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10 of the most delicious cream soups from around the world. Add variety to your menu!
Bashny.Net
Cream - the traditional European dishes, which recently began to gain popularity in our country. This version of the first dishes perfect for lunch or a light dinner, because it is well absorbed by the body and does not contain a lot of calories. In addition, the soup - delicious and very tasty dish worthy of the haute cuisine! That is why has prepared 10 different cream soups, which it is impossible not to try!
1. On tomatoes (cold Spanish soup Salmorejo)
Ingredients:
800 g tomatoes; 200 g stale white bread; a few cloves of garlic; 250 ml of water; < salt, pepper and olive oil to taste.
We will cut the bread cubes, cut off the crust and zaley his glass of water. Leave for half an hour to water thoroughly soak into the bread. Now you need to clean the tomatoes. For this zaley them with boiling water for 3 minutes to peel behind itself. We shall cut tomatoes into cubes and grind them in a blender along with the bread and garlic. Pour 50 ml of olive oil. Put the resulting mixture for 2 hours in the refrigerator, after having covered it with cling film. Before serving, add to the soup a few slices of chopped egg and a bit of ham.
2. Peas with bacon
Ingredients:
250 g peas; 70 g smoked bacon; 1 onion; 1 carrot; more cloves of garlic; 3 tbsp. l. olive oil; 1 liter of broth (vegetable or meat).
First you need to soak the peas in cold water for at least 3 hours. At this time, fry the chopped onion, garlic and carrots in olive oil, then add the bacon and a little Hold the pan on the fire, stirring constantly ingredients. Rinse the peas and put it in a pan with the vegetables and bacon. Pour the broth and boil everything for about 60 minutes.
3. Mushroom
Ingredients:
500 g mushrooms; a few large potatoes; 700 ml of water or vegetable broth; 1 clove garlic; 1 sprig of parsley; 50 ml cream; 30 g butter; salt and pepper - to taste.
Flush and clean the mushrooms (if necessary). We shall cut them. Peel the potatoes and we shall cut small cubes. In a saucepan melt butter, put in her finely chopped onions, potatoes and a garlic clove. Stew ingredients over low heat for 10 minutes, occasionally pouring broth or water. Then add the mushrooms and the carcass 10 minutes. Then remove the pan from the heat, get the garlic and add salt and pepper. Pour remaining broth and chop soup blender until desired consistency. Pour the cream and chopped parsley eruption. Put the pan back on the heat and, stirring, bring to a boil. Decorate with fresh mushrooms and a sprig of parsley.
4. Vegetable
Ingredients:
600 g potatoes; 100 g leeks; 100 g carrots; 500 ml milk; < salt and pepper - to taste; green onions; 500 ml of broth (or water); 1 tbsp. l. olive oil; nutmeg.
We shall cut onions and carrots into cubes and stew them in a pan with olive oil over low heat for about 15 minutes. Clean the potatoes and we shall cut it into cubes. Then put in a pot, zaley milk and salt. Vari until cooked potatoes. Then grind her blender. Add to the pan the carrots and leeks, broth or water, add salt and boil over low heat for about 10 minutes. Bring the soup, sprinkle with onions.
5. With cucumber and yogurt
Ingredients:
2 large fresh cucumber; 800 ml vegetable or beef broth; 3 tbsp. l. olive oil; 1 onion; dill; ground black pepper; 100 ml yogurt; zest of one lemon. 4 tbsp. l. natural yoghurt, a bunch of fresh dill for decoration.
Finely we shall cut dill and onion and cucumbers we shall cut cubes. Put in a pan and fry the onion for a few minutes, add the olive oil. Add to the pan and boil for some cucumber for a few minutes. Then pour the broth, add the zest and dill. Cook for 20-25 minutes necessary to simmer. After that, let the soup cool down and grind everything blender. Pour the yogurt, salt and pepper. When serving decorate with a sprig of dill.
6. With potatoes (French soup Potage parmentier)
Ingredients:
250 g leeks; 750 g potatoes; 500 ml broth; 200 g cream; 3 tbsp. l. olive oil; salt and pepper - to taste.
Finely we shall cut onions and fry for a few minutes in olive oil in a saucepan. Add a little broth and stew for 5 minutes. Lay the potatoes in a saucepan and pour the remaining broth. Carcasses 15-20 minutes until the potatoes are tender. Then grind it blender, pour the cream and mix thoroughly. Vari another 5 minutes. When serving sprinkle with grated Parmesan cheese and herbs.
7. Spinach
Ingredients:
250 g spinach (fresh or frozen); a few medium potatoes; 500 ml of broth or water; 200 g cream ; 3 tbsp. l.olivkovogo oil; 1 onion; salt and pepper - to taste.
We shall cut spinach and finely chop the onion. Carcase of a frying pan in olive oil for 5-7 minutes. Then chop the onion and spinach in a blender, adding a little broth. We shall cut cups potatoes, boil it and chop the blender. Combine in a saucepan all ingredients and boil 5 minutes. Add the cream, salt and pepper. Garnish with fresh herbs and croutons can be.
8. With pumpkin
Ingredients:
pumpkin (about 600 g); a few large potatoes; 1 liter vegetable or beef broth; 1 onion; 2 tbsp. l. olive oil; 200 ml cream; salt; Zira.
Peel the potatoes and pumpkin and we shall cut cubes. Decoction of them individually. We shall cut onions finely and fry it in olive oil. Unite all the ingredients, add them to the broth and chop the blender. Pour boiling cumin and let stand 15 minutes. Drain and add to the soup. Pour the cream Cook for another 5 minutes.
9. With chicken
Ingredients:
600 g chicken; 2 carrots; 1 onion; 40 g bread crumbs; 1, 5 liters of water; 100 ml cream; nutmeg, bay leaf, cloves and pepper.
Peel vegetables and put them together with the chicken breast in a saucepan. Add spices and zaley water. Vari until meat and vegetables are ready. Now Get the breast and grind it, strain the broth. Fold in bread crumbs and pan zaley broth. Put on fire and boil to the soup thickens slightly, remembering to stir constantly. Add the chicken and chop all the blender. Pour the cream, add salt, pepper and season with nutmeg.
10. With lentils
Ingredients:
250 g lentils; 500 ml beef or vegetable broth; 50 ml cream; 3 tbsp. l. olive oil; 1 onion; 1 carrot; salt and pepper - to taste.
Rinse the lentils, zaley with water and boil on low heat for about 60 minutes. We shall cut small vegetables and stew them in olive oil. Cooked lentils zaley broth, add the vegetables, salt, pepper and chop the blender. Pour the cream and stir, bring to a boil.
These soups are worth a try at least once in life to fall in love with them forever. They conquer each with its taste and delicate aroma! And they are worth to tell your friends!
via takprosto cc
1. On tomatoes (cold Spanish soup Salmorejo)
Ingredients:
800 g tomatoes; 200 g stale white bread; a few cloves of garlic; 250 ml of water; < salt, pepper and olive oil to taste.
We will cut the bread cubes, cut off the crust and zaley his glass of water. Leave for half an hour to water thoroughly soak into the bread. Now you need to clean the tomatoes. For this zaley them with boiling water for 3 minutes to peel behind itself. We shall cut tomatoes into cubes and grind them in a blender along with the bread and garlic. Pour 50 ml of olive oil. Put the resulting mixture for 2 hours in the refrigerator, after having covered it with cling film. Before serving, add to the soup a few slices of chopped egg and a bit of ham.
2. Peas with bacon
Ingredients:
250 g peas; 70 g smoked bacon; 1 onion; 1 carrot; more cloves of garlic; 3 tbsp. l. olive oil; 1 liter of broth (vegetable or meat).
First you need to soak the peas in cold water for at least 3 hours. At this time, fry the chopped onion, garlic and carrots in olive oil, then add the bacon and a little Hold the pan on the fire, stirring constantly ingredients. Rinse the peas and put it in a pan with the vegetables and bacon. Pour the broth and boil everything for about 60 minutes.
3. Mushroom
Ingredients:
500 g mushrooms; a few large potatoes; 700 ml of water or vegetable broth; 1 clove garlic; 1 sprig of parsley; 50 ml cream; 30 g butter; salt and pepper - to taste.
Flush and clean the mushrooms (if necessary). We shall cut them. Peel the potatoes and we shall cut small cubes. In a saucepan melt butter, put in her finely chopped onions, potatoes and a garlic clove. Stew ingredients over low heat for 10 minutes, occasionally pouring broth or water. Then add the mushrooms and the carcass 10 minutes. Then remove the pan from the heat, get the garlic and add salt and pepper. Pour remaining broth and chop soup blender until desired consistency. Pour the cream and chopped parsley eruption. Put the pan back on the heat and, stirring, bring to a boil. Decorate with fresh mushrooms and a sprig of parsley.
4. Vegetable
Ingredients:
600 g potatoes; 100 g leeks; 100 g carrots; 500 ml milk; < salt and pepper - to taste; green onions; 500 ml of broth (or water); 1 tbsp. l. olive oil; nutmeg.
We shall cut onions and carrots into cubes and stew them in a pan with olive oil over low heat for about 15 minutes. Clean the potatoes and we shall cut it into cubes. Then put in a pot, zaley milk and salt. Vari until cooked potatoes. Then grind her blender. Add to the pan the carrots and leeks, broth or water, add salt and boil over low heat for about 10 minutes. Bring the soup, sprinkle with onions.
5. With cucumber and yogurt
Ingredients:
2 large fresh cucumber; 800 ml vegetable or beef broth; 3 tbsp. l. olive oil; 1 onion; dill; ground black pepper; 100 ml yogurt; zest of one lemon. 4 tbsp. l. natural yoghurt, a bunch of fresh dill for decoration.
Finely we shall cut dill and onion and cucumbers we shall cut cubes. Put in a pan and fry the onion for a few minutes, add the olive oil. Add to the pan and boil for some cucumber for a few minutes. Then pour the broth, add the zest and dill. Cook for 20-25 minutes necessary to simmer. After that, let the soup cool down and grind everything blender. Pour the yogurt, salt and pepper. When serving decorate with a sprig of dill.
6. With potatoes (French soup Potage parmentier)
Ingredients:
250 g leeks; 750 g potatoes; 500 ml broth; 200 g cream; 3 tbsp. l. olive oil; salt and pepper - to taste.
Finely we shall cut onions and fry for a few minutes in olive oil in a saucepan. Add a little broth and stew for 5 minutes. Lay the potatoes in a saucepan and pour the remaining broth. Carcasses 15-20 minutes until the potatoes are tender. Then grind it blender, pour the cream and mix thoroughly. Vari another 5 minutes. When serving sprinkle with grated Parmesan cheese and herbs.
7. Spinach
Ingredients:
250 g spinach (fresh or frozen); a few medium potatoes; 500 ml of broth or water; 200 g cream ; 3 tbsp. l.olivkovogo oil; 1 onion; salt and pepper - to taste.
We shall cut spinach and finely chop the onion. Carcase of a frying pan in olive oil for 5-7 minutes. Then chop the onion and spinach in a blender, adding a little broth. We shall cut cups potatoes, boil it and chop the blender. Combine in a saucepan all ingredients and boil 5 minutes. Add the cream, salt and pepper. Garnish with fresh herbs and croutons can be.
8. With pumpkin
Ingredients:
pumpkin (about 600 g); a few large potatoes; 1 liter vegetable or beef broth; 1 onion; 2 tbsp. l. olive oil; 200 ml cream; salt; Zira.
Peel the potatoes and pumpkin and we shall cut cubes. Decoction of them individually. We shall cut onions finely and fry it in olive oil. Unite all the ingredients, add them to the broth and chop the blender. Pour boiling cumin and let stand 15 minutes. Drain and add to the soup. Pour the cream Cook for another 5 minutes.
9. With chicken
Ingredients:
600 g chicken; 2 carrots; 1 onion; 40 g bread crumbs; 1, 5 liters of water; 100 ml cream; nutmeg, bay leaf, cloves and pepper.
Peel vegetables and put them together with the chicken breast in a saucepan. Add spices and zaley water. Vari until meat and vegetables are ready. Now Get the breast and grind it, strain the broth. Fold in bread crumbs and pan zaley broth. Put on fire and boil to the soup thickens slightly, remembering to stir constantly. Add the chicken and chop all the blender. Pour the cream, add salt, pepper and season with nutmeg.
10. With lentils
Ingredients:
250 g lentils; 500 ml beef or vegetable broth; 50 ml cream; 3 tbsp. l. olive oil; 1 onion; 1 carrot; salt and pepper - to taste.
Rinse the lentils, zaley with water and boil on low heat for about 60 minutes. We shall cut small vegetables and stew them in olive oil. Cooked lentils zaley broth, add the vegetables, salt, pepper and chop the blender. Pour the cream and stir, bring to a boil.
These soups are worth a try at least once in life to fall in love with them forever. They conquer each with its taste and delicate aroma! And they are worth to tell your friends!
via takprosto cc
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