Any soup can be turned into a soup puree, just use the convenient kitchen assistant a blender. Try these recipes!
Mashed Potato Soup
- potatoes 4 pieces;
- 2 onions 1 tbsp. l;
- flour 1 tbsp. l;
- sour cream;
- 1 egg;
- salt, pepper to taste;
- fresh dill;
- olive oil.
The method of preparation of soup puree:
Rinse the potatoes and onions well, peel them, cut them into cubes and throw them into boiling water.
Boil the egg in a separate pan until cooked, cool and cut into cubes.
Slightly fry the flour in olive oil until golden brown.
Then mix the boiled potatoes and onions, soup, flour, and egg, and beat in a blender until a homogeneous mixture is obtained.
Salt and pepper to taste.
Mix well and garnish the mashed potato soup with fresh dill.
Mushroom Cream Soup
- Ceps 200 g;
- Champignons 500 g;
- Bulbs 2 pcs;
- Olive oil 2 tbsp. spoons;
- Vegetable broth, 1 l;
- Whipped cream 250 g;
- Cayenne pepper.
How to cook:
Peel the mushrooms, rinse thoroughly, chop finely.
In a pan with a thick bottom, heat the oil.
Peel the onion, finely chop and fry in hot oil.
Add mushrooms, lightly fry, pour in vegetable broth. Shuffle.
Pour in whipped cream, bring to a boil and cook for about 20 minutes.
Grind the soup in a blender. Bring to a boil and turn off.
Rinse marjoram, dry in a paper towel, chop finely and add to soup.
Season with cayenne pepper and salt and serve.
Cheese Cream Soup
- 2 processed cheese;
- 200 g smoked meat;
- 1 carrot;
- 2 potatoes;
- vegetable oil;
- salt to taste;
- 1 onion;
- rusks for serving.
How to cook cheese cream soup:
Put the cheese in the freezer for 10 minutes.
Wash the potatoes, peel and cut into cubes.
Boil in water.
Grate peeled carrots on a grater.
Cut onions, fry together with carrots in vegetable oil. Add vegetables to the potato soup.
Finely chop the meat. Add to soup.
Rub on a coarse grater cheese, removing them from the freezer. Add to the soup, stirring well until the cheese is melted.
Salt the soup.
Grind the finished soup in a blender. Bring to a boil and turn off.
Pour into plates and add crackers to the cream cheese soup, if desired.
Italian Tomato Soup
- Olive oil 0.3;
- Glass Carrot 5 Pieces;
- Onion 1 Piece;
- Dried basil 1 Tbsp. a spoon;
- Fresh or canned tomatoes 700-800 grams;
- Chicken Broth 400 Gram;
- Cream 2 Glasses;
- Fresh Basil To taste;
- Spices To taste
Servings Per Container: 7-8
How to cook Italian tomato soup:
Peel the carrots, cut into rings, not too small, medium-sized pieces. Dice the onion.
Pour olive oil into a large pan, make sure that not only the bottom but also the walls are oiled (so that the vegetables do not burn). Then add carrots, onions and dried basil. Stir and fry over medium heat until the vegetables are lightly browned 10-12 minutes.
Then add the tomatoes: if you took fresh ones, they should be blanched and peeled. If canned just add the whole, along with the mashed potatoes that were in the jars. By the way, you can add tomato puree (or pasta as a last resort) to fresh tomatoes. Pour in the broth, mix.
Bring to a boil, then reduce the heat and cook for 20 minutes. Then remove the soup from the heat, use a blender to grind the contents in mashed potatoes.
Then, return the pot of mashed soup to the fire again. Add cream, mix and cook for a couple of minutes until the soup warms up again.
Serve the finished mashed soup in a blender by garnishing with basil leaves. You can still serve bruschettas.