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Cream Soups

In order to impress guests with culinary skills or simply diversify the daily menu, it is enough instead of the usual borscht and soups to cook an exquisite Cream soup, Or cream soup.

If you have a home Blender - this will help reduce the cooking time by at least twice. So, choose a recipe to taste and surprise your loved ones with delicious and healthy dishes.

Cream soups

Mushroom cream soup

Mushroom cream soup

Ingredients

  • 500 ml of vegetable broth
  • 400 g of mushrooms
  • 2 large onions
  • 1 carrot
  • 1 stalk of celery
  • 3 cloves of garlic
  • 5 sprigs of thyme
  • 250 ml white wine
  • 3/4 cups of 35% cream
  • 4 feathers of chives
  • olive oil
  • Salt, pepper to taste

Cooking

Peeled onions cut into half rings, fried inOlive oil until golden brown. Garlic finely chop, carrots cut into slices, celery - cubes. One mushroom left for decoration, the rest finely chopped.

Stew vegetables on low heat for 5 minutes, continuouslyStirring. Pour white wine into a saucepan, add thyme, bring to a boil and cook for 5 minutes. Add vegetable broth, fried onions and continue to cook the soup, until the liquid is less than half. Salt and pepper to taste.

Ready the soup, take it off the fire, chop the blender, pour in the cream and put it on the fire again, not bringing it to a boil. Decorate the cream soup with champignon slices, parmesan cheese and chives on chives.

gazpacho

gazpacho

Ingredients

  • 450 g of tomatoes
  • 1 head of onions
  • 1 cucumber
  • 1 canned pepper
  • 3 cups of tomato juice
  • 1/2 cup coriander
  • 0.3 cups of red wine vinegar
  • 1/4 cup olive oil
  • Tabasco sauce

Cooking


Scald the boiled tomatoes, remove the peel, cut off half and cut into cubes. Cut the cucumber in half, cut the onion into half rings, add the red pepper, grind it in the combine until it is mashed.

Pour the mixture of cucumber and onions in a bowl, addTomato juice, finely chopped cilantro, vinegar, a few drops of Tabasco sauce, stir to a homogeneous consistency. The remaining tomatoes, cucumbers and onions cut into cubes. Decorate them with soup. Add salt and pepper to taste. Give it cold.

Cream beet soup

Cream soup pictures

Ingredients

  • 1 liter of vegetable broth
  • 2 beets
  • 1 carrot
  • 1 potatoes
  • 1 onion
  • 1 green apple
  • 2 cloves of garlic
  • 1.5 cup kefir
  • 5 tbsp. L. Low-fat sour cream
  • Brown sugar
  • dill
  • olive oil
  • salt

Cooking


Baked in the oven cut in half carrots,Parsley root and onions. Baked vegetables put together in a saucepan, add celery, pour cold water and bring to a boil. Broth salted, add the scented peppercorns, cook under the lid on a slow fire for about an hour.

Beetroot wrap in foil, bake until soft inOven at 180 ° c. Potatoes cut into cubes, onions - semirings, carrots of sodium on a grater. Fry the onions and carrots in olive oil over medium heat. Broth bring to a boil, add potatoes and carrots with onions. Cook until done.

Baked beets, cleaned, cut into cubes, addIn broth and boiling for 3-5 minutes. Blend the resulting mixture with a blender, cool, add kefir, salt and sugar to taste. Remove the core of the apple, add dill and sour cream, grind until smooth blender. Cream soup, serve chilled, adding 2-3 spoons of sour-apple mixture to the plate.

Cream-soup from asparagus

Cream soup pictures

Ingredients

  • Bay leaf
  • 5 sprigs of parsley
  • 50 ml of 35% cream
  • 40 g of butter
  • 1 potatoes
  • 250 g of white asparagus
  • 400 ml chicken broth
  • 1 stalk of leek
  • 3 sprigs of thyme

Cooking


Asparagus peel, trim the bottom rough ends, tie the stems and put them in boiling, slightly salted water. Cook for about 7-10 minutes, occasionally turning over. Put into a bowl with very cold water.

Tie the leaves with leeks, parsley, dryThyme and bay leaves (garnish bouquet). Cut the white part of the leeks with thin rings. Peel potatoes, cut into large pieces. Cut the asparagus tips and set them aside, cut the stems into small pieces.

Melt the butter in a saucepan, stirring,Roasting leeks. Add sliced ​​asparagus stems, pour in hot broth, let it boil. Bouquet garnish put in a saucepan, salt and pepper to taste, cook on low heat for 45 minutes. Scented herbs vyn, chop the broth blender to the state of mashed potatoes. Pour in cream, stir, let it boil. Decorate the soup tops of asparagus. Give warm.

Potato soup

Potato soup

Ingredients

  • 500 g of potatoes
  • 2 stems of leek
  • sea ​​salt
  • black pepper
  • 180 g fatty sour cream
  • Tarragon or chervil

Cooking


Potatoes cleared, cut into cubes, boiled inSaucepan on low heat together with leek 30 minutes. Salt, pepper to taste. Boiled vegetables, beaten with a blender to a homogeneous consistency, add sour cream, boil, but do not boil over low heat. Decorate at will. Give the table warm.

Did you like the article? A variety not only of your menu, but also the menu of friends! Share recipes for the best cream soups with your loved ones!

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