10 delicious cream soups from around the world

To diversify your daily menu, optionally tinkering Peking duck or any foie gras. Instead of the usual so-called clear soup can cook soup, or soup. In our diet this dish is rare, and yet he has lots of variations.

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Cream of white fasoli

You will need white beans - 500 g
onions - 100 g
olive oil - 50 g
water - 500 ml
salt, spices
greens

Beans pre-soaked in cold boiled water, then boil until tender for 30-40 minutes.
In a frying pan heat the olive oil, add finely diced onion and fry until crisp.
Add the beans to the onions, salt and seasonings, boil for 5 minutes, whisk blender until smooth.
Bring to a boil the soup ready, pour into a deep dish and garnish with greens.

Cream of brokkoli

You will need vegetable or chicken broth - 1 liter
broccoli - 500g
trout fillet - 800 g
carrots - 1 pc.
flour - 1 tbsp. l.
cream 10% - 400 ml
butter - 1 tbsp. l.
sesame seeds - 1 tbsp. l.
cinnamon
a pinch of nutmeg
a pinch of paprika
a pinch of marjoram
Parsley
salt and pepper to taste

While cooked vegetable or chicken broth, should be prepared trout. Fillet put in foil and season with cinnamon, paprika, marjoram, salt and pepper and bake in the oven for 30 minutes at 200 ° C.
The water boil carrots, cut into pieces, for 4 minutes, then add broccoli and cook for another 6 minutes. Vegetables recline in a colander, to shift into a saucepan, add broth, mash with a blender until smooth. Add the cinnamon, nutmeg, salt and pepper.
To prepare the sauce in the pan to melt a piece of butter, pour a tablespoon of flour, stir and fry. Pour the cold cream and bring to the thickening. Ready to pour the sauce into a pot of soup and bring blender until smooth. Then put the soup on the fire, very hot, but do not boil.
Serve with baked trout, garnish with parsley and sprinkle with sesame seeds.

Creamy mushroom sup

You will need vegetable soup - 500 ml
mushrooms - 400 g
large onions - 2 pcs.
carrots - 1 pc.
stalk of celery - 1 pc.
Garlic - 3 cloves
Thyme - 5 sprigs
white wine - 250ml
35% cream - 3/4 cup
chives - 4 pen
olive oil
salt, pepper

Peel onions, cut into half rings and fry in olive oil over medium heat for 25-30 minutes.
Chopped garlic, carrots cut into slices, celery - sliced. Postpone a mushroom for decoration, the rest cut into 4-8 pieces.
Heat a pan with a thick bottom over medium heat, fry it in carrots and celery until soft, then add the garlic and mushrooms and simmer for 5 minutes, stirring frequently.
Pour the wine into the pan, add the thyme and bring to a boil. Cook for 5 minutes, then pour in vegetable broth, add the fried onions and continue to cook the soup until the liquid is evaporated by half. Salt and pepper.
Then remove the pan from the heat and crush Soup blender, warm soup on the fire, pour in the cream and once again warm, not boiling.
Serve with slices of mushrooms, parmesan and chives feathers.

Cream of asparagus from Le Cordon Bleu

You will need bay leaf
parsley - 5 sprigs
cream 35% - 50 ml
butter - 40 g
Potatoes - 1 pc.
white asparagus - 250g
chicken broth - 400 ml
leeks - 1 stalk
thyme - 3 sprigs

Asparagus clear of a thin skin, cut off the ends of the lower rough, tie the stems. Lower ligament in boiling, lightly salted water and cook, turning occasionally, for 7 minutes. Then shift the asparagus in a bowl with ice water.
Tie a cotton thread in the beam (bouquet garni) a few green leaves leek, parsley stems, dried thyme and bay leaf.
The white part of the leek cut into thin rings. Peel the potatoes, coarsely chopped. We cut off the tops of the asparagus and set aside, and the stems are cut into small pieces.
In a saucepan melt the butter and fry, stirring, leeks, 3 minutes. Add the pieces of asparagus stalks, pour hot broth. Bring to a boil.
Put the potatoes in a pot and bouquet garni. Season with salt and pepper and cook for 45 minutes.
Remove the bouquet garni from the pan. Pour the soup into a blender and grind to a state of mashed potatoes. Rub through a sieve into a clean saucepan.
Pour the cream into the soup, stir. Put the pan over high heat, let boil. Put the soup deferred asparagus tops. Warm all together for 1-2 minutes.

Veloute cauliflower with kuritsey

You will need cauliflower - 500 g
chicken - 200 g
cream 20% - 100 ml
smoked bacon - 50 g
green peas - 80 g
Garlic - 1-2 cloves
salt, black pepper
olive oil - 2 tbsp. l.

Cook the chicken until cooked, drain the broth, fillet finely chop. Then boil the cauliflower. Leave a little broth (about 100 ml).
In the bowl of a blender shift cabbage, chicken, pour the broth, add salt to taste, grind until smooth.
Heat the cream without boiling, pour into a blender and grind again.
Grind the garlic, chop the bacon into small cubes or strips. Heat a saucepan, pour the olive oil, add the bacon, browned. After 3 minutes, add the garlic and cook, stirring, 2 minutes.
Add to the skillet peas and cook for another 2 minutes, stirring.
Pour the velouté sauce on plates, garnish with roasted bacon and peas.

Gaspacho

You will need tomatoes - 450 g
onions - 1 clove
Cucumbers - 1 pc.
Canned pepper - 1 pc.
tomato juice - 3 cups
cilantro (coriander) - ½ cup
red wine vinegar - 0, 3 cups
olive oil - ¼ cup
Tabasco sauce

Tomatoes are scalded with boiling water and peel, then cut half into small pieces. Cut half a cucumber and onion, shift all the combine, add the red pepper and crushed to a pulp.
Pour into a bowl, add tomato juice, chopped cilantro, vinegar, olive oil and a few drops of Tabasco sauce, mix well.
Of the remaining tomatoes to remove seeds and cut into small cubes. Just chop the cucumber and onion. Add all in the soup. Season with salt and pepper and place in refrigerator to cool.

Cold soup with avocado and tsukini

You will need large zucchini - 1 pc.
Avocado - 2 pcs.
juice of half a lemon
drinkable yogurt - 1 cup
Mint
Ground cumin
coriander
allspice
salt
olive oil - 1 tbsp. l.

Zucchini slice thickness of 1, 5 cm. Sprinkle with lemon juice, sprinkle with herbs, stir and put in steamer. Cook until tender, about 10 minutes. Totally cool.
Measure 1 cup of liquid remaining in a double boiler after cooking zucchini, cool and put in freezer for 1 hour.
Clear avocado from the peel and seeds, cut into arbitrary, sprinkle with lemon juice and remaining oil, put in a blender. Add zucchini and yogurt, whisk until smooth.
In mint remove the stems, leaving a few leaves for decoration, the rest chopped and put into a blender. Pour cooled to liquid from cooking the zucchini and whip until smooth again.
Pour soup into chilled bowls, drizzle with olive oil, season with pepper and garnish with mint leaves. Serve immediately.

Cream of svekly

You will need vegetable broth - 1 liter
beets - 2 pcs.
carrots - 1 pc.
Potatoes - 1 pc.
onions - 1 pc.
green apple - 1 pc.
Garlic - 2 cloves
yogurt - 1, 5 cups
low-fat sour cream - 5 Art. l.
brown sugar
dill
olive oil
salt

To cook the vegetable soup, slightly podpech should be cut in half in the oven carrot, parsley root, onion and a stalk of leeks. Fold them into the saucepan, add 2-3 celery stalks, cover with cold water. On low heat bring to a boil, add salt, put a few peas allspice and cook on minimum heat, covered for 30 minutes to an hour.
Beets wrapped in foil and bake at 180 ° C until soft. Cut the potatoes into small cubes, chop the onion, grate the carrots. In a frying pan in olive oil over medium heat fry the onion until transparent, add the carrots, stir and cook for about 5 minutes. Boil the broth, put in his carrots and onions and potatoes and cook potatoes until tender.
Cooked beets and clean cut into small cubes, add to pan with the broth and warm up for 3-5 minutes. Beat the mixture blender until smooth, cool to room temperature, add the yogurt, salt, sugar (if savory beet).
We cored apple, blender, chop the flesh with the skin. Chop the dill and mix with applesauce and sour cream. Serve the soup to room temperature or chilled, adding to each plate 1-2 tablespoons apple-sour cream mixture.

French potato sup

You will need potatoes - 500 g
stalk leeks - 2 pcs.
sea salt
black pepper
fat sour cream - 180 g
tarragon or chervil

Sliced potatoes, leeks in the pan to boil a liter of water for 30 minutes. Season with salt and pepper.
Prepared vegetable broth beat blender until smooth, add sour cream and put on a slow fire. It should be warm, but do not boil.

Tomato soup with spicy peppers chili

You will need Tomatoes - 1500g
potatoes - 400 g
carrots - 200 g
onions - 100 g
croutons of white bread - 60g
stemmed celery - 50 g
basil - 1 sprig
olive oil - 1 tbsp. l.
Chili hot pepper - 1 pc.
Yellow bell pepper - 1 pc.
salt, pepper

Tomatoes are scalded with boiling water and peel, cut in half, remove the seeds.
Vegetables, except peppers, wash and clean. Diced vegetables to put in a pan with the tomatoes, add 2 cups of water. Lightly season with salt and bring to a boil, reduce heat and simmer, covered for about 30 minutes.
Wash peppers, remove seeds and partitions, cut into cubes of 1 cm. Lightly season with salt and add to the pan with croutons of white bread, fry all together.
Soup with a blender to turn into a homogeneous mass. Add finely chopped hot chili pepper. In soup add the olive oil, salt and pepper to taste.
Pour into bowls, sprinkle with basil. Serve with croutons and slices of sweet pepper.

Photo source on preview: andychef

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