But, as they say, you can’t feed a child with mulled wine, and a schoolboy also wants to eat. Let’s save the liver and return to soups.
Cream soups are relatively quick to prepare. Depending on your preferences and capabilities, you can cook in either vegetable or meat broth, or in plain filtered water. No filtered water? Filter.
The slicing doesn’t matter, chop whatever you want, as long as the pieces of food are the same size and cook at the same time. Take care of your fingers, they will still be useful to you, and their number is limited.
Many cream soups go well with cream. They are introduced at the end of cooking and after that the soups are no longer boiled, but only warmed up. When boiling, the cream, oddly enough, loses its creaminess and may stratify, but do you need it? If necessary, then boldly boil, who will forbid you.
A Few Favorite Recipes
“Vichisoise” (or Where to put a kilogram of leek?):
- potatoes – 4-5 pieces, medium size;
- onions – 1 large, and if smaller – 2;
- leeks – 2 large stalks;
- broth or water – about 2 liters;
- salt, pepper, bay leaf, nutmeg if desired;
- cream as fat as you can afford – 200 g.
Note… The amount of liquid in the cream soup should match the desired consistency. If you want thicker – take less liquids, and vice versa.
We send peeled and chopped potatoes to slightly boiling salted water / broth. Separately sauté the onions until transparent, add the leek to it and cook until both ingredients are soft.
Note… Leek loves butter very much and goes well with it. Just keep this in mind.
We send sautéing to the potatoes, add the bay leaf and cook until the vegetables are fully cooked. Puree with a blender until smooth (not forgetting to first remove the laurel); if there is an extra 15 minutes, you can additionally rub it through a coarse sieve.
Add the cream, bring it to taste with salt and pepper, add nutmeg to it, warm it up, use it. Especially delicious with garlic croutons.
Note… Initially, Vichisoise was served cold, but the soup is very good when hot.
Pumpkin cream soup (where can you go without it?):
- 1 large onion;
- 2 medium carrots;
- about 800 g of peeled pumpkin;
- 2-3 cloves of garlic;
- salt, nutmeg;
- water or broth;
- cream 150-200 g.
Creamy pumpkin soup is made as easy and casual as the previous one.
Chop onion and garlic as you like, sauté until transparent in the same saucepan where we will cook the soup. Add carrots and pumpkin to them, lightly fry over low heat. Fill with hot water / broth so that the liquid covers the vegetables a few centimeters, and cook over low heat until the pumpkin is cooked.
Note… If the carrots and pumpkin aren’t sweet at all, you can add some sugar during the roasting process.
Puree, add cream, salt-muscat, serve. When serving, you can drop a couple of drops of olive oil on top, add a couple of slices of fried bacon, or sprinkle with delicious hard cheese. But even without these delights, this hot soup will be incomparable.
Cream of tomato soup (or Zupa pomomorkova):
- 1 medium onion;
- 1 medium carrot;
- 2-3 medium potatoes;
- an average of 150-200 g of celery root;
- about 800 g of medium tomatoes;
- 100 g medium noodles;
- liquid medium – water or broth;
- spices including salt, sugar, pepper, dried thyme and basil.
After visiting Poland and visiting any local cafe or eatery, you will definitely find this aromatic and delicious soup on the menu. It is very satisfying and will be a great end to a cold chilly day.
Saute the onions in a saucepan until transparent, add carrots and celery, then potatoes and lightly fry all this, until barely noticeable goldenness. Add thyme, heat for half a minute and fill vegetables with water / broth. Cook the potatoes until tender.
Rub the tomatoes on a fine grater (don’t put the peel) directly into the soup and cook for about 10 minutes more. Add salt, sugar, pepper, dried basil.
Boil the noodles separately. Serve with sour cream or cream, noodles and a Polish phrasebook.
Note… Just in case, we remind you that the acid in tomatoes significantly slows down the cooking speed of other vegetables, so you should put the tomatoes last, when all the other ingredients are ready.
Understanding the principle of making soup, you yourself can easily supplement this list with your own versions of your personal cream soups. The main thing is the freshness of the products and a good mood. All health!
Source : shkolazhizni.ru