Vegetable puree soup. How to cook soup puree from vegetables: selection of ingredients and recipes

Among the many different first courses, puree soups occupy a very special place. Due to their easier digestibility, velvety structure and attractive appearance, they are perfect for both baby and diet food, as well as for everyday use. Moreover, vegetable puree soups can make you radically change your mind about previously unloved vegetables, especially if you enrich their rich taste with delicate creamy notes.

Features of cooking puree soups

It is unlikely that even an inexperienced culinary specialist will have serious problems with cooking soup-puree from vegetables - the technology for making them is so simple. However, there is a small set of tricks to make it even more delicious:

simple recipes

There is an incredible amount of delicious and, last but not least, healthy vegetable soups. Recipes for their preparation can be found almost everywhere., which makes it easy to choose the right one for your needs and includes the ingredients available in the kitchen.

Classic vegetable

A simple and very tasty vegetable cream soup, the recipe of which will not cause any difficulties even for the most novice cooks. In addition, it is perfect for lunch for the whole family from a child to an adult. To prepare it, you will need the following ingredients:

All vegetables must be peeled and cut into small arbitrary pieces. Pour a couple of tablespoons of vegetable oil into a frying pan or pan and sauté the onion on it until golden brown. After that, carrots are added to it, fried for two minutes and put the remaining vegetables.

Thereafter vegetable mix pour broth or water, salt, add Bay leaf and cook until the vegetables are soft. After that, the liquid is poured into a separate container, the laurel is removed and the vegetables are mashed using a sieve or blender. You can dilute it to the desired consistency using the same broth, after which, if necessary, add salt and add suitable spices.

Creamy vegetable soup should be served hot. It can be supplemented various additives in the form of fresh herbs, sour cream or crackers.

With vegetables and cheese

This one is very nutritious and hearty soup few people can leave indifferent, especially considering the simplicity of its preparation. It will require:

All vegetables must be peeled and cut, if necessary, remove the seeds from the zucchini. Cool the cheese to a solid state or completely freeze, then rub it on a grater.

Fry the onion in a small amount of oil. As soon as it acquires a light golden hue, the rest of the vegetables are added to it and poured with water. The vegetable mixture is boiled until it becomes soft.

Cooked vegetables are rubbed through a sieve or chopped with a blender without draining the broth. Grated cheese, salt and spices are added, after which they are heated over low heat until the cheese is completely dissolved. After that, if desired, the soup can be passed through a blender again and served. You can supplement it with fresh herbs, for example, dill.

Pumpkin with cream

Of the many puree soups, vegetable soups with cream have a very special delicate taste. And pumpkin-cream is a perfect illustration of this statement. To cook this sunny bright dish, will need:

Vegetables must be peeled, peeled and seeds removed from the pumpkin, cut into arbitrary pieces. Saute onion and garlic in a small amount of vegetable oil, then add carrots and pumpkin to it.

After frying, vegetables must be poured with water or vegetable broth so that it barely covers them. Cook until the pumpkin is soft, then drain the excess liquid and puree the vegetable mixture with a blender or sieve. Pour in the cream, add spices and salt and heat through.

Serve the soup preferably with fried on butter croutons or oven-dried crackers.

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Correct healthy eating- pledge good health, beauty and high vitality. In the modern frantic pace of life, this statement is often forgotten, or there is always not enough time to cook some healthy dish. Unhealthy semi-finished products and fast food come to the rescue. As a result, there are various diseases associated with malnutrition, such as stomach ulcers, gastritis, allergies, etc. But there is still a way out of this situation.

This is a vegetable puree soup, which is very healthy and delicious dish, which does not require a lot of time for cooking, which is very important for a modern constantly busy person.

What is this dish? Vegetable soup mashed potatoes are used in baby and diet food, so this soup has been familiar to many since childhood. Having prepared vegetable puree soup for lunch, you can do without a second course, as these soups are very high in calories and nutritious. Carbohydrates contained in vegetables are necessary to maintain the strength of the body, they are recommended for everyone, and especially for those who have any problems with the digestive system.

Puree soups have a velvety texture, have delicate taste and they are very easy to prepare. For their preparation, vegetable, chicken or fish broths are usually used. Most often they are prepared from several types of vegetables, sometimes with the addition of cereals (barley or rice) or legumes (beans, peas).

A distinctive feature of such soups is the grinding of boiled vegetables to a homogeneous state using a sieve, blender or food processor.

The best vegetable soup recipes

Below are the recipes for the most delicious, healthy and unusual puree soups that are very popular today. For their preparation, you will need the most simple ingredients that are in every home. The recipes are quite simple and do not take much time to cook.

Original mushroom soup puree in a bread pot

This is very tasty soup that absolutely everyone will love.

Ingredients for 4 servings:

any mushrooms - 500 g;
onion - 1 pc.;
potatoes - 400 g (2-3 pieces);
cream 20% fat - 0.5 l;
any hard cheese - 100 g;
garlic - 2 cloves;
vegetable oil;
rye buns - 4 pcs.;
salt and pepper.

Cooking method:

First you need to prepare the dishes for the soup. Cut off the top of the bun, which will serve as a lid for the bread pot. Carefully remove bread pulp. Do not leave too thin a crust. Then the resulting bread pots need to be dried for 15 minutes in the oven at 180 ° C.
Chop the garlic and grind with vegetable oil, then coat the inside of the bread pots and lids.
Put potatoes to boil. The water in the pot should just cover the potatoes. Fry the mushrooms with onions in a pan and put in a pan with potatoes. Continue to cook until tender, salt and pepper. Then drain the broth.
Grind the prepared vegetables to a puree state, pour in the cream and put on fire again. Bring soup to a boil and turn off immediately. But don't boil! This is important as it affects the flavor of the soup.
Pour the hot soup into the bread pots, sprinkle with cheese on top. You can decorate by putting one whole mushroom in a pot. Close the lids and serve. Bon appetit!

Fragrant potato soup with garlic

Ingredients for this fragrant cream soup(for 4 servings):

potatoes - 500 g;
onion - 1 pc.;
butter - 3 tablespoons;
flour - 2 tbsp. l.;
salt and pepper;
milk - 1 glass;
cream - 1 glass;
garlic - 6 cloves;
fresh parsley.

Cooking method:

First, heat the butter in a saucepan and fry the onion in it until translucent.
Then you need to add potatoes and flour to the pan, salt and pepper.
Pour in 2 cups of water, 1 cup of milk and cook for 20 minutes over low heat.
Then mash the potatoes to a liquid puree.
Peel the garlic. Half of the garlic must be passed through a garlic press and, together with finely chopped parsley, fried in butter, added to the soup. Another part of the garlic is also squeezed out and put fresh in the soup.
Pour cream into soup and bring to a boil.

All fragrant mashed potato soup ready with garlic. Enjoy your meal!

This soup takes only 30 minutes to prepare.

Delicious zucchini soup

The delicate velvety texture of this soup with creamy taste captivates everyone from the first spoon. Most of those who try this soup for the first time cannot determine what products it is made from. Many people think that the soup has a mushroom flavor, although there are no mushrooms in it.

Ingredients for 4 servings:

young zucchini - 4 pcs.;
vegetable or chicken bouillon- 1 l;
large potatoes - 2 pcs.;
onion - 1 pc.;
cream 15-20% fat - 180 ml;
garlic - 1 clove;
vegetable oil - 2 tablespoons;
water - 250 ml;
salt and pepper.

Cooking method:

Heat vegetable oil in a saucepan and add chopped onion, chopped garlic, coarsely chopped potatoes and zucchini. Stirring constantly, fry the vegetables for 5 minutes.
Pour in the broth and a glass of water. When it boils, reduce the heat and simmer for another 20 minutes until the potatoes are tender.
Then grind the boiled vegetables with a blender to a puree state.
Salt, pepper and add cream. Return to heat and bring to a boil. But don't boil!

All, delicious soup ready! Enjoy your meal!

Nutritious chicken soup

Very light, nutritious and Healthy puree soup with chicken. Vegetables saturate this soup with the necessary useful trace elements and together with dietary chicken give it an amazing aroma and amazing taste.

Ingredients for 4 servings:

chicken fillet - 300 g;
carrots - 2 pcs.;
potatoes - 3 pcs.;
celery stalk, dried dill;
garlic - 3 cloves;
allspice - 4 pcs.;
salt and pepper;
A handful walnuts- optional.

Cooking method:

Coarsely chop the chicken fillet and vegetables and put in a saucepan. Salt, pepper, add peppercorns and chopped garlic. Pour in water so that the water slightly covers the food and cook for 20-30 minutes.
Then drain the broth and strain.
Grind meat and vegetables in a blender and dilute with broth to the desired consistency.
Add dried dill and bring to a boil again. walnuts. Enjoy your meal!

Rich Tomato Soup with Bacon and Beans

This is an incredibly hearty and rich soup-puree of a rich bright red color, which has many flavor notes that intertwine into a single fragrant bouquet. Having tasted just one spoonful of soup, it is impossible to stop without emptying the whole plate. This soup perfectly cheers up, warms up the blood and gives strength.

Ingredients for 4 servings:

tomatoes in own juice- 400 g (in summer it is better to use fresh tomatoes);
onion - 1 pc.;
carrots - 1 pc.;
celery stalk - 1 pc.;
garlic - 2 cloves;
canned white or red beans - 400 g;
rice - 150 g;
vegetable or meat broth - 1 l;
Tabasco sauce - a few drops or chili pepper - a pinch;
granulated sugar - 0.5 tsp;
bacon - 4 strips;
salt pepper;
greens and crackers - optional.

Cooking method:

Fry chopped onion, chopped garlic and celery, add carrots and stew a little.
Then put chopped tomatoes, salt, pepper, add Tabasco sauce and spices. Mix all the ingredients thoroughly and simmer a little.
Put the broth on the fire. When the broth boils, put rice, beans and tomato mass with vegetables there. Cook uncovered for 20 minutes from the moment of boiling, stirring occasionally.
Grind the finished mass to a puree state and bring to a boil again.

Serve with bacon, croutons and fresh herbs. Bacon slices are best pre-fried until crispy. Enjoy your meal!

Delicate cauliflower soup with cream and cheese

This tender soup everyone will like it, even those who do not like it cabbage soups because of the smell. Cheese and cream well drown out the taste of boiled cabbage and saturate the soup with a creamy and pleasant taste.

Ingredients for 4 servings:

cauliflower - 1 kg;
onion - 1 pc.;
carrots - 1 pc.;
medium-sized potatoes - 2 pcs.;
butter - 30 g;
water - 1.5 l;
cream 10% fat - 100 ml;
hard cheese - 100 gr;
salt and pepper.

Cooking method:

Rinse the cabbage well, divide into inflorescences and boil in salted water for 15 minutes. Then discard in a colander.
Fry the chopped onion until transparent in a saucepan, add coarsely chopped potatoes, carrots and stew everything a little.
Then pour water into the pan and cook until the vegetables are soft. Add cabbage, boil for a few minutes and grind the finished mass with a blender.
Salt, pepper, add hot cream and grated cheese. Boil for another 2-3 minutes.

This soup is best served with croutons. Enjoy your meal!

Rich creamy soup with pumpkin and eggplant

This is a very tender and rich soup with light mushroom taste, although there are no mushrooms in this soup. But pumpkin and eggplant are not defined. Great for kids of all ages.

Ingredients for 4 servings:

medium-sized potatoes - 5 pcs.;
pumpkin - 200 g;
carrots - 1 pc.;
large tomatoes - 2 pcs.;
onion - 1 pc.;
small eggplants - 3 pcs.;
red bell pepper- 1 PC.;
garlic - 3 cloves;
olive oil -2-3 tablespoons;
fresh herbs - 1 bunch.

Cooking method:

Pour water into a saucepan and bring to a boil. Peel potatoes, onions, carrots and cut into cubes, dip in boiling water. Cook until potatoes are ready.
Peel pumpkin and cut into pieces. Finely chop the tomatoes and add them to the pot with the vegetables along with the pumpkin.
Peel the eggplant, chop and season with salt. As soon as the juice is released, rinse them with running water.
Finely chop the garlic and fry together with eggplant in a small amount of oil, then add to the pan with vegetables.
Remove saucepan from heat and cool slightly. Grind vegetables with a blender until puree. After that, put the pan back on the fire and bring to a boil, adding salt and spices to taste.
Dice the red bell pepper and herbs, add everything to the boiling soup. Mix everything thoroughly. The soup is ready! Enjoy your meal!

Goes well with this soup. garlic croutons, sour cream or cream. To prepare croutons, you must first salt the finely chopped garlic and fry in oil in a pan, then pull out the garlic and fry the diced bread in this oil.

Puree soup is best served immediately after cooking, but if for some reason this is not possible, the pot of soup should be put on water bath. This way the soup will not boil and stay hot.

Puree soups are usually served with croutons fried in oil, crackers, small pies with the most various fillings and fresh herbs.

You can also add cream or egg dressing. To do this, pour an incomplete glass of hot cream or milk into 2-3 raw yolks and add to the soup. This will make the soup more nutritious.

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The benefits of puree soups for the human body

Due to the products used, they have a high nutritional and energy value, at the same time they have a delicate, uniform texture without pieces. Due to this, they are quickly digested, as well as useful material and various trace elements tend to fill our body with their energy and strength.

It is because of this ability that they are referred to as diet food and often prepared for children.

For cooking first courses, a wide variety of products are used: vegetables and fruits, cereals, milk and cream, and many, many others. Even their common names speak of their benefits. Vegetables and fruits are fiber, vitamins, micro and macro elements. Cereals, among other things, thanks to their vegetable starchy structure, protect our stomach from irritation. Dairy products are, of course, calcium, which we need so much in childhood.

Recipes for diet puree soups

Carrot with melted cheese

This is a tender vegetable first course that even a novice hostess can handle.

Composition of products:

carrot - 1 piece (180-200 g);
onion - 1 head;
processed cheese - 70 g;
parsley - a couple of branches;
vegetable broth - 300-350 ml;
salt - to taste;
ground black pepper - to taste;
sunflower oil - 15 ml.

Cooking process:

Peel carrots and onions, wash them and cut into small cubes.
Sort the parsley greens. Select only fresh, green leaves that should be washed in cold water and dry slightly at room temperature.
Peel the processed cheese from the packaging and cut into cubes, set aside for now.
Saute onions and carrots in oil until the color changes slightly.
Pour vegetable broth into a soup pot and bring to a boil. If not, you can use regular filtered water. Add chopped cheese and sautéed vegetables.
Salt and pepper.
Then wait until it boils, be sure to remove the foam and cook until the onions and carrots are ready. Cheese should be completely melted by this time.
Then take an iron sieve and rub the contents of the pan through it and boil it again.
Finely chopped parsley is added to the dish when it is laid out in separate plates. So, the vitamins contained in it will be preserved better.

from broccoli

It is also dietary, the addition of spices and spices is optional, and depends on the preferences of the cook. The cooking structure is a little complicated due to two stages: cooking vegetables, then sauce for them.

Composition of products:

Cooking process:

Process broccoli. Cut off the contaminated parts and disassemble into inflorescences. Rinse in a bowl with cold water. Then cut each inflorescence into pieces.
Peel and wash the carrots, cut into cubes.
Sort the parsley, rinse under running cold water. Dry, finely chop and leave for decoration.
Put broccoli and carrots in a saucepan, cover with cold boiled or filtered water and cook for about 10 minutes.
Grind products with an immersion blender. If this is not the case, strain the food through a sieve and wipe the vegetables.
Fill with salt nutmeg and ground pepper to taste.
Now you can start preparing the sauce. Place the butter in a small frying pan and melt, add the flour and stir. Pass until light brown.
Add cream to the pan and simmer until thickened.
Add sauce to soup pot. If desired, you can once again pass it through a sieve and warm it up a little over moderate heat. It is better not to bring to a boil.
Toast the sesame seeds in a dry frying pan until golden brown.
Ready soup pour into a bowl, sprinkle with parsley and sesame seeds.

From green peas with croutons

In terms of complexity of preparation, this soup is not more difficult than the previous ones. Canned peas are used here, but ordinary dry peas can also be used, but in this case, the peas must be washed and soaked for a little less than an hour before cooking. Also in the recipe, dry croutons are baked separately in the oven. wheat bread. If the prepared soup is not intended for children under 3 years old, the croutons can be grated large quantity fresh garlic.

Composition of products:

Cooking process:

carrots and onion clean, wash and finely chop. Then sauté in oil.
Canned peas divided into two parts. Boil half separately and set aside to decorate the finished soup.
Pour the second part of the peas to the sautéed vegetables, add a little hot boiled water and allow 2-3 minutes.
Rub the resulting broth with vegetables through a sieve or chop with an immersion blender, sprinkle with salt to taste.
Cut the wheat bread into cubes and put it on a lightly oiled baking sheet and send it to bake in the oven at 180 ° C for a few minutes.
Melt the butter in a separate small frying pan and add the flour there, sauté, stirring until golden brown. Then pour this mixture into the soup and stir. Boil.
Peel the egg from the shell and pour into a small bowl, where beat with a whisk until uniform consistency. This can also be done with two forks, arranged in such a way that the backs of the forks touch each other.
Fill soup with egg mixture.
Pour a portion of the cooked dish into a plate, pour boiled peas and croutons on top.

Pumpkin puree with sesame and ginger

The combination of sesame with a touch of ginger makes ordinary pumpkin soup spicy and aromatic holiday dish. Since dry ginger is used in the recipe, the complexity of cooking does not increase from this. But if you use fresh ginger, it will just take a little longer.

Composition of products:

Cooking process:

Peel and wash the onion. Cut in small pieces.
Wash and peel pumpkin and potatoes, cut into thin slices.
Sort and rinse the cilantro greens, finely chop.
Lightly heat the sesame seeds in a dry frying pan until the color changes to toasty.
Fry the onion slices in oil, then put in a saucepan prepared for cooking soup.
Fry the pumpkin slices and send to the onion.
Pour hot boiled water into a saucepan with vegetables and bring to a boil, then add potatoes. Remove foam. Cook vegetables until tender.
Season with salt, dried ginger and pepper. Put cilantro. Grind with a blender until smooth and bring to a boil.
Pour the soup into a bowl and sprinkle with sesame seeds.

Recipes for children's puree soups

For complementary foods

It should be mentioned right away that complementary foods with broths and first courses should be introduced into the baby's diet from 6-7 months, starting with one spoonful of a dish of boiled cereals with vegetables.

Light vegetable soup

The name of this dish speaks for itself! It is easy to digest child's body who is just beginning to learn new foods and dishes for him. For a better perception by the baby, milk can be replaced with breast or infant formula, to which the young discoverer is accustomed.

Composition of products:

Cooking process:

Peel and rinse the vegetables, then chop finely.
Pour the vegetables in a saucepan and put on a slow heating plate. Cook until vegetables are fully cooked.
Wipe the contents of the pot.
In a separate saucepan or cezve, bring the mixture of milk and butter to a boil. Add to saucepan.
Season with salt and bring to a boil.

Potato with semolina

Semolina is the first type of complementary food allowed for a child from six months. The first dishes with this cereal are the best solution to diversify the baby's diet. They are tender, satisfying and healthy at the same time.

Composition of products:

semolina - 1 tbsp. l.;
potatoes - 1 piece;
cold water - 200 ml;
milk - 80 ml;
salt - to taste;
carrot - 30 g.

Cooking process:

Peel and wash potatoes and carrots, finely chop. Place in a saucepan, cover with water and bring to a boil. When the vegetables become soft (after 9-10 minutes), rub through a sieve.
In the meantime, add semolina to cold milk, add salt. Put on fire and heat while stirring. The porridge will cook without lumps.
Pour the soup into the porridge in portions and, stirring, bring to a boil.

For children from 1 to 3 years old

Sweet Carrot Rice Soup

It has a delicate structure and a mild sweetish taste, ideal for baby food. But, rice groats has a slightly "fixing" effect and should not be given if your baby has constipation.

Composition of products:

Cooking process:

Sort the rice and wash well. Pour in water and put on a moderate heating plate to cook.
Peel and wash the carrots, grate.
In a separate saucepan, put the carrots to boil, add butter and sugar to it, salt.
When the rice is cooked, without washing it, pull it out of the broth and transfer it to a pan with carrots.
After 10-12 minutes, rub the soup through a sieve and add pre-boiled milk into it. Boil.

Vegetable with chicken

The chicken in this recipe is the booster nutritional value dishes. Since the growing baby needs more satisfying and nutritious food, this soup is quite suitable for a lunch break.

Composition of products:

minced chicken- 100 g;
zucchini - 100 g;
cauliflower or white cabbage - 50 g;
potatoes - 50 g;
chicken egg - 1 piece (you only need the yolk);
butter - 5 g;
salt - to taste.

Cooking process:

Peel and wash vegetables, cut into small pieces.
Pour 200-250 g of water into a saucepan and put on fire. Throw vegetables into the water and cook for 5-10 minutes.
Then add chicken mince in portions. Mix and remove foam. Cook for another 10 minutes over low heat.
Grind the soup through a sieve and bring to a boil. Then turn off the heating.
Add butter, egg yolk and salt. Mix quickly and serve.

For children over three years old

With chicken liver

The liver is not loved by all children, however, due to its nutritional value, dishes with liver should sometimes be present on the table. Chicken liver comparatively more tender than beef and pork, it is easy to disguise it in soup, and the baby will not even feel what dish he is eating.

Composition of products:

Cooking process:

Rinse the chicken liver well in a cup of cold water, if there are green or dark parts, discard them.
Soak bread in cream.
Place the selected liver, bread with cream in the blender bowl and grind to a homogeneous consistency.
Bring the vegetable broth to a boil and add the liver mixture to it. Remove the foam and cook for 5-10 minutes over moderate heat. If the amount of ingredients increases, the cooking time also increases.
Rub the finished soup through a sieve, bring to a boil and turn off the heat.
Enter the yolk and oil. Mix.

With meatballs

Short description palatability and the degree of difficulty of preparation

Composition of products:

onion - 1 head;
beef without fat - 100 g;
raw chicken egg - 1 piece (you need the yolk);
parsley greens - 1-2 sprigs;
carrots - 1 small;
dry wheat bread - 30 g;
rice groats - 20 g;
salt - to taste.

Cooking process:

Wash and boil the beef. Separate broth and meat.
Sort and wash the parsley greens. Cut in small pieces.
Peel and cut carrots and onions. Put in a saucepan with broth and put to boil.
Rinse rice and add to vegetables. Add parsley. Mix, remove foam. Cook over low heat.
Then grind the contents of the pan until smooth with an immersion blender and bring to a boil over moderate heat.
Pass beef and bread through a meat grinder. Add salt and egg yolk. two teapots or dessert spoons form meatballs (this can be done with your hands) and throw them one at a time into the soup.
Cook for 10 more minutes.

simple and delicious recipe vegetable puree soup you will find in the following video:

To date, puree soup recipes make up a large library of hundreds of copies. Pureed first courses are a universal solution for dietary and baby food. For their manufacture, a huge variety of products is used, that even a rare gourmet refuses to try these creations.

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Step 1: Prepare vegetables.

In a real puree soup, you will never smell the taste of individual ingredients. In other words, if vegetables are notes, then soup is a symphony of taste. Therefore, all vegetables must be chopped. First, vegetables (except onions) must be washed with running water, peeled, cut and boiled. You don’t need to pour a lot of water into the pan, the vegetables will be perfectly boiled and steamed.

Onions are a different story. It must be crushed, it can also be in a blender and sautéed for olive oil until golden.

Step 2: Prepare vegetable soup.

Cooked vegetables need to be chopped, you can use a blender, or a meat grinder, you can knead them with a crush to a puree state.

Add a little water to the puree, or strained vegetable broth as well as fried onions. Put the pot on slow fire, season the soup with cream, and cook for 3-4 minutes. Don't forget to salt! If you are a fan of spices, then you can add them, for example, Indian shamballa, which helps the intestines. The finished soup can be sprinkled with chopped herbs, and not only the usual parsley-dill, but a few mint leaves will give the puree soup a truly exotic taste. Trust me, I've tried. Highly good options also basil and cilantro. After the soup has been removed from the heat, it must be wrapped in a towel and left for a few minutes. Its taste will become more intense. And during this time you will have time to set the table and call your relatives for dinner.

Step 3: Serve vegetable puree soup to the table.

Ready soup-puree from vegetables is served hot, decorated with a pattern of sour cream or balsamic vinegar. Often croutons are served with puree soups, we have already considered with you the recipe for their preparation.

We have prepared delicious healthy lunch for which both relatives and your stomach will thank you. Enjoy your meal!

If the puree soup is too thick, it can be diluted with water, broth or broth.

To make the taste of the soup more tender, add a small piece of butter to it before serving.

Such soups are used when changing the diet for children in the second year of life. This is not yet an adult soup, but it is no longer mashed potatoes. But do not add to the soup those vegetables that the child should not eat yet.

Puree soup is considered by many to be a frivolous dish, but in vain. The most common puree soup in our country is accidentally overcooked pea soup. Some housewives can’t even think of turning a “normal” soup into puree soup. And it’s completely in vain, because puree soup is very satisfying, fragrant dish, which is not ashamed to serve to guests. In many national cuisines puree soup takes its place of honor: in France it is mushroom or onion soup or broccoli soup, in Mexico - tomato gazpacho, in the US, Pumpkin Cream Soup.

Vegetables are most often used to make puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, milk, cream or butter are often found in the recipe - with them, the puree soup becomes especially tender and velvety. Finely grated cheese hard varieties adds spice, dry white wine adds new flavors, and small crackers that can be poured directly into the plate crunch so deliciously!

Cooking puree soup is somewhat different from boiling regular soup. Vegetables are pre-cut into pieces and stew in a thick-walled bowl in butter until soft. After that, wine is added (if necessary), heated until the wine has evaporated by about half, pour in the broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the fire and simmer until cooked. Vegetables should be soft, but not overcooked. Then the vegetables are rubbed through a sieve or mashed in a blender, returned to the pan and the broth is added if the soup is too thick. Only after that soup puree can be salted and seasoned. When serving, the puree soup is decorated with greens.

Enjoy your meal!

Larisa Shuftaykina