Take with you: 10 cream soup recipes
Cream soups are good for everyone: they prepare relatively quickly, are multifaceted (from which they are not only boiled), and they can also be poured into a tambler and taken with them. We found a dozen simple recipes that will help diversify the seasonal menu.
Pea with spinach
Cooking:
Pour 2 tablespoons of olive oil in a large saucepan, as it warms up - cut the onion, leek, celery, finely garlic. Then simmer for 10-15 minutes with the lid ajar.
Add chopped potatoes and zucchini, a pinch of salt and pepper and pour over all the hot broth. Bring to a boil, and then simmer for 15-20 minutes.
Add peas and chopped spinach and cook for another 4 minutes. Remove from heat, cool for a minute or two and mash with a blender.
With carrots and fennel
Cooking:
Preheat oven to 190 degrees, at this time chop carrots, onions and fennel, spread them out on a baking sheet and sprinkle with 2 tablespoons of olive oil. Put in the oven for 20 minutes, turn everything over, put the garlic and bake for another 20 minutes. Remove everything and peel the garlic.
Pour broth or water into a large saucepan, sprinkle vegetables and bring to a boil. Hold on low heat for 15 minutes, then mash with a blender. Right before serving (or after pouring it into the tumbler) add a spoon or two cream.
Tomato with basil
Cooking:
Peel the tomatoes, put them in the pan, pour the juice and simmer for 30 minutes.
Add tomatoes and basil, return to medium heat, pour in cream and add oil, salt and pepper. Stir until the butter has melted (do not bring to the boil) and pour into plates.
Spicy with sweet potatoes
Cooking:
Heat the oil in a large saucepan over medium heat, fry the onion in it and add the curry, after 2 minutes - chopped carrots, sweet potatoes and broth. Then everything must be brought to a boil, reduce heat to low and simmer for 25-30 minutes.
Puree soup, warm over low heat for 2-3 minutes, stir in lime juice and brown sugar.
Sour cream, chilli and coriander mix in a separate container and serve the sauce to the soup.
Creamy crab
Cooking:
In a large saucepan, melt the butter over medium heat, add the green onion and celery. Simmer, stirring until the vegetables are soft, about 4 minutes. Add flour, after 2 minutes - broth, cream and milk and bring to a boil.
Crumble crab meat in a saucepan, add sherry, salt and pepper and warm everything well. You can fudge right there, serve better with a slice of lemon and a pinch of paprika.
Fish with beans
Cooking:
Fry the onion in oil on very low heat for 15 minutes - it should be soft, but not change color. Add beans, broth, cream, saffron, cover and cook over low heat for another 5 minutes.
Add fish fillets, cook under the lid for 5-8 minutes.
You can mash the soup right in the pan and take out a third of the fish for a beautiful feed, or grind everything together if you are going to take the soup with you.
Potato with leek
Cooking:
Heat the oil in a saucepan with a thick bottom at high temperature. Add leeks and garlic and cook, stirring, 5 minutes. Pour the sliced potatoes, simmer another 5 minutes.
Add a liter of water and bring everything to a boil. Reduce heat to medium and simmer, stirring for 25 minutes or until potatoes are tender. Bake the blender directly in the pan.
Rich Mushroom
Cooking:
Melt the butter in a large saucepan at medium temperature, boil the mushrooms in it with a pinch of salt, until they give the juice, reduce the heat to minimum. To simmer, stirring often, until the juice has evaporated (15 minutes), add onions and hold for another 5 minutes.
Pour flour in a pan, add garlic, tied thyme stalks and water in two minutes, bring everything to a boil and cook for an hour.
Remove thyme, puree, add cream, a little salt and pepper and thyme leaves.
Cauliflower
Cooking:
Heat the oil in a large saucepan and add the onions, leeks and celery, cook over low heat for 10 minutes until soft. Add cauliflower, milk and broth. Bring to a boil, boil for 10-12 minutes, until the cabbage is soft. Add cream and bring to a boil. Season with salt and nutmeg and mash with a blender.
With Jerusalem artichoke and horseradish
Cooking:
Preheat the oven to 190 degrees, put the Jerusalem artichoke in it and sprinkled with oil for 30 minutes.
While the Jerusalem artichoke is baked, boil the broth, add finely chopped potatoes and simmer for 5-10 minutes. Take out the potatoes.
Chilled Jerusalem artichoke puree with potatoes, adding a little broth. Return the mashed potatoes to the pan, mix well, add cream and horseradish and mix again. Serve with green onions.
Photo: 1, 2, 3, 4, 5, 6 via Shutterstock