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Pumpkin puree soup with meat broth. Recipe: Vegetable puree soup - With meat broth Puree soup from meat broth

They can be mega-healthy and tender like Pumpkin or very satisfying and rich in protein and vitamins, like Red Lentil Cream Soup. In any case, such soups are easy to prepare, they are very healthy and easy to digest.

Today is a winter version of vegetable puree soup.

We prepare the broth first; you can cook it ahead of time.
Proportions: one beef marrow per 1 liter of water. You can add garlic, onions and coriander.
Cook for 1 hour, descaling periodically.
After the broth is ready, it must be strained.

Let's start preparing the soup:

1.
Place broccoli, leeks and carrots cut into rings into a saucepan. This time I'm using frozen vegetables.

Both fresh and frozen vegetables are suitable.

2.
Pour in the prepared (strained) beef broth so that the liquid does NOT cover the vegetables.

3.
Salt to taste and pepper.
Put on fire, cook for 30 minutes.

4.
Then, without removing the pan from the heat, add cilantro.

It's winter now, so my greens are also frozen.
Cook for another 15-20 minutes.

5.
Place all ingredients in the bowl of a food processor.

Grind until smooth.

Wonderful winter vegetable puree soup is ready!

Pumpkin is often used to prepare dietary puree soup or cream soup based on milk cream. We suggest mixing grated vegetables with rich, aromatic meat broth.

Cooking time: 60 minutes.

Number of servings: 3–4.

Ingredients:

Pork on the bone - 400 g.
Pumpkin - 300 g.
Potatoes - 3-5 pcs.
Onion - 1 pc.
Garlic - 1–2 teeth.
Celery - 1–2 stalks.
Vegetable oil - 1–2 tbsp. l.
Chili, salt, black pepper, bay leaf - to taste.
Greens - for serving.

How to cook pumpkin puree soup with meat broth

We wash the meat with rib bones in cold water, be sure to wipe it with a paper/cloth napkin and place it dry in hot vegetable oil in a frying pan. Fry on both sides until lightly browned. Scatter crushed garlic cloves and onion quarters nearby, char them and soak them in oil.

Place the fried meat, onions, and garlic in boiling water (about 1.7–2 liters), then add flavorings: stalked celery, a little red chili without hot seeds. We don't add salt. Boil again, reduce the temperature and cook at moderate bubbling for the next 30–40 minutes.

After half an hour, add peeled potatoes to the meat broth - you can cut them in halves or large pieces. Add bay leaf. Raise the temperature, bring it to active boiling, reduce the temperature and continue cooking.

At the same time, fry the pumpkin cubes for a couple of minutes. Oiled ones are more tasty and fragrant.

Transfer the pumpkin from the frying pan to a cauldron/saucepan, add salt and pepper, and taste. Mix the flavors and aromas over the fire for the last 5-10 minutes. We focus on the type/softness of the pumpkin and the size of the cut.

We catch celery and pork - throw away the greens, divide the meat into neat bars. Strain the vegetables and grind until smooth puree. Dilute with rich liquid to the desired consistency. Reheat if necessary.

First courses must certainly be in the diet of any person, regardless of age, so every kitchen in the world has a lot of recipes for them. Recently, puree soups with the texture of a homogeneous cream, which can be prepared from almost any ingredients, have gained particular popularity. These gourmet dishes are easy to make, delicious and nutritious. Find out how to brew the best ones.

How to make puree soup

There are a lot of recipes, but they all boil down to one thing: First, the products are processed, boiled in a saucepan or slow cooker and fried if necessary. Then, using a blender or sieve, they are given a puree-like consistency. Cream soups are cooked in meat, fish and vegetable broths or simply in water. There are some useful tips on how to prepare them:

The more ingredients there are in the cream soup, the tastier it will be. It is advisable that they be in the same color scheme, for example, broccoli and green peas, fresh tomatoes and red bell peppers.
You can use vegetable, meat, and fish broths as a basis.
Recommended to serve with crackers, croutons, sour cream.
You can add almost any spices. Bay leaf, cardamom, cumin, and turmeric are very suitable.
It is better to grind whole foods separately, and add the broth in which the vegetables were cooked a little at a time to the finished puree. This will make it easier for you to achieve the desired thick consistency.
Cheese soup with cream will be much more satisfying than just vegetable soup.
If the recipe does not indicate how much liquid is needed, then pour in water or broth so that the food is lightly covered.

In a blender

With this modern kitchen appliance, preparing cream soups is much easier. Once you have prepared all the ingredients of the dish, simply drain the hot broth and puree them with an immersion blender. The consistency will become homogeneous but dense. Then start adding a little broth, whisking the puree soup after each serving. When you are satisfied with the thickness, bring the dish to a boil again and serve.

Shabby

To make puree soup in this way, the products need to be cooked until fully cooked or even left for a little while. The broth is poured into another pan. The products are hidden in a sieve and thoroughly ground with a potato masher or a wooden spoon. This must be done carefully so that the structure is uniform. Sometimes products are ground repeatedly.

Cream soup recipes

There are many methods for preparing such a first course for lovers of any food. There are recipes for pureed soups in a blender with meat, mushrooms, vegetables, and fish. All of them are very easy to prepare, but they sell out instantly. When choosing a list of ingredients for a dish, focus solely on which products you like best. Remember a few of the most successful recipes to make it easier to make a choice.

With cream

Cooking time: 45 min.
Number of servings: 6 persons.
Calorie content of the dish: 859 kcal.

Cream soup, the recipe for which you will now learn, is a traditional dish of French cuisine. In this country, it is customary to serve it on the second day after preparation; it will infuse and become much tastier within a day. It is always served with hand-made croutons. The dish will be very satisfying and unforgettably tasty, with a delicate texture.

Ingredients:

porcini mushrooms or fresh champignons – 0.2 kg;
chicken meat (fillet) - 4 pcs.;
salt, pepper;
eggs – 4 pcs.;
white bread without crust – 80 g;
chicken broth – 6 glasses;
nutmeg – a couple of pinches;
heavy cream - 1 cup;
oil – 60 ml;
parsley - 1 bunch.

Cooking method:

Soak the bread in three cups of chicken broth.
Wash and chop mushrooms and herbs.
Fry chicken fillet, cut into pieces, in vegetable oil. Add mushrooms and 200 ml of broth to the pan. Simmer for 10 minutes.
Combine the products being cooked in a frying pan with soaked bread, add 4 yolks to this mixture.
Beat the resulting mass with a blender.
Pour into a saucepan. Add salt, pepper, nutmeg. The last thing to add is the cream and the rest of the broth.
Bring to a boil, stir, turn off. Add the greens last.

Carrot

Cooking time: 35 min.
Number of servings: 6 persons.
Calorie content of the dish: 386 kcal.

The recipe for carrot soup with chicken is very simple, absolutely anyone can master it. This food is very popular in Japanese cuisine. The dish turns out very bright, which is clearly visible in the photo, and immediately attracts attention. It has a very soft and delicate taste, velvety texture. This dish will be very beneficial for the body, so remember how to prepare it.

Ingredients:

chicken broth – 1.5 l;
dry thyme – 2 pinches;
vegetable oil – 1.5 tbsp. l.;
salt – 1.5 tsp;
dried oregano – 2 pinches;
ground black pepper - half a teaspoon;
fresh parsley - 6 sprigs;
carrots – 525 g;
processed cheese – 150 g;
onion – 300 g.

Cooking method:

Wash the onions. Cut into small cubes.
Wash the carrots. Cut into strips or circles.
Heat the oil in a frying pan. Fry the onion in it until transparent.
Add carrots. Cook for a couple of minutes, stirring.
Pour the broth into a saucepan, add melted cheese, cut into cubes.
Place the vegetables from the frying pan here, add salt and pepper.
Stir the ingredients and continue cooking until the carrots soften. Add herbs.
Use a blender to turn the soup into a thick, smooth puree.
Let it sit, covered, for 10 minutes, and then serve, sprinkled with fresh herbs.

Cooking time: 45 min.
Number of servings: 4 persons.
Calorie content of the dish: 651 kcal.

Light cream soup with spinach and potatoes is an excellent dish that will diversify the menu of your dinner table. This dish is incredibly easy to make; it turns out surprisingly satisfying, with a pleasant mild taste. It is perfect for people who are on a diet or prefer a healthy diet. Remember how to make creamy soup from fresh spinach with potatoes.

Ingredients:

fresh spinach – 1 kg;
cilantro - half a bunch;
potatoes – 2 pcs.;
olive oil – 4 tbsp. l.;
onions – 4 pcs.;
salt, pepper;
garlic – 6 cloves;
ginger – 6 cm slice;
lemon juice – 2 tsp;
chicken broth – 0.7 l.

Cooking method:

Heat olive oil in a saucepan. Add chopped onion, garlic and ginger to it. Fry for 5 minutes.
Place the spinach in the pan and sprinkle with lemon juice. Pour in broth. Add peeled and diced potatoes. Place on the stove.
Once the broth boils, turn the heat to low. Cook for 10 minutes.
Combine the contents with the frying pan and puree the products with a blender.
Bring the puree to a boil again, add salt and pepper. Serve garnished with fresh cilantro.

From frozen vegetables

Cooking time: 25 min.
Number of servings: 4 persons.
Calorie content of the dish: 801 kcal.

Not only fresh, but also frozen vegetables are perfect for making cream soup. In addition to the finished mixture, potatoes and onions are added to it. To give the mixture the correct puree-like consistency, use a small amount of flour. The dish contains few calories, it is perfect for people who watch their weight and adhere to a diet.

Ingredients:

mixture of frozen vegetables – 0.6 kg;
salt, spices;
potatoes – 2 pcs.;
butter – 60 g;
onions – 2 pcs.;
flour – 60 grams.

Cooking method:

Peel the potatoes and cut into large pieces. Fill with water and cook until half cooked.
Finely chop the onion. Fry with a piece of butter until golden brown. Add flour and 200 ml hot water. Bring to a boil and remove from the stove.
Add frozen vegetables to the pan where the potatoes are boiled.
Bring to a boil. Add fried onion, salt and season. Cook for another 3 minutes.
Puree the products with a blender or rub through a sieve. Bring to a boil again and serve.

From zucchini

Cooking time: 75 min.
Number of servings: 10 persons.
Calorie content of the dish: 998 kcal.

Zucchini cream soup is a wonderful dish that is especially good to prepare in the summer. It turns out thick, satisfying, with a pleasant green tint that immediately attracts attention. If you love zucchini and other vegetable dishes, then this soup is guaranteed to suit your taste. A little potatoes, onions and carrots are added to it. Served with croutons and grilled zucchini slices.

Ingredients:

zucchini – 1.2 kg;
onion – 0.3 kg;
loaf – 2 pcs.;
carrots – 0.3 kg;
cream – 200 ml;
potatoes – 0.5 kg;
salt, red pepper;
curry – 2 tsp;
butter – 140 g;
water – 1.2 l;
garlic – 6 cloves.

Cooking method:

Peel the onion. Cut into cubes.
Chop the garlic.
Peel the carrots. Chop it coarsely or grate it.
Clean the zucchini. Cut one kg into cubes, and leave 200 g for baking.
Peel the potatoes. Cut into cubes.
Melt the butter in a thick-walled saucepan. Fry the onion and garlic until translucent.
Add carrots. Fry for 5 minutes, stirring.
Add zucchini. Stir the vegetables. Simmer for 5 minutes.
Add potatoes, pepper, salt, curry.
Pour in water, add cream, stir.
Bring the broth to a boil. Simmer over low heat for 15-20 minutes until the potatoes are softened.
Puree the soup with a blender.
Cut the loaf into cubes and fry in butter.
Cut the remaining zucchini into rings, brush with oil and add a little salt. Place on the grill and cook in the oven until browned.
Serve in portioned bowls. Carefully place a few zucchini rings and croutons on top.

From potatoes

Cooking time: 75 min.
Number of servings: 6 persons.
Calorie content of the dish: 649 kcal.

Creamy potato soup made with milk and low-fat cream is very tasty and tender. This dish is highly recommended to be served with crispy brown croutons, which you can easily make in the oven. The soup is prepared not with onions, but with leeks, because it tastes much more delicate and softens better. Be sure to remember how to make this first dish.

Ingredients:

potatoes – 0.5 kg;
ground black pepper, salt;
water – 1 glass;
parsley - half a bunch;
milk – 1 glass;
egg yolk – 1 pc.;
butter – 2.5 tbsp. l.;
leek - 1 stalk.

Cooking method:

Wash and prepare vegetables.
Remove the green part of the leek. Cut the white into small rings.
Melt 1 tbsp in a frying pan. l. butter and fry the onion until golden brown.
Cut the potatoes into cubes. Place it and the onion in a saucepan. Add salt and pepper. Cover with water and cook for approximately 25 minutes.
Grind the potatoes and onions through a sieve or puree them in a blender.
Add the rest of the butter, hot milk, and yolks. Puree the mixture again. Pour into bowls and serve garnished with parsley leaves.

From forest mushrooms

Cooking time: 55 min.
Number of servings: 2 persons.
Calorie content of the dish: 428 kcal.

Creamy mushroom soup with potatoes and cream is the perfect dish for a hearty but light lunch. It is very tasty, with a pleasant texture. If you have wild mushrooms and are thinking about how best to use them, then remember the recipe for making puree soup from them. Not a single person present at your dinner table will refuse such a dish.

Ingredients:

wild mushrooms – 280 g;
vegetable oil – 1 tbsp. l.;
potatoes – 200 g;
cream 10% fat – 100 ml;
onion – 40 g;
dried marjoram – 0.5 tsp;
salt, pepper;
dried savory – 0.5 tsp;
water – 0.5 l;
dried thyme – 0.25 tsp.

Cooking method:

Peel and cut the potatoes.
Wash the mushrooms. Leave a few smaller pieces for decoration. Peel and chop the rest.
Boil water in a saucepan. Place potatoes and mushrooms in it. Add marjoram, thyme and savory.
Bring the broth to a boil. Cook for 15 minutes over medium heat, covered.
Chop the onion. Cut the mushrooms into beautiful slices. Fry together in vegetable oil.
Grind the finished soup with a blender. Add cream, pepper, salt and beat again.
Serve in portioned bowls, topped with fried onions and mushrooms.

From cauliflower

Cooking time: 45 min.
Number of servings: 6 persons.
Calorie content of the dish: 747 kcal.

Making cauliflower puree soup is a very simple process that even the most inexperienced housewife can easily complete. A little cheese and milk are added to it, which gives the finished dish a soft, creamy taste. The puree soup has a pleasant creamy structure and a beautiful light shade. It is recommended to serve with garlic croutons cooked in the oven.

Ingredients:

cauliflower – 1 kg;
green onions – 1 bunch;
water – 2 glasses;
salt, pepper;
milk – 2 glasses;
cheese – 0.3 kg.

Cooking method:

Wash the cabbage and separate into florets. Cook until fully cooked by mixing 2 cups of milk and water.
Puree the contents of the pan with a blender.
Grate the cheese and add to the puree. Salt and pepper.
Place the pan back on the stove. Cook, stirring continuously, until the cheese is completely dissolved. If necessary, you can add a little boiling water to bring it to the desired consistency.
Serve the creamy soup garnished with fresh green onions.

From pumpkin

Cooking time: 45 min.
Number of servings: 6 persons.
Calorie content of the dish: 529 kcal.

Pumpkin cream soup looks very beautiful and decorates the table with its appearance. The following recipe recommends cooking it with ginger. Thanks to this ingredient, the soup turns out very aromatic and piquant. The structure of the dish is light, homogeneous and velvety. It should be served with croutons. Sandwiches with salty cheese and fresh vegetables would be an excellent addition.

Ingredients:

pumpkin – 0.8 kg;
garlic – 4 cloves;
celery root – 2 pcs.;
salt, pepper;
olive oil – 4 tbsp. l.;
carrots – 2 pcs.;
onions – 4 pcs.

Cooking method:

Peel the ginger, garlic, celery. Cut into cubes.
Peel the onion. Cut into medium pieces.
Peel the carrots. Cut into half rings.
Place celery, ginger, onion and garlic in a large saucepan. Drizzle with olive oil and fry.
Chop the pumpkin coarsely. Add to roasted vegetables. Pour water so that it rises a couple of centimeters above the food.
Bring to a boil, reduce heat to low. Simmer for 20 minutes.
Pour the broth into a separate pan. Puree the vegetables with a blender.
Pour back part of the broth, achieving the desired consistency, stir the soup. Season with salt and pepper and serve.

Diet broccoli soup

Cooking time: 35 min.
Number of servings: 2 persons.
Calorie content of the dish: 327 kcal.

Broccoli is one of the most commonly found foods in various diet menus. The cream soup made from it is low in calories, but nutritious. It is very easy to prepare; the process will take you just over half an hour. The taste of the soup is difficult to describe, but broccoli lovers will definitely like it. Remember how to prepare this easy diet dish.

Ingredients:

broccoli – 0.3 kg;
water – 1 l;
milk – 100 ml;
processed cheese – 100 g;
salt, bay leaf, pepper;
carrots – 1 small;
potatoes – 1 pc.;
onion – 1 pc.

Cooking method:

Separate the broccoli into florets. Peel and cut the remaining vegetables.
Fill the food with water. Bring to a boil, cook for a quarter of an hour. Before turning off, salt, pepper and throw in a bay leaf.
Transfer the cooked vegetables to a blender container. Puree.
Prepare vegetable puree and mix with broth and milk. The last pieces of melted cheese are added. Bring the soup to a boil again, remove from heat and serve.

Video

Almost everyone loves pureed soups - for their velvety consistency, delicate taste, ease of preparation and surprise. It could easily be renamed “guess soup.” After all, eating such a soup with appetite, without knowing the ingredients, it is sometimes very difficult to determine what it is cooked from. And so, ardent opponents of zucchini and onions, pouring a second bowl of soup from their unloved vegetables, do not even realize the catch. For pureed soups, vegetable, fish or meat broths are used. If a dish is cooked with meat, it is most often with chicken. Soups are prepared from one or more types of vegetables, sometimes legumes are added - peas, beans or cereals - rice or pearl barley.

Puree soup - food preparation

Before boiling vegetables, they are peeled and coarsely chopped. A characteristic feature of puree soups is the grinding of boiled products to a 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 needs to be thinned to the thickness that suits your taste. The products are ground through a sieve, or most often, crushed with a blender, using a food processor or mixer with attachments.

Puree soup - the best recipes

Recipe 1: Mushroom puree soup in a bread pot

I would like to start with this recipe. Because the soup turns out very, very tasty, and the presentation of the dish is straight out of a restaurant. Although this soup cooks very quickly, it is better to prepare it on a day off so that you are not in a rush. Bake or buy a small bread bun, preferably rye, small (300-400g). The pulp is removed, the walls and bottom of the bread pot are soaked from the inside with garlic and filled with soup. They eat the soup together with bread, pinching off pieces directly from the “plate”. The ingredients are for four servings.

Ingredients: any mushrooms - 500g, one large onion, 2-3 large potatoes (400g), 0.5 liters of heavy cream (20%), 100g of any hard cheese, salt, pepper, two cloves of garlic, vegetable oil, 4 rye rolls.

Cooking method

You can start by preparing the dishes for the soup. Cut the top off the bun. This will be the lid for the bread pot. Carefully, so as not to make holes in the bottom or walls of the bun, remove the bread pulp. When cleaning the crumb, you should not be zealous and leave too thin a crust. Then the plates need to be placed in the oven for 15 minutes to dry them slightly (180C).

Grind the chopped garlic with vegetable oil and coat the cooled bun from the inside with a brush. And the lid too.

Let the finely chopped potatoes cook. The water should only cover it slightly. Fry the onions and mushrooms in a frying pan and transfer to a bowl with potatoes, continuing to cook. You can leave a few small whole boiled mushrooms for decoration. Season the soup with pepper and salt and bring to readiness. Drain the broth. Once it cools, you can freeze the cubes and then use them for other dishes.

Grind the mushrooms and potatoes until pureed, pour in the cream and put on fire. As soon as the first gurgles appear, signaling that the liquid will soon boil, turn off the heat. Those. DO NOT boil the soup. This is important because affects the taste. Pour the hot soup into pots, sprinkle with cheese, put a couple of whole mushrooms hidden earlier in each, close the lid and serve. Yummy!

If you don’t dare cook soup in pots just yet, here’s another recipe for a wonderful mushroom puree soup. You will need: half a kilo of fresh champignons, a glass of cream (15-20%), 600 ml chicken broth, 2 onions, 50 grams of butter, two tablespoons of sunflower oil, 2 table. spoons of wheat flour, pepper and salt to your taste.

Cooking method

Chop the onions and mushrooms randomly and fry until soft, not forgetting to add salt and pepper. This will take 15-20 minutes. Then pour a glass of broth into the mass and grind 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, simmer for about seven minutes, pour in the cream, add salt to taste and bring to a boil. Do not boil. It is recommended to serve croutons or croutons with the soup.

By the way, be sure to come back to the soup in bread pots.

Recipe 2: Zucchini soup

Whoever tries this soup for the first time cannot always determine what it is made from. Many people say that it is made from mushrooms, although there are no mushrooms at all. The delicate velvety consistency of the puree soup with a creamy taste captivates from the first spoon.

Ingredients: 4 young zucchini, vegetable (chicken) broth - 1 liter, 180 ml cream 15-20% fat, 2 large potatoes, 1 onion, 1 clove of garlic, vegetable oil - two tablespoons, salt and pepper, water - 250 ml.

Cooking method

Heat oil in a saucepan, add randomly chopped onions, chopped garlic, coarsely chopped potatoes and zucchini. Fry the vegetables for five minutes, stirring to avoid burning. Then pour in the broth and a glass of water. As soon as the mixture boils, reduce the heat and simmer for 20 minutes. The main thing is that the potatoes become soft. Remove from heat and puree in a blender. Season with pepper and salt, add cream, bring to a boil (no need to boil, just heat). The soup is ready!

Recipe 3: Chicken cream soup

A light, 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 an amazing taste and aroma.

Ingredients: chicken meat (fillet) – 300g, 2 small carrots, 3 potatoes, a fleshy stalk (stem) of celery, dried dill, allspice – 4 pcs., 3 cloves of garlic and, if desired, a handful of walnuts.

Cooking method

Chop vegetables and meat coarsely and place in a saucepan. Season with salt, add peppercorns, garlic and add water to the level with the vegetables and meat. Cook until done – 20-30 minutes. Drain the broth and strain. 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 puree soup with beans and bacon

A rich and satisfying soup of a rich, bright red color with multiple flavor notes intertwined into a single aromatic bouquet. Once you've tasted even a spoonful of soup, you won't be able to stop until you've finished the entire plate. It lifts your spirits, gives you strength and warms your blood. If fatty foods are contraindicated for you, or you are on a diet, you can exclude bacon from the composition. Use fresh tomatoes when in season. If you can't find Tabasco, add a pinch of hot chili pepper.

Ingredients: 1 onion each, a stalk (cutting) of celery and carrots, tomatoes in their own juice - one jar (400g), 2 cloves of garlic, 1 can of any canned beans - white or red (400g), vegetable or meat broth 1 liter, 150 g rice, Tabasco sauce - a few drops, ½ tsp. granulated sugar, 4 strips of bacon (one per serving), salt, pepper, crackers and herbs as desired (in a plate).

Cooking method

Finely chop the onion, garlic and celery and fry. Add grated carrots and simmer a little. Next add crushed tomatoes, salt, sugar, Tabasco and spices according to your taste. Mix the ingredients and simmer a little.

Place rice, beans from a jar (drain the liquid first) and tomato mixture with vegetables into the boiled broth (or water). Cook the soup without a lid for about 20 minutes from the moment it boils. It needs to be stirred periodically. Grind the finished mixture to a puree. This will be conveniently done using an immersion blender. Bring to a boil again and serve with bacon, herbs and croutons. The bacon slices are pre-fried until crispy and broken into pieces.

Recipe 5: Creamy Cauliflower Soup with Cheese

Even those who don’t like cabbage because of the smell will like this soup. Cream and cheese drown out the taste of boiled cabbage and imbue the soup with a new delicate, creamy and pleasant taste.

Ingredients: cauliflower 1.0 kg, 1 carrot and onion, 2 medium-sized potatoes, 30g butter, 1.3-1.5l water, 100ml 10% cream, salt and pepper, 100g hard cheese.

Cooking method

Wash the cabbage, divide into inflorescences and boil, add salt to the water. This will take about 15 minutes. Drain in a colander.

Fry the chopped onion in a saucepan until translucent, add coarsely chopped carrots and potatoes and simmer everything together for a little while. Pour water and cook until vegetables are soft. Next, add the cabbage, boil for a couple of minutes and, after removing from the heat, puree in a blender. Season the mixture with salt and pepper, pour in hot cream, add grated cheese and simmer for two to three minutes. Serve with croutons.

Recipe 6: Eggplant cream soup “Renoir”

Ingredients

300 g eggplants;

olive oil;

fresh tomato;

salt and hot red pepper;

onion head;

spices “Provencal herbs” - 7 g;

4 cloves of garlic;

30 g creamy soft cheese;

300 ml vegetable broth;

cream – 150 ml.

Cooking method

1. Peel the eggplants, cut into small slices and cover with salt water for half an hour.

2. Place the tomato in boiling water, remove the skin and cut into quarters. Remove the peel from the garlic. Make a basket out of foil and place the tomato and garlic cloves in it. Place it in an oven preheated to 200 C for 20 minutes.

3. Fry pre-peeled and chopped onions in hot olive oil until golden brown.

4. Drain the water from the eggplants, squeeze them and place them in a frying pan with the onions. Fry lightly and pour in a glass of broth. Sprinkle with Provençal herbs, boil, turn down the heat and simmer covered for 10 minutes. Turn off the heat, cool and transfer to a blender bowl.

5. Remove the baked garlic and tomatoes, add them to the eggplants, sprinkle with red pepper and grind. Add soft cheese and pour in hot cream. Add some salt. Mix with a blender until smooth. Pour into a tureen and serve.

Recipe 7: Japanese Carrot Cream Soup

Ingredients

processed cheese – 100 g;

350 g carrots;

fresh parsley;

onion – 200 g;

liter of any broth;

30 ml vegetable broth.

Cooking method

1. Peel the vegetables, wash them and chop them finely.

2. Heat the oil in a deep frying pan and fry the onion in it until golden brown, but do not fry. Add the carrots and fry for another minute.

3. Pour the broth into the pan, add chopped cheese to it. Season with salt and pepper. Place the fried vegetables into the broth. Cover and cook until the vegetables are completely cooked. Turn off the heat and leave the soup for ten minutes. Then puree it with an immersion blender. Pour the soup into bowls and garnish with parsley sprigs.

Recipe 8: Carrot cream soup with crab meat

Ingredients

65 g butter;

130 g onions;

25 ml lemon juice;

carrots – 400 g;

180 g crab meat;

50 g white rice;

a pinch of lemon zest;

spices and sea salt.

Cooking method

1. Place a thick-walled pan on the stove. Turn on moderate heat and melt the butter.

2. Peel and wash the vegetables. Chop the onion into small pieces. Cut the carrots into thin circles.

3. Place chopped vegetables in a pan, add washed rice, salt and pepper, add bay leaf. Fry everything together for about six minutes. Pour six glasses of water into the pan. Bring to a boil over high heat. Then turn off the heat and cook for another 25 minutes. Remove bay leaves.

4. Pour the soup into a blender container and puree until smooth. Pour back into the pan, add the lemon zest, stir and cover with a lid.

5. Mix crab meat with chopped onion and lemon juice in a bowl. Place this mixture into plates and pour hot soup over it.

Recipe 9: Turkish Lentil Cream Soup

Ingredients

350 g red lentils;

120 g onion;

black pepper;

450 g potatoes;

spices and dried mint;

carrot;

tomato paste – 70 g;

garlic croutons.

Cooking method

1. Wash the lentils thoroughly and fill them with water. We put it on fire.

2. Peel the potatoes, wash them and cut them into medium-sized cubes.

3. Chop the peeled carrots and onions. Onions - in small pieces, carrots - in large chips.

4. Add potatoes and other vegetables to the lentils. We will cook for about an hour.

5. Cool, pour into a blender container and beat until smooth. Pour back into the pan and boil.

6. Fry the flour in hot oil. Then add tomato paste, pepper and salt. Place in a saucepan. Stir, season with spices and mint. We'll cook for about five minutes. Pour into plates, add garlic croutons and serve.

Recipe 10: Cream soup “Sunny”

Ingredients

4 carrots;

50 g hard cheese;

5 potato tubers;

kitchen salt;

onion - head;

cream or sour cream;

chicken breast.

Cooking method

1. Peel all vegetables and cut them into large pieces.

2. Place the chicken breast in a saucepan with water. Add the vegetables here and cook over moderate heat until the vegetables are soft and the chicken is cooked. Remove the breast and cool.

3. Place the vegetables in a blender container and blend until pureed. Pour in a glass of broth and continue whisking for another minute.

4. Transfer the vegetable puree into a saucepan, stir and boil. Pour the soup into bowls. Place a piece of chicken in each and sprinkle with grated cheese. Serve with sour cream or cream.

Recipe 11: Chicken Pasta Soup

Ingredients

2 handfuls of pasta;

7 potatoes;

500 g chicken drumstick;

60 g butter;

salt and spices;

bulb;

80 ml soy sauce;

2 carrots;

10% cream - not a full glass.

Cooking method

1. Make broth from chicken drumsticks. Remove and cool the meat. Separate it from the bones and tear it with your hands.

2. Peel and wash all vegetables. Cut carrots and onions into small cubes. Melt the butter in a saucepan and fry the vegetables until soft. Pour in soy sauce, stir and turn off the heat.

3. Place the cut potatoes into the broth. Add the fried vegetables and cook until the potatoes are soft. Pepper and salt.

4. Separately, boil the pasta and rinse it under the tap.

5. Remove the pot of soup from the heat and puree it with an immersion blender. Pour in the cream and heat it over low heat.

6. Pour the soup into plates, put pasta and pieces of meat in each. Serve sprinkled with chopped herbs.

— If for some reason freshly prepared puree soup cannot be served immediately, the pan must be placed in a water bath: the soup will not boil, and, at the same time, will remain hot.

— Puree soups are served with 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 pies.

— To increase nutritional value, you can add cream or egg dressing to vegetable puree soups. Pour half a glass of hot cream or milk into two or three raw yolks, add the mixture to the soup and stir.

Many people consider puree soup to be a frivolous dish, but in vain. The most common pureed soup in our country is accidentally overcooked pea soup. Some housewives cannot even think of the idea of turning “normal” soup into puree soup. And it’s completely in vain, because puree soup is a very nourishing, aromatic dish that you shouldn’t be ashamed to serve to guests. In many national cuisines, puree soup takes its place of honor: in France it is mushroom or onion soup or broccoli puree soup, in Mexico it is tomato gazpacho, in the USA it is pumpkin puree soup.

Vegetables are most often used to prepare puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, the recipe often contains milk, cream or butter - with them, the puree soup becomes especially tender and velvety. Finely grated hard cheese adds piquancy, dry white wine adds new shades of taste, and small crackers, which can be poured directly onto a plate, have such a delicious crunch!

Cooking puree soup is somewhat different from cooking regular soup. The vegetables are pre-cut into pieces and simmered in a thick-walled bowl in butter until soft. After this, add wine (if necessary), heat until the wine evaporates by about half, pour in broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the heat and simmer until done. Vegetables should be soft, but not mushy. Then the vegetables are rubbed through a sieve or pureed in a blender, returned to the pan and broth is added if the soup is too thick. Only after this can the soup puree be salted and seasoned. When serving, the puree soup is decorated with herbs.

Bon appetit!

Larisa Shuftaykina