There are two main types of thick soups with a uniform consistency: mashed potatoes and cream. All of them are equally suitable for the diet of children and the elderly. In these first dishes there are no solid particles, and vegetables and meat (or fish) are carefully ground. What is the difference between mashed potatoes and cream? The first is cooked in a broth (vegetable, fish or meat) with vegetables that contain a lot of starch. It can be legumes - lentils, beans, beans, peas.
And there may be certain vegetables - carrots, pumpkins, potatoes. They are cooked in broth, then caught, whipped in a blender and mashed potatoes are returned to the soup. Do the same with meat. For example, in
chicken soup puree add boiled chicken fillet, twice passed through a meat grinder.
But the cream soups are not prepared on the broth. Their base is lightweight bechamel sauce with a mixture of cream and egg yolks. This lezon is introduced at the end of cooking the soup. But, in principle, the cream is prepared in the same way as mashed potatoes - all the ingredients are boiled, and then carefully rubbed. They are served with croutons, crackers, croutons. You can separately fry the pieces of meat and put them on a plate. In a chicken soup puree, it is customary to put a spoonful of butter, whipped with finely chopped dill and a small amount of crushed garlic.
Cream or chicken soup puree - anyway - we start cooking like this: put the gutted chicken in a pan, pour three liters of water and bring to a boil. Remove the foam. In a solid piece of gauze, wrap a bay leaf, a few peas of pepper, celery seeds, tie a thread to make a bag, and add to the broth. We continue to cook for about 50 minutes.
Grind two or three roots of celery and a clove of garlic, add to the pan along with 150 g of rice. So cook for another half hour. After that we take out the chicken, remove the meat from the bones, cool it and pass it through a meat grinder. We return the meat to the pan, and discard the gauze bag. Salt, season with spices. If you wanted to get chicken soup puree, then it is already ready. To create a cream, you need to bring the dish on a low fire almost to a boil, pour a glass of fat cream, warm it again.
If you use vegetables with meat, you also need to boil them, strain the broth, and grind the grounds in a blender.
Let's look at how to cook another delicious mashed soup. Chicken, broccoli, potatoes, carrots, onions are boiled. Vegetables should not be chopped finely. The onion can generally be put whole. Of course, you should first lay those vegetables that cook longer. When the broccoli inflorescences become soft, turn off the soup, and then pour the liquid into another pan. We chop the chicken on a fillet and grind it together with vegetables. The resulting puree is diluted with cream (glass), added to the soup. Serve with crackers and herbs.
How to cook cream soups and bean puree? Consider the example of dishes with canned peas. He will need one jar. We put 350 g of chicken (more precisely, breasts or drumsticks) to boil for half an hour. Then add three large chopped potatoes to the broth. When they become soft, we take out the meat, separate it from the bones and grind it. Push the boiled potato pusher. Drain the peas and also mashed in a blender. In a glass of milk, breed a spoonful of flour. Pour to a pea and beat. All ingredients are added to the broth. There we throw the frying of carrots and onions. Cook for another five minutes. Salt and pepper. Ready pea soup with chicken served with chopped fresh herbs.