Soup-puree is a light, but quite rich dish, so for lunch, as a rule, there is enough salad and a plate of this dish. If served puree, the second is redundant.
The consistency of the cream soup is a bit rougher than cream soup, as it contains larger particles of products.
You can cook mashed soups in meat broth or use products of plant origin only.
The most delicious soups are mashed with cheese and cream.
Prepare a gentle soup-puree recipe help photos and step by step comments. Following the instructions set forth, to cook the soup-mashed potatoes will work for everyone.
In the photo: ingredients for making puree soup:
- Rich chicken broth - 0.5 cups
- Ripe tomatoes - 2 pcs.
- Onion head - 1 pc.
- Large eggplant - 1 pc.
- Meaty pepper - 2 pcs.
- Processed cheese "Friendship" -2 pcs.
- Cream 33% fat - 150 gr.
- Sesame - 1 tbsp. l
- Noble laurel leaf - 1 pc.
- Nutmeg - Pinch
- Allspice - Pinch
- Salt - Pinch
Recipe for cooking cream soup (with photo):
To prepare rich chicken broth, remove the skin from the meat, remove the fat and set to cook. To make the broth clear, you need to avoid a strong boil. The broth should barely gurgle. At the end of cooking, salt the broth and flavor it with laurel and nutmeg.
Eggplant, Bulgarian pepper and tomatoes, dry them with a napkin. Eggplant and pepper baked in the oven.
Eggplant readiness can be checked by pressing it with a fork. When it becomes soft and pliable, you can remove it from the oven.
With the cooled eggplant and pepper you need to carefully remove the skin. Remove the seed box from the pepper. We will use only pulp for purifications.
Tomato hold in boiling water and also free it from the skin.
Crush the onions, periodically lowering the knife in cold water so that it does not irritate the eyes, and send it to the vegetables.
Furry vegetables with a blender and put the vegetable mixture on the stove for boiling. Dilute its broth to smetannom consistency.
When it is a little cooked, we send processed cheese grated on a cheese grater to the vegetable mixture. For easy rubbing, you can hold them in the freezer for several minutes until they harden. After that, working with them will be easier. If after adding the cheese mash becomes too thick, add more broth.
Mix all the ingredients well and wait for a very small heat until the cheese disperses, stirring the mash all the time with a spoon.
When the cheese is completely melted, pour in the cream and boil again. Salt and flavor with spices.
Serving cream soup is better not hot, but very warm.
During cooling, a film is formed on the surface of the cream soup, which will easily hold sesame seeds on it, preventing them from sinking. Sesame will decorate the dish and give it some piquancy.
You can serve cream soup with crispy crackers.
Having mastered the preparation of this pureed soup, try experimenting with other products. Cooking mashed soups is very exciting.
