, sprinkled with chopped nuts.
Recipe 4: Tomato Cream Soup with Beans and Bacon
Rich and nourishing soup rich, bright red color with multiple flavor notes, intertwined in a single fragrant bouquet. Having tried even a spoonful of soup, you can not stop until you empty the whole plate. It raises the spirits, gives strength and warms the blood. If you are contraindicated fatty foods, or you stick to a diet, bacon can be excluded from the composition. In season use fresh tomatoes. If you do not find Tabasco, add a pinch of hot chili pepper.
Ingredients: 1 onion, stalk (cutting) of celery and carrots, tomatoes in their own juice - one jar (400g), 2 cloves of garlic, 1 can of canned beans either white or red (400g), vegetable broth or meat 1 liter, 150 g of rice, Tabasco sauce - a few drops, 1/2 tsp. sugar, 4 strips of bacon (one per serving), salt, pepper, crackers and herbs if desired (in a plate).
Method of preparation
Onions, garlic and celery, meticulously cut and fry. Add grated carrots and slightly extinguish. Next, put chopped tomatoes, salt, sugar, Tabasco and spices as desired to your taste. Ingredients mix and put out a little.
In boiled broth (or water) put the rice, beans from the jar (pre-drain the liquid) and the tomato mass with vegetables. The soup is cooked without a lid for about 20 minutes from the moment of boiling. Periodically it is necessary to stir. Grind the finished mass to a state of mashed potatoes. This will be conveniently done with the help of an immersion blender. Bring to a boil again and serve with bacon, herbs and crackers. Slices of bacon are pre-fried in a crispy state and broken into pieces.
Recipe 5: Cauliflower Cream Soup with Cream and Cheese
This soup will appeal to even those who do not like cabbage because of the smell. Cream and cheese drown out the taste of boiled cabbage and saturate the soup with a new delicate, creamy and pleasant taste.
Ingredients: cauliflower 1.0 kg, 1 carrot and onion, 2 medium sized potatoes, 30g of butter, 1.3-1.5l of water, 100ml of 10% cream, salt and pepper, 100g of hard cheese Method of preparation
Rinse the cabbage, divided into florets and boil, salt water. It takes about 15 minutes. Throw in a colander.
Fry the chopped onion in a saucepan until transparent, add the carrots and potatoes, coarsely chopped, and stew all together. Pour water and cook until soft vegetables. Next, add the cabbage, boil for a couple of minutes and, removing from the heat, chop with a blender. Mass of pepper, salt, pour hot cream, add grated cheese and boil for two or three minutes. Serve with croutons.
Recipe 6: Eggplant Renoir Cream Soup
Ingredients
300 g of eggplants;
olive oil;
fresh tomato;
salt and hot red pepper;
onion head;
spices “Provencal herbs” - 7 g;
4 cloves of garlic;
30 grams of creamy soft cheese;
300 ml vegetable broth;
cream - 150 ml.
Method of preparation
1. Peel eggplants, cut into small slices and cover with salt water for half an hour.
2. Dip the tomato in boiling water, remove the skin from it and cut into quarters. Garlic free from the peel. Make a basket of foil and put the tomato and garlic cloves in it. Send it to the oven preheated to 200 ° C for 20 minutes.
3. Pre-peeled and chopped onions fry in hot olive oil until golden brown.
4. Drain the eggplant water, squeeze them and put in a pan with onions. Lightly fry and pour a glass of broth. Sprinkle with Provencal herbs, boil, twist the fire and simmer under the lid for 10 minutes. Turn off the heat, cool and put it in the blender bowl.
5. Remove baked garlic and tomatoes, add them to the eggplants, sprinkle with red pepper and grind. Add soft cheese and pour in hot cream. Salt it. Blend until smooth. Pour into the tureen and serve.
Recipe 7: Japanese Carrot Cream Soup
Ingredients
processed cheese - 100 g;
spice;
350 g carrots;
fresh parsley;
onions - 200 g;
liter of any broth;
30 ml of vegetable broth. Method of preparation
1. Peel the vegetables, wash them and finely chop them.
2. In a deep skillet, heat the oil and fry the onions in it to a golden hue, but do not fry. Add the carrot and fry for another minute.
3. Pour the broth into the pan, add chopped cheese to it. Salt and pepper. Put the vegetable fried in the broth. Cover and cook until vegetables are fully cooked. Turn off the heat and leave the soup for ten minutes. Then mash it with an immersion blender. Pour the soup into plates and garnish with parsley.
Recipe 8: Carrot Cream Soup with Crab Meat
Ingredients
65 g butter;
130 g onions;
25 ml of lemon juice;
carrots - 400 g;
180 grams of crab meat;
50 grams of white rice;
a pinch of lemon rind;
spices and sea salt.
Method of preparation
1. Put a thick-walled pot on the stove. Turn on a moderate fire and melt the butter.
2. Clean and wash the vegetables. Crumble into small pieces of onion. Cut the carrot into thin circles.
3. Put the chopped vegetables in the pan, add the washed rice, salt and pepper, add the bay leaf. Fry it all together for about six minutes. Pour six glasses of water into the pan. On an intense fire, bring to a boil. Then we twist the fire and cook for another 25 minutes. Remove the bay leaves.
4. Pour soup into the blender tank, and puree until smooth. Pour back into the pan, put the lemon zest, stir and cover with a lid.
5. Mix crab meat in a bowl with chopped onion and lemon juice. We put this mixture in plates and fill it with hot soup.
Recipe 9: Lentil soup of Turkish lentil
Ingredients
350 grams of red lentils;
120 g onions;
25 g paprika;
black pepper;
450 g of potatoes;
spices and dried mint;
carrot;
60 g of flour;
tomato paste - 70 g;
garlic toasts.
Method of preparation
1. Thoroughly wash the lentils, and fill it with water. We put on fire. 2. We clean the potatoes, wash them and cut them into cubes, of medium size.
3. Peeled carrots and chopped onions. Onions - in small pieces, carrots - large chips.
4. Add to the lentils potatoes and other vegetables. We will cook for about an hour.
5. Cool, pour into a blender tank and beat until smooth. Drain back into the pot and boil.
6. Fry flour in hot oil. Then add the tomato paste, pepper and salt. Put it in the pan. Stir, season with spices and mint. We will cook for five minutes. Pour into plates, put garlic croutons and serve.
Recipe 10: Creamy Soup “Sunny”
Ingredients
4 carrots;
zucchini;
50 grams of hard cheese;
5 potato tubers;
salt;
bow - head;
cream or sour cream;
chicken breast.
Method of preparation
1. Peel all vegetables and cut them into large chunks.
2. Place chicken breast in a pot of water. Put the vegetables in here and cook over moderate heat until the vegetables are soft and chicken is cooked. Take out the breast and cool.
3. Transfer vegetables to a blender container and beat to a puree state. Pour in a glass of broth and continue to beat another minute.
4. Put the vegetable puree in a saucepan, stir and boil. Soup poured into plates. Put in each piece of chicken meat and sprinkle with grated cheese. Serve with sour cream or cream.
Recipe 11: Chicken Pasta Cream Soup
Ingredients
2 handfuls of pasta;
7 potatoes;
500 grams of chicken drumstick;
60 g butter;
salt and spices;
bulb;
80 ml of soy sauce;
2 carrots;
10% cream is an incomplete glass.
Method of preparation
1. Boil broth from chicken drumsticks. Remove and cool the meat. Separate it from the bones, and tear it with your hands.
2. Clean and wash all vegetables. Cut the carrots and onions into small cubes. Melt butter in a saucepan, and fry the vegetables in it until soft. Pour in the soy sauce, stir and turn off the heat.
3. Put sliced potatoes into broth. Add the vegetable fry and cook until the potatoes are soft. Pepper and salt. 4. Separately boil pasta, rinse them under the tap.
5. Remove the saucepan from the soup from the heat, and mash it with an immersion blender. Pour in the cream and heat it over low heat.
6. Spread the soup into plates, put macaroni and pieces of meat in each. Serve, tapped with chopped greens.
Puree Soup - Useful Tips from Experienced Culinary Specialists
- If, for some reason, a freshly prepared cream soup cannot be served immediately, the saucepan must be put in a water bath: the soup will not boil, and at the same time it will remain hot.
- To soups, mashed potatoes served croutons, fried in butter, crackers, dried in the oven or small pies with various fillings - with cabbage and eggs or meat. For fish soups - fish patties.
- To enhance nutritional value, you can add cream or egg dressing to vegetable soups. In two or three raw yolks pour an incomplete glass of hot cream or milk, add a lot to the soup and mix.
