There are quite a lot of recipes for pureed chicken soups. I suggest making creamy chicken soup. The delicate soft taste of this soup will not leave you indifferent.
I used chicken breast in this recipe, but you can use chicken or chicken legs if you prefer.
So, let’s prepare the necessary ingredients for creamy chicken soup.
Wash the chicken meat (I took the breast) well with running water. Then fill it with cold water and put it on fire. Bring to a boil, remove foam from the surface, add a little salt and cook for 30 minutes over low heat.
Cut the onion into small cubes and fry until soft over low heat. Peel the potatoes and cut into small cubes.
Remove the finished meat from the broth, cool, and separate from the skin and bones. Then grind through a meat grinder (adjust the quantity at your discretion).
Strain the broth, put on fire, bring to a boil, add potatoes and cook until the vegetable is soft. Remove from heat. Pour some of the liquid from the pan into another container.
Add fried onions and chopped chicken to the pan. Pour through the contents of the pan using a blender, adding the drained broth little by little, adjusting the thickness of the soup as desired.
Pour in cream (I use 10%). Return the pan to the heat again, heat the cream of chicken soup for another 5 minutes and turn off the heat.
Pour the finished chicken cream soup into bowls and sprinkle with chopped herbs if desired.
Cream soup is considered one of the lightest first courses. Thanks to the cream, it has a delicate taste and a pleasant aftertaste.
Another advantage is the cooking time. Elementary culinary actions allow you to quickly prepare a dish even for those who are far from the skill of a chef.
The disadvantages of this soup include the need to eat it quickly. It does not have the same qualities as borscht, for example, when the taste only improves over time. Creamy soups are good in the heat, but after that the taste characteristics fade a little.
Depending on the fat content of the cream, the soup will also change. If the recipe involves a lot of rich ingredients, then it is better to choose cream with a low fat content.
How to make creamy soup - 15 varieties
One of the most suitable ingredients for such a soup is mushrooms. They highlight the delicate taste of the dish.
Ingredients:
- Mushrooms - 150 g
- Butter - 1 tbsp
- Bulbs - 1 piece
- Garlic - 2 cloves
- Broth - 1 glass
- Cream 33% - 1/2 cup
- Flour - 2 tbsp
- Salt and ground black pepper
Preparation:
The mushrooms are not cut too finely, but the onions, on the contrary, should be chopped finer.
Garlic can be crushed using a press.
Place butter at the bottom of the pan. Then you need to send onions and mushrooms there. Fry until the mushrooms begin to release juice.
Garlic and flour are added to the stew. When it turns brown, you need to add broth.
Mix the soup well so that the flour is evenly distributed.
At the last stage, cream is added and the dish is brought to a boil.
The recipe may contain different types of mushrooms at the same time. This will only add flavor and richness. You can even use dried mushrooms. You just need to soak them before cooking.
This dish has a very interesting taste. Pumpkin makes it moderately sweet and aromatic.
Ingredients:
- Peeled pumpkin - 1 kg
- Cream - 200 ml
- Garlic - 2 cloves
- Butter - 100 g
- Red onion - 1 pc.
- Chicken broth - 1 l
- Parsley
- Pepper
Preparation:
In a frying pan with butter, you need to fry the onion, then add the garlic, and then the diced pumpkin.
When the pumpkin becomes soft, you need to put the mixture in a saucepan and fill it with broth. Boil, and then grind all the ingredients in a blender. Add cream, stir, bring to a boil.
Finely chop the parsley and sprinkle it over the soup.
This option can be classified as puree soups. It has a thicker consistency thanks to the mashed potatoes.
Ingredients:
- Chicken broth - 500 ml
- Potatoes - 5 pcs.
- Onion - 1 piece
- Cream - 100 ml
- Cheese - 50 g
- Salt and pepper
Preparation:
Potatoes and onions must be peeled and placed whole in the pan. Pour in hot chicken broth. After this, the pan is placed on the fire and the vegetables are boiled.
Then the products need to be crushed to a puree.
The resulting mass is poured into the broth and brought to a boil.
Remove the pan from the heat and pour in a small stream of cream. Shredded cheese is sprinkled on top. The soup is put back on the fire so that the cheese melts.
It is important to pour in the cream without boiling the soup at this point, otherwise it may curdle.
This is a traditional Turkish dish that combines very nourishing and aromatic ingredients.
Ingredients:
- Lentils - 150 g
- Onion - 1 piece
- Carrots - 1 pc.
- Sunflower oil - 30 ml
- Butter - 15 g
- Flour - 30 g
- Cream 33% - 50 ml
- Lemon - 1/2 pcs
- Mint to taste
Preparation:
Boil lentils in one liter of water.
Grate the carrots, chop the onion.
Fry onions and carrots in butter and sunflower oil. Flour is poured into the mixture and the frying process continues.
Place the ingredients in a saucepan, remove it from the heat and pour in the cream. Then put it back on the stove and let the soup boil.
The top of the dish is sprinkled with herbs and mint.
The dish is reminiscent of mushroom soup, but creamy notes make it more original.
Ingredients:
- Mushrooms - 300 g
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 piece
- Cream 20% - 100 ml
- Butter - 1 tbsp
- Salt pepper
Preparation:
First you need to fry mushrooms, onions and carrots in butter. Add grated potatoes and continue frying.
Transfer the mixture into a saucepan. Then add cream and simmer over low heat. When they boil, add water and bring to a boil.
The soup needs to be salted and pepper added.
Cream soup "Engamat"
This dish was invented in Sweden and is representative of its traditional cooking. It has gained popularity all over the world and continues to amaze gourmets.
Ingredients:
- Cauliflower - 1/2 piece
- Carrots - 3 pcs.
- Potatoes - 3 pcs.
- Vegetable broth - 1 liter
- Flour - 1 tbsp
- Cream - 200 ml
- Egg yolk - 2 pcs
- Pepper
Preparation:
Let the broth boil and add the vegetables cut into slices.
Mix the yolks and flour with the cream and pour into the soup. Boil a little and you can serve.
This dish not only uses chicken broth, but also chicken itself, making it more filling.
Ingredients:
- Chicken fillet or breast - 400 g
- Mushrooms - 250 g
- Carrots - 2 pcs.
- Celery - 2 stalks
- Garlic - 3 cloves
- Cream - 250 ml
- Butter - 3 tbsp
- Flour - 2 tbsp
- Paprika - 1/2 tsp
- Dry thyme - 1/2 tsp
- Parsley - 1 bunch
- Salt and pepper
Preparation:
Mushrooms are cut into slices. All vegetables are chopped by hand or using a food processor.
Onions, carrots and mushrooms are fried in butter. Garlic, thyme and paprika are added. Vegetables are stewed for another 10 minutes.
The chicken is cut in any convenient way and added to the mushroom mixture. The flour goes there too.
Everything is mixed well and water is added to the volume that needs to be obtained in the end.
The cream is poured into the soup, after which it is cooked for another 5-10 minutes. Sprinkle with herbs on top.
This dish is not for everyone. Spices give it a spicy aroma and taste, which is not always liked by guests.
Ingredients:
- Butter - 40 g
- Garlic - 3 cloves
- Onion - 1 piece
- Potatoes - 500 g
- Vegetable broth - 500 ml
- Cream 33% - 250 ml
- Celery root - 50 g
- Horseradish - 30 g
- Cloves - 2 pcs.
- Bay leaf - 2 pcs
- Nutmeg to taste
- Salt, pepper to taste
Preparation:
Place butter at the bottom of the pan, melt it and fry the onion and garlic. Add diced potatoes, broth, and boil.
Pour in the cream. Add chopped celery, grated horseradish, cloves, bay leaf and nutmeg.
Beat the mixture with a blender until creamy.
One of the most delicious creamy soups. It is more expensive, but the taste cannot be compared with simple versions of this dish.
Ingredients:
- Salmon - 400 g
- Tomatoes - 2 pcs.
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Onions - 1 pc.
- Cream 30% - 500 ml
- Greens - 1 bunch
- Bay leaf - 1 piece
- Salt and pepper to taste
Preparation:
The potatoes need to be cut into small cubes, the carrots should be grated on a coarse grater, the onion should be finely chopped, and the tomatoes should be chopped into cubes in the same way.
The salmon must be peeled and cut into medium pieces.
A little vegetable oil is poured into the pan. Onions, carrots, and tomatoes are placed there step by step. Everything is mixed and fried until the ingredients are soft.
Then 1.3 liters of water are poured in and the potatoes are poured out. The soup is salted to taste.
When the potatoes are almost cooked, salmon is added.
Cream is gradually poured in. The dish is seasoned with spices. Portions can be decorated with herbs.
There is nothing “Japanese” in this dish other than soy sauce. But it is easy to prepare and has an original taste.
Ingredients:
- Potatoes - 500 g
- Meat broth - 500 ml
- Soy sauce - 2 tbsp
- Sour cream - 100 g
- Cream - 100 ml
- Salt pepper
Preparation:
Boil potatoes in broth and chop using a blender.
Pour in sour cream and cream, do not boil.
Add soy sauce, add a little salt and pepper.
Creamy soups are popular all over the world. This Finnish soup “Lohikkeito” is proof of this.
Ingredients:
- Salmon (head and tail) - 1 piece each
- Onion - 1 piece
- Bay leaf - 1 piece
- Black peppercorns - 2 - 3 pcs.
- Potatoes - 5 pcs.
- Salmon fillet -400 g
- Cream 33% - 300 ml
- Flour - 2 tbsp
- Butter - 1 tbsp
- Dill - 1 bunch
Preparation:
At the initial stage you need to prepare fish broth. To do this, the head and tail of the salmon are placed in a pan, filled with water and boiled. During the process, an onion, bay leaf and peppercorns are added to the container.
After the fish is cooked, it is taken out, cooled and filleted.
Add chopped potatoes, onions and salmon fillet, cut into pieces, into the resulting broth. All this is cooked over low heat.
Flour is added to the cream and when the vegetables and fish are cooked, they are poured into the soup.
The consistency needs to be cooked for another 10 minutes, and then add butter and dill.
To make the broth more transparent, you need to strain it after the fish tail and head are cooked.
A dish that deserves to be presented to guests. It has a delicate taste and is easy to prepare.
Ingredients:
- Zucchini - 2 pieces
- Butter - 2 tbsp
- Onion - 1 piece
- Garlic - 1 clove
- Cream - 1/2 cup
- Chicken broth - 1/2 liter
Preparation:
Place butter in a frying pan, then diced zucchini, onion and garlic, finely chopped. Everything needs to be put out.
When the products become soft, they need to be crushed with a blender.
Pour the resulting mass into the pan, pour in the broth and cream. Place on fire and bring to a boil.
Broccoli would also be great in a creamy soup. It is not only tasty, but also very healthy.
Ingredients:
- Chicken - 300 g
- Potatoes - 3 -4 pcs.
- Broccoli - 300 g
- Cream - 100 ml
- Processed cheese - 100 g
- Onion - 1 piece
- Garlic - 2 cloves
- Nutmeg
- Oregano
- Basil
- Coriander
- Fresh herbs
Preparation:
The meat is cut into pieces and boiled. After the chicken has boiled, cubed potatoes are added.
Broccoli is cut into small pieces and also added to the pan.
The onion is finely chopped, fried in butter and poured into the total mass.
Processed cheese is crushed into cubes and gradually added to the soup.
Cream is poured in and all the spices and herbs are added. After the dish boils, boil it for another 10-15 minutes and turn off the stove.
Another representative of creamy soup, but with an interesting combination of beets and cream.
Ingredients:
- Beetroot - 400 g
- Carrots - 100 g
- Onion - 1 piece
- Tomato puree - 50 g
- Garlic - 2 cloves
- Cream 40% - 200 ml
- Chicken broth - 1 liter
- Sunflower oil - 50 ml
Preparation:
Cut beets, carrots and onions into cubes and fry. When they become soft, add tomato puree.
Place the broth on the stove, heat it up, pour in the tomato mixture. Beat the resulting mass with a blender, add cream, beat again.
Add garlic and bring to a boil.
A very original first course. The combination of tomato and cream is not for everybody, but everyone should try it.
Ingredients:
- Tomato - 400 g
- Tomato paste - 2 tbsp
- Cream 10% - 150 ml
- Onion - 1 piece
- Garlic - 1 clove
- Basil - 1 tbsp
- Parsley - 1 tbsp
- Dried paprika - 1 tbsp
- Olive oil
Preparation:
The garlic needs to be finely chopped. Parsley, basil and onion are finely chopped.
Pour olive oil into a pan, add onions and fry. Garlic, herbs, paprika are added to it and everything is fried.
Tomato paste and tomatoes are added to the container.
Using a blender, all ingredients are pureed. Pour in the cream and let the soup simmer for a few minutes over low heat.
If the soup is too sour, you can add a little sugar.
Soups are essential for proper digestion. Standard first courses on our home menu: borscht, cabbage soup, soups with dumplings and meatballs, but I really want some variety. A great alternative to green and red borscht is creamy soup. Soups with cream belong to the category of dishes that are consumed at any time of the year. And this is thanks to the main ingredients, such as cream, cheese, onions, carrots, potatoes, which can be purchased at any time.
First courses containing cream are rich in nutrients and vitamins of all groups, since soup with cream does not require long cooking or other heat treatment.
Soup with cream "Ghent waterseat"
This is a dish from Belgian cuisine. The recipe and method of preparing the soup is simple; moreover, all the components of the dish are not foreign, but well-known and accessible products.
The recipe for creamy soup “Ghent Waterzoi” is intended for six servings.
Cooking time for the first course “Ghent Waterzoi” is 2 hours 40 minutes.
A complete list of ingredients needed to prepare the first course “Ghent Waterzooi”:
- heavy cream - 200 milliliters;
- chicken yolks - 2 pieces;
- butter - 3 tablespoons;
- carrots - 3 pieces;
- leeks - 2 stems;
- celery - 4 petioles;
- potatoes (small) - 5 pieces;
For chicken broth:
- chicken - 1 kilogram;
- onion - 1 piece;
- parsley and celery roots - 1 piece;
- allspice - 1 teaspoon;
- bay leaf - 2 pieces;
- thyme - 2 sprigs.
Step-by-step instructions for preparing the first course with Ghent Waterzoi cream:
- Preparation of chicken broth: remove the skin and unnecessary fat from the washed chicken. The breast is cut out from the carcass (set aside), and the remaining chicken meat is cut into 4-6 pieces. Meat, peeled (whole) onion, celery and parsley root, bay leaf, thyme sprigs, allspice, pour water. Chicken broth with vegetables is prepared in the usual way, 2 hours. The finished broth is filtered and cooled in order to remove unnecessary fat. Remove bones from boiled chicken.
- Carrots and celery go through the primary process. The form of cutting vegetables is small cubes.
- The shape of cutting peeled potatoes is large cubes.
- The shape of cutting leeks is thin half rings.
- Melt the butter in a saucepan in which all the vegetables will be fried. Then after 5 minutes, boiled meat and raw chicken fillet, previously cut, are added to the vegetables. After 15 minutes, the fillet is removed from the pan, and the remaining ingredients are cooked until the potatoes are ready. 5-8 minutes before turning off the heat, add chopped fillet to the soup and season with white pepper and salt.
- Beat egg yolks and cream in a deep plate. Add 2 tablespoons of hot chicken broth to the whipped mass and stir. After the heat is turned off, pour the cream into the pan with the soup and whisk vigorously for about a minute.
The creamy Ghent Waterzoo soup is garnished with parsley and served with a white loaf. Bon appetit.
Cream and broccoli soup
The recipe for creamy broccoli soup serves four servings.
Cooking time for the first course with cream and broccoli is 1 hour 40 minutes.
- broth (chicken or meat) - 1.5 liters;
- broccoli - 500 grams;
- potatoes - 200 grams;
- heavy cream - 100 grams;
- butter - 2 tablespoons;
- fresh parsley - 1 bunch.
Step-by-step instructions for preparing the first course with cream and broccoli:
- Prepare chicken or meat broth according to standard recipe.
- Break the broccoli into small florets and scald with boiling water.
- The shape of cutting onions is half rings.
- The shape of cutting peeled potatoes is cubes.
- The shape of cutting carrots is thin strips. Fry the carrots and onions a little in butter.
- Vegetables are placed in the boiling broth in the following sequence: potatoes, broccoli, carrots and onions (fried). The readiness of the soup is determined by the readiness of the potatoes. The cream is added to the broth a few minutes before turning off the oven.
Soup with cream can be served with grated cheese, the taste of the dish will only benefit and become more refined. Bon appetit!
Cream and shrimp soup
This soup recipe was created by Norwegian chefs and belongs to the category of healthy eating. The first course with cream and shrimp is truly a royal treat.
The recipe for soup with cream and shrimp serves four servings.
Cooking time for the first course with cream and shrimp is 40 minutes.
A complete list of ingredients needed to prepare the first course:
- peeled shrimp - 100 grams;
- carrots, onions - 1 piece;
- heavy cream - 200 grams;
- bell pepper (yellow) - 1 piece;
- butter - 50 grams;
- wheat flour - a tablespoon;
- saffron - a pinch;
- green dill - a bunch.
Step-by-step instructions for preparing the first course with cream and shrimp:
- The shrimp are boiled in the usual way and peeled.
- Carrots, onions, bell peppers that have undergone primary processing, cut into slices (large). Boil vegetables in water. The vegetable broth is filtered, the vegetables are chopped with a blender.
- Wheat flour is sautéed in butter in a saucepan (3 minutes). Vegetable broth and pureed vegetables are added to the flour. The soup cooks for 15-18 minutes, stirring constantly. A few minutes before turning off the heat, add whole shrimp and heavy cream to the pan with vegetables.
The prepared dish is served with baguette breadcrumbs.
Cheese soup with cream
This dish of European cuisine is perfect for morning and lunch meals. Just 30 minutes and on your table, a hearty treat with a refined taste.
The recipe for cheese soup with cream is intended for two servings.
Cooking time for the first course with cream is 30 minutes.
A complete list of ingredients needed to prepare cream cheese soup:
- chicken broth - 500 milliliters;
- potatoes - 5 pieces;
- onion - 1 piece;
- 10% cream - 100 milliliters;
- Gouda cheese - 50 grams;
- salt and white pepper to your taste.
Step-by-step instructions for preparing the first course with cream:
- Prepare chicken broth according to standard recipe.
- Potatoes and onions that have undergone primary processing, cut into 4 parts and boil in chicken broth.
- Puree the boiled vegetables, removed from the broth, into a puree using a blender.
- Place the vegetable puree back into the pan with the broth, stir, bring to a boil, add cream and grated cheese. The soup is stirred and cooked until the cheese is completely melted.
The first course is served in deep bowls, with a sprig of dill and toasted baguettes. Bon appetit!
Creamy chicken soup
Ingredients
- Chicken - 1 piece,
- onions - 2 pcs.
- allspice peas - 10 pcs,
- butter - 50 g,
- potatoes - 3 pcs,
- cream 33% - 150 ml.,
- carrots - 2 pcs.,
- parsley - 1 bunch,
- water - 3 l.,
- flour - 2 tbsp,
- turnip - 3 pcs.,
- dill.
Preparation
- Place the washed chicken in a large saucepan, breast side down.
- There we also put 1 onion and 1 carrot, cut in half, parsley stems and peppercorns.
- Pour 3 liters of water, put the pan on the fire, bring to a boil, reduce the flame to almost a minimum and cook for about an hour.
- Remove the finished chicken from the broth and cool.
- Strain the broth, pour it into a smaller saucepan and put it back on the fire.
- Boil for about 10-15 minutes.
- Cut carrots and onions into cubes.
- Cut the potatoes and turnips into cubes with a side of about 1-1.5 cm.
- Melt butter in a large saucepan.
- Fry the onions and carrots for about 5 minutes until the onions become translucent.
- Add flour and fry, stirring, for another minute.
- Pour hot broth into the pan, add turnips and potatoes.
- Cook for about 10 minutes until the vegetables are soft.
- Remove the meat from the cooled chicken, discard the bones and skin.
- When the vegetables are cooked, add the chopped chicken into the soup and pour in the cream.
- Warm up for a couple of minutes.
- Pour the soup and sprinkle with chopped dill.
Norwegian cream soup with salmon
Ingredients:
- Salmon (fillet) - 400 g
- Potatoes (medium size) - 4 pcs.
- Onion (large) - 1 pc.
- Carrots (large) - 1 pc.
- Tomato (medium size) - 4 pcs.
- Cream (20%) - 500 ml
- Dill (fresh) - 1 bunch.
- Salt (to taste)
- Black pepper (freshly ground, to taste)
- Water - 1.25 l
- Vegetable oil
Recipe:
- It's all incredibly simple to prepare. Probably the most difficult stage of the entire recipe is peeling the tomatoes, but any cook who knows which side to hold the knife on will cope with this in no time.
- Peel and finely chop the onion.
- We will also peel the carrots and grate them on a fine grater.
- Peel the potatoes and cut them into soup cubes.
- Blanch the tomatoes, peel them and cut them into small pieces. Don't waste the juice!
- Cut the salmon fillet into pieces approximately equal in size to the pieces of our potatoes. It’s better to use fresh fillet for soup, but in my tiny town it’s virtually unavailable. I had to take two frozen steaks, defrost them and cut them up.
- Finely chop a bunch of dill.
- Our products are ready! Take a saucepan, put it on the fire, heat a little vegetable oil in it, add the onions and carrots and fry them until golden brown.
- Add tomatoes to the onions and carrots, reduce the gas and simmer together for two minutes.
- Add 1.25 liters of water and bring it to a boil. Then throw the potatoes into the pan, add salt, plenty of pepper from the mill and cook covered for 10 minutes over medium heat.
- When the potatoes are almost ready, throw the fish into the pan (salmon cooks at lightning speed), carefully, stirring, pour in the cream and cook until the potatoes are ready.
- It is done! All that remains is to add the dill, stir and leave to brew under the lid for 30 minutes... Just try to prevent your family from laying siege to the kitchen, obeying the call of the amazing aroma!
Creamy soup with seafood, potatoes and leeks
Required ingredients:
- cream 15-20% fat - 300 ml;
- peeled shrimp – 200 gr.;
- potatoes – 2 pcs.;
- peeled mussels – 200 gr.;
- leek – 1 pc.;
- butter – 30 gr.;
- bay leaf – 1-2 pcs.;
- white wine – 50 ml;
- salt and pepper - to taste;
- green onions – 30 gr.;
- water – 0.5 l;
- dill.
Cooking process:
- To prepare the soup, you need to take a pan with a thick bottom. You need to put butter and finely chopped onion in it. Place the pan over low heat and fry the onion until golden brown. At this time, boil half a liter of water, peel the potatoes and cut them into cubes.
- When the onions are fried, place the chopped potatoes in the pan and pour hot boiled water over everything.
- After adding salt and pepper, cook the soup until tender for about 15 minutes. Then cool slightly and place the vegetables and liquid in a blender. Grind until smooth. While the soup is cooking, fry the shrimp and mussels in a frying pan.
- Add fried seafood, cream and wine, as well as bay leaf to the puree soup. Bring the soup to a boil and turn off the heat. Add chopped dill and green onions to the soup.
- Pour the soup into bowls and serve.
Creamy cream soup with seafood and melted cheese
Required ingredients:
- shrimp – 100 gr.;
- squid rings – 100 gr.;
- processed cheese – 100 gr.;
- broth – 150 ml;
- mussels – 100 gr.;
- scallops – 100 gr.;
- heavy cream – 500 ml;
- salt and pepper - to taste.
Cooking process:
- All seafood must be thawed. Clean seafood if necessary. Place them in a saucepan, cutting them into small pieces. Boil seafood until done.
- Pour out 150 ml of broth. Place the seafood in a blender and puree it.
- Return the shredded seafood to the pan. Pour in the remaining broth and add cream, salt and pepper.
- Grate the processed cheese or cut into small pieces. Place the cheese in the soup pot.
- Bring the soup to a boil and turn off. Ladle the soup into bowls. Fried shrimp looks impressive in a bowl of soup, so fry a few shrimp in a frying pan. In addition, you can decorate the soup with fresh herbs.
Soup with seafood, cream and mushrooms
Required ingredients:
- cream 20% fat – 1 tbsp.;
- shrimp – 1 kg;
- nutmeg - to taste;
- champignons – 0.5 tbsp.;
- dry white wine – 1 tbsp.;
- broth - 3 tbsp;
- ground red pepper - a pinch;
- butter – 4 tbsp;
- celery – 1 pc.;
- salt - to taste;
- greenery.
Cooking process:
- After washing and peeling the shrimp, cut into small pieces. Fry them in butter. Also wash and clean the champignons thoroughly. Cut the mushrooms into small cubes or other shaped pieces. Heat the butter in a frying pan and add the chopped mushrooms. Fry the champignons until done.
- Transfer the fried mushrooms to the pan. Add fried shrimp to them. Then pour the wine and broth into the pan. After adding celery, salt and spices, let the soup simmer. Cook the soup over the fire for about 20 minutes. Then remove the celery from the soup. Grind the rest using a blender. Add cream to soup and stir.
- Pour the prepared seafood and mushroom soup into bowls. Garnish the soup with whipped cream and herbs.
Creamy Meatball Soup Recipe
Ingredients:
- Cream 22% fat - 0.2 ml;
- Turkey fillet - 300 grams;
- Onions - 2 small heads;
- Young carrots - 2 medium-sized pieces;
- Cauliflower or broccoli;
- Greens (parsley and dill);
- Potatoes - 3 medium tubers;
- Chicken egg - 1 piece;
- Water - 1.5 liters.
Instructions:
- Finely chop the potatoes and set to boil. For this dish, it is advisable to find potatoes with yellow flesh - they are starchy and boil better.
- Cut the onion in half, finely chop one half and fry lightly in butter (about 2-3 minutes), then add finely grated carrots to the pan and fry the vegetables together for about 5 minutes, after which we put them in a pan with boiling potatoes. Add spices to taste and salt there. The mixture should be cooked for about 10 minutes. Read more
- Cooking meatballs. Grind the fillet and the remaining half of the onion into minced meat, add the egg and mix. We make meatballs of the required size, ideally a little larger than a quail egg.
- Place the meatballs in the pan along with the cauliflower florets. When choosing cabbage, remember that broccoli will be more flavorful, but not everyone likes it. Cauliflower is sweeter and adds a creamy flavor to the soup. Cook for 10 minutes.
- About 2 minutes before the end of cooking, pour cream into the pan in a thin stream. When everything boils, you need to remove the pan from the heat and add finely chopped herbs. As a result, you should have a thick, tender, milky soup. It's great for light lunches.
Cream soup - general cooking principles
Everyone knows that first courses are necessary for the proper functioning of the gastrointestinal tract. If you are a little tired of ordinary soups, cabbage soup and borscht, you can treat yourself and your loved ones to a delicious, tender soup with cream. You can prepare such a dish all year round, because to prepare such a soup you need the most common and accessible ingredients. Cream soup can be prepared with potatoes, cucumbers, tomatoes, pumpkin, carrots, avocados, champignons and other mushrooms, broccoli, cauliflower and many other products. As a liquid base, you can take vegetable or mushroom decoctions, meat broths and plain water. Soup with cream does not require long-term heat treatment, so it cooks quite quickly. The dish is especially relevant in situations where an unplanned feast is planned, and the guests who come need to be treated to something hearty and tasty. Soups with cream go well with different types of cheeses, seafood, red fish and herbs. The dish is usually served with hot croutons, grated cheese and chopped herbs.
Cream soup - preparing food and dishes
To prepare a dish, you may need a saucepan or deep saucepan, a frying pan, a deep bowl, a knife, a cutting board, a grater and a blender. A blender is most often necessary, since most soups with cream have a creamy or puree-like consistency, and this texture can be achieved using this device. If you don’t have a blender, you’ll have to arm yourself with a masher, a whisk, and some extra time. Soup with cream is usually served in deep plates or small, but again deep, bowls.
Before actually preparing the soup, you need to prepare the ingredients: cook meat or vegetable broth in advance, wash and peel the vegetables, chop and fry (or boil mushrooms), chop the herbs, etc.
Cream soup recipes:
Recipe 1: Cream soup
This light, delicate soup with cream will especially appeal to ladies, since the dish can be made less or more nutritious if you use cream of different fat contents. Mushrooms add a delicious flavor, while peppers and onions add a spicy kick.
Required ingredients:
- 400 g fresh champignons;
- Cream (10%) – 125-130 g;
- Butter – 10 g;
- 1 head of white onion;
- Ground black pepper - to taste;
- Greens for decoration.
Cooking method:
Place a third of the chopped champignons in boiling salted water and cook for about five minutes. All other mushrooms need to be placed in a deep bowl, add chopped onions, boiled mushrooms and drain half a glass of mushroom broth. Next, all products need to be pureed with a blender. Place a piece of butter in a small saucepan and add the resulting mixture. Boil the mixture for about ten minutes. Now it’s time to pour in the cream, after which the soup needs to be brought to a boil. Then the dish needs to be peppered and seasoned with your favorite spices, you can add a half clove of crushed garlic. Cover the soup with a lid and let it brew for about 10-15 minutes. You can serve creamy soup with sprigs of herbs and hot croutons.
Recipe 2: Creamy Zucchini Soup
You can use zucchini to prepare not only delicious main courses, but also first courses. Try making this wonderful creamy zucchini soup and serve it to your guests and loved ones.
Required ingredients:
- Zucchini – 2 pcs.;
- Butter – 30 ml (2 tbsp.);
- 1 onion;
- Half a glass of cream;
- Curry;
- Garlic clove;
- Half a liter of chicken broth.
Cooking method:
First you need to cook chicken broth from half the breast. The meat can be left for the second course, and the broth itself needs to be strained. Finely chop the zucchini, chop the onion and garlic. Melt butter in a frying pan and simmer chopped vegetables in it. There is no need to fry the vegetables - they should become soft. Now the entire vegetable mixture needs to be crushed in a blender until smooth. Next, you need to gradually pour in the chicken broth, then the cream, without ceasing to beat the mass. Next, you need to add curry seasoning and mix again. Pour the mixture into a saucepan, put on fire and bring to a boil, but do not boil. Let the dish sit for 3-4 minutes, after which it can be served.
Recipe 3: Soup with creamy salmon
This magnificent salmon first course should definitely become the highlight of a holiday feast or a large family dinner. The soup is prepared with cream, and in addition to fish, it also includes potatoes, tomatoes and leeks.
Required ingredients:
- 300 g salmon;
- Potatoes – half a kilo;
- Tomatoes – 300 g;
- 200 g leeks;
- 500 ml cream (10%);
- 150 g carrots;
- Salt and black pepper - to taste;
- Vegetable oil – 30 ml;
- A bunch of fresh herbs.
Cooking method:
Peel and grate the carrots. Cut the leek into rings. Cut the fish into small pieces, peel the potatoes and cut into cubes. Cut the tomatoes into cubes, after removing the skin (to do this you need to make cross cuts and place the tomatoes in boiling water). Pour vegetable oil into a saucepan and fry the onions and carrots directly. Then put the chopped tomatoes there and fry all the vegetables together for a while. Next, you need to pour a liter of water into the pan and bring the soup to a boil. As soon as the water boils, you need to lay out the potatoes, add a little salt and cook everything for about 7-8 minutes. Next comes salmon, followed by cream. You need to cook the soup with cream until the potatoes are ready (about 5-7 minutes), then you need to taste the dish and add a little more salt if necessary. Serve the soup with finely chopped herbs.
Recipe 4: Creamy pumpkin soup
This creamy pumpkin soup seems very simple at first glance - it seems to use one pumpkin, an onion, chicken broth and cream. However, the end result is a very rich and savory dish. This is achieved through seasoning and stewing vegetables in brandy.
Required ingredients:
- 1 kilogram of pumpkin;
- Purple onion – 1 head;
- Chicken broth – 1 liter;
- Cream – 200 g;
- Ground black pepper and salt - to taste;
- 2 tbsp. l. Sahara;
- Pumpkin seeds – 50 g;
- 20 g parsley;
- 6 cloves of garlic;
- Brandy – 50 g;
- Butter – 100 g.
Cooking method:
Place butter in a deep saucepan and fry chopped onion and finely chopped garlic. First of all, you need to lay out the onions. Garlic should be fried until the first aroma appears, then it will become bitter. Cut the pumpkin pulp into small cubes and place in a saucepan. Fry the pumpkin along with the garlic and onion, stirring continuously. Check the pumpkin; if it has become soft, add brandy and simmer everything together until the alcohol has completely evaporated. Next, pour the broth into the saucepan, add salt, pepper and sugar. Cook everything together for about 7 minutes. The resulting mass must be mixed with cream and chopped herbs and thoroughly blended with a blender. Serve creamy pumpkin soup along with shelled pumpkin seeds fried in a pan.
Recipe 5: Creamy cucumber soup
This creamy soup is perfectly refreshing, filling and simply gives you a good mood and energy for the whole day. The base of the dish consists of cucumbers, cream and yogurt, while mint and lemon zest add a rich, vibrant flavor and aroma.
Required ingredients:
- 1 kilogram of cucumbers;
- Unsweetened yogurt – 500 ml;
- 1 lemon;
- 2 cloves of garlic;
- Mint – 50 g;
- ¼ liter of cream;
- White wine vinegar – 45 ml;
- Salt and ground black pepper.
Cooking method:
We thoroughly wash the cucumbers, peel them, chop them finely and put them in a deep bowl. Add plain unsweetened yogurt, torn mint leaves, white wine vinegar, chopped garlic and the zest of one lemon. Now all the ingredients need to be pureed with an immersion blender until a homogeneous mass of a pleasant greenish tint is achieved. Then slowly pour in the cream and whisk everything thoroughly with a whisk. Season the dish with salt and pepper to taste and serve with mint leaves.
Soup with cream - secrets and useful tips from the best chefs
To please your guests and loved ones with a delicious creamy soup, use these helpful tips from the best chefs and chefs:
— since cream is a perishable product (like all other dairy products), it is not recommended to store soup with cream for a long time. Therefore, calculate the number of products and portions so that you can eat the dish on the same day;
- at the end of cooking, try adding grated soft or slightly spicy cheese to a hot dish - this will make the soup even tastier and piquant;
- if you want to prepare a less calorie dish, use 10% cream, but the fattier the product, the richer and more refined the soup will be;
— milk and butter perfectly complement cream. The main thing is to remember that all these products should be added at the very end of cooking;
— soup with cream, after adding the cream itself, must be carefully heated over low heat, but not boiled for a long time, otherwise the dairy product will curdle and ruin the entire dish;
— creamy soups are perfectly complemented by a mixture of butter and a small amount of flour;
— soups with cream are great for baby food, but in this case you need to carefully select the ingredients and try to use a minimum of spices, seasonings, mushrooms and other products undesirable for the child’s body.
The ideal first course for a PP follower is a hearty, dietary, appetizing soup with excellent kbju. A good example is the delicious Scandinavian red fish soup with cream, prepared in Norwegian, Finnish or cooked with tomatoes.
How to cook delicious creamy fish soup
In general, such soups are unique - the combination of cream (milk) and fish is typical for the cuisine of Scandinavian countries. It’s not difficult to cook them, the main thing is to choose high-quality red fish, fresh cream and arm yourself with a proven recipe.
Almost all varieties of fish soup with cream are similar in the set of ingredients and preparation technology. But there are also features that make it easy to distinguish fish soup with cream in Finnish from the same dish of Norwegian housewives.
Since the basis of the soup is heavy cream and high-calorie red fish, this first course is quite filling and nutritious. Therefore, those losing weight should cook fish soup with milk, not cream, take exclusively young potatoes, or even use zucchini - you will get a more dietary option. Although in its classic form the caloric content is quite acceptable - about 150 kcal per serving.
Finnish red fish soup
This recipe is also known as “lohikeitto”.
The fish in the original recipe is exclusively salmon, but salmon, chum salmon, and pink salmon are also quite suitable.
If the dish was prepared for a holiday, then various seafood was added to the fish - shrimp, mussels, octopus, etc.
Sometimes you can find the word “ukha” in the description of such recipes - this is a misnomer. This is soup, not red fish soup with cream, remember!
Calorie content - 53 kcal, nutritional value - 3 g protein, 3.5 g fat, 4 g carbohydrates.
What you will need:
- salmon – 1000 g
- 2 large onions
- carrots - 2 pcs.
- celery root - 100 g piece
- potatoes - 300 g
- cream - 200 ml
- vegetable oil - 2 tbsp.
- salt, spices - to taste
- dill, parsley - a small bunch
Cooking process:
- Separate the fillet from the fish and cut it into medium pieces. From the bones, skin, head, if any, cook the broth: put all the ingredients in cold water and boil for 10-15 minutes. Then we filter.
- Heat the vegetable oil in a deep saucepan with a thick bottom. We send there diced onions, grated carrots and celery. Simmer over medium heat for 10-15 minutes, stirring occasionally.
- Pour in the fish broth, add the diced potatoes and cook for 5 minutes.
- Throw in the salmon fillet and cook for another 15 minutes.
- Salt, pepper, add other spices, pour in cream and boil for another 3 minutes.
- Throw in the chopped herbs, wait for it to boil and turn it off. Let the soup brew for 2-3 hours and serve. You can make cream soup or puree soup by blending everything with a blender, as when preparing other creamy or porcini mushrooms.
Norwegian version of cooking
This soup differs from the previous one not only in that it is cooked with salmon, but also in the addition of hard cheese, which enhances the creamy taste.
Just take hard cheese, but processed cheese, which is sometimes recommended in other recipes, processed cheese is in no way suitable for proper nutrition!
Calorie content - 58 kcal, nutritional value - 4 g protein, 4 g fat, 3.5 g carbohydrates.
Ingredients:
- salmon fillet - 300 g
- onion - 150 g
- carrots - 100 g
- potatoes - 200 g
- celery – 50 g
- cream - 300 g
- butter - 50 g
- salt, seasonings - to taste
- dill, parsley - bunch
- hard cheese - 70 g.
How to cook:
- In a saucepan or in a saucepan with a thick bottom, sauté carrots (grated), onions (diced), celery (cuts) in butter for 15 minutes.
- Pour in water, add chopped potatoes and fish. The pieces should be approximately the same. Boil for 15 minutes.
- Next comes cream and hard cheese, grated. Cook the soup until the cheese is completely dissolved, that is, 5-7 minutes.
- Serve creamy salmon soup, sprinkled with fresh chopped herbs.
Recipe for tomato soup in a slow cooker
Another variety of this soup is prepared with the addition of tomatoes.
I will give the recipe directly for the slow cooker - then everything will be made even easier and faster.
In addition, this delicious red fish soup with cream and tomatoes must be steeped for 3-4 hours.
And since the multicooker retains heat for a long time, the result is almost like in an oven - slow gradual cooling gives the dish a special smell and taste.
Calorie content - 49 kcal, nutritional value - 3.2 g protein, 3 g fat, 4.1 g carbohydrates.
Components:
- salmon or any other red fish (fillet) - 300 g
- leek - 100 g
- carrots - 150 g
- zucchini - 150 g
- tomatoes - 2-3 pcs.
- bell pepper - 1 pc.
- potatoes - 2 pcs.
- cream - 200 ml
- garlic - 2 cloves
- greens (basil, dill, parsley) - a small bunch
- salt, spices - to taste
- vegetable oil - 1 tbsp.
Step-by-step preparation:
- Pour vegetable oil into the multicooker bowl, set the “Fry” mode and sauté vegetables for 5 minutes: onion cubes, grated carrots.
- Then add the coarsely grated zucchini, finely chopped pepper and cook for another 5 minutes, stirring occasionally.
- Remove the skin from the tomatoes (put them in boiling water, then immediately under cold water), chop them finely or puree them in a blender and add them to the vegetables. Turn off the multicooker, close the lid - the vegetables will continue to stew for another 7 minutes.
- At this time, cut potatoes and fish fillets into cubes. Pour 1.5 liters of water into the multi, add all the potatoes, salmon and set the “Stew” mode to cook for 25 minutes.
- Then add salt and pepper, pour in the cream, add whole cloves of garlic and wait until it boils.
- Turn off the multicooker, close the lid and forget about the soup for 3-4 hours. Serve with fresh herbs.
- Since the soup is very filling, a serving of 200 g will be more than enough.
- This dish is usually served with rye bread. Adherents of PP can replace it with yeast-free bread or lavash made from whole grain flour.
- This soup will taste better the next day. Place the cooled pan in the refrigerator and heat it up for tomorrow.
- Any of this soup can be cooked with rice or other cereals, replacing potatoes with it.