Puree soups or, as they are also called, cream soups, came to our kitchen relatively recently. Although in early childhood, our mothers often cooked them for us, and such soups were an integral part of our first adult menu. And mashed soups are recommended for dietary nutrition. They are made from anything, and many have their own ways of making them. And they have one thing in common: at the end they are necessarily frayed or mashed.
I suggest you cook delicious and tender mashed potato soup which can be done with chicken or mushrooms and serve with homemade crackers.
List of required ingredients:
The secret to cooking mashed potato soup with mushrooms and croutons
Another option: mashed potato soup with chicken
This soup can be cooked with chicken. To do this, boil the chicken breast for 35-40 minutes. We take it out of the pan and put the potatoes in the broth. Cut the breast into pieces and put back into the pot. Farther we do everything according to the recipe and puree it all together with the chicken.
If you are cooking for a child, then mushrooms do not need to be added, and it is better not to fry the onion, but boil it together with potatoes. You can also add other vegetables by cooking, for example, mashed zucchini and potato soup or mashed cauliflower soup.
You can also cook wonderful mushroom cream soup or mushroom cream soup with cream.
Watch the video how easy preparing potato cream soup with mushrooms.
Write comments and add your recipes for mashed potato soup or cream soup, which we will definitely use.
Now you will not surprise anyone with vegetable, meat or fish soup, but mashed potato soup will be new. The delicate creamy consistency of the soup and the incomparable aroma of chicken, mushrooms or fresh croutons will not leave anyone indifferent. Such a first course includes the same products as in a regular soup, and cheese or fried mushrooms can add a special flavor to the dish.
Make mashed potato soup for your family for lunch, the recipe with a photo will show you how to cook it without much hassle. Take note of the options below for a fragrant and satisfying first course, please your loved ones with new and bright tastes.
If you have some fresh champignons on hand, then you can easily cook a delicious soup. Fragrant fried mushrooms will make the taste of potato soup rich, and the dish will turn out special. Read more cheese soup recipes.
Ingredients:
7 potatoes;
160 gr. champignons;
1 carrot;
1 onion;
sunflower oil;
a bunch of dill or parsley;
salt and freshly ground pepper.
How to prepare potato soup with mushrooms:
- First, we wash the mushrooms, and then cut them into slices. We clean the onion, finely chop it. We wash the carrots thoroughly, clean them, and then grind them with a grater. Add sunflower oil to the surface of the pan, heat it up and fry the chopped onion with carrots.
- We take another pan, it is necessary to fry the mushrooms on it until cooked, this will take about 8 minutes. We wash and clean potatoes. Pour water into the pan, wait for the water to boil. Add a pinch of salt to the water, send the diced potatoes there. When the potatoes are cooked, drain the broth from it. This broth will still be needed in the future, so do not pour it out.
- Using a potato masher, mash potatoes. We begin to gradually introduce a decoction of potatoes into the puree, the mass should resemble liquid sour cream in consistency. Add fried onions, carrots, and mushrooms to the soup. Season the soup with spices, add salt to taste. Sprinkle each serving of the first dish with finely chopped herbs.
What could be better than a light chicken soup? We offer you just such a variant of a delicious first course. The soup turns out tender, fragrant and satisfying. Prepare a simple meal for lunch in just 40 minutes.
Ingredients:
2 liters of chicken broth;
400 gr. chicken and potato fillet;
60 ml sunflower oil;
spices and salt - to taste;
canned corn;
a bunch of fresh dill.
How to make Chicken Potato Soup:
- Peel the potatoes, then use a sharp knife to cut them into medium-sized pieces. Cut the chicken fillet into arbitrary pieces, boil it until it is ready. After the meat is completely cooked, we filter the broth, and cut the chicken into smaller pieces. Pour the meat broth into a large saucepan, it will boil the potatoes.
- We shift the pieces of potatoes into the broth, cook it for 20 minutes on a medium flame. We clean the onion, cut it into cubes and send it to fry in sunflower oil. After the onion has become transparent, add finely chopped garlic and remove the pan from the stove. We take out the cooked potatoes in a deep bowl, grind it with a blender.
- Place the chopped potatoes in the broth and mix everything well. Add chopped boiled chicken meat to the soup, then put the fried onions in the pan along with garlic. Season the soup with ground pepper, salt, add chopped dill. Pour the finished puree soup into bowls, add a little canned corn to each serving, then serve.
This soup is very tender, it perfectly combines Dutch cheese with bacon. You can cook it quickly and easily. Try it, this dish will be highly appreciated by your family.
Ingredients:
950 ml of meat broth;
2 heads of onion;
2 cloves of garlic;
6 potatoes;
190 ml cream;
a mixture of peppers;
130 gr. Dutch cheese;
40 ml sunflower oil;
salt;
65 gr. wheat flour;
bacon.
How to make mashed potato soup recipe with cheese:
- First, finely chop the garlic cloves, as well as the onion. Transfer them to a frying pan with sunflower oil and fry over low heat for 5 minutes. Now add the required amount of wheat flour, fry for 1 minute, stirring everything with a wooden spatula.
- We clean the potatoes, then cut them into cubes. Bring the meat broth (you can also use water) to a boil. We put pieces of potatoes in it and cook it for 20 minutes until fully cooked. While the potatoes are cooking, prepare the bacon. Fry it in a pan, then put it on a paper towel so that excess fat is absorbed into it.
- Grind Dutch cheese using a coarse grater. We puree the soup with a blender, you can also use a regular potato masher. Put the resulting puree back on the fire, pour in the required amount of cream, then add the chopped cheese. Cook the soup until the cheese is completely melted, stirring constantly.
- At the end, we taste the dish, add salt and spices. Pour the first dish into a plate, put a few pieces of fried bacon on top. Now let's start the tasting. Bon appetit!
Fresh white bread croutons will perfectly complement the taste of this potato soup, make it original, special. Cook the croutons just before serving the soup so that they are crispy and fragrant.
Ingredients:
3 medium potatoes;
1 onion;
1 carrot;
85 gr. processed cheese;
200 ml cream;
butter for frying;
a slice of white bread;
spices and salt to taste.
Cooking mashed potato soup with croutons, recipe and step-by-step description:
- First, prepare the vegetables for the soup. We clean and wash potatoes, carrots, and onions. We cut the potatoes, put them in a pot of water and put them to boil. We cut the carrots with onions into large cubes, and then fry them in a pan with the addition of butter. Simmer the vegetables in a pan with the lid closed for 15 minutes.
- Then we transfer the carrots with onions to the pan with potatoes. When the vegetables are a little boiled, add the processed cheese cut into cubes. Now grind all the ingredients of the soup with an immersion blender. After that, add the cream, achieve the desired consistency, salt and pepper the soup. We cut a slice of bread into thin strips, slightly dry them in the oven. Pour the puree soup into bowls, sprinkle it with cooked croutons.
Puree soup is good because it can be prepared from a minimum of products. Try the chicken and potato soup. It will turn out boring and uninteresting dish. Puree soup is a completely different matter - a thick, delicate, creamy texture, the soup simply melts in your mouth and looks very appetizing.
Ingredients for the recipe:
- chicken fillet 300 g
- potatoes500 g.
- bow 1 pc.
- dried dill -1 teaspoon
- vegetable oil 2 tbsp. spoons
- ground black pepper to taste
- salt to taste
Cooking method:
- Pour chicken fillet with 2 liters of water and cook until tender for 45 minutes. Take out the meat, cut into small pieces. Put the diced potatoes into the broth and cook until cooked through for 15-20 minutes.
- Fry finely chopped onion in vegetable oil until soft.
- Remove the cooked potatoes from the broth with a slotted spoon, mash into a puree and return to the pan. Stir, salt, season with dried dill and black pepper, add fried onion and chicken fillet pieces. Bring to a boil and remove from heat.
- Advice: Potatoes in the soup are the basis. Any available vegetables will help diversify the taste. Potato soup is combined with broccoli, cauliflower, carrots, zucchini and a variety of greens.
Feed method: When serving, decorate the soup with sour cream, herbs, canned corn or green peas of your choice. You can do without it, but a beautifully decorated dish seems more delicious.
Puree soup is the perfect recipe for beginner cooks. You do not need to follow the technology of cutting ingredients, clearly withstand the cooking time. It is enough to boil the products, puree them with a blender and dilute them with broth to the desired consistency. The soup looks perfect and tastes pretty good.
Ingredients for the recipe:
- potatoes 1 kg.
- cream 500 ml.
- hard cheese 150 g.
- chicken fillet 500 g
- bow 2 pcs.
- carrots 1 pc.
- vegetable oil 50 ml.
- nutmeg 1/2 teaspoon
- ground pepper to taste
- bay leaf 2 pcs.
Cooking method:
- Wash the chicken fillet, divide into 2 parts. Cut one part into small cubes, leave the other whole. Fill the fillet with 2 liters of water and bring to a boil over high heat. As soon as the water boils, reduce the heat, remove the foam, add the bay leaf and cook the chicken for 45 minutes.
- After 25 minutes from the start of cooking, add peeled and diced potatoes to the broth. Continue cooking for another 20 minutes. During this time, both the fillet and potatoes will be cooked.
- Peel and finely chop the onion and carrot. Carrots are best rubbed on a grater. Fry vegetables in vegetable oil until light golden brown.
- Remove a whole piece of fillet from the broth and set aside. Strain the broth into a separate container, and turn the potatoes and pieces of meat into mashed potatoes in a food processor. In the resulting mass, add cream and fry. Dilute the puree with broth to the desired consistency. Add grated hard cheese, nutmeg, pepper, salt to taste.
- Bring the soup to a boil. Boil for 3-5 minutes on low heat. Let's insist.
- Cut the leftover chicken into strips. When serving, put a handful of meat in each plate, pour over the puree soup, garnish with herbs.
Puree soup can be prepared without special tools such as a blender or food processor. Make pea soup. If you cook the peas a little longer, it will boil by itself, turn into a thick homogeneous mass. Smoked chicken will add a piquant taste to the soup.
Ingredients for the recipe:
- dry split peas 2 cups
- potatoes 3 pcs.
- smoked chicken breast 300 g.
- bow 1 pc.
- carrots 1 pc.
- tomato paste 1 tbsp. the spoon
- garlic 3 cloves
- vegetable oil 50 ml.
- bay leaf 2 pcs.
- black peppercorns 5-7 pcs.
- dried dill 1/2 teaspoon
- soda 1/2 teaspoon
- salt to taste
Cooking method:
- Rinse the peas and soak in cold water overnight. Drain the water in the morning. Pour fresh cold water (3 liters) and set to boil. When the water boils, add soda. At this time, abundant foam is formed. It needs to be removed. Boil the peas for about an hour.
- After 30 minutes from the start of cooking, add whole peeled potatoes to the soup. Cook until done. When the potatoes are soft, remove, mash the potatoes with a potato masher and return to the soup.
- While the soup is cooking, peel and finely chop the carrots and onions. Saute vegetables in vegetable oil. At the very end, add tomato puree. Warm up.
- Add fried chicken, diced smoked chicken fillet, seasonings and salt to the soup. Boil 5-7 minutes. At the very end, add crushed garlic. Let the soup rest and serve.
- Advice: Instead of bread and crackers, offer salted crackers to pea soup. Original and very tasty.
Required Ingredients:
- onion - 1 pc.;
- potatoes - 3 pcs.;
- garlic - 1 clove;
- carrot - 1 pc.;
- White bread;
- spices - to taste;
- salt - to taste;
- greenery.
Cooking process:
- Peel potatoes and cut into small cubes. Put the potatoes in a saucepan, fill it with water so that the water completely covers the potatoes.
- Bring the contents of the pan to a boil, then salt and cook until the potatoes are tender. At this time, cut the peeled onion into cubes, and rub the carrots on a grater. Fry the onion with carrots in vegetable oil until golden brown.
- Toast white bread in a pan, and then rub garlic on both sides. Cut the toasted bread into small cubes.
- When the potatoes are soft, puree them with a blender. Return the chopped potatoes to the pot. Bring to a boil, adding the fried vegetables and spices.
- Chop the greens and send to the soup. Pour the finished soup into bowls and sprinkle with croutons. Serve immediately.
Required Ingredients:
- cream - 125 ml;
- meat broth - 1 l;
- leek - 2 pcs.;
- milk - 1 tbsp.;
- potatoes - 2 pcs.;
- butter - 2 tbsp;
- garlic - 3 cloves;
- bay leaf - 2 pcs.;
- salt and pepper - to taste.
Cooking process:
- Cut the leek. Melt the butter in a saucepan and then add the chopped leeks. Fry the onion until transparent.
- Then add finely chopped garlic and continue to fry the vegetables for two minutes.
- Cut the peeled potatoes into cubes and add to the pan with the fried onions and garlic. Pour broth over vegetables. Bring the soup to a boil, and then reduce the heat and simmer the soup for about half an hour.
- Puree the finished soup with a blender. After that, pour the warmed cream and milk into the soup. Salt and pepper the soup.
- Pour the soup into bowls. Serve the soup with white bread toasts, which can be toasted while the soup cooks.
Required Ingredients:
- potatoes - 3 pcs.;
- processed cheese - 75 gr.;
- onion - 1 pc.;
- cream - 1 tbsp.;
- carrot - 1 pc.;
- white bread - 1 slice;
- butter;
- salt and pepper - to taste.
Cooking process:
- Potatoes, peeled and cut into large cubes, put in a saucepan. Pour enough water into the pot to completely cover the potatoes.
- Put the potatoes to boil. Read more recipes for making tomato puree soup.
- In the meantime, peel the carrots and onions and chop them coarsely. Melt the butter in a frying pan and add the onions and carrots. Simmer vegetables over low heat for about 15 minutes, stirring constantly. Make sure the vegetables are only lightly browned.
- Send the roasted vegetables to the potatoes. Boil vegetables until they become soft. Add melted cheese to the pot.
- Puree the prepared vegetables with a blender. Then add warm cream to the soup. The amount of cream can be increased or decreased depending on how thick your soup is. Salt the soup and add spices. Mix well.
- Bread, cut into slices, fry in a pan or in the oven.
- Pour the finished soup-puree into bowls. Sprinkle the top of the soup with toasted croutons. If desired, the soup can be decorated with fresh herbs.
Description:
Time for preparing: 50 minutes
Servings: 7
Ingredients for Mashed Potato Soup:
Recipe "Potato Soup":
Description: Sometimes you want to eat vegetable soup. An ideal and super-economical option is mashed potato soup. There are many variations of its preparation on the site, but I didn’t see mine. Classic recipe without garlic, with cream.
Ingredients: .
Difficulty of preparation: Medium
Time for preparing: up to 30 minutes
Vegetarianism: No
Kitchen: Home
Servings: 4 servings
Dish type: First meal
Ingredients for 4 servings of mashed potato soup:
step by step mashed potato soup recipe
There are a lot of options for soups - mashed potatoes. Soups - mashed potatoes are made from mushrooms, potatoes, cauliflower, and you can’t list everything. Although they are not familiar to many, nevertheless, mashed soups have become an active part of our lives. Soup - mashed potatoes can be diversified with mushrooms, cauliflower, zucchini. And you can, like this one, with garlic. Garlic will give the soup - mashed potatoes its flavor, but it will first be tedious to fry or bake to make it tender and tasty. This soup is prepared - mashed potatoes very quickly, and the cost of products is minimal. So, to prepare potato soup - mashed potatoes, we need potatoes, a few cloves of garlic, cream 10 - 20%, butter for frying garlic, one onion, vegetable oil for frying onions, salt and pepper to taste. By the way, this soup - puree is better to cook on meat broth, for example, beef or chicken, then it will be even tastier. We take greens at will. It can be parsley, leek or dill, for example.
Peel a large onion and cut into cubes or half rings, as you like. I prefer to cut into cubes.
Heat the pan, pour vegetable oil into it and fry the onion until golden brown, but not very much.
Peel potatoes, wash and cut into large pieces. You can not cut, but then the potatoes will cook longer.
After that, add the chopped potatoes to the fried onions, pour 700 - 800 milliliters of water, salt and cook the potatoes until tender (20 - 25 minutes).
Peel the garlic and cut into 2-3 parts.
Heat up the pan and melt the butter in it. Then add chopped garlic and fry until golden brown. Garlic can also be baked (instead of roasting), for this, do not remove the peel, but bake in the oven in foil until the peel is slightly blackened.
Then add the fried garlic to the potatoes and cook everything together for 1 - 2 minutes.
Separate the broth from vegetables (do not pour out the broth), chop the potatoes with a blender, gradually adding the broth to it.
Then add cream and bring to a boil.
Remove from heat and let cool slightly. Serve with greens and croutons.
Analysis of a dish based on ingredients
product
squirrels
fats
coal.
kcal
Vegetable oil
total in the dish:
in just 1 serving:
Puree soups are gradually becoming an active part of our diet. Although for most, such a presentation of the first course is not very familiar. More often we are used to observing all the products separately, but this is only if you have not tried a really tasty and rich puree soup, for example, like or.
There are endless recipes for mashed potato soup - from the classic with leeks to various variations with the addition of mushrooms, zucchini, cauliflower and other vegetables. The potato-garlic soup puree is very tasty, as well as the potato and onion soup already mentioned above.
Today we will cook potato soup with garlic. And for the soup, we need a large head of garlic, which must first be fried so that the garlic becomes soft and delicate in taste. You can also bake garlic in the oven - wrap the unpeeled head in foil and bake until the husk is slightly blackened. As a result, garlic will give an aroma, but the characteristic smell will disappear, you will get a rich and very tasty puree soup!
If you like quick and tasty creamy soups, then this recipe will be to your taste. Let's make a fragrant mashed potato soup today. And to make the puree soup more saturated in taste, we will prepare crispy croutons of dark bread for it. We will also get acquainted with other options for mashed potato soups - with chicken, bacon, cheese or cauliflower. Each dish is unusually tasty and original, and, of course, mouth-watering!
Ingredients
- potatoes - 450 g;
- water - as needed;
- milk (or cream) of any fat content - 0.5 tbsp.;
- shallots - 80 g;
- salt - to taste;
- bay leaf - 1 pc.;
- butter - 1-2 tbsp. l.;
- bread (for croutons) - to taste;
- garlic - to taste;
- vegetable oil - 2-3 tbsp. l.;
- spices - to taste;
- green onions - for serving.
Preparation time: 10 minutes. Cooking time: 20-30 minutes. Yield: 2-3 servings.
Cooking
For mashed potato soup, you need potatoes. Peel off the skin and rinse thoroughly with water.
To make your soup cook quickly, cut the prepared potatoes into small cubes. Send the potatoes to the saucepan. Fill with water so that it covers the potatoes by a few centimeters. Put the saucepan on the fire, and cook the potatoes until tender over medium heat. For flavor, add a bay leaf and a few small shallots. Alternatively, potatoes can be boiled in vegetable or meat broth. Salt to your liking.
The potatoes are cooked, drain some of the water from the potatoes into a clean container, you may still need it. Onions can be left with potatoes or thrown away, he gave all his flavor to the broth.
Remove milk or cream of any fat content from the refrigerator beforehand, they will be needed for soup. Cream will make the soup puree richer and more delicate in taste. They can be used raw or preheated a little in a saucepan.
Pour cream or milk at room temperature over hot potatoes.
Puree the soup with an immersion blender. Bring the mass to the desired consistency, constantly adding cream or milk. Add a dollop of butter, if desired.
Head over to the stove and heat up your potato soup, stirring constantly with a ladle. Boil the soup puree for 2-3 minutes, no more. Cover with a lid and take care of the toasted bread.
To prepare croutons, take toast light or dark bread, even Borodino or whole grain will do. Cut the bread into slices and then into cubes.
Line a small baking sheet with foil, transfer the prepared bread. Sprinkle bread with vegetable oil, add a pinch of salt, spices to taste. If desired, you can add dry ground garlic to the bread for flavor. Shake the bread and send it to a hot oven for 5-10 minutes at a temperature of 180C. Bring the croutons to a crispy state.
Pour the soup into bowls, add green onions, a handful of croutons. Put the rest of the croutons in a bowl on the table next to the soup so that everyone can add to their taste in a bowl of soup. Mashed potato soup with cream and croutons is a great option for a hot lunch dish.
Soup with chicken, potatoes and leeks
Mashed potato soup with chicken is a hearty and rich first course. You can cook such a dish for a diet or children's table. The products for the recipe are the simplest and most affordable. However, if you want to complicate cooking, take celery root in addition to potatoes. This combination provides nutritional variety and is great for another variation of potato soup.
Ingredients:
- potatoes - 0.5 kg;
- chicken drumsticks - 2 pcs.;
- leek - 0.1 kg
- fresh parsley - 1-2 sprigs;
- cream - 0.5 tbsp.;
- salt - to taste;
- ground white pepper - to taste.
Cooking:
- Rinse the chicken thighs and place in a bowl. Fill with a liter of cold water. Put to boil. Be sure to remove the protein foam. As soon as the meat is soft (this is about half an hour of cooking over moderate heat with the lid almost closed), remove it from the bones. And strain the broth.
- Peel and rinse potatoes. Cut into small cubes. Throw in the broth. Let cook on moderate heat. Close the lid better.
- Divide the leek into pieces. Use only white pulp. Rinse and cut, send to potatoes. Leave a bit of thin slices to decorate the finished soup.
- When the potatoes are cooked, add the chicken pulp to it. Puree the mixture with an immersion blender.
- Heat the cream separately, do not boil. Pour into potato soup. Add salt and ground white pepper to taste.
- Serve hot and garnish with chopped fresh onion and parsley.
Soup puree with mushrooms, potatoes and celery
This recipe uses porcini mushrooms. Their soup is amazing. But fresh mushrooms must first be boiled separately. And if you take champignons, there will be less work with them. Just sauté a little in the pan and send to the potatoes in the pan.
Ingredients:
- white mushrooms (fresh) - 0.2 kg;
- potato tubers - 0.4 kg;
- turnip onion - 1 pc.;
- celery root - 0.1 kg;
- spices - to taste;
- salt - to taste;
- milk - 0.5 tbsp.;
- vegetable oil - 1-2 tbsp. l.;
- mint - for serving.
Cooking:
- Rinse white mushrooms, clean well. Cut into slices. Boil. This will take about half an hour. Then remove the mushrooms from the broth, do not rinse. The decoction is no longer needed. If you use dry mushrooms, first soak them in water for a couple of hours, and only then boil them.
- Peel and wash potatoes, celery and onions.
- Cut the vegetables into pieces. Place in a saucepan. Fill with a liter of water. Put to boil. When the water boils, remove the foam. Add mushrooms (reserve a couple of slices per serving for serving). Cook with the lid closed over low heat.
- When the products are soft, puree the mass with an immersion blender.
- Add warmed milk, salt and spices as desired. Stir. Mushroom Potato Soup is ready to serve. Decorate it in a plate with mushroom slices, mint and pour vegetable oil.
Potato Cheese Soup
Cheesy potato soup is easy to make. And the dish turns out unusually appetizing and fragrant. Plus, it's also satisfying. Choose your favorite cheese for the recipe. For example, the usual melted, soft or even brine (such as "Suluguni"). When buying it in a store, make sure that the label indicates that it is “cheese” and not “cheese product”. Only high-quality products will make the most delicious soup.
Ingredients:
- potatoes - 0.5 kg;
- processed cheese - 0.25 kg;
- shallots - 1 pc.;
- wheat bread - 1-2 slices;
- olive oil - 2-3 tbsp. l.;
- garlic - 1 clove;
- table salt - to taste.
Cooking:
- After the primary processing (cleaning and washing), cut the potatoes into approximately equal pieces. Place in a saucepan. Fill with water - about one liter. Put to cook on a moderate fire. It is better to cover the lid.
- Peel the onion, rinse and chop. Lightly sauté with a tablespoon of oil until golden. Add to potatoes when slightly soft.
- Cut melted cheese into pieces. Send to the pan to the products. Continue cooking with the lid almost closed.
- In the meantime, cut the wheat bread into small cubes. It is better to cut off the crust, it will become tough after baking.
- Pass the garlic through a press. Mix it with bread.
- Prepare a baking sheet with low sides. Cover with baking paper. Spray lightly with oil. Lay out the bread slices. Cover them with a thin layer of oil. Bake in the oven at 180C for about 15 minutes.
- The soup will be almost ready by this time. Add some salt to it. Keep in mind that already salted cheese is used. Then take the pot off the heat and put your immersion blender into it. Grind the mass to get a creamy soup.
- When serving on a plate with food, pour a little toast of wheat bread.
Cream soup with bacon, potatoes and zucchini
Bacon mashed potato soup is another variation on the mashed first course. To prepare it, take fresh raw pork bacon, salted or smoked brisket. Whichever product you choose, the dish will turn out to be unusual in taste and appetizingly fragrant.
Ingredients:
- bacon - 0.1 kg;
- potatoes - 0.45 kg;
- zucchini - 0.1 kg;
- onions - 1 pc.;
- white parsley root - 1 pc.;
- cilantro - 1-2 branches;
- salt - to taste.
Cooking:
- Peel the selected vegetables - potatoes, zucchini, onions and white root. Rinse everything.
- Cut potatoes, zucchini and onion into smaller pieces. Send to the pan. Place the parsley root there, you do not need to cut it. After the root gives off flavor to the broth, it will need to be pulled out. Fill the food in the pan with water - about a liter. Cook over moderate heat. Cover the lid. So that the soup does not “run away” during cooking, fill the pan by two-thirds of the total volume.
- Cut the bacon into pieces. Put in a pan and fry. You don't need to add oil. It will melt out of the bacon.
- Add bacon to the pot. Take out the parsley root.
- Simmer the soup for about 20 more minutes. Then puree with a blender. It is necessary to achieve a homogeneous consistency of the mass. Add salt to taste. Serve the soup to the table, garnish with slices of fried bacon and fresh cilantro leaves. Another option for serving such a soup is to use fried cheese and fresh basil. Bread a thin slice of hard cheese in wheat flour, fry until golden brown. Gently place on a plate of treats.
Soup puree in a slow cooker from pumpkin, carrots and potatoes
Pumpkin and potato soup puree is a healthy first course. It is safely included in baby or baby food. A rich soup is able to replenish strength and energy after a long illness. And if you are on a diet, also include pumpkin soup with potatoes in your diet. This will add a lot of vitamins and antioxidants to yourself.
Ingredients:
- pumpkin - 0.4 kg;
- potato tubers - 0.4 kg;
- carrot - 0.5 pcs.;
- parsley - for serving;
- olive oil - 1-2 tbsp. l.;
- salt - to taste;
- spices - to taste;
- pumpkin seeds - for serving.
Cooking:
- Prepare vegetables. Peel and rinse pumpkin, potatoes, carrots and parsley.
- Cut pumpkin, potatoes and carrots into approximately equal pieces. Send to the multicooker bowl. Fill with water - one and a half liters is enough.
- Boil vegetables until soft. Use the "Cooking" mode for 40 minutes.
- When the multicooker stops working, open the lid. Use a fine mesh iron sieve. Place the sieve in a clean saucepan. Pour soup into it. With a spoon or spatula, wipe the mass through a sieve. So the consistency of the dish will turn out tender and velvety.
- Add salt and ground spices to taste. Stir. Pour back into the multicooker.
- Set the cooking mode for another 15 minutes. The most convenient thing is if your multicooker model has a “multi-cooker” function.
- After the specified time, the dish can be served at the table. Just pour it with olive oil from a spoon. Add parsley and pumpkin seeds.
Creamy cream soup with potatoes and zucchini
Puree soup with potatoes and zucchini is prepared in just half an hour. The point is that it uses a minimum of ingredients. However, the dish does not lose its appetizing taste from this. Creamy taste gives cream. Take them with any fat content. Or, if desired, replace this product with butter.
Ingredients:
- zucchini - 0.4 kg;
- potatoes - 0.35 kg;
- onion - 0.5 pcs.;
- spinach - 2-3 leaves;
- cream - 0.5 tbsp.;
- salt - to taste.
Cooking:
- Start by preparing vegetables and spinach. Clean and rinse them. Cut into pieces. When preparing pureed soups in expensive restaurants, chefs cut the ingredients into equal pieces. This is done so that all products simultaneously and evenly reach readiness and become soft.
- Pour vegetables and spinach with a liter of cold water. Bring to a boil. Be sure to remove the foam with a slotted spoon or a regular spoon. Then cook over moderate heat with the lid almost closed. With slow languishing, the maximum of vitamins and other useful nutrients remains in the products.
- When the vegetables are soft, puree them with a blender. Very convenient to use submersible. They grind the mass directly in the pan. Now you can adjust the density of the dish. You will get a fairly dense thick mass. If you want to dilute with water, take hot boiled. But then bring the soup back to a boil anyway.
- Heat cream separately. Pour into soup. Add salt to taste. Stir and remove the pan from the stove. The dish is ready to eat. For cooking such a first course, it is permissible to take not only zucchini, but also young zucchini fruits. They don't have to be skinned.
Potato soup with cauliflower
Soup with potatoes and cauliflower is suitable for dietary or vegetarian food. There is absolutely no fat and carbohydrates in cooking - only healthy vegetable proteins.
Ingredients:
- cauliflower - 0.35 kg;
- potatoes - 0.4 kg;
- onion - 1 pc.;
- carrot - 0.5 pcs.;
- salt - to taste;
- bay leaf - 1 pc.;
- fresh parsley - 2-3 sprigs.
Cooking:
- Separate the head of cauliflower into florets. Cut the leaves. Rinse the cabbage in a container of cold water, preferably changing the liquid several times. Next, cut the inflorescences into smaller pieces.
- Also peel and rinse potatoes, onions and carrots. Cut into slices. Throw in a saucepan. Add cabbage. Pour in water - about 1.5 liters. Set to boil.
- Put the bay leaf in the pan, season with salt.
- When the food in the pan is soft, take out the parsley. Grind the mass into puree. Bring to a boil again. Sprinkle with fresh parsley when serving. Bon appetit.
Mashed potato soup is a dish loved by many cooks. This is due to the fact that such recipes are easy to prepare, look great on presentations and on a regular dinner table. The basis of the soup is potatoes - a tuberous vegetable that is widely used in cooking. It is deep-fried, boiled, baked in the oven, steamed, cooked with it in soups. In terms of taste, potatoes go well with many vegetables.
The mashed potato soup will come out lighter and will not look like a sticky mass that can clump if the peeled and chopped potatoes are soaked in water before cooking.
How to make mashed potato soup - 15 varieties
A classic combination of potatoes and mushrooms, goes well with any second course.
Ingredients:
- potatoes 3 pcs
- mushrooms 100 g
- oyster mushrooms 100 g
- onion 1 pc
- garlic 6 cloves
- pine nuts 30 g
- vegetable oil for frying
- cream 22% 200 ml
- water 100 ml
- salt, pepper to taste
- greenery for decoration
Cooking:
First, prepare all the components. We wash the potatoes and cut them into small slices, put them on a plate and set aside. Remove the stem from the mushrooms and cut in random order, also put in a separate plate. Peel and chop the onion, cut the garlic into thin slices. Chop the pine nuts with a knife, crushing a little. We put a pan with a thick bottom on the fire and heat a little oil in it, when the oil is hot, we fry the potatoes, we do the same with garlic (a second pan or frying pan is needed). When the garlic turns golden in color, put it on a paper towel and remove excess fat. Add the onion to the potatoes and fry over medium heat. After pouring cream and water, after boiling, add mushrooms to the pan. Boil the vegetables until the potatoes are ready, then chop them with a blender. Add salt and pepper to taste. When serving, garnish with herbs, fried garlic, a piece of champignon and nuts.
Shrimps add elegance and lightness to the soup.
Ingredients:
- boiled shrimp 200 g
- potatoes 6 pcs
- leek 150 g
- carrots 3 pcs
- onion 1 pc
- vegetable broth 0.75
- vegetable oil 2 tbsp. l
- salt, pepper to taste
Cooking:
Wash and clean all vegetables. Wash the leeks very carefully. Cut into cubes, approximately the same size. Fry onions in hot oil in a saucepan, after a couple of minutes add carrots and leeks. Pour in broth and add potatoes. Cook for 20 minutes on low heat. Salt and pepper, puree. If necessary, bring the soup to the desired consistency with broth. Add shrimp and let it brew.
This recipe will come to the rescue in cases where guests are already on the doorstep, and there is nothing to treat them with.
Ingredients:
- potatoes 300 g
- carrots 2 pcs
- water 1 l
- onion 1 pc
- tomato 1 pc
- salt, pepper to taste
Cooking:
Peeled potatoes cut into cubes and put in boiling water. Cut the carrots into small strips and send to the potatoes. Onions can be chopped quite a bit with a knife and also added to potatoes. Peel the tomato from the skin, for this it is necessary to douse it with boiling water and wait a bit, after that the skin itself will be easily removed. If the tomato is too hard, you can grate it. Send the resulting slurry to the vegetables on the stove. Cook everything until cooked, then remove from heat and grind with a blender. Salt. The consistency of the finished soup should resemble thick, homogeneous sour cream.
When cooking potatoes, it is better to put them in boiling water, so you can save much more vitamins and minerals in this vegetable.
The bacon gives the soup a subtle smoky flavor and the flavor of a campfire dish.
Ingredients:
- potatoes 3 pcs
- onion 1 pc (small size)
- carrot 1 piece
- bacon 130 g
- cream 15% 120 ml
- water 200 ml
- olive oil 20 ml
- spices to taste
- greenery for decoration
Cooking:
Peel and rinse vegetables under running water. Chop carrots and onions into small cubes. Cut two potatoes into bars, one must be left as a whole. Bacon cut into strips. Fry onions and carrots, you should not fry too much - just sauté. Put the fried vegetables in a saucepan, add the chopped potatoes, and put the whole potato on top. Pour in water so that it covers all the ingredients and cook for about 20 minutes. Remove the finished whole potato and mash with a fork, put the resulting mashed potatoes back into the soup. Pour cream, you can sprinkle with thyme, you can choose the spices that you like. Bring the soup to a boil again, garnish with herbs when serving.
A recipe for those who follow the figure and adhere to a healthy diet.
Ingredients:
- potatoes 8 pcs
- garlic 1 head
- zucchini 1 pc
- green onion 1 bunch
- butter
- milk 1 l
- salt, pepper to taste
Cooking:
peel, cut the potatoes and put them to boil. Peel and crush the garlic with a knife blade, put in a saucepan with potatoes. Cook until done. Drain the water and pour the cooked potatoes with half the milk, salt and pepper. Put on fire and bring to a boil. While the potatoes with milk are boiling, finely chop the green onion. Remove the tail from the zucchini, you can not peel it from the peel, cut into thin quarters. Remove the potatoes from the stove and puree with a blender, put back on the fire and pour in the remaining milk. Heat up a frying pan with butter, fry the zucchini. Once the zucchini is golden brown, remove from the heat and add to the pot with the potatoes. Bring soup to a boil and season with green onions. Close the lid and let it brew for about 15 minutes.
The amount of vitamins and nutrients in this soup is incredibly large. One serving can saturate the body with a daily supply of vitamins.
Ingredients:
- potatoes 5 pcs
- celery stalk 7 pcs
- garlic 3 cloves
- broth (water) 1 l
- butter 30 g
- flour 2 tbsp. l
- milk 0.5 l
- salt, pepper to taste
Cooking:
Wash all vegetables, peel and cut into cubes. Put everything in a saucepan, pour in the broth and cook for 15-20 minutes. Heat the butter in a frying pan and fry the flour in it. When the flour turns golden brown, pour in the milk and stir constantly until thickened. In a blender, beat the vegetables and add the milk mixture to them, salt and pepper. Serve warm.
From ordinary and familiar vegetables, an extraordinary dish is obtained that can be served to guests at a dinner party.
Ingredients:
- pumpkin 300 g
- potatoes 2 pcs
- sour cream 250 g
- onion 1 pc
- sunflower oil 30 ml
- salt, pepper to taste
Cooking:
Peel and cut vegetables. Heat oil and fry onion until translucent. Add potatoes, after 5 minutes - pumpkin. Fry until golden brown. Pour in water and simmer covered for 20 minutes. Kill the finished soup with a blender and add sour cream, bring to a boil again. Garnish with croutons when serving.
World famous and recognized recipe. And cooking will take no more than an hour.
Ingredients:
- potatoes 4 pcs
- beans (fava) 450 g
- onion 1 pc
- cilantro 1 bunch
- cream 10% 150 g
- vegetable broth 1.5 l
- olive oil 30 g
- salt, spices to taste
Cooking:
Peel and cut vegetables. Heat the oil in a heavy saucepan and fry the onion. Add potatoes, beans, pour broth. Boil for about 5 minutes. Add finely chopped cilantro and cook for another 15 minutes. Puree with a blender and return to heat. Pour in the cream, season with spices. Serve garnished with crackers or herbs.
Leek has a more delicate and delicate taste. The perfect lunch option for every day.
Ingredients:
- potatoes 500 g
- leek 2 stalks
- garlic 5 cloves
- butter 30 g
- olive oil 1 tbsp. l
- vegetable broth or hot water 1 l
- bay leaf 2 pcs
- cream 22% 80 ml
- salt, pepper to taste
Cooking:
Rinse potatoes, peel and cover with cold water. Wash the leek thoroughly and cut into small pieces. In a large, deep saucepan, heat the butter and olive oil, fry the finely chopped garlic and add the leeks. Fry for 5-6 minutes, when the onion becomes soft and begins to give off moisture, pour broth or water into the pan. Then add the diced potatoes to the pot. Bring to a boil and salt, put the bay leaf, cook over low heat for about 20 minutes. Remove the pan from the heat and mash all the contents using a blender. Pour in the cream and simmer for a couple more minutes.
When preparing puree soups that contain cream, they can be replaced with coconut milk. The taste will come out more tender, and the soup will turn out less greasy.
Soup puree from potatoes - in Czech
Soup for true gourmets and connoisseurs of haute cuisine.
Ingredients:
- potatoes 9 pcs
- water 4 cups
- cream 15% 1 glass
- sour cream 1 cup
- salt, pepper to taste
- chicken egg 1 pc
Cooking:
Wash and peel the potatoes, cut in random order. Boil in salted water, with the addition of cumin. Whip cream with egg white, pour over potatoes, cook until potatoes turn into mashed potatoes. Remove the pan from the heat and season the soup with sour cream mixed with yolk, mix well and season with herbs before serving.
The usual soup, but in the form of mashed potatoes, will surprise you with its taste and aroma.
Ingredients:
- potatoes 1 kg
- carrots 100 g
- eggs 2 pcs
- tomatoes 350 g
- blue onion 50 g
- butter 100 g
- boiled chicken fillet 250 g
- chicken broth 1.5-2 l
Cooking:
Wash and clean vegetables first. Cut the onion into cubes, grate the carrots on a coarse grater. Cut potatoes into small slices. Remove the skin from the tomato and cut into cubes. Heat a large saucepan on the stove, put butter in it. Saute the onion in hot oil until translucent. Add carrots to the onion, fry for a couple of minutes. Add tomatoes to the saucepan. Pour the fried vegetables with broth and salt to taste. Bring the soup to a boil and add the potatoes to the pot. Cover with a lid and cook until vegetables are fully cooked. While the soup is cooking, chop the boiled chicken. Place the chicken in a blender and blend until smooth. Break the eggs into a deep bowl and lightly beat with a whisk. Puree boiled vegetables with broth with a blender, add chicken there. Stir and put back on the stove, bring to a boil. Next, with constant stirring, pour beaten eggs into the soup. Bring to a boil again and turn off. The soup is ready.
In order for the butter not to burn and foam during frying, you need to add a little sunflower or olive oil to it.
This recipe is taken from a restaurant menu. The perfect combination of potatoes with salmon is not only hearty, but also unusually tasty.
Ingredients:
- potatoes 4 pcs
- onion 1 pc
- carrot 1 piece
- water 200 ml
- cream 15% 100ml
- salted salmon 200 g
- green onion
- vegetable oil 20 g
- salt, pepper to taste
Cooking:
Peel the onion and cut into half rings, fry in oil. Grate the carrots and add to the onion. Add diced potatoes and cover with water. Simmer vegetables until potatoes are cooked. Kill with a blender and put on a slow fire. Pour in the cream, boil for about a minute. Cut the salmon and add to the already prepared soup.
The dish is prepared very quickly. And thanks to cooking in a slow cooker, all useful trace elements are preserved.
Ingredients:
- potatoes 700 g
- carrots 200 g
- onion 1 pc
- garlic 2 cloves
- chicken broth 1 l
- processed cheese
- greenery for decoration
- olive oil 1 tbsp. l
- salt, pepper to taste
Cooking:
Peel vegetables and cut into cubes. Chop the garlic with a knife. Pour a tablespoon of oil into the multicooker bowl and turn on the “frying” mode for 5 minutes. Put the onion and garlic in there. Add potatoes and carrots. Pour broth over all vegetables. We close the lid, set the "steam" mode, the timer for 40 minutes. While the soup is cooking, randomly crumble the melted cheese. Pour the finished soup into a food processor or blender, add the cheese and grind everything until smooth. When serving, decorate with herbs and croutons.
Ingredients:
- potatoes 2 pcs
- corn on the cob 4 pcs
- onion 1 pc
- butter 2 tbsp. l
- flour 1 tbsp. l
- milk 800 ml
- spices, salt to taste
Cooking:
Peel potatoes and onions and finely chop. Cut the kernels off the corn with a sharp knife. Fry onions in butter, add potatoes and fry for about 5 minutes, then add flour and mix well. Whisking constantly, pour in the milk and bring to a boil, add the corn, salt and pepper. Boil covered for 15 minutes. Pass the soup through a sieve or use a blender.
The soup is light and nutritious.
Ingredients:
- potatoes 1 tuber
- broccoli 300 g
- garlic 3 cloves
- onion 1 pc
- vegetable oil 3 tbsp
- nutmeg 1/4 tsp
- salt, pepper to taste
- greenery for decoration
Cooking:
All ingredients are pre-cleaned and chopped. Put a deep saucepan on the fire and pour in the oil. Add onion and garlic to oil. Fry everything until the onion is translucent. Pour a liter of water, let it boil. Then add the potatoes and broccoli to the pot. Cook for 10-15 minutes covered. Transfer the vegetables to a blender and grind until pureed, put back into the pan and bring to a boil again. Everything, the soup is ready, it remains to season it with nutmeg and salt to taste.
Now you will not surprise anyone with vegetable, meat or fish soup, but mashed potato soup will be new. The delicate creamy consistency of the soup and the incomparable aroma of chicken, mushrooms or fresh croutons will not leave anyone indifferent. Such a first course includes the same products as in a regular soup, and cheese or fried mushrooms can add a special flavor to the dish.
Make mashed potato soup for your family for lunch, the recipe with a photo will show you how to cook it without much hassle. Take note of the options below for a fragrant and satisfying first course, please your loved ones with new and bright tastes.
Mashed Potato Soup with Mushrooms
Ingredients:
7 potatoes;
160 gr. champignons;
1 carrot;
1 onion;
sunflower oil;
a bunch of dill or parsley;
salt and freshly ground pepper.
How to prepare potato soup with mushrooms:
- First, we wash the mushrooms, and then cut them into slices. We clean the onion, finely chop it. We wash the carrots thoroughly, clean them, and then grind them with a grater. Add sunflower oil to the surface of the pan, heat it up and fry the chopped onion with carrots.
- We take another pan, it is necessary to fry the mushrooms on it until cooked, this will take about 8 minutes. We wash and clean potatoes. Pour water into the pan, wait for the water to boil. Add a pinch of salt to the water, send the diced potatoes there. When the potatoes are cooked, drain the broth from it. This broth will still be needed in the future, so do not pour it out.
- Using a potato masher, mash potatoes. We begin to gradually introduce a decoction of potatoes into the puree, the mass should resemble liquid sour cream in consistency. Add fried onions, carrots, and mushrooms to the soup. Season the soup with spices, add salt to taste. Sprinkle each serving of the first dish with finely chopped herbs.
Potato puree soup with chicken
What could be better than a light chicken soup? We offer you just such a variant of a delicious first course. The soup turns out tender, fragrant and satisfying. Prepare a simple meal for lunch in just 40 minutes.
Ingredients:
2 liters of chicken broth;
400 gr. chicken and potato fillet;
60 ml sunflower oil;
spices and salt - to taste;
canned corn;
a bunch of fresh dill.
How to make Chicken Potato Soup:
- Peel the potatoes, then use a sharp knife to cut them into medium-sized pieces. Cut the chicken fillet into arbitrary pieces, boil it until it is ready. After the meat is completely cooked, we filter the broth, and cut the chicken into smaller pieces. Pour the meat broth into a large saucepan, it will boil the potatoes.
- We shift the pieces of potatoes into the broth, cook it for 20 minutes on a medium flame. We clean the onion, cut it into cubes and send it to fry in sunflower oil. After the onion has become transparent, add finely chopped garlic and remove the pan from the stove. We take out the cooked potatoes in a deep bowl, grind it with a blender.
- Place the chopped potatoes in the broth and mix everything well. Add chopped boiled chicken meat to the soup, then put the fried onions in the pan along with garlic. Season the soup with ground pepper, salt, add chopped dill. Pour the finished puree soup into bowls, add a little canned corn to each serving, then serve.
Potato soup with cheese
This soup is very tender, it perfectly combines Dutch cheese with bacon. You can cook it quickly and easily. Try it, this dish will be highly appreciated by your family.
Ingredients:
950 ml of meat broth;
2 heads of onion;
2 cloves of garlic;
6 potatoes;
190 ml cream;
a mixture of peppers;
130 gr. Dutch cheese;
40 ml sunflower oil;
salt;
65 gr. wheat flour;
bacon.
How to make mashed potato soup recipe with cheese:
- First, finely chop the garlic cloves, as well as the onion. Transfer them to a frying pan with sunflower oil and fry over low heat for 5 minutes. Now add the required amount of wheat flour, fry for 1 minute, stirring everything with a wooden spatula.
- We clean the potatoes, then cut them into cubes. Bring the meat broth (you can also use water) to a boil. We put pieces of potatoes in it and cook it for 20 minutes until fully cooked. While the potatoes are cooking, prepare the bacon. Fry it in a pan, then put it on a paper towel so that excess fat is absorbed into it.
- Grind Dutch cheese using a coarse grater. We puree the soup with a blender, you can also use a regular potato masher. Put the resulting puree back on the fire, pour in the required amount of cream, then add the chopped cheese. Cook the soup until the cheese is completely melted, stirring constantly.
- At the end, we taste the dish, add salt and spices. Pour the first dish into a plate, put a few pieces of fried bacon on top. Now let's start the tasting. Bon appetit!
Creamy potato soup with croutons
Fresh white bread croutons will perfectly complement the taste of this potato soup, make it original, special. Cook the croutons just before serving the soup so that they are crispy and fragrant.
Ingredients:
3 medium potatoes;
1 onion;
1 carrot;
85 gr. processed cheese;
200 ml cream;
butter for frying;
a slice of white bread;
spices and salt to taste.
Cooking mashed potato soup with croutons, recipe and step-by-step description:
- First, prepare the vegetables for the soup. We clean and wash potatoes, carrots, and onions. We cut the potatoes, put them in a pot of water and put them to boil. We cut the carrots with onions into large cubes, and then fry them in a pan with the addition of butter. Simmer the vegetables in a pan with the lid closed for 15 minutes.
- Then we transfer the carrots with onions to the pan with potatoes. When the vegetables are a little boiled, add the processed cheese cut into cubes. Now grind all the ingredients of the soup with an immersion blender. After that, add the cream, achieve the desired consistency, salt and pepper the soup. We cut a slice of bread into thin strips, slightly dry them in the oven. Pour the puree soup into bowls, sprinkle it with cooked croutons.
Easy Chicken Potato Soup
Puree soup is good because it can be prepared from a minimum of products. Try the chicken and potato soup. It will turn out boring and uninteresting dish. Puree soup is a completely different matter - a thick, delicate, creamy texture, the soup simply melts in your mouth and looks very appetizing.
Ingredients for the recipe:
- chicken fillet 300 g
- potatoes500 g.
- bow 1 pc.
- dried dill -1 teaspoon
- vegetable oil 2 tbsp. spoons
- ground black pepper to taste
- salt to taste
Cooking method:
- Pour chicken fillet with 2 liters of water and cook until tender for 45 minutes. Take out the meat, cut into small pieces. Put the diced potatoes into the broth and cook until cooked through for 15-20 minutes.
- Fry finely chopped onion in vegetable oil until soft.
- Remove the cooked potatoes from the broth with a slotted spoon, mash into a puree and return to the pan. Stir, salt, season with dried dill and black pepper, add fried onion and chicken fillet pieces. Bring to a boil and remove from heat.
- Advice: Potatoes in the soup are the basis. Any available vegetables will help diversify the taste. Potato soup is combined with broccoli, cauliflower, carrots, zucchini and a variety of greens.
Feed method: When serving, decorate the soup with sour cream, herbs, canned corn or green peas of your choice. You can do without it, but a beautifully decorated dish seems more delicious.
Creamy Cheese Soup with Chicken
Puree soup is the perfect recipe for beginner cooks. You do not need to follow the technology of cutting ingredients, clearly withstand the cooking time. It is enough to boil the products, puree them with a blender and dilute them with broth to the desired consistency. The soup looks perfect and tastes pretty good.
Ingredients for the recipe:
- potatoes 1 kg.
- cream 500 ml.
- hard cheese 150 g.
- chicken fillet 500 g
- bow 2 pcs.
- carrots 1 pc.
- vegetable oil 50 ml.
- nutmeg 1/2 teaspoon
- ground pepper to taste
- bay leaf 2 pcs.
Cooking method:
- Wash the chicken fillet, divide into 2 parts. Cut one part into small cubes, leave the other whole. Fill the fillet with 2 liters of water and bring to a boil over high heat. As soon as the water boils, reduce the heat, remove the foam, add the bay leaf and cook the chicken for 45 minutes.
- After 25 minutes from the start of cooking, add peeled and diced potatoes to the broth. Continue cooking for another 20 minutes. During this time, both the fillet and potatoes will be cooked.
- Peel and finely chop the onion and carrot. Carrots are best rubbed on a grater. Fry vegetables in vegetable oil until light golden brown.
- Remove a whole piece of fillet from the broth and set aside. Strain the broth into a separate container, and turn the potatoes and pieces of meat into mashed potatoes in a food processor. In the resulting mass, add cream and fry. Dilute the puree with broth to the desired consistency. Add grated hard cheese, nutmeg, pepper, salt to taste.
- Bring the soup to a boil. Boil for 3-5 minutes on low heat. Let's insist.
- Cut the leftover chicken into strips. When serving, put a handful of meat in each plate, pour over the puree soup, garnish with herbs.
Pea soup with smoked chicken
Puree soup can be prepared without special tools such as a blender or food processor. Make pea soup. If you cook the peas a little longer, it will boil by itself, turn into a thick homogeneous mass. Smoked chicken will add a piquant taste to the soup.
Ingredients for the recipe:
- dry split peas 2 cups
- potatoes 3 pcs.
- smoked chicken breast 300 g.
- bow 1 pc.
- carrots 1 pc.
- tomato paste 1 tbsp. the spoon
- garlic 3 cloves
- vegetable oil 50 ml.
- bay leaf 2 pcs.
- black peppercorns 5-7 pcs.
- dried dill 1/2 teaspoon
- soda 1/2 teaspoon
- salt to taste
Cooking method:
- Rinse the peas and soak in cold water overnight. Drain the water in the morning. Pour fresh cold water (3 liters) and set to boil. When the water boils, add soda. At this time, abundant foam is formed. It needs to be removed. Boil the peas for about an hour.
- After 30 minutes from the start of cooking, add whole peeled potatoes to the soup. Cook until done. When the potatoes are soft, remove, mash the potatoes with a potato masher and return to the soup.
- While the soup is cooking, peel and finely chop the carrots and onions. Saute vegetables in vegetable oil. At the very end, add tomato puree. Warm up.
- Add fried chicken, diced smoked chicken fillet, seasonings and salt to the soup. Boil 5-7 minutes. At the very end, add crushed garlic. Let the soup rest and serve.
- Advice: Instead of bread and crackers, offer salted crackers to pea soup. Original and very tasty.
Potato soup with croutons and vegetables
Required Ingredients:
- onion - 1 pc.;
- potatoes - 3 pcs.;
- garlic - 1 clove;
- carrot - 1 pc.;
- White bread;
- spices - to taste;
- salt - to taste;
- greenery.
Cooking process:
- Peel potatoes and cut into small cubes. Put the potatoes in a saucepan, fill it with water so that the water completely covers the potatoes.
- Bring the contents of the pan to a boil, then salt and cook until the potatoes are tender. At this time, cut the peeled onion into cubes, and rub the carrots on a grater. Fry the onion with carrots in vegetable oil until golden brown.
- Toast white bread in a pan, and then rub garlic on both sides. Cut the toasted bread into small cubes.
- When the potatoes are soft, puree them with a blender. Return the chopped potatoes to the pot. Bring to a boil, adding the fried vegetables and spices.
- Chop the greens and send to the soup. Pour the finished soup into bowls and sprinkle with croutons. Serve immediately.
Potato soup with leeks and croutons
Required Ingredients:
- cream - 125 ml;
- meat broth - 1 l;
- leek - 2 pcs.;
- milk - 1 tbsp.;
- potatoes - 2 pcs.;
- butter - 2 tbsp;
- garlic - 3 cloves;
- bay leaf - 2 pcs.;
- salt and pepper - to taste.
Cooking process:
- Cut the leek. Melt the butter in a saucepan and then add the chopped leeks. Fry the onion until transparent.
- Then add finely chopped garlic and continue to fry the vegetables for two minutes.
- Cut the peeled potatoes into cubes and add to the pan with the fried onions and garlic. Pour broth over vegetables. Bring the soup to a boil, and then reduce the heat and simmer the soup for about half an hour.
- Puree the finished soup with a blender. After that, pour the warmed cream and milk into the soup. Salt and pepper the soup.
- Pour the soup into bowls. Serve the soup with white bread toasts, which can be toasted while the soup cooks.
Potato soup with melted cheese and croutons
Required Ingredients:
- potatoes - 3 pcs.;
- processed cheese - 75 gr.;
- onion - 1 pc.;
- cream - 1 tbsp.;
- carrot - 1 pc.;
- white bread - 1 slice;
- butter;
- salt and pepper - to taste.
Cooking process:
- Potatoes, peeled and cut into large cubes, put in a saucepan. Pour enough water into the pot to completely cover the potatoes.
- Put the potatoes to boil. Read more
- In the meantime, peel the carrots and onions and chop them coarsely. Melt the butter in a frying pan and add the onions and carrots. Simmer vegetables over low heat for about 15 minutes, stirring constantly. Make sure the vegetables are only lightly browned.
- Send the roasted vegetables to the potatoes. Boil vegetables until they become soft. Add melted cheese to the pot.
- Puree the prepared vegetables with a blender. Then add warm cream to the soup. The amount of cream can be increased or decreased depending on how thick your soup is. Salt the soup and add spices. Mix well.
- Bread, cut into slices, fry in a pan or in the oven.
- Pour the finished soup-puree into bowls. Sprinkle the top of the soup with toasted croutons. If desired, the soup can be decorated with fresh herbs.
