The soups puree are distinguished by their delicate creamy taste and a pleasant velvety consistency. They are easily prepared, well absorbed. Puree soups can be gentle or acute taste, cold, hot, vegetable or fruit. Vegetable soups are prepared from one or more species of vegetables. For soup from the croup use a pearl croup, rice, legumes (polka dots, beans). The meat puree prepare most often from the bird or by-products. And for fish fit some sorts of sea fish.
For vegetable soup, you will need:
potatoes - 2-3 pcs. medium size;
1 medium carrot;
cauliflower - 0.5 kg;
1 medium zucchini;
1 bulb;
1.5 l vegetable or chicken broth;
50 g of butter;
2 tbsp. vegetable oil with neutral flavor;
2 incomplete art. Wheat flour;
200 ml of cream 10-15% fat;
salt, pepper (to taste);
greens for decoration.
1
For the preparation of soup puree, it takes about 1 hour. Color cabbage to disassemble for inflorescences. Potatoes, carrots, peeling onion and cut into cubes together with a zuccholine, preferably pieces of the same size.
2
Cut cabbage, zucchini and potatoes pour hot salted water and cook until readiness.
3
While vegetables boiled, fry in a frying pan in the vegetable oil chopped onions until it becomes transparent.
4
Add carrots to Luka and put out to a soft state.
5
Connect the boiled and stewed vegetables, pour the glass of the broth in them, in which they were cooked (you can take a chicken broth), and beat them into a homogeneous mass with a blender. If the blender did not turn out at hand, you can wipe the vegetables through the sieve.
6
So that the vegetables in the future do not dare in the broth and the soup acquired the necessary velvety, add roasting flour. To do this, it is necessary to melt butter in a pan, put flour into it and slightly fry (1-2 minutes), stirring continuously.
7
To shift the rubbed and thoroughly mixed with the flour vegetables into the pan and enter the remaining broth in them, having previously trying it on the salt. During cooking due to evaporation of the liquid, the concentration of salt could increase. Across taste.
8
Peel soup soup a couple of minutes on a small fire and introduce heated cream into it. Bring to a boil and immediately retain from the stove.
9
Spindle soup on plates, decorate greens. To the soup you can feed croutons, crackers, small pies.
If the soup is not immediately fed to the table, you can leave it in a water bath so that it remains hot, but did not boil.
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