Remember the time when the fork boy poured borscht and soup with a meatball, otherwise he could not handle the pieces? In the meantime, they were making cream soup or pureed soup, or almost all. We invite you to bring Hawthorne recipes to your family menu. Make sure the children appreciate it.
Cream soups and pure soups come from France. Here they traditionally cooked in vegetable soup and were considered a real cure for fatigue and physical exhaustion. And already the people of the North began to cook cream soup over meat and fish soup: it was richer, more satisfying and warmer. We offer you five simple recipes for cream soups for every taste, and a beautiful presentation makes them the perfect meal for a family lunch or dinner party.
1. Cream Champion Soup
This soup, made by French chefs, will be appreciated even by jewelers. Children from 3 years of age can eat.
Inputs drop-
- Champions – 250 g
- Chicken soup – 500 ml
- Onion – 1 pc.
- Butter – 3 tbsp. L.
- Flour – 4 tbsp. L.
- Milk – 700 ml
- Salt and black pepper to taste
- parsley sprigs for jewelry
Prepare the soup. Mushroom cream soup is better to cook in chicken soup. So you have two options: Boil the chicken soup according to all the rules or just reduce the chicken cube in hot water – make your choice.
Prepare the basis of the mushroom. Wash the mushrooms, wipe with a paper towel and cut into thin slices. Peel and chop the onion. Place the mushrooms and onions in a saucepan with the chicken broth and bring to the boil. Grease under the lid on low heat for 20 minutes.
Prepare bechamel. Melt the butter in a saucepan or heavy saucepan. Add flour and mix well. Gradually pour in the milk in a thin stream. Now the main thing is to stir and bring the pan to a boil.
Combine and clean. We spread the sauce over the mushrooms, seasoned with pepper and salt. Gently clean in a blender and pour into bowls. Garnish with parsley branches before serving.
2. Cream pumpkin soup
Orange soup is very unusual, and if the funny face is painted with pumpkin seeds or cream on it (use a teaspoon or sweetener for this), then children are guaranteed success. It is possible to change the taste of the soup by choosing different varieties of pumpkin. Today we are cooking from the tasteless pear shape, and tomorrow – from the usual round.
Inputs drop-
- Pumpkin flour – 500 g
- Onion – 1 pc.
- Olive or vegetable oil – 2 tbsp. L.
- Garlic – 2-3 cloves
- nutmeg – 1 tsp
- Salt to taste, pepper
- Cream – 2 tbsp. L. On a plate
- Pumpkin seeds for decoration
Pumpkin cream soup is very easy to prepare. The most time-consuming part of the process is slicing and peeling the pumpkin.
Prepare vegetables. We clean the onion, cut it and send it to the pot, where the oil is hot. We will pass until it becomes clear. Cut the pumpkin flour into cubes and send it to the onion. Seasoned with nutmeg, salt, pepper and garlic. Pour 400 ml of boiling water and leave to cook for 20-30 minutes until the pumpkin is soft.
Turn the soup into a clean dish. Pureed pumpkin soup in a blender – be careful not to burn yourself. Add cream in 2 tbsp. L. Cream for a soup service. Mix and slightly warm. Pour into bowls and garnish with roasted pumpkin seeds.
3. Cream soup with chicken
This creamy chicken soup is in danger of becoming a staple. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.
Ingredients:
- Chicken breast fry – 300 g
- Potatoes – 5-6 pcs.
- Onions – 1-2 pcs .;
- Carrots – 2 pcs .;
- Garlic – 2-3 cloves
- Water – 800 ml
- 20% cream – 200 ml
- Salt and black pepper to taste
- White bread for croutons
Cut the chicken. This is the most important step in the whole recipe. Wash the chicken breast, dry and cut into small pieces. Next, we need to arm ourselves with a blender and be patient. We turn the chicken into a bowl, pour 50 ml of water and grind well. Pour another 50 ml and grind again. We cut it well and in fact, the cleaner the chicken, the softer the soup. The third time, 100 ml of water, and the fourth – another 100 ml. You must have 4 stages of digestion. Now everything is ready.
Prepare vegetables. We clean onions and carrots. Finely chop the onion, three carrots on a dry grater. Heat the vegetable oil in a saucepan and sauté the onions and carrots for 5-6 minutes or less if you do not like deep fried vegetables. Add chopped garlic and sauté for another two minutes.
Boil potatoes. Slice the potatoes and cut into small cubes. Put 500 ml of boiling water in a saucepan with vegetables, salt and cook the potatoes for 5 minutes. Then add the chicken stock to the pan and stir vigorously – this is important, otherwise you will get chicken balls. Bring to a boil and cook for another 5-7 minutes. Do not forget the salt and pepper.
Turn the soup into a clean dish. You can clean the whole set at once, but this is full of sprays. So it is better to pour some water (just do not pour: you still need to). Clean with a fork, drain the liquid again and go through the mixer again. Add cream, stir, bring to a boil and turn off the heat.
Prepare biscuits. Cut white bread into small cubes and place on parchment-lined baking sheet. You can lubricate it with olive oil. Bake in preheated oven to 180 degrees in convection mode for 7-10 minutes.
Pour the chicken cream soup hot into bowls and sprinkle with croutons.
4. Cream broccoli soup
Broccoli is not a very popular vegetable for children. But it tastes completely different in this soft soup, so you have a chance to make your child love the “green mousse”. And you can keep quiet about the secret ingredient – green peas.
Inputs drop-
- Broccoli – 500 g
- Green peas (fresh frozen) – 400 g
- Onion-1 pc.
- Chicken soup – 250 ml
- 33% cream – 120 ml
- Butter – 1 tbsp. L.
- Salt and pepper to taste
Prepare vegetables. Boil the onions in a saucepan with the butter until smooth. Divide the broccoli into flowers and place in a bowl. Pour in the soup until completely soft and cover for 10-15 minutes. Add green peas and cook for another two minutes.
Turn the soup into a clean dish. If the resulting mixture is carefully mixed. Add cream, salt and pepper and clean again. Return to the heat and bring to a boil. Remove from the heat and let it cook.
Pour the soup into bowls and garnish with croutons and herbs.
5. Cheese cream soup
Cheese cream soup is an amateur soup to be honest. But since it turns into a rich, satisfying and, more, well-known pureed soup, it is important to add potatoes that everyone loves.
Inputs drop-
- Potatoes – 5-6 pcs.
- Cream cheese – 150 g
- Onion – 1 pc.
- Carrots – 1 pc.
- Vegetable soup – 1 liter
- Vegetable oil – 2 tbsp. L.
- Salt and pepper to taste
- Lightly salted red fish (optional)
Prepare potatoes. We peel the potatoes, cut them into large cubes and work until cooked through.
Prepare vegetables. We peel the onions and carrots, three carrots on a grater, and finely chop the onion. Heat the vegetable oil in a separate pot and fry the vegetables until golden brown. Pour in the soup, add the boiled potatoes and bring to a boil.
Add cheese. We cut the mixed cheese into sticks and lower it into the boiling water with the vegetables to completely dissolve it. You can now clean the mass with a baptismal font – be careful not to burn yourself. Salt, pepper, bring to a boil and cook for another two minutes.
Finely chopped small pieces of salted red fish.
.