Puree soup - general principles and methods of preparation
Almost everyone loves mashed soups - for their velvety texture, delicate taste, ease of preparation and surprise. It can 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, the ardent opponents of zucchini and onions, wrapping a second bowl of soup from unloved vegetables, do not even realize the catch. For mashed soups, vegetable, fish or meat broths are used. If you cook a dish with meat, then most often with chicken. Soups are prepared from one or several types of vegetables, sometimes legumes - peas, beans or cereals - rice or barley are added.
Puree soup - preparation of products
Before boiling vegetables, they are peeled and cut coarsely. A characteristic feature of mashed soups is the grinding of 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 on plates. "Consistency" means that the soup must be diluted to a density that is more to your taste. The products are ground through a sieve, or most often, crushed with a blender, using a food processor or mixer with nozzles.
Puree soup - 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 is directly restaurant. Although this soup is cooked very quickly, it is better to cook it on the weekend, so as not to rush anywhere. A bread roll, preferably rye, small size (300-400g) is baked or bought. The pulp is removed, the walls and the bottom of the bread pot are soaked inside with garlic and filled with soup. They eat soup with bread, plucking pieces directly from the "plate". Ingredients are for four servings.
Ingredients: any mushrooms - 500 g, one large onion, 2-3 large potatoes (400 g), 0.5 l of fat cream (20%), 100 g 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. Gently, so as not to perforate the bottom or walls of the roll, remove the bread flesh. When scrubbing the crumb, one 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 chopped garlic with vegetable oil and brush with a mixture of the cooled bun inside. And the cap too.
Put cooked chopped potatoes. Water should only slightly cover it. Fry the onion with mushrooms in a pan and put in a bowl with potatoes, continuing to cook. You can leave a few whole boiled small mushrooms for decoration. Pepper and salt, bring to readiness. Drain the broth. When it cools, you can freeze the cubes and then use for other dishes.
Grind mushrooms and potatoes to a puree state, pour in the cream and put on fire. As soon as the first bullets appear, signaling that soon the liquid will boil, turn off the fire. Those. soup DO NOT boil. This is important because affects the taste. Pour the hot soup into pots, sprinkle with cheese, put in each a pair of whole fungi, hidden earlier, close the lid and serve. Goodies!
If you suddenly do not dare to cook potted soup for a while, here’s another recipe for one wonderful mashed mushroom soup. You will need: a pound of fresh champignons, a glass of cream (15-20%), chicken broth 600ml, 2 onions, 50 grams of butter, two tablespoons of sunflower, 2 tablespoons. tablespoons of wheat flour, pepper and salt to your taste.
Cooking method
Chop the onions and mushrooms arbitrarily and fry until soft, not forgetting to salt and sprinkle with pepper. It takes about 15-20 minutes. Then pour a glass of broth into the mass and grind in a blender.
In a saucepan, heat the butter 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. It is recommended to serve croutons or crackers for the soup.
By the way, be sure to return to the soup in bread pots.
Recipe 2: Zucchini Soup Puree
Whoever tastes this soup for the first time cannot always determine what it is made from. Many say that from mushrooms, although there are no mushrooms there at all. Delicate velvety texture of creamy soup with creamy taste mesmerizes from the first spoon.
Ingredients: 4 young zucchini, vegetable (chicken) broth - 1 liter, 180 ml of 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 pan, add randomly chopped onions, chopped garlic, coarsely chopped potatoes and zucchini. Fry 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 that the potatoes become soft. Remove from heat and grind in a puree. Pepper-salt, add cream, bring to a boil (no need to boil, just warm). Soup is ready!
Recipe 3: Chicken Soup
Easy, at the same time nutritious and healthy first course, because chicken has always been considered dietary meat, easily digested by the stomach. Vegetables saturate the soup with the necessary trace elements and, together with the chicken, give it an amazing taste and aroma.
Ingredients: chicken meat (fillet) - 300g, 2 small carrots, 3 potatoes, fleshy stalk (stalk) of celery, dried dill, allspice - 4 pcs., 3 cloves of garlic and, if desired, a handful of walnuts.
Cooking method
Coarsely chop the vegetables and meat and put in a pan. Salt, add peppercorns, garlic and add water flush with vegetables and meat. Cook until tender - 20-30 minutes. Drain and strain the broth. Grind vegetables and meat on a blender, dilute with broth to the desired consistency, add dill and bring to a boil. Serve sprinkled with chopped nuts.
Recipe 4: Tomato Soup with Beans and Bacon
A rich and satisfying soup of a rich, bright red color with multiple flavor notes interwoven into a single fragrant bouquet. Having tried even a spoonful of soup, you cannot stop until you empty the whole plate. It lifts the mood, gives strength and warms up blood. If you are contraindicated in fatty foods, or you are on a diet, bacon can be excluded from the composition. Use fresh tomatoes in season. If you don’t find Tabasco, add a pinch of hot chili pepper.
Ingredients: 1 onion, stalk (cuttings) of celery and carrots, tomatoes in their own juice - one jar (400 g), 2 cloves of garlic, 1 can of any canned beans - white or red (400 g), 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 if desired (on a plate).
Cooking method
Chop and fry onions, garlic and celery. Add grated carrots and stew a little. Next, put chopped tomatoes, salt, sugar, Tabasco and spices, if desired, to your taste. Stir the ingredients and simmer a little.
In a boiled broth (or water) put rice, beans from a can (pre-drain the liquid) and tomato mass with vegetables. Soup is cooked without a lid for about 20 minutes from the moment of boiling. Periodically, it must be stirred. Grind the finished mass to a puree condition. This will be conveniently done with a hand blender. Bring to a boil again and serve with bacon, herbs and crackers. Slices of bacon are pre-fried until crispy and break into pieces.
Recipe 5: Soup mashed cauliflower with cream and cheese
This soup will appeal even to 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, 30 g butter, 1.3-1.5 l water, 100 ml cream 10%, salt and pepper, 100 g hard cheese.
Cooking method
Rinse the cabbage, divide into inflorescences and boil, salt with water. It takes about 15 minutes. Throw it in a colander.
Fry chopped onions in a pan until transparent, add coarsely chopped carrots and potatoes and simmer together a little. Pour water and cook until vegetables are soft. Next, add cabbage, boil for a couple of minutes and, removing from heat, grind with a blender. Pepper mass, salt, pour hot cream, add grated cheese and boil for two to three minutes. Serve with croutons.
Recipe 6: Renoir Eggplant Soup
Ingredients
300 g eggplant;
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 of vegetable broth;
cream - 150 ml.
Cooking method
1. Peel the eggplants from the skin, cut into small slices and fill with salt water for half an hour.
2. Dip the tomato in boiling water, remove the skin from it and cut into quarters. Peel the garlic. Make a basket out of foil and put tomato and garlic cloves in it. We 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, squeeze it and put it 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 about 10 minutes. Turn off the heat, cool and transfer to a blender bowl.
5. Remove the baked garlic and tomatoes, add them to the eggplant, sprinkle with red pepper and grind. Add soft cheese and pour in hot cream. Salt. Stir blender until smooth. Pour into the tureen and serve.
Recipe 7: Japanese Carrot Soup
Ingredients
processed cheese - 100 g;
spice;
350 g carrots;
fresh parsley;
onions - 200 g;
liter of any broth;
30 ml of vegetable broth.
Cooking method
1. Peel the vegetables, wash them and chop finely.
2. In a deep skillet, heat the oil and fry the onion in it until golden, but do not fry. Add the carrots here and fry another minute.
3. Pour the broth into the pan, add chopped cheese to it. Salt and pepper. Put the vegetable fry 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 a hand blender. Pour the soup into plates and garnish with parsley sprigs.
Recipe 8: Carrot Crab Meat Soup
Ingredients
65 g butter;
130 g of onions;
25 ml of lemon juice;
carrots - 400 g;
180 g of crab meat;
50 g of white rice;
a pinch of lemon peel;
spices and sea salt.
Cooking method
1. We put on the stove a thick-walled pan. Turn on a moderate fire and melt the butter.
2. Peel and wash the vegetables. We chop onion into small pieces. We cut carrots into thin circles.
3. Put the chopped vegetables into the pan, pour the washed rice, salt and pepper, add the bay leaf. We fry all together for about six minutes. Pour six glasses of water into the pan. On high heat we bring to a boil. Then we twist the fire and cook another 25 minutes. Remove bay leaves.
4. Pour soup into the blender's container, and puree until smooth. Pour back into the pan, put the zest of lemon, mix and cover.
5. In a bowl, mix the crab meat with chopped onion and lemon juice. We spread this mixture into plates, and fill it with hot soup.
Recipe 9: Turkish Lentil Lentil Soup in Turkish
Ingredients
350 g of red lentils;
120 g of onion;
25 g of paprika;
black pepper;
450 g of potatoes;
spices and dried mint;
carrot;
60 g of flour;
tomato paste - 70 g;
garlic croutons.
Cooking method
1. Rinse the lentils thoroughly and fill it with water. We put on the fire.
2. Peel the potatoes, wash them and cut them into cubes, medium size.
3. We chop the peeled carrots and onions. Onions - in small pieces, carrots - large chips.
4. Add potatoes and other vegetables to the lentils. We will cook for about an hour.
5. Cool, pour into a blender bowl and beat until smooth. Pour back into the pan and boil.
6. Fry the flour in preheated oil. Then add tomato paste, pepper and salt. Put in a pan. Mix, season with spices and mint. We will cook for about five minutes. Pour into plates, put garlic croutons and serve.
Recipe 10: Cream Soup "Sunny"
Ingredients
4 carrots;
zucchini;
50 g of hard cheese;
5 potato tubers;
kitchen salt;
bow - 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 pot of water. Transfer vegetables here and cook over moderate heat until the vegetables are soft and the chicken is cooked. Take out the breast and cool.
3. Transfer the vegetables to a blender bowl and beat until puree. Pour in a glass of broth and continue whisking for another minute.
4. Transfer the mashed potatoes to the pan, mix and boil. Pour the soup into plates. Put in each piece of chicken 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 of chicken drumstick;
60 g butter;
salt and spices;
bulb;
80 ml of soy sauce;
2 carrots;
10% cream is an incomplete glass.
Cooking method
1. From the chicken drumsticks, cook the broth. 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 butter in a saucepan and fry vegetables in it until soft. Pour in soy sauce, mix and turn off the heat.
3. Put the sliced potatoes into the 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 soup pot from the heat and mash it with a hand blender. Pour in the cream and heat it over low heat.
6. Pour soup into plates, put in each pasta and pieces of meat. Serve by chopping chopped herbs.
Mashed soup - useful tips from experienced chefs
- If for some reason you can’t serve freshly cooked soup puree, you must put the pan in a water bath: the soup will not boil, and, at the same time, will remain hot.
- To the mashed soups served croutons fried in oil, crackers dried in the oven or small pies with various fillings - with cabbage and eggs or meat. To fish soups - pies with fish.
- To increase nutritional value, cream or egg dressing can be added to vegetable puree soups. Pour an incomplete glass of hot cream or milk into two or three raw yolks, add the mass to the soup and mix.
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