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10 cream soups

Cream soup - a traditional European dish, which recently began to gain popularity among us. this First course option Perfect for lunch or light dinner,Because it is well absorbed by the body and does not contain many calories. In addition, cream soup - an exquisite and very tasty dish, worthy of the highest cuisine!

that is why "so simple!" Prepared 10 options of cream soups, which is simply impossible not to try!

Cold spanish soup salmorejo

Ingredients

  • 800 g of tomatoes
  • 200 g of stale white bread
  • A few cloves of garlic
  • 250 ml of water
  • Salt, pepper and olive oil to taste

Cooking

  1. Cut the bread into cubes, cut off the crust, and fill it withA glass of water. Leave for half an hour, so that the water is absorbed into the bread. Now you need to peel the tomatoes. For this, pour them with boiling water for 3 minutes, so that the peel is behind itself. Cut the tomatoes into cubes and crush them in a blender together with bread and garlic.
  2. Pour in 50 ml of olive oil. Put the resulting mixture for 2 hours in the refrigerator, before covering it with food film. Before serving, add to the soup a few slices of sliced ​​eggs and a little ham.
  3. Cream soup

Pea cream soup with bacon

Ingredients

  • 250 g of peas
  • 70 g smoked bacon
  • 1 onion
  • 1 carrot
  • A few cloves of garlic
  • 3 tbsp. L. olive oil
  • 1 liter of broth (vegetable or meat)

Cooking

    First you need to soak the peas in cold waterAt least 3 hours. At this time fry the chopped onions, garlic and carrots in olive oil, then add the bacon and a little more to hold the frying pan on the fire, stirring constantly the ingredients. Rinse the peas and put it in a pan along with the vegetables and bacon. Fill everything with broth and cook for about 60 minutes.

    Cream soup

Mushroom cream soup

Ingredients

  • 500 g of champignons
  • Several large potatoes
  • 700 ml of water or vegetable broth
  • 1 clove of garlic
  • 1 sprig of parsley
  • 50 ml cream
  • 30 g of butter
  • Salt and pepper to taste

Cooking

  1. Wash and clean the mushrooms (if this is the casenecessity). Cut them. Peel potatoes and cut into small cubes. In a saucepan melt the butter, put into it finely chopped onions, potatoes and a whole clove of garlic. It is necessary to extinguish the ingredients on low heat for 10 minutes, periodically pouring broth or water.
  2. Then add mushrooms and carcasses for another 10 minutes. Then remove the pan from the fire, take out the garlic and add salt and pepper. Pour in the remaining broth and chop the soup with a blender to the desired consistency. Pour in the cream and pour the finely chopped parsley. Put the pan back on fire and, stirring, bring to a boil. Decorate with fresh mushrooms and a sprig of parsley.
  3. Cream soup

Vegetable cream soup

Ingredients

  • 600 g of potatoes / li>
  • 100 g of leek
  • 100 g carrots
  • 500 ml of milk
  • Salt, pepper to taste
  • Green onion
  • 500 ml of broth (or simply water)
  • 1 tbsp. L. olive oil
  • nutmeg

Cooking

    Cut onions and carrots into cubes and carcass them intoFrying pan in olive oil on low heat for about 15 minutes. Cut the potatoes into cubes. Then put in a saucepan, pour the milk and salt. Cook until the potatoes are ready. Then crush it with a blender. Add carrots and leeks, meat broth or water to the pan, salting and simmer for about 10 minutes. Serve the soup, sprinkling it with onions.

    Cream soup

Cream soup with cucumber and yogurt

Ingredients

  • 2 large fresh cucumber
  • 800 ml of vegetable or meat broth
  • 3 tbsp. L. olive oil
  • 1 onion
  • dill
  • Black pepper powder
  • 100 ml of yogurt
  • A peel of one lemon
  • 4 tbsp. L. Natural yogurt, a bunch of fresh dill for decoration

Cooking

    Finely chop dill and onions, and cucumber cutCubes. Put the onions in a saucepan and fry it for several minutes, adding olive oil. Add a cucumber and protushi a few more minutes to the pan. Then add the broth, add the zest and dill. Cook need 20-25 minutes over low heat. After this, let the soup cool down and crush everything with a blender. Pour yoghurt, salt and pepper. When serving, decorate with a sprig of dill.

    Cream soup

French soup potage parmentier

Ingredients

  • 250 g of leek
  • 750 g of potatoes
  • 500 ml of broth
  • 200 g of cream
  • 3 tbsp. L. olive oil
  • Salt and pepper to taste

Cooking

    Finely chop the onions and sauté it for a few minutes.Olive oil in a saucepan. Add a little broth and carcass for another 5 minutes. Put the potatoes in a pot and pour the remaining broth. Carcasses 15-20 minutes, until the potatoes become soft. Then grind it with a blender, pour in the cream and mix thoroughly. Cook for another 5 minutes. When filing the grated parmesan greens or greens.

    Cream soup

Cream soup with spinach

Ingredients

  • 250 g spinach (fresh or frozen)
  • Several average potatoes
  • 500 ml of meat broth or water
  • 200 g of cream
  • 3 tbsp. L. olive oil
  • 1 onion
  • Salt and pepper to taste

Cooking

    Cut the spinach and chop the onion. Carcass them in a frying pan in olive oil 5-7 minutes. Then chop onion and spinach in a blender, adding a little broth. Cut the potatoes with goblets, weld it and grind it with a blender. Combine in a pan all the ingredients and cook for 5 minutes. Add cream, salt and pepper. You can decorate with greens and croutons.

    Cream soup

Cream soup with pumpkin

Ingredients

  • 600 g of pumpkin
  • Several large potatoes
  • 1 liter of vegetable or meat broth
  • 1 onion
  • 2 tbsp. L. olive oil
  • 200 ml cream
  • salt
  • Zira

Cooking

    Peel potatoes and pumpkin and cut into cubes. Boil them separately. Finely chop the onion and fry it in olive oil. Combine all the ingredients, add broth to them and chop the blender. Zale ziru with boiling water and let it brew for 15 minutes. Strain and add to the soup. Pour the cream of the cook for another 5 minutes.

    Cream soup

Cream soup with chicken

Ingredients

  • 600 g chicken fillet
  • 2 carrots
  • 1 onion
  • 40 g bread crumbs
  • 1.5 liters of water
  • 100 ml cream
  • Nutmeg, bay leaf, cloves, pepper

Cooking

    Peel the vegetables and put them together with the chicken breastIn the pan. Add spices and pour water. Cook until meat and vegetables are ready. Now get the breast and crush it, strain the broth. Put the bread crumbs in a saucepan and fill it with broth. Put on fire and cook, so that the soup is slightly thickened, not forgetting to stir constantly. Add chicken and crush everything blender. Add cream, add salt, pepper and season with nutmeg.

    Cream soup

With lentils

Ingredients

  • 250 g of lentils
  • 500 ml of meat or vegetable broth
  • 50 ml cream
  • 3 tbsp. L. olive oil
  • 1 onion
  • 1 carrot
  • Salt, pepper to taste

Cooking

    Wash lentils, fill it with water and cook onSlow fire for about 60 minutes. Cut the vegetables and cut them in olive oil. Ready lentils filled with broth, add vegetables, salt, pepper and grind with a blender. Pour in the cream and, stirring, bring to a boil.

    Cream soup

These soups are worth trying once in life to fall in love with them forever. They will conquer everyone with their own taste and subtle aroma!

And more about them worth telling to your friends!

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