Soup puree with flour. Soup puree - the best recipes. Creamy zucchini soup

The principle of preparation of any puree soup includes:

• boiling the main ingredients in broth or water;
• rubbing boiled products with a sieve, blender or other devices;
• repeated rapid boiling of the resulting mass with the addition of additional ingredients (cream, milk).

How to make puree soup with a blender

Today, almost every modern kitchen there is a blender. For the preparation of soup-puree - an indispensable assistant.

The process itself remains unchanged:

• processed, prepared ingredients must be boiled until soft in broth or in boiling salted water.
• Add spices as desired.
• Cool down.
• Strain the broth into a separate bowl.
• Put the boiled mass into the blender bowl and puree it at high speeds. In the process of pureeing, it is necessary to gradually pour in the broth to achieve the desired consistency of the soup. Then return the resulting puree mass to the pan. Or puree with an immersion blender right in the pan. To do this, it must have a sufficient amount of liquid.
• Pour in cream or milk and boil for a few minutes, bringing to taste.

Other Ways to Make Puree Soup

You can make puree soup without a blender - in a fine sieve. To do this, the sieve must be placed over a suitable container and the products cooked until cooked are placed in it. Then, either with a spoon or a crush (whichever is more convenient), carefully rub the vegetables through a sieve. It is advisable to do this at least twice so that the mass is more tender. Then you should return the soup to the pan and, with the addition of cream or milk, bring to readiness.

You can also puree the soup mass food processor or a meat grinder with the smallest grate. Using a meat grinder, you need to pass products through it also at least two times.

Classic vegetable soup

What you need:

• vegetable broth;
• potatoes - 0.15 kg;
• zucchini - 0.1 kg;
• carrots - 0.1 kg;
• cauliflower- 0.25 kg;
• onion - 0.05 kg;
• olive oil;
• cream 33% - 0.06 l;
• greenery;
• salt.

Technology:

• Rinse potatoes, zucchini and cauliflower, process. Coarsely chop (cube, slices), place in a saucepan with boiling broth. Cook until all products are completely soft.
• Wash carrots and onions, process. Cut into small cubes. Spasser in olive oil.
• Drain broth from cooked vegetables and set aside.
• Place the boiled mass and browned onions and carrots in a blender bowl. Puree, adding broth to the desired consistency.
• Then transfer the resulting soup mass back to the pan. Pour in cream or milk and boil for a few minutes, bringing to taste.

Croutons from white bread. The form of cutting croutons is a small cube or slice. If desired, they can be made with garlic. Sliced ​​croutons need to be dried in the oven, at a temperature of 170 °? until a golden color appears. The baking sheet on which they will be cooked is better to coat with olive or regular refined oil.

1. Mushroom soup

INGREDIENTS:

• Champignons 800 g
• Potatoes 4 pieces
• Onion 1 piece
• Carrot 1 piece
• Cream 20% 3 tablespoons
• Olive oil 3 tbsp
• Black peppercorns to taste
• Bay leaf to taste

COOKING:

1. Potatoes with mushrooms (do not cut mushrooms!) Boil in a small amount of water. When cooking, add bay leaf, salt and peppercorns.
2. To prepare the dressing, heat up in a saucepan. olive oil, put finely chopped onions and carrots, fry until barely golden and turn off. Beat everything with a blender into a homogeneous mass, pour in the cream and the rest of the olive oil from the saucepan.
3. Beat the potatoes and mushrooms with a blender until smooth, stir in the dressing and 1 cup of broth from potatoes and mushrooms. Mix well again. Add ground pepper to taste.
4. Serve with sour cream and crackers, garnished with green onion feathers.

2. Cauliflower Soup with Nutmeg

INGREDIENTS:

• Cauliflower 1 piece
• Wheat flour 1.5 tablespoons
• Onion 1 head
• Chicken stock 2.5 cups
• Chicken egg 2 pieces
• Cream ⅔ cup
• Cheese to taste
• Nutmeg to taste
• Salt, ground black pepper to taste

COOKING:

1. Divide the cabbage into inflorescences and boil in salted water for 5 minutes.
2. Heat the oil, add flour to the pan and hold over low heat for 2 minutes.
3. In the chicken broth, add the heated flour and finely chopped onion. Bring to a boil, then cook over low heat for 20 minutes.
4. Add the cauliflower to the cooled broth. Stir the soup thoroughly, rub through a sieve and bring to a boil.
5. Whip cream with egg yolks, add a little of any solid grated cheese. Dilute the mixture with a cup of broth, then pour it into the soup pot. Heat up but do not bring to a boil.
6. 5 minutes before cooking, add salt, pepper and a few nutmeg chips.

3. Onion puree soup

INGREDIENTS:

• Potatoes 600 g
• Onion 200 g
• Cream 200 ml
• Carrot 100 g
• Turnip 100 g
• Cheese 40 g
• Dill 1 tablespoon
• Parsley 1 tablespoon
• Salt to taste

COOKING:

1. Chop the onion and fry in oil. Cut carrots and turnips, fry and boil together with chopped potatoes. Wipe.
2. Mix everything with fried onions, add cream or milk, grated cheese and cook the soup until tender.
3. Sprinkle with chopped dill and parsley before serving.

4. Broccoli soup with croutons

INGREDIENTS:

• Broccoli - 600 g
• Large chopped onion - 1 pc.
• Peeled garlic - 2-4 cloves
• Vegetable broth - 4 cups
• Large boiled potato, chopped - 1 pc.
• Raw cashews - 1/4-1/2 cup
• Salt, black, red pepper - to taste
• White bread - for croutons

COOKING:

1. Place broccoli, onion, garlic and vegetable broth in a saucepan. Bring the broth to a boil, cover and reduce heat. Simmer over low heat until the broccoli is tender, about 8 minutes.
2. Send half of the broccoli and broth to a blender with half of the potatoes and cashews. Beat until a homogeneous mass is obtained. Pour into another saucepan and repeat with the rest of the broccoli, potatoes, and cashews.
3. Cover the soup with a lid and heat over low heat for 10 minutes. Add salt, freshly ground black pepper and a pinch of red pepper to taste.
4. Cut the bread into cubes, cutting off the crusts. Fry in a dry frying pan or dry in the oven.
5. Serve soup with croutons.

5. Creamy vegetable soup

INGREDIENTS:

• Onion - 1 pc.
• Carrot - 2 pcs
• Celery stalk - 3 stalks
• Potato - 5 pcs
• Chicken broth (or water) - 1.5 liters;
• Wheat flour - 3 tbsp. spoons
• Low fat milk - 1 cup
• Low fat cream (optional) - 1/2 cup
• Olive oil - 2 tbsp. spoons
• Parsley - a couple of branches;
• Seasoning hops-suneli - to taste;
• Salt and pepper - to taste;
• Cheese - to taste (optional);

COOKING:

First of all, we cook the broth. I cooked chicken fillet (I added chicken fillet, brought to a boil, removed the noise and cooked for 30 minutes). During this time, we cook vegetables. Peel onions and carrots and finely chop. If the celery is large, then cut it into several strips, and then cut into small cubes. We throw all the vegetables into a saucepan with oil and simmer over medium heat. During this time, while the vegetables are stewing, we clean and cut the potatoes into small cubes. We send to the vegetables, mix and simmer for another 5 minutes. Now, salt well (potatoes require this) and pepper. Mix. Then, add the broth (or water). Bring to a boil and cook for about 10 minutes (or until potatoes are cooked through). During this time, mix the milk and flour with a whisk until a homogeneous texture. Add to the soup and cook for another five minutes, making sure that all the vegetables have already cooked.

Then, send half of the soup with vegetables to a blender. Beat well, starting at low speed, until smooth. We send the puree to the soup and mix well. Add cream. Mix well and cook over low heat until the first bubbles. The soup is ready! During cooking, we try, add seasoning, if necessary, salt and pepper. Finely chop the parsley. Three cheese (what kind of cheese you will use does not play a role in this soup at all. Any one will do. Add chopped parsley to the finished soup, mix. Pour into plates, add cheese and enjoy!

6. Diet puree soup

INGREDIENTS:

• Onion - 1 pc.
• Bulgarian pepper - 2 pcs
• Tomato - 4 pcs (it is better to take large and juicy tomatoes.)
• Celery - 100 gr
• Cauliflower - 1 piece
• Greens - to taste
• Salt, pepper - to taste

COOKING:

Wash the cauliflower, disassemble it into inflorescences. Peel the onion, cut into cubes. Wash the bell pepper, remove the seeds, cut into strips. Wash the tomatoes, cut into cubes. Wash, chop the celery. , pour boiling water, boil. Add salt, pepper to taste. Add greens to the finished soup, chop with a blender. The soup is ready!

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. Blend the finished soup, 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 the turn of 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
• Green pea canned - 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 circles. 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 which is suitable for 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.

THERE ARE ALMOST ONE HUNDRED TYPES OF SOUPS IN RUSSIAN CUISINE: THERE ARE MORE THAN 40 VARIETIES OF BORSCH ONLY? BUT THE EUROPEANS ARE PROUD OF THEIR CREAM SOUPS - ALLEGEDLY THEY INVENTED THEM FIRST. WHATEVER IT IS NOT! AHOW TO PREPARE PURE SOUPIN SEVERAL OPTIONS? - YOU WILL LEARN ABOUT THIS RIGHT NOW.

Even before Columbus brought potatoes from America, it was our Slavic ancestors who came up with the idea of ​​​​preparing thick and hearty mashed soups from peas, beans and other vegetables with a high content of starch. In Europe, the idea was picked up and ennobled: they began to boil soups in broth and thicken them with fried flour or a mixture of egg yolks and cream. This is how a cream soup was born, which is distinguished by its special tenderness and ... calorie content. Therefore, those who are on a diet, it is better to do without such excesses.

Today, cream soup and puree soup are prepared from the most different vegetables, as well as from meat, poultry, mushrooms, seafood, cheese and even beer. The latter option is especially popular in Germany, where such a dish is served with grilled sausages, stewed cabbage and garlic croutons.

Most often, one product is used as the main one. Additional accents to the dish are given by onions, garlic, celery, Bell pepper. To enhance the taste, they can be fried in a pan or on the grill. The soups themselves are best cooked in a saucepan with a thick bottom and stir occasionally - tender dish burns quickly if left unattended. It is most convenient to grind the ingredients in a blender - fortunately, we no longer have to fiddle with rubbing through a sieve, like our great-grandmothers.

TOMATO SOUP-PUREE

FOR 6 PERSONS YOU WILL NEED:

400 g tomatoes, pod bell pepper, 200 g dry chickpeas, 3 garlic cloves, 1 l chicken broth, 1 tsp coriander, vegetable oil, salt, red ground pepper.

Soak chickpeas in water overnight. Drain the water. Again, pour the soaked chickpeas with water (800 ml), bring to a boil and cook for 1 hour.

Drain the water again.

Rub garlic with red ground pepper and coriander.

Chop the bell pepper and fry in a frying pan in oil for 7 minutes.

Scald the tomatoes with boiling water, remove the skin, chop. Put in a pan with pepper, add the spicy garlic mixture and fry for another 2 minutes.

Pour the broth into the pan, add the chickpeas, fried vegetables and cook for 15 minutes. Grind the soup in a blender, salt.

Serving calories tomato puree soup 130 kcal

Preparation time according to the recipe tomato cream soup 2 hours

Recipe complexity tomato puree soup ★ ★ ★

GREEN PEA SOUP

FOR 4 PERSONS YOU WILL NEED:

800 g green peas (can be frozen), 50 g butter, 500 ml chicken broth, 2 tbsp. l. lemon juice, 1 tsp sugar, a bunch of green onions, salt, black pepper.

Cut off the green part of the onion and set aside. Cut the white part and fry in a saucepan in oil. Add peas, broth, sugar and two cups of water. Bring to a boil and cook for about 10 minutes until the peas are soft.

Pour the soup into a blender, beat, salt, pepper, add juice. Sprinkle with chopped green onions when serving.

Calorie content of a serving of mashed pea soup 216 kcal

Cooking time according to the recipe green pea soup 45 min.

Recipe complexity pea soup green pea puree ★ ★

HOW TO PREPARE MUSHROOMS SOUP FROM MUSHROOMS

FOR 4 PERSONS YOU WILL NEED:

500 g champignons, 600 ml chicken broth, 2 onions, 2 tbsp. l. flour, 50 g butter, 200 ml cream 20% fat, vegetable oil, salt, black pepper.

Chop mushrooms and onion and fry vegetable oil. Set aside a few mushrooms, put the rest together with onions in a blender, pour a glass of broth and chop.

Melt the butter in a saucepan, stir in the flour and fry for 2-3 minutes until golden brown. Pour in the remaining broth in small portions and bring to a boil, stirring. Add chopped mushrooms, salt, pepper and cook for 7 minutes. Pour in the cream, bring to a boil again and remove from heat. When serving, put a little fried mushrooms in each plate. You can decorate with greenery.

Calorie content of a serving of champignon puree soup 325 kcal

Cooking time according to the recipe mushroom puree soup 50 min.

Recipe complexitymushroom puree soup ★ ★ ★

RED BEANS SOUP

FOR 4 PERSONS YOU WILL NEED:

200 g red beans, 150 g leeks, carrots. 100 g tomato paste, 800 ml vegetable broth, 4 tbsp. l. soy sauce, olive oil, ground cumin, ground nutmeg, salt, ground black pepper.

Soak beans overnight in cold water, then drain the water. Cut the leeks and carrots into circles, sauté in oil for 4-5 minutes, add tomato paste, beans, pour everything with one glass of broth and cook until tender. Salt, pepper. Pour in the remaining broth soy sauce, cumin, nutmeg and grind everything in a blender until a homogeneous mass is obtained.

Calorie content of a serving of bean puree soup 257 kcal

Cooking time according to the recipe for bean soup puree 1 hour 30 minutes.

Recipe complexity bean puree soup ★ ★

If you are interested in recipes for preparing excellent dishes, you can familiarize yourself with them - and , or

Soups puree- These are first courses that differ from all other first courses in a thick, homogeneous consistency. They can be cooked on the basis of mushroom, vegetable, fish, meat broth, cereal or bean broth, as well as on the basis of milk (whole or diluted). If it's about dessert dish, then it can also be prepared on the basis of a decoction of fruits and berries.

Puree soups are widely used in baby food, as well as in nutrition of a dietary, and in addition, medicinal nature, especially those prepared on the basis of vegetables and cereals. They are quite nutritious. These soups are full of useful substances. In addition, they are easily absorbed by the body.

At home, preparing such first courses is not difficult. Modern kitchen devices greatly simplify the procedure for creating them. If earlier the products boiled for soup had to be ground on a sieve and then passed through a meat grinder, now it is enough to use an ordinary blender for this purpose.

Thermal processing of products for making homemade puree soups can be carried out in various ways:

• cooking (in water, broth, milk);
• steaming products (with this method, conditions should be ensured when the products do not have direct contact with the liquid during cooking);
• stewing in a container with a lid, for example, in a saucepan;
• poaching products with the addition of a small amount of liquid or in their own juice.

The recipe technology for making mashed soups at home, regardless of the ingredients included in the composition, is approximately the same. Products processed in one of the above ways are ground to a puree state and combined with the liquid part - broth, broth or milk. Puree soup is brought to a homogeneous consistency, and then seasoned (butter, cream, hot milk, egg and milk dressing "lezon").

We will consider the issue of preparing an egg-milk dressing called "lezon" in a little more detail. So, you will need 2-3 raw egg yolks and three quarters of hot cow's milk. The products are combined by stirring thoroughly. The resulting mixture is sent to a small fire for heating. In no case should the lezon boil. During the heating process, the egg and milk dressing must be stirred all the time. At the end of the lezon, filter. Only after this procedure can it be introduced into the puree soup. This dressing somewhat thickens the first dish, and also gives it a more delicate and refined taste.

In order for the particles of grated products to be evenly distributed in the soup, a small amount of flour passivated in vegetable oil is introduced into it. After that, the first dish is cooked for about half an hour. This manipulation also helps to thicken the dish. To achieve the same effect, you can add all kinds of cereals to mashed soups (as a rule, barley or rice is used).

Consistency ready soup The puree should be like heavy cream. The soup should not contain lumps of flour or food particles.

The so-called garnish is added to the ready-made, but still unseasoned puree soup. It can be pieces of mushrooms, vegetables, berries, fruits, meat, fish, as well as beans, cereals and crackers.

Here, perhaps, are all the features of recipes for making mashed soups at home. It remains only to clarify some of the nuances of serving such a first course.

Do not re-boil seasoned mashed soups. Therefore, if for any reason, it is not possible to apply ready meal immediately, then it must be kept in a water bath until serving.

Puree soup ingredients

The ingredients for making puree-like soups, as well as for making classic liquid soups, can be very diverse. Almost all vegetables are used, as almost all berries and fruits are used. As a rule, pearl barley or rice are sent to mashed cereal soups. Of the legumes, peas and beans are most often used. As for meat, beef, veal, as well as meat of domestic chickens and game are suitable for such first courses. However, this does not mean that other types of meat cannot be used for making homemade soups. The fish is also suitable for the most diverse. Red fish can be used as such an ingredient. Pike-perch and cod puree soups are also good.

In the ingredients of recipes for making puree soups, you can see milk or cream. In addition, butter or egg-milk mixture can be used as a dressing.

The list of ingredients in puree soups often includes flour, and not necessarily wheat flour. Recipes for such first courses recommend using it as a thickener.

There are thousands various recipes on the preparation of puree soups and, of course, each of them has its own cooking characteristics. However, there are also general recommendations , using which you can get very tasty soup puree.

Making soup puree at home is no more difficult than cooking regular soup. You can verify this by examining the recipes presented in this section of the site. By the way, all of them are painted as detailed as possible, and besides, they are equipped with step by step photos.

With simple step-by-step photo recipes from our cooking site classic soups puree (mushroom, vegetable, fruit, cereal, fish, meat) you can cook a wonderful first course, even if you are cooking it for the first time. You will see, the rave reviews of the household will not be long in coming!