Today we will learn how to cook the following mashed soups: cheese from champignons, Tenderness, soup made from green peas Primavera.
Soup "Tenderness"
Ingredients: one medium onion, 1.5 kg pulp of zucchini, a liter of any vegetable broth, two tbsp. tablespoons 20% sour cream, spices (salt and black pepper), fresh basil 3 tbsp. l
Cooking
One and a half kg pulp of zucchini cut into slices. Finely chop 1 onion, fry for a couple of minutes over low heat in a saucepan in 2 tablespoons of butter, add previously sliced zucchini, fry the contents for five minutes, then add one liter of vegetable stock, slowly bring it to a boil and simmer for ten minutes in a saucepan. Salt the finished tenderness soup - pepper to taste, refrigerate, pour into glass containers and garnish the resulting 6 servings with two tablespoons of whipped sour cream and three tablespoons of chopped basil leaves.
All mashed soups: cheese, Tenderness, Primavera green pea soup puree, the recipes of which we present in this article, are quite simple.
Primavera green pea soup puree
Composition: one hundred grams of semolina, half a teaspoon of salt, four tbsp. tablespoons of raw grated potatoes, 250 grams of carrots, 3 stalks of celery, 300 g of broccoli inflorescences, olive oil, vegetable broth, 50 grams of canned green peas, green onions.
Cooking
Pour one hundred grams of semolina into boiling milk (half a liter), cook for five minutes, add half a teaspoon of salt and four tbsp. tablespoons of raw grated potatoes, mix the resulting mass, form dumplings from it, cook them in boiling water for 15 minutes and put in a colander. Finely chop 250 grams of carrots and 3 stalks of celery, fry vegetables for five minutes along with 300 g of broccoli inflorescences in a saucepan in two tbsp. tablespoons of olive oil, then add one and a half liters of vegetable broth, two tbsp. tablespoons chopped green onion rings and two sprigs of rosemary, bring the broth to a boil and then cook for 15 minutes. Five minutes before cooking, add 50 grams of green canned peas. Sprinkle soup puree with one tbsp. spoonful of grated parmesan and put into it previously cooked dumplings.
Now you have learned how to cook your own soups, mashed potatoes, cheese with mushrooms, for example, is very popular and simple. The recipe we gave below.
Mushroom soup with cheese
Soup puree for this recipe is a simple, original and incredibly delicious dish. Such mashed soups, cheese soup puree of champignons especially, can be served even on holidays. You can cook it on water or any meat broth. Therefore, if you prefer the broth to water, then you should take care of its preparation in advance.
Composition:
- champignons 100 g .;
- butter 50 grams;
- potatoes 6-7 pcs.;
- medium onions 3 pieces;
- carrots average 1 pc.;
- processed cheese of any company 1 pc.;
- if the broth will be used, then beef or chicken.
Cooking
Either boil 1.5 - 2 liters of water in a saucepan, or take the same amount of broth. Finely chop the mushrooms. Put the butter in a hot pan, wait until it melts, and add the chopped mushrooms.
Cut two onions in large cubes and add it to the mushrooms. Stir occasionally. While the onion and mushrooms are stewed, it is necessary to cut another onion into cubes and grate one carrot on a coarse grater. Carrots and onions should be added to the boiling broth. Then cut the potatoes into large cubes (just like a regular soup). Add it also to the broth. Boil all five minutes. Mushrooms should be stewed for 10-15 minutes, until they are podzolotilsya with onions. Then add the stewed mushrooms to the boiling broth and mix everything thoroughly. Dice the cream cheese. Add it to the broth, mix everything again and boil another ten minutes until cooked. When the soup is cooked, allow it to cool slightly. And only then load the whole soup into a blender and beat. And boil a little over the fire. Then allow to cool and serve to cool.
Bon Appetit!