Puree soup is always very tender, tasty and nutritious dish. This soup has many variations - it is simple and easy recipes, to extremely sophisticated and unusual, which will be quite appropriate for any celebration. Traditionally, this soup is eaten with croutons.
Puree soups are very useful for the gastrointestinal tract and are a “gentle” food that does not burden the digestive system. Such soups will ideally fit into baby food, and young mothers are aware that ingredients that a child does not want to eat in its natural form, but which are very useful for him, can be “imperceptibly” added to soup puree.
Very often in diet recipes(for diseases of the digestive tract) there are a variety of puree soups. In addition, for losing weight, there are a lot of recipes for such soups with the addition of celery, selera, radish, broccoli and others. healthy vegetables. Let's look at them in more detail.
Almost any puree soup can be made dietary and vice versa: it is enough to replace the water with fatty broth, use butter and heavy cream. Otherwise, you must use plain water or a decoction of vegetables, low-fat cream, olive oil.
How to cook soup puree from vegetables - 15 varieties
This light and very healthy dish of the hostess is usually prepared in the autumn-winter period. If you don't have raw pumpkin can be taken from the freezer.
Ingredients:
- Raw pumpkin - 450 g
- Apple - half
- Carrot - half
- Potato - 1 pc.
- Celery - half
- Bulb - half
- Cream - 100 ml
- Butter - 10 g
- Broth or water - 0.5 l
- Roasted pumpkin seeds - a handful
- Coriander - 1/4 tsp
- Nutmeg - 1/4 tsp
- Salt pepper
Cooking:
Peeled apple, pumpkin, potatoes, cut half of the onion into cubes, cut half of the carrot and celery into circles. We put the saucepan on the fire, give a little oil for frying, 10 g of butter, heat it up, add the onion, then potatoes and carrots, apple, celery, pumpkin, simmer a little and pour the broth, wait for the vegetables to be ready, add spices and puree the soup with a blender.
Before removing from heat, add cream and stir. Before serving, each serving can be sprinkled with seeds and rye crackers.
If the puree soup is too thick, it is allowed to dilute it with broth or water.
The most delicate soup with a creamy texture and a bright creamy mushroom taste is prepared very quickly and eaten just as quickly.
Ingredients:
- Mushrooms (any) - 400 g
- Bulb
- Potato - 1 pc.
- Cream - 200 ml.
- Vegetable oil
- Baguette - 2-3 pieces
- Salt, pepper, herbs
Cooking:
Cut the onion into rings, cube the potatoes, cut the mushrooms into thin slices and set aside 100 grams. Fry the onions in a saucepan in oil, add the main part of the mushrooms, add water and boil for 20 minutes.
Give salt, pepper, potatoes, and cook for another 10 minutes. In the meantime, you can prepare croutons: cut the baguette into small pieces and dry in the oven. Ready soup blender, add cream and sprinkle with croutons and herbs when serving.
This recipe is easy and pretty quick. You will need only affordable products and a minimum of time. The taste of the soup is pleasantly creamy, and the aroma is very delicate.
Ingredients:
- Broth or water - 1.2 l
- Bulb - 3 pcs.
- Carrot
- Processed cheese - 300 g
- Garlic - 3 cloves
- frying oil
- Salt and pepper
- Butter - tablespoon
Cooking:
We put a pot of water on the fire, and in the meantime cut the potatoes into cubes and send them to the water. While it is cooking, chop the carrots and onions, sauté in oil (vegetable and butter) and put in a saucepan with potatoes. We cut the curds into small pieces, send them to the soup and cook, stirring. Grind the garlic and give it to the soup, salt and pepper. Once the cheese has melted, blend the soup. Serve with breadcrumbs and herbs.
Delicious and hearty soup for kids, which is prepared simply elementary. The recipe can be varied and add more vegetables, such as celery, cabbage.
Ingredients:
- Carrot - 1 pc.
- Water - 1 l
- Potato - 3 pcs.
- Vermicelli - 50 g
Cooking:
Put potatoes in cubes and grated carrots in boiling water, when the water boils again, give vermicelli and cook for another 10 minutes. When ready, salt and chop the soup. Instead of water, you can use fatty broth.
Such soups are used when changing the children's diet in the second year of life. Although this is not yet an "adult" soup, it is not mashed potatoes either. You should not add to the soup those ingredients that can provoke an allergy or that are not recommended to be given at such a young age.
Beautiful summer soup which is very easy to prepare. This dish is perfect for losing weight and during the period of fasting.
Ingredients:
- Tomatoes in their juice or grated - 400 g
- Tomato paste - 2 tbsp. l.
- Low fat cream - 100 ml
- Bulb - 1-2 pcs.
- Garlic - 2 cloves
- Dried paprika - 1 tbsp. l.
- Salt, parsley, basil
Cooking:
Saute chopped onion in a saucepan, then add chopped garlic. Then we send greens there, dried paprika, salt. Then turn tomato paste and tomatoes. Bring to a boil and blow through - if sour, then add a spoonful of sugar to the soup. Add cream, bring to a boil and immediately remove from heat.
The soup is ready in just 45 minutes. The recipe is ideal for lovers of a healthy diet.
Ingredients:
- Cabbage cauliflower- 550 g
- Potato - 400 g
- Milk - 200 ml
- Water - 0.5 l
- Butter - 20 g
- Salt pepper
Cooking:
First you need to separate ¼ cauliflower buds and boil separately for a side dish. Throw the rest of the cabbage, potatoes (cut into slices) into a saucepan and pour water, salt and cook for 25 minutes. After the soup is ready, blend it and dilute it with hot milk. Season the soup with cream and / or butter when serving, garnish with boiled cauliflower pieces.
This soup is elementary, it is prepared quickly, you need a minimum of products. Fans of aromatic garlic will surely remember the recipe.
Ingredients:
- Garlic - 4 cloves
- Water - 0.5 l
- Potatoes - 4 pcs.
- Olive oil - 1 tbsp. l.
- Long loaf - 150 g
- Cream - 500 ml
- Dill fresh
Cooking:
While the potatoes are boiling in water, chop the garlic thoroughly. Add oil to the boiling potatoes, and when boiled, remove the potatoes. Heat the cream, but do not let it boil and pour into the potatoes and blend, adding garlic. Serve soup with toasted bread and garnish with fresh dill.
To make the soup more tender, add a small piece of butter to the serving before serving.
Great soup recipe vegetarian cuisine. If desired, water can be replaced with chicken or beef broth.
Ingredients:
- Carrot - 400 g
- Rice - 50 g
- Butter - 15 g
- Milk - 250 ml
- Sugar - half a teaspoon
- Water - 450 ml
- Salt pepper
Cooking:
Cut the carrots into slices, send to the pan, pour a quarter cup of water, add butter, sugar, salt and simmer for 10 minutes. Pour ½ cup of rice (washed) and add 5 cups of water, cook for 40 minutes. Blend the soup and dilute with hot milk, add salt. When serving, you can add a little oil, toast and put a spoonful of boiled rice as a decoration.
This soup is very hearty and nutritious, because its main ingredient is lentils, the benefits of which have probably been heard by everyone.
Ingredients:
- Lentils (preferably Turkish red) - 1.5 cups
- Potato - 2 pcs.
- Carrots - 2 pcs.
- Onion - 1 pc.
- Butter - 30 g
- Salt pepper
Cooking:
Rinse the lentils, pour into a saucepan and pour water to cover, boil for 40 minutes. Coarsely chop the onion, potatoes and 2 carrots, add to the boiling lentils and cook until tender. Blend the soup, add butter, mint, pepper and salt.
In this recipe, you can always change the cream for coconut milk- and you get a great vegan dish.
Ingredients:
- Leek - 2 stalks
- Potato - 0.5 kg
- Garlic - 4 cloves
- Butter - 30 g
- Broth or water - 1 l
- Bay leaf - 2 pcs.
- Olive oil - 1 tbsp. l.
- Cream - 80 ml
- Salt pepper
Cooking:
Saute chopped garlic in oil, add chopped leeks, mix. Then add cubed potatoes, bay leaf, salt, pepper, pour the broth and let it boil. We take out the laurel and blend the soup, add the cream. When serving, decorate with herbs.
fragrant and easy recipe with available ingredients.
Ingredients:
- Chicken broth - 1 l
- Processed cheese - 100 g
- Cream - 200 ml
- Garlic - 2 cloves
- Bulb
- Carrot - 1 pc.
- Young zucchini - 3 pcs. (medium)
- Nutmeg - ½ tsp
- Vegetable oil for frying
- Salt pepper
Cooking:
Onions, garlic, carrots, zucchini cut into slices. In a saucepan, fry the garlic and onion a little, add zucchini and carrots and simmer for 7 minutes. Add broth and cook until done. Add cheese (chopped), cream and blend the soup, let it boil. Serve with croutons.
This soup will remind us of the taste from childhood, besides it is very satisfying.
Ingredients:
- Peas - 1.5 cups
- Canned green peas - 100 g
- Fatty broth - 1 l
- Potatoes - 4 pcs.
- Carrots - 2 pcs.
- Boiled meat - 300 g
- Bulb
- Salt, pepper, bay leaf
- Toast
Cooking:
Add pre-soaked peas, laurel, salt to the boiling broth and cook for 50 minutes. In the meantime, we chop the onion, carrot, potato, meat. We send the potatoes to the soup, fry the onions, add the carrots and also send them to the soup. Then blend the soup. Before serving, add peas, a piece of meat, croutons to the soup.
This soup is convenient to prepare, having a ready-made vegetable set from the store - frozen carrots, broccoli and cauliflower.
Ingredients:
- Chicken drumsticks - 2 pcs.
- Potato - 2 pcs.
- Bulb
- Carrot - 1 pc.
- Frozen cauliflower - 150 g
- Frozen broccoli - 150 g
- Frozen carrots - 150 g
- Cream - 200 ml
- Salt pepper
Cooking:
Put the shins to boil. Chop the onion and sauté in a pan, add fresh carrots in slices. Cut potatoes into cubes. We take out the chicken and break it into pieces. We put frozen vegetables in the broth, cook until tender, fry and blend. Add cream and let it boil. Serve with pieces of meat.
delicious dish Finnish cuisine perfect for a holiday table. It prepares very quickly.
Ingredients:
- Salmon - 300 g
- Tomato - 2 pcs.
- Potatoes - 3 pcs.
- Carrot - 1 pc.
- Bulb
- Fresh greens
- favorite spices
- Cream - 400 ml
- Salt pepper
Cooking:
Saute chopped onions and carrots until soft, add chopped tomatoes, pour water and add potatoes in cubes. Salt, cook until done. Blend the soup, add cream and fish pieces, salt, pepper, dried herbs, bring to a boil.
The recipe is quite simple, the soup is prepared very quickly and is useful for those who want to lose a couple of kilograms.
Ingredients:
- Broccoli - big head
- Cream - 100 ml
- Salt pepper
- Water - 1.5 l
Cooking:
We disassemble the cabbage into pieces, cut the stem and boil everything until tender in water. Salt, pepper and puree, add cream and let it boil.
Meat soufflé is one of the most delicate dishes, which, in principle, can be prepared from meat. If, in this capacity, you choose fresh poultry pulp, especially chicken, then you can safely count on the airiness of the result.
Chicken Soufflé in the Oven - General Cooking Principles
To make a soufflé in the oven, you will need molds. They can be both large and small. Small containers are convenient because in them the dish is immediately divided into portions after cooking.
chicken soufflé prepared from boiled meat or raw product. To make an airy dish more tender, it is recommended to choose white poultry meat.
The soufflé is made from minced meat. Raw or boiled poultry meat is crushed by twisting in a meat grinder, or interrupted with a blender. When using a meat grinder, it is advisable to twist the chicken, especially raw, twice to achieve greater uniformity.
From the chicken in the oven, you can cook the most delicate airy dish or a denser, more reminiscent of meatballs. For airiness, beaten egg whites are introduced into the soufflé mass. This is done immediately before baking and, moreover, very carefully so that the airy foam does not settle.
To give the dish a special taste, the meat mass is supplemented with other products. You can add cream, milk, butter or vegetables to it. Frozen mixtures containing vegetables of different contrasting colors are often used.
Forms are not filled to the brim. During the baking process, a lot of meat juice is released, and its loss will lead to the fact that tender dish it will be dry.
Delicate chicken soufflé in the oven (from boiled meat)
Ingredients:
Half a glass chicken broth;
400 gr. chicken breast;
A glass of milk;
40 gr. sweet cream butter;
Two eggs;
Salt, nutmeg powder and ground pepper;
One and a half tablespoons of flour.
Cooking method:
1. Boil the breast until tender in slightly salted water and cool without removing from the broth. Then disassemble the chicken into small pieces and smash with a blender with the addition of chicken broth to a pasty state.
2. On low heat in a saucepan, melt the butter, add the flour. Stirring regularly, fry for about 2 minutes until lightly creamy.
3. Intensively stirring the contents of the saucepan with a whisk, add milk in a thin stream room temperature. Bring sauce to a boil over low heat. Stir constantly to prevent burning.
4. Lightly salt, add nutmeg, ground in a mortar and pepper. Enter the yolks loosened with a whisk, stir quickly and immediately remove from heat.
5. Mix the prepared sauce with chopped chicken, taste and, if necessary, add salt. Cool down.
6. In a clean, dry bowl, beat the chilled egg whites with a little salt until stiff and frothy. Whipping should be started at medium speed of the mixer, smoothly moving to maximum speed.
7. Carefully combine the airy protein mass with the meat. Take your time, mix from the bottom up and in no case beat. In order for the soufflé to rise well, the airiness of the proteins must not be disturbed.
8. Divide the chicken soufflé mixture among the oiled molds and place in the preheated oven for about 25 minutes.
9. Baking time may vary depending on the size of the molds. Focus on the soufflé: if its surface has acquired a golden hue, and the “curls” have begun to darken, immediately take it out.
A simple recipe for airy chicken soufflé in the oven
Ingredients:
chilled pulp chicken fillet- 600 gr.;
Half a glass of 22% cream;
Two eggs;
A spoonful of soft butter;
Two sprigs of fresh dill;
A pinch of crushed nutmeg;
Ground pepper.
Cooking method:
1. Rinse in cold water fillet, cut it into pieces and chop with a blender. If you use a meat grinder to prepare minced meat, twist it twice, passing the chicken through the smallest grate.
2. Enter the yolks into the minced chicken, season lightly with pepper, add nutmeg and, after salting, mix.
3. Pour in warmed milk, melted butter, add finely chopped dill. Mixing thoroughly, add a spoonful of baking flour.
4. Whisk the whites until fluffy and, according to all the rules, mix the protein mass into the minced chicken.
5. Spread the prepared minced meat on molds already greased with sunflower oil and bake for about half an hour.
How to cook chicken soufflé in the oven with potatoes
Ingredients:
Two small potatoes;
400 gr. chicken, not frozen breast;
A piece of white unsweetened bun or long loaf - 50 gr.;
Half a glass of low-fat milk;
Eggs - 2 pcs.
Cooking method:
1. Rinse the white meat of the chicken thoroughly in cold water. Then dry well and chop with a blender, after cutting into small pieces.
2. Separate the crumb from the crust, fill it with cold milk. The bread should be well soaked, so let stand for fifteen minutes.
3. Grate potatoes into minced chicken on a coarse grater. Add crushed crumb and yolks. Lightly salted, stir. Once smooth, gently fold in the beaten egg whites.
4. Put a gentle, homogeneous mass into molds smeared with oil and set the soufflé to bake when the oven is heated to 180 degrees.
Juicy chicken soufflé with vegetables - "Mosaic"
Ingredients:
Three large chilled chicken fillets;
Two tablespoons of butter;
400 gr. frozen vegetable mix;
Any not too spicy seasonings;
20% cream - 200 ml;
Two eggs.
Cooking method:
Clean the chicken fillet from tendons and films. Rinse the meat with running water, pat dry. Cut into pieces and then grind into minced meat in any convenient way.
Separate the whites from the yolks and place them in the cold for half an hour.
Unfrozen vegetable mix put in a colander. Dip in lightly salted hot water for a couple of minutes, then dry well and cool to room temperature.
Pour the cream into the minced chicken, add the yolks. Enter pre-melted butter, add some spices, knead well.
Combine the meat mass with the vegetable mass and, stirring with a spoon, evenly distribute the vegetables over the minced meat.
Lightly salt the whites and beat them until a stable thick foam is obtained, after which, slowly, enter into the soufflé mass.
Apply a thin layer to the bottom and sides of the molds. vegetable oil. Fill them with souffle mass, not reaching a centimeter to the top, brush the surface with cream and set to bake. Cooking time from half an hour to forty minutes.
Turn off the heat and leave the soufflé in the oven for another 20 minutes. During this time, it will absorb back all the released juice and become juicier.
Recipe for a delicious chicken soufflé without eggs with cheese
Ingredients:
Kilogram homemade minced chicken;
Two large bulbs;
Three tablespoons of low-fat sour cream;
100 ml cow's milk;
An incomplete tablespoon of salt;
Ground pepper;
"Dutch" cheese - 50 gr.
Cooking method:
1. Double-twist the minced meat in a meat grinder. When re-chopping, twist the onion along with the meat. You can just chop the onion very finely.
2. Add sour cream, pour in all the milk. Then lightly salt, taste on the tongue and add ground pepper or your favorite spices to your liking, mix.
3. Fill the molds with the prepared minced meat and place them on a baking sheet. Do not fill the containers to the brim, otherwise fatty juice will splash out during baking.
4. After the turned on oven reaches a temperature of 180 degrees, place the molds in it and bake for 20 minutes.
5. Then take it out, sprinkle the finished soufflé with grated cheese and put it back in the oven. After about 5 minutes, when the cheese is melted, remove and serve.
How to cook a diet chicken soufflé with zucchini and potatoes
Ingredients:
Half a kilo of chicken fillet;
One small young zucchini;
onion head;
Three small potatoes;
Non-aromatic sunflower oil - 2 tbsp. l.;
Lavrushka;
Peppercorns.
Cooking method:
1. Cut the washed fillet crosswise in two, fill with cold water. Add a small leaf of parsley, a couple of black peppercorns, add salt and put on an intense fire. When the broth boils, remove all the resulting var and boil the chicken over medium heat until fully cooked. Cool without removing the meat from the broth.
2. Peel the onions, zucchini and potatoes. Rinse the vegetables with cold water, cut into pieces and twist in a meat grinder. If you use a fairly mature zucchini, be sure to select large seeds from the fruit.
3. Heat two large tablespoons of oil in a pan and dip the chopped vegetables into it. Stirring regularly, with low heat, fry the vegetable mass until a pale golden color appears.
4. Remove the cooled chicken from the broth, disassemble the fibers into pieces and chop into minced meat.
5. Mix the cooled vegetable mass with chopped chicken, add a little pepper, and, if necessary, salt. Then mix well and pour into a mold. You can use a small baking dish or small containers for baking muffins.
6. Move the soufflé to a preheated oven and hold at a temperature of 180 degrees for about 20 minutes. During this time, the surface of the soufflé should be well browned and acquire a delicate golden hue.
Chicken Soufflé - Cooking Tricks and Useful Tips
For the Mosaic recipe, it is preferable to choose a colored vegetable mixture. It is desirable that it consists of carrots, green peas, corn, beans. The dish in the section will look original, and resemble a scattering of confetti.
To cook chicken soufflé in the oven, it is better to take Teflon coasters for baking muffins or silicone molds. They do not need to be oiled. You can also use cut-out molds for baking cookies. A tender soufflé in them will be baked much faster, since the molds do not have a bottom.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
This gourmet treat belongs to french cuisine, which is perfectly assimilated by other peoples. Chicken fillet soufflé has several options for creating, you can use the microwave, slow cooker, oven, steam and with different side dishes. This dish is served as a hot or cold appetizer.
How to make chicken soufflé
To create treats, you need to have shapes, both large and small are suitable. The latter are convenient because you immediately get portions and do not have to cut anything. Chicken soufflé can be prepared from a boiled or raw product. To get the desired taste, airiness, it is recommended to buy white meat. It must first be crushed, you can use food processor, blender or meat grinder (in the latter case, raw poultry must be skipped twice to obtain the desired uniformity).
In the oven, you can create both very airy and denser treats. In the first case, additional eggs (whipped proteins) are used, added right before baking, carefully so that the airy foam does not settle. Used to create a unique taste different products, sometimes milk, cream, butter and vegetables are added. Forms should not be filled to the brim so that the meat juice does not leak out during cooking, otherwise the treat will turn out dry.
Chicken Soufflé - Recipe
This treat can be safely attributed to the options diet meals. Soufflé from chicken meat(especially breast) is easily absorbed by the body, saturates with proteins. For the same reason in kindergarten often the child is fed such tender and simple food. traditional recipe chicken soufflé is very simple, if desired, you can diversify it with additional components: garnish, vegetables, spices. You can choose any of the options below.
Like in kindergarten
- Cooking time: 90 minutes.
- Servings Per Container: 3-4.
- Calorie content of the dish: 141 kcal / 100 grams.
- Cuisine: French.
The recipe for chicken soufflé like in kindergarten is simple, all the components are easy to find and buy in the store. Not all kindergartens serve such treats to children, but for the child's body it will be very useful and nutritious. Most of the time it will take baking in the oven, you can immediately lay out in small portioned molds or cook in a large one and then cut. Below is a step-by-step method of how to make chicken soufflé for children from a year old.
Ingredients:
Milk - 100 ml;
Flour - 80 g;
Butter - 40 g;
Chicken breast - 500 g;
Egg - 2 pcs.
Cooking method:
1. Put the chicken in a saucepan, pour in the liquid, boil for 40 minutes over medium heat. regularly remove the foam, the finished meat must be taken out, cooled.
2. Separate the yolks from the whites. Tear the chicken with your hands, put in a blender. Add flour, milk, butter, yolks here. Beat on high speed until pureed. Put the mass in a deep plate.
3. Whisk the egg whites to stiff peaks in a separate bowl. Transfer and gently mix them with the rest of the ingredients so that they do not lose their splendor (the movements should be up and down).
4. Lubricate the molds with butter, spread the chicken mass in them, filling 2/3 of the volume.
5. Preheat the oven to 180 degrees, it will take 60 minutes to bake.
6. Turn off the oven and for another 10 minutes. leave the dish with the door slightly open.
Chicken breast soufflé
- Cooking time: 60 minutes.
- Servings Per Container: 3-4.
- Calorie content of the dish: 140 kcal / 100 g.
- Purpose: hot / snack.
- Cuisine: French.
- Difficulty of preparation: easy.
Chicken breast souffle is perfect for those who decide to go on a diet. The treat is very light, nutritious and low-calorie. The airiness of the treat is given by proteins, which must be whipped into a stable foam. The main difficulty is to gently mix the components so that the peaks do not fall asleep. Below is step by step recipe, which will help you make a delicious soufflé out of chicken.
Ingredients:
Hard cheese - 45 g;
Chicken breasts - 510 g;
Flour - 30 g;
Sour cream - 30 g;
Cream 20% - 200 ml;
Carrots - 45 g;
Vegetable oil;
Green peas - 45 g.
Cooking method:
1. Rinse and pat chicken dry with paper towels, place in a blender bowl and blend until smooth. Put flour, cream, egg, ground pepper, salt, spices here and beat again.
2. If a blender is not available, then a meat grinder will do. Skip the meat several times and mix the minced meat with the rest of the ingredients, but the finished dish will be less uniform, lush.
3. Boil carrots, cut into medium cubes. Canned peas are suitable, but it is better to boil frozen or fresh until tender.
4. Pour vegetables to the rest of the mass, mix. You can use a blender for this again, but whole multi-colored vegetable additives look more beautiful on the cut.
5. Put the prepared base in a mold, which is pre-lubricated with vegetable oil. Lubricate the upper part with sour cream, pass the cheese through a grater and crush the treat on it.
6. Heat the oven to 175-180 degrees, baking will take 30-35 minutes.
7. Serve the finished treat with baked / fresh vegetables.
In the oven
- Cooking time: 1 hour.
- Servings Per Container: 4-5.
- Calorie content of the dish: 145 kcal / 100 g.
- Purpose: hot / snack.
- Cuisine: French.
- Difficulty of preparation: easy.
Chicken soufflé in the oven classic version creating this meal. it turns out very gentle, airy, melts right in your mouth. If desired, you can cook it on a steamer or a slow cooker. You can bake in a deep form, like a pie, or use portion molds. Below is a step-by-step recipe for chicken soufflé in the oven, for which you will need the following ingredients.
Ingredients:
Chicken breasts - 400 g;
Butter - 40 g;
Flour - 1.5 tbsp. l.;
Milk - 1 glass;
Chicken broth - 0.5 tbsp.;
Egg - 2 pcs.;
Nutmeg powder, salt, ground pepper.
Cooking method:
1. Boil the breast in salted water, cool directly in the broth. Divide the boiled chicken into small pieces with your hands, chop with a blender along with the chicken broth to make a pasty state.
2. Dissolve the butter in a saucepan over low heat, add the flour. Stirring constantly, fry for about 2 minutes until lightly creamy.
3. Stir the contents intensively with a whisk, pour milk in a thin stream. Bring the sauce to a boil over low heat, stirring constantly so it doesn't burn.
4. Slightly salt, sprinkle with nutmeg, pounded in a mortar, pepper. Stir in the yolks beaten with a whisk, stir quickly, remove from heat.
5. Combine the sauce with chopped chicken, taste, add salt if desired. Let the dish cool down.
6. Beat the chilled egg whites in a dry, clean bowl with the salt until firm, firm peaks form. Use the mixer at medium speed first, then move to high speed.
7. Combine the meat and protein mass. Stir slowly from bottom to top, no need to whisk. To make the soufflé airy, the protein structure must not be disturbed.
8. Lubricate the baking dishes with oil, spread the chicken over them, send them to bake for 25 minutes in an oven preheated to 180 degrees.
In a slow cooker
- Cooking time: 70-90 min.
- Servings Per Container: 6-7.
- Calorie content of the dish: 142 kcal / 100 g
- Purpose: hot / snack.
- Cuisine: French.
- Difficulty of preparation: easy.
Chicken soufflé in a slow cooker is well suited as a hot dish for dinner / lunch, it can be safely served on the festive table. With the advent of modern kitchen appliances, it has become much easier for women to cook. gourmet dish. Chicken in a slow cooker will turn out tender, appetizing and light. The taste largely depends on the spices you add to your recipe.
Ingredients:
Garlic - 3 cloves;
Chicken - 600 g;
Cream - 150 ml;
Spices, salt;
Onion;
Starch - 1 tbsp. a spoon;
Egg - 2 pcs.
Cooking method:
1. Rinse the chicken with cool water, pass through a meat grinder or use a blender.
2. Chop the garlic, onion, put it in minced meat, salt, add spices.
3. Use the blender again to achieve a homogeneous mass.
4. Separate the egg yolks from the whites. Place the latter in the refrigerator, combine the yolks with cream, beat well.
5. Put minced meat in small portions into the resulting mass. stir until smooth each time.
7. Remove the squirrels from the refrigerator, add a pinch of salt to them, beat until thick foam. Then pour them into the meat mass.
8. Gently mix the ingredients with a spoon so as not to disturb the structure.
9. vegetable oil grease the bowl of the multicooker, put the soufflé blank, smooth it with a spoon. Close the appliance, remove the steam valve, select the "Baking" mode and set the timer for an hour.
10. The chicken will be completely cooked, the color is slightly pale on top, but a golden crust forms on the bottom.
Soufflé minced chicken in the oven
- Cooking time: 80 min.
- Servings Per Container: 4-5.
- Calorie content of the dish: 141 kcal / 100 g.
- Purpose: hot / snack.
- Cuisine: French.
- Difficulty of preparation: easy.
Minced chicken soufflé in the oven may seem unusual dish for many people. You could rather call it steam cutlets or cake, very tender and airy. Traditionally, soufflé is supposed to be sweet, but chicken can make a delicious treat on festive table. The dish belongs to dietary options; even a beginner in this business can cook it.
Ingredients:
Chicken - 600 g;
Flour - 1 tbsp. l.;
Egg - 2 pcs.;
Melted butter - 1 tbsp. l.;
Milk - 0.5 tbsp.;
Black pepper, nutmeg;
Vegetable oil.
Cooking method:
1. Clean, wash the chicken, cut into small pieces and pass 2 times through a meat grinder to get tender minced meat.
2. Separate the yolks, put in a bowl with the meat, mix the ingredients.
3. Put the melted butter in the same bowl, take milk at room temperature and pour it into the ingredients, mix thoroughly.
4. Chop the greens, put together with pepper, salt, nutmeg into a bowl. If this dish is prepared for children, then it is better not to add spices. Mix the base thoroughly.
5. Pour a spoonful of flour, mix.
6. Whisk the whites and gently fold into the existing minced meat.
7. You can put the minced meat on a greased baking sheet or in portion molds. Preheat the oven to 180 degrees, bake for 40 minutes.
Diet chicken soufflé
- Cooking time: 1 hour.
- Servings Per Container: 4-5.
- Calorie content of the dish: 130 kcal / 100 g.
- Purpose: hot / snack.
- Cuisine: French.
- Difficulty of preparation: easy.
When a person goes on a diet, it becomes a problem to make the right menu. Chicken soufflé diet delicious, healthy dish which you can safely include in your diet. The bird is considered one of the best options if you want to lose weight and at the same time not lose muscle, because it contains a lot of protein. Below is a step by step recipe on how to make a delicious chicken treat.
Ingredients:
Egg - 2 pcs.;
Chicken - 800 g;
Cream - 200 ml.
Cooking method:
1. Rinse, dry the chicken fillet, cut and mince (you can use a blender).
2. Separate the yolks, mix with ½ part of the cream.
3. Put a pinch of salt to the whites, beat to make strong peaks.
4. Stir the minced meat, add the remaining cream. The base should not be too liquid. Add the whites carefully, gradually mixing in the minced meat so that airiness is not lost.
5. Transfer the workpiece into molds; a slow cooker or a double boiler is well suited for cooking. It will take about 40 minutes to prepare.
6. Take out the finished treat, let it cool slightly and can be laid out on plates.
Boiled chicken soufflé
- Cooking time: 1 hour.
- Servings Per Container: 3-4.
- Calorie content of the dish: 135 kcal / 100 g.
- Purpose: hot / snack.
- Cuisine: French.
- Difficulty of preparation: easy.
Boiled chicken souffle is another option for creating this treat. As a rule, raw poultry is used, but it can also be pre-prepared. This dish belongs to diet table low in calories, great for young children. The recipe is not difficult, even a novice cook can handle it. below is step-by-step instruction how to make chicken soufflé.
Ingredients:
Butter - 30 g;
Chicken - 300 g;
Pepper, salt;
Flour - 1 tbsp. l.;
Milk - 150 ml;
Cooking method:
1. Boil the chicken fillet in a saucepan until tender. Break into small pieces with your hands, then grind in a blender.
2. Melt a little butter in a pan, fry the flour in it. Slowly add milk, stirring constantly. Keep the sauce on fire until thickened, do not allow the formation of lumps.
3. Mix the minced meat with the milk mass.
5. Beat the whites until a stable, thick foam, gently fold into the main ingredients.
6. Spread the resulting mass into molds, leave ¼ not filled so that the juice from the chicken does not spill out during cooking.
7. Preheat the oven to 180 degrees and bake the treat until a golden crust appears.
For a couple
- Cooking time: 1 hour.
- Servings Per Container: 2
- Calorie content of the dish: 140 kcal / 100 g.
- Purpose: hot / snack.
- Cuisine: French.
- Difficulty of preparation: easy.
Steamed chicken soufflé can be prepared even by a novice cook. This method of cooking is considered one of the most successful, the finished dish is airy and appetizing. Also, chicken is considered very useful for a growing body, so this treat is well suited for children. Below is a step-by-step recipe on how to make an airy meat soufflé.
Ingredients:
Cream - 200 ml;
Green peas - 50 g;
Egg - 2 pcs.;
Chicken fillet - 300 g;
Fresh pumpkin - 50 g.
Cooking method:
1. Prepare the chicken (wash, dry), chop with a blender until smooth.
2. Cut the pumpkin into cubes, transfer to a colander, drain the peas there. Next, blanch the vegetables in boiling water for 4 minutes.
3. Using a mixer, beat the eggs with cream. Put them in minced meat, mix thoroughly.
5. Pour the base into a steaming dish. Cooking time - 40 minutes.
6. Ready meal can be cut into portions or served whole on the table.
with rice
- Cooking time: 1 hour.
- Servings Per Container: 2-3.
- Calorie content of the dish: 180 kcal / 100 g.
- Purpose: hot / snack.
- Cuisine: French.
- Difficulty of preparation: easy.
Chicken and rice soufflé is the perfect combination of meat and garnish. As the latter, some use potatoes, but this recipe will focus on this cereal. if you need to go on a diet, but refuse delicious food If you don’t feel like it, then this dish is perfect for PP. Below is a step-by-step recipe for a delicious soufflé with chicken rice.
Ingredients:
Pepper - to taste;
Egg - 1 pc.;
Salt - to taste;
Chicken fillet - 300 g;
Lettuce leaves;
Curry - 1 tsp;
Long-grain boiled rice - 300 g;
Butter - 5 g.
Cooking method:
1. The fillet needs to be turned into minced meat, rinse and dry it, pass it 2 times through a meat grinder. Mix boiled rice with meat, sprinkle with curry.
2. Separate the yolk and egg white, immediately send the first to the meat mixture. Pepper, salt and mix well.
3. Beat the protein to stable peaks, gently fold into the meat mass. Put in some butter for flavor.
4. Gently mix the mass to form a mass of soufflé, can be made in the form of a pie or cutlets.
5. Steam the dish for 15 minutes. Turn over and leave for 20 minutes, then remove from the double boiler, garnish with lettuce leaves and you can serve a treat on the table.
This meat treat is not particularly difficult, so you can safely try to cook it. You can make chicken soufflé not only tasty, but also beautiful with the help of vegetables. Choose specially their bright and different colors (carrots, green pea, beans, etc.). In the context, this option will look bright and appetizing. For cooking in the oven, it is recommended to use Teflon coasters, silicone molds. Such containers do not have to be lubricated with oil, if desired, you can take cookie cutters if you want to speed up the baking process.
Video
Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!Personally, I was very fond of meat and chicken soufflés, which were given to us in the kindergarten. I still remember. And then my daughter grew up to such dishes. And I turned my gaze towards the Sadikovsky technological maps. The essence of such dishes is as follows: meat / chicken / liver is boiled, then milk sauce, yolk, egg white whipped into a strong foam, all this is crushed and steamed or baked in the oven.
I started with chicken soufflé. I will write how to do it "according to the rules", and how I did it.
The technological kindergarten card gives the following recipe:
you need to take a chicken weighing 170 g, an egg 20 g, butter 7.5 g, flour 3.75 g, milk 43.75 g, salt 1.25 g, vegetable oil 2.5 g.
Cooking technology: "The processed carcasses of chickens are boiled until tender, cut into pulp without skin, minced through a meat grinder, then milk sauce is gradually introduced into the minced meat, softened butter, egg yolks are added, the mass is beaten and egg whites are added, whipped into a thick foam. Prepared the mass is laid out in a functional container, lubricated with vegetable oil, and steamed for 20-25 minutes until cooked.To prepare the sauce, the flour is sautéed (dried in an oven to a light cream color), rubbed with butter, diluted with hot boiled milk, boiled 15 minutes, add salt and bring to a boil.The finished soufflé is cooled for 3-5 minutes and cut into portions. Appearance- the surface is smooth, without cracks. Color - grey. Consistency - homogeneous, loose, juicy. Smell - characteristic of a product made from boiled chicken meat with products included in the recipe, and milk sauce, without foreign. The taste is characteristic of a product made from boiled chicken meat with products included in the recipe, and milk sauce.
After a little thought, I adjusted the recipe for home use, and I got the following layout:
for the soufflé, I took raw curophile weighing a little more than 300 g and one a raw egg. For the milk sauce, I took 100 g of milk, 10 g of flour (about a tablespoon) and 10 g of butter (about a teaspoon). I weighed everything on the scales.
From this amount of products you get just a huge portion for the baby. Enough for a few times.
Boil chicken until done. I divided the egg into white and yolk.
Prepared milk sauce: melted butter in a saucepan and removed the saucepan from the heat. Add the flour to the butter and mix well, making sure there are no lumps. Then, very gradually, she began to pour in warm milk, stirring all the time and achieving a homogeneous consistency. She returned the saucepan to the heat, brought the sauce to a boil, stirring all the time, and removed the sauce from the heat. It begins to thicken even in the process of boiling.
In the blender bowl, I mixed the boiled fillet, milk sauce, egg yolk and chopped everything well. I added just a little bit of salt. In the crushed mass with a spoon, I added the egg white pre-whipped to dense peaks, gently mixing from the bottom up.
Cooked in a double boiler for 30 minutes.
Voila. It turned out delicious and tender. My daughter, now having three and a half teeth, did a good job with this dish :) She served her a soufflé with vegetable puree (potatoes, carrots and a drop of pumpkin, diluted with milk). The rest I did with great pleasure :)
I hope you enjoy this recipe, and you will delight your kids with a delicious dish :)
Technology card found
