Preparation: Step 1
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Video receptor of classic soup-puree with cream
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Recipe for classic soup-puree with cream with step-by-step photos
Prepare the necessary ingredients for the preparation of classic soup-puree with cream.
Councils on the choice of ingredients:
Instead of meat broth, you can take vegetable, mushroom or just water. It is best to cook meat broth on your own using fresh meat and bones. My freezer always has a frozen broth for the preparation of the first dishes, which is much more convenient and reduces cooking time.
How to freeze the broth
The composition and number of vegetables can be changed or supplemented, focusing on your taste. Color cabbage and broccoli can be taken fresh or frozen.
For soup-puree, it is best to choose the cream of medium fat content-15-25%. They will give the soup a soft, creamy texture, without making it too fat or heavy.
For vegetarian or dietary options, plant cream (for example, coconut or oatmeal) can be used, and replaced with meat broth with water or vegetable broth.
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Step 2
Boil the meat broth. Cut peeled and washed potatoes with arbitrary pieces. Move to boiled broth. Bring to a boil. Cook for 10 minutes on fire below average.
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Step 3
Peel and rinse the onions and carrots. Cut out of arbitrary shape. The cutting method does not play an important role, since we are preparing a puree soup, and ultimately we will grind everything.
Add vegetables to a pan with broth and potatoes. Let it boil. Cook, about 15-20 minutes, so that the potatoes become well soft.
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Step 4
Prepare sweet pepper. It is advisable to choose more fleshy varieties of any color. Clean the seeds. Cut with medium slices. Broccoli and cauliflower to rinse and disassemble to inflorescences. Lower the vegetables into the broth. Boil.
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Step 5
To taste the desired spices. In my case, it is salt, ground black pepper and ground paprika. Cook on low heat for 8-10 minutes so that all the vegetables become well soft.
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Step 6
Pour a little broth, approximately 300-400 ml.
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Step 7
Grind the contents of the pan with a submersible blender until a homogeneous consistency without lumps.
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Step 8
Pour cream. Mix and let it boil. Boil for 2-3 minutes and turn off the fire. The consistency of the soup is regulated by the broth, which we cast earlier.
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Step 9
I recommend serving soup with cream to the table with fresh baguette or dried slices of bread. It can be sprinkled with grated cheese or supplemented with soft balls of Mozarella, sprinkle with chopped herbs. Soup can be served with meat meatballs, smoked chicken, fried shrimp. A spoonful of delicious natural sour cream will make a more cream structure.
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Step 10
Cream soup with cream according to the classic recipe is ready.
Bon appetit!
Other recipes for soups-puree, see 👉🏻 HERE
