Cream soup - general principles and methods of preparation
Cream soup is a kind of cream soup, so their recipes have little difference. The main feature of the cream-soup is that when preparing it, use cream or milk. The rest of the principles of cooking remain the same: to cook the cream soup, we boil and chop vegetables or other products, then dilute them with broth, milk or cream.
It is clear that for the preparation of cream soup use products that can be crushed to a puree state. For example, meat cream soup is made from tender chicken meat. Adding it with almonds or ginger, you can get an unusually tasty dish. Mushroom cream soup is also popular, for the preparation of which you can use any edible mushrooms, such as champignons or white mushrooms. Very tasty and hearty is mushroom soup, seasoned with cream. Another famous cream soup is cheesy, which is made from aromatic cheeses.
Proponents of a healthy diet invariably give preference to vegetable cream soup. For its preparation use broccoli, potatoes, spinach, cauliflower, zucchini, tomatoes, pumpkin, corn, asparagus, peas, lentils.
Seafood is also very popular. You can use shrimps, salmon, salmon, etc. to make a cream soup. You can also cook combined soups such as cream soup made from corn and shrimps. We will now introduce you to some of the most popular and delicious cream soups.
Cream soup - food preparation
Although usually the basis of cream soup is one component, when choosing products for its preparation, you need to remember that because of one unsuccessfully selected product, the whole dish can suffer. Therefore, you need to remember about the compatibility of products and their quality.
Cream soup - the best recipes
Recipe 1: Corn cream soup with shrimps
Very tasty cream soup that will not leave indifferent even the most demanding gourmets. You can cook it without shrimp, with crackers, because the main note in it still belongs to corn and its unforgettable taste.
Ingredients:
1.5 l chicken broth; 0.5 liters of cream;
1 carrot;
2 onions;
1 can of corn;
400 gr. peeled shrimp;
0.5 tsp. turmeric;
1 tbsp. l butter;
to taste the salt.
Method of preparation:
1. Grate the carrots on a grater and chop the onion finely, fry them together in butter in a deep frying pan.
2. Add corn to the pan along with the liquid, simmer everything for about 10 minutes.
3. Then in a saucepan, mix everything with cream, turmeric, salt and stew, still about 10 minutes.
4. Blend the soup until smooth, filter through, add the shrimp and boil the cream soup for about 10 minutes.
Recipe 2: Cauliflower Cream Soup
Light, gentle and very healthy cream soup. Cook it very quickly, but he will surely like it even to those who are not a fan of vegetable dishes.
Ingredients:
1 cauliflower head;
1 tsp. bechamel sauce;
30 gr. butter;
200 gr. milk;
a few drops of lemon juice;
1 pinch of lemon zest.
Method of preparation:
1. Having disassembled cauliflower into inflorescences, boil it in lightly salted water. Then separate the 6 largest inflorescences, wipe the rest through a sieve or grind in a blender.
2. Prepare bechamel sauce, mix flour, butter and milk, bring to a boil, add salt, add lemon zest and a few drops of lemon juice, pour this mixture into hot soup. Add the butter.
3. Before serving, put in each plate one of the inflorescences, previously deposited, and pour hot soup.
Recipe 3: Vegetable cream soup with cheese and crispy bacon
In this soup there are vegetables - potatoes, cauliflower, leeks, which make it healthy, and bacon with cheese, which make it very tasty and satisfying. Therefore, this soup is an excellent choice for a dinner table.
Ingredients:
1 l broth from chicken or vegetables;
350 gr. cauliflower;
350 gr. leek;
5 potatoes;
1 grated nutmeg;
300 gr. milk;
1 tbsp. l English mustard;
150 gr. cheddar cheese;
200 gr. smoked bacon;
to taste salt and ground black pepper.
Method of preparation:
1. Peel potatoes, wash and cut into large pieces. Cauliflower disassembled into inflorescences. Leek is also clean, wash and cut into large pieces. 2. Bring the broth to a boil, then, adding to it prepared vegetables and nutmeg, boil under a closed lid for about 15 minutes over low heat.
3. Then chop the cooked vegetables in a blender to a puree, mix it with the broth, heat again, add the milk with mustard and cheese. Spread the prepared cream soup in plates, serve, put bacon in slices, grated cheese, and sprinkle with black pepper in each.
Recipe 4: Cream of mushroom soup
Fans of mushrooms will be delighted with this recipe, thanks to its delicious mushroom flavor.
Ingredients:
75 gr. butter;
1 cup of culinary cream;
400 gr. champignons;
2 tbsp. l flour;
6 cups of beef or chicken broth;
3 egg yolks;
a few sprigs of parsley, dill, celery;
to taste salt, pepper.
Method of preparation:
1. Finely chop the onion, fry it in butter until transparent in a deep frying pan, then add the finely chopped champignons there. Constantly stirring, fry the mushrooms with onions for about 5 minutes. Then, continuing to stir, we introduce flour and, after pouring all the broth, bring the soup to a boil. Adding greens, not chopping it, but straight stalks, cook the soup for about half an hour over low heat.
2. Remove the greens and pour the broth through a sieve into a saucepan. The remaining mass is ground in a blender and sent to the pan with the broth.
3. Slightly beating the yolks, mix them with cream, and gently inject the resulting mass with a thin stream into the soup, salt, pepper and heat.
4. Put the finished cream soup on plates and sprinkle with finely chopped greens before serving.
Cream soup - useful tips from experienced chefs
To make the cream soup thicker (this task is particularly relevant when preparing a vegetable dish), flour that has been pre-fried in butter is added to it.
To make the cream soup more satisfying, you can add separate pieces of meat or fish fried in a pan (depending on the compatibility of the products) when serving on each plate.
