Almost everyone loves puree soups - for their velvety texture, delicate taste, ease of preparation and for the surprise. It can easily be renamed "Guess Soup". Indeed, eating such a soup with appetite, not knowing the ingredients, it is sometimes very difficult to determine what it is cooked from. And now, ardent opponents of zucchini and onions, wrapping up a second bowl of soup from unloved vegetables, do not even know about the catch. For puree soups, vegetable, fish or meat broths are used. If a dish is cooked with meat, then most often with chicken. Soups are made from one or more types of vegetables, sometimes legumes are added - peas, beans or cereals - rice or barley.
Soup puree - 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 state of homogeneous mass. Next, the puree is diluted with broth to the desired consistency, brought to a boil and poured into plates. “Required consistency” means that the soup must be thinned to a thickness that is more to your taste. 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 to be very, very tasty, and the serving of the dish is directly restaurant-like. Although this soup is cooked very quickly, it is better to cook it on a day off so as not to rush anywhere. A bread bun is baked or bought, preferably rye, small in size (300-400g). The pulp is removed, the walls and bottom of the bread pot are soaked with garlic from the inside and filled with soup. They eat soup along 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 l 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 dishes for soup. Cut the top off the bun. This will be the lid for the bread pot. Carefully, so as not to make a hole in the bottom or walls of the roll, remove the bread pulp. When cleaning the crumb, one should not be zealous and leave too thin a crust. Then the plates should be sent to the oven for 15 minutes so that they are slightly dried (180C).
Grind the chopped garlic with vegetable oil and brush the cooled bun with this mixture from the inside. And the lid too.
Put boiled finely chopped potatoes. The water should just cover it slightly. Fry onion with mushrooms in a pan and transfer to a bowl with potatoes, continuing to cook. You can leave a few whole boiled small mushrooms for decoration. Pepper and salt the soup, bring to readiness. Drain the broth. When it cools down, you can freeze the cubes and then use them for other dishes.
Grind mushrooms and potatoes to a puree state, pour in the cream and put on fire. As soon as the first bulges appear, signaling that the liquid will soon boil, turn off the fire. 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 suddenly don’t dare to cook soup in pots for now, here is another recipe for one wonderful mushroom puree soup. You will need: a pound of fresh champignons, a glass of cream (15-20%), 600 ml chicken broth, 2 onions, 50 grams of butter, two tablespoons of sunflower, 2 tablespoons. tablespoons of wheat flour, pepper and salt to your taste.
Cooking method
Randomly chop the onion and mushrooms and fry until soft, not forgetting to salt and sprinkle with pepper. It 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, 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 with the soup.
By the way, be sure to return to the soup in bread pots.
Recipe 2: Zucchini Puree Soup
Whoever tries this soup for the first time cannot always determine what it is made of. Many say that from mushrooms, although there are no mushrooms at all. Delicate velvety texture soup-puree with a creamy taste fascinates 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 onion, minced garlic, coarsely chopped potatoes and zucchini. Saute vegetables for five minutes, stirring occasionally to prevent burning. Then pour in the broth and a glass of water. When the mass boils, reduce the heat and boil for 20 minutes. The main thing is that the potatoes become soft. Remove from heat and puree in a blender. Pepper, salt, add cream, bring to a boil (no need to boil, just warm). The soup is ready!
Recipe 3: Chicken Puree Soup
Light, 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 essential 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 vegetables and meat and put in a saucepan. Salt, add peppercorns, garlic and pour water flush with vegetables and meat. Cook until tender - 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 fragrant bouquet. Once you've tasted even a spoonful of soup, you won't be able to stop until you empty the whole plate. It uplifts the mood, gives strength and warms the 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, stalk (stalk) 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, croutons and herbs as desired (on a plate).
Cooking method
Finely chop onion, garlic and celery and fry. Add grated carrots and sauté a little. Next, put chopped tomatoes, salt, sugar, Tabasco and spices as desired to your taste. Mix the ingredients and simmer a little.
In a boiled broth (or water), put rice, beans from a jar (drain the liquid first) and tomato mass with vegetables. The soup is cooked without a lid for about 20 minutes from the moment of boiling. It needs to be stirred periodically. Grind the finished mass to a puree state. This can be easily done with an immersion blender. Bring to a boil again and serve with bacon, herbs and croutons. Bacon slices are pre-fried until crispy and broken into pieces.
Recipe 5: Creamy Cauliflower Soup with 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 each, 2 medium-sized potatoes, 30 g butter, 1.3-1.5 l water, 100 ml 10% cream, salt and pepper, 100 g hard cheese.
Cooking method
Rinse the cabbage, divide into inflorescences and boil, salt the water. This will take about 15 minutes. Throw away in a colander.
Fry the chopped onion in a saucepan until transparent, add coarsely chopped carrots and potatoes and stew a little together. Pour in water and cook until the vegetables are soft. Next, add cabbage, boil for a couple of minutes and, removing from heat, chop with a blender. Pepper, salt, pour in hot cream, add grated cheese and boil for two to three minutes. Serve with croutons.
Recipe 6: Renoir Eggplant Puree 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 vegetable broth;
cream - 150 ml.
Cooking method
1. Peel the eggplant, cut into small slices and soak in salt water for half an hour.
2. Dip the tomato in boiling water, remove the skin from it and cut into quarters. Free the garlic from the peel. Make a basket out of foil and put the tomato and garlic cloves in it. We send it to the 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 out and put them in a pan with onions. Lightly fry and pour in a glass of broth. Sprinkle with Provence herbs, boil, twist the fire and simmer under the lid for about 10 minutes. Turn off the fire, cool and transfer to the blender bowl.
5. Take out 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. Mix with a blender until smooth. Pour into a tureen and serve.
Recipe 7: Japanese Carrot Puree Soup
Ingredients
processed cheese - 100 g;
350 g carrots;
fresh parsley;
onion - 200 g;
a liter of any broth;
30 ml vegetable broth.
Cooking method
1. Peel the vegetables, wash them and chop them finely.
2. In a deep frying pan, heat the oil and fry the onion in it until golden brown, but do not fry. Add carrots to this and fry for another minute.
3. Pour the broth into a saucepan, add chopped cheese to it. Salt and pepper. Pour the roasted vegetables into the broth. Cover and cook until the vegetables are fully cooked. Turn off the heat and leave the soup for ten minutes. Then puree it with an immersion blender. Divide soup among bowls and garnish with parsley sprigs.
Recipe 8: Carrot Cream Soup with Crab Meat
Ingredients
65 g butter;
130 g of onion;
25 ml of 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. We put a thick-walled pan on the stove. Turn on the heat to medium and melt the butter.
2. Clean and wash the vegetables. Chop the onion into small pieces. Cut the carrot into thin slices.
3. Put the chopped vegetables into the pan, add the washed rice, salt and pepper, add the bay leaf. We fry everything together for about six minutes. Pour six cups of water into a saucepan. Bring to a boil over high heat. Then we twist the fire and cook for another 25 minutes. Remove bay leaves.
4. Pour the soup into the blender container and puree until smooth. Pour back into the saucepan, put the lemon zest, mix and cover with a lid.
5. Mix crab meat with chopped onion and lemon juice in a bowl. Divide this mixture into bowls and pour hot soup over.
Recipe 9: Turkish Lentil Puree Soup
Ingredients
350 g red lentils;
120 g of onion;
black pepper;
450 g potatoes;
spices and dried mint;
carrot;
tomato paste - 70 g;
garlic croutons.
Cooking method
1. We thoroughly wash the lentils, and fill it with water. We put on fire.
2. We clean the potatoes, wash them and cut them into medium-sized cubes.
3. Grind 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. Drain back into the pot and boil.
6. Fry flour in hot oil. Then add tomato paste, pepper and salt. Put in a saucepan. Mix, season with spices and mint. We will cook for five minutes. Pour into bowls, add garlic croutons and serve.
Recipe 10: Sunny Cream Soup
Ingredients
4 carrots;
50 g of 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 pot of water. Add the vegetables to this and cook over moderate heat until the vegetables are soft and the chicken is done. Take out the breast and let it cool.
3. Transfer the vegetables to the blender container and beat until pureed. Pour in a glass of broth and continue beating for another minute.
4. Transfer the vegetable puree to a saucepan, stir and boil. Pour the soup into bowls. Put in each piece of chicken meat 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 - an incomplete glass.
Cooking method
1. Boil the broth from chicken drumsticks. Take out 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 in it until soft. Pour in the soy sauce, stir and turn off the heat.
3. Put the sliced \u200b\u200bpotatoes into the broth. Add fried vegetables and cook until potatoes are soft. Pepper and salt.
4. Boil the pasta separately, rinse them 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 bowls, put pasta and pieces of meat in each. Serve sprinkled with chopped herbs.
- If for some reason a 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 it 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 - pies with fish.
- To increase nutritional value, cream or egg dressing can be added to mashed vegetable soups. Pour an incomplete glass of hot cream or milk into two or three raw yolks, add the mass to the soup and mix.
Step 1: boil the meat.
Soak the meat in water, cut into small pieces. Put the pan on the stove with about two liters of water, bring to a boil and put the meat. Boil over low heat until half cooked for about twenty, thirty minutes (the time depends on the type of meat chosen). After the meat is boiled, put it on a plate, and strain the broth.Step 2: Cook vegetables.
Rinse vegetables thoroughly, peel and cut (how to cut, there is not much difference). Bring the broth to a boil and add vegetables to it. It should cook for about ten minutes. Step 3: Mix in a blender.
Cut the meat into small pieces and add to the broth with vegetables. Bring to readiness and three minutes before completion, add garlic and herbs, salt. After, using a blender, grind, add cream, mix, and heat on the stove without boiling. Step 4: serve.
As we said earlier, any decent food is a feast for us and our stomach. And what is a holiday without proper decoration. Before serving the dish to the table, you can pour it into bowls, decorate with greens, cut lemon slices and then serve. You can serve pre-baked crackers to the soup, this will also be a good addition. Then you can serve. Enjoy your meal! In some cases, someone prefers not to mix the meat with the soup in a blender, but cut into pieces and add to the plates.
Use mostly fresh vegetables, as compared to ice cream, they are superior in taste.
In this recipe for making puree soup, you can use such types of meat as pork and beef.
This gourmet meat soup dish is easy to prepare and does not require a lot of products. Beef soup recipe step by step. The dish perfectly restores strength, as well as veal broth, which is prepared at home.
beef soup recipe
Step 1. Before you start cooking our soup, inspect a piece of beef tenderloin for the remains of small bones in it, they must be removed, if any.
Step 2. Then the meat is washed under cool, running water, divided into several parts, put in a small saucepan, poured with cool water and put on fire. Remove scale after the water boils.
Subsequently, after you remove all the scale, you need to add aromatic roots - parsley, carrots, onions, celery stalks, salt.
When the meat is boiled a little until half cooked, add five, six peas of black pepper, a couple, three bay leaves and continue to cook the meat until it is fully cooked.
Step 3. Remove the finished meat from the broth, let it cool down a bit and scroll through the meat grinder several times (push it a little in a mortar and grind through a sieve or grind it in a blender with the addition of some broth, as you like).
Step 4. After you have pulled the meat out of the broth, strain it into a separate saucepan through a sieve.
Grind boiled aromatic roots through a sieve or simply grind in a blender like onion soup in the same way. Combine the pureed vegetables, rolled beef and strained broth, put on a small fire and season with a piece of butter.
Step 5. Take an egg, beat it a little with a whisk and mix with sour cream. Enter the resulting mass into the broth with beef, stirring constantly.
At your request, you can cut some of the meat into oblong pieces, fry them until golden brown in refined oil and put them in our beef soup.
Soup puree is ready, you can serve it to the table. Enjoy your meal.
Puree soup is considered by many to be a frivolous dish, but in vain. The most common puree soup in our country is accidentally overcooked pea soup. Some housewives can’t even think of turning a “normal” soup into puree soup. And it’s completely in vain, because puree soup is a very hearty, aromatic dish that is not ashamed to be served to guests. In many national cuisines, puree soup takes its place of honor: in France it is mushroom or onion soup or broccoli soup, in Mexico - tomato gazpacho, in the USA - pumpkin puree soup.
Vegetables are most often used to make puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, milk, cream or butter are often found in the recipe - with them, the puree soup becomes especially tender and velvety. Finely grated hard cheese adds piquancy, dry white wine adds new flavors, and small crackers that can be poured directly onto a plate crunch so deliciously!
Making puree soup is a little different from making regular soup. Vegetables are pre-cut into pieces and stew in a thick-walled bowl in butter until soft. After that, wine is added (if necessary), heated until the wine has evaporated by about half, pour in the broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the fire and simmer until cooked. Vegetables should be soft, but not overcooked. Then the vegetables are rubbed through a sieve or mashed in a blender, returned to the pan and the broth is added if the soup is too thick. Only after this soup-puree can be salted and seasoned. When serving, the puree soup is decorated with greens.
Enjoy your meal!
Larisa Shuftaykina
