2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The blender is a faithful helper in the kitchen and in cooking, especially if you want to make puree or cream soup. The useful "quick" helps us a lot in making delicious sauces, such as our favorite mayonnaise. In addition, pureed foods are more easily absorbed by the body and do not interfere with the digestive tract. So, if you still don't have the habit of whirling with a blender over the pots, it's time to get it. For this purpose, we have prepared some perfect recipes that will captivate you with their taste.
Pureed pumpkin and apple soup
Necessary products:
1 large onion - finely chopped, 1/2 teaspoon crushed sage, 2 tablespoons oil, 400 ml. chicken or vegetable broth, 3/4 teaspoon water, 2 medium green apples - peeled and finely chopped, 330 g, pumpkin puree (boil and pre-mash pumpkin), 1 teaspoon ground ginger, 1/2 teaspoon salt, 1 / 2 tea cup skim milk.
Method of preparation:
In a large saucepan, fry the onions and sage in the oil for 3 minutes or until softened. Add the broth, water and apples and bring to a boil. Reduce heat to low, cover the pan and simmer for 12 minutes.
Mash the pumpkin. Add it together with the ginger and salt to the mixture and let the dish boil again. Then leave it to cook on low heat for about 10 minutes. The soup should cool down a bit. Mash it until it is completely smooth and pureed. Return the soup to the saucepan and add the milk. The temperature should be moderate so that the mixture does not boil. Serve the cream soup warm.
Mashed asparagus cream soup with brie cheese
Necessary products:
250 g of fresh asparagus - cut into 5 cm slices, 1/2 tea cup butter - cut into cubes, 1/4 cup flour, 3 cups chicken or vegetable broth, 1 tsp. whipping cream, 1/2 tea glass of white wine, 150 g of Brie cheese - with peeled rind.
Method of preparation:
In a large saucepan, fry the asparagus in butter until soft. Add the flour and stir until it spreads. Leave the mixture for about 2 minutes for the flour to acquire a golden brown color. Gradually pour in the broth, cream and wine (or with additional broth) asparagus. Let them return. Reduce heat to low and simmer for about 10-15 minutes. Then strain the soup until smooth. Return it to the pan, add the Brie cubes and wait for them to melt.
Aromatic potato cream soup seasoned with allspice and Worcestershire sauce
Necessary products:
1 onion - finely chopped, 1/2 teaspoon chopped celery, 1/4 teaspoon chopped carrots, 2 cloves garlic - minced, 2 tablespoons chopped fresh parsley, 5 tablespoons margarine, 4 tablespoons flour, 1 and 1 / 2 teaspoons chicken broth, 1 and 1/2 teaspoon whole milk, 3 sliced potatoes, 2 tablespoons Worcestershire sauce, 1 and 1/2 teaspoon mustard powder, 1 pinch ground allspice, 3/4 teaspoon teaspoon celery seeds, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 2 tablespoons dry white wine, 1/4 teaspoon ground hot red pepper, 1/4 teaspoon broth powder.
Method of preparation:
Fry onions, celery, carrots, garlic and parsley in the fat until soft but not completely browned. Pour in the flour and continue cooking, stirring for 2 minutes. Add the broth slowly. Then add the remaining products - milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seeds, thyme, salt, white wine, hot pepper and dry broth. Allow the dish to simmer and thicken, stirring often. Potatoes cook for about 25 minutes. Once the dish is ready, mash it. Serve the soup warm and decorated with parsley leaves.
Pureed cauliflower soup with chicken broth
Necessary products:
2 and 1/2 teaspoons chicken broth, 1 head of cauliflower, divided into roses, salt and ground black pepper, 8 small leaves of cauliflower (or 2 large leaves, coarsely chopped), 1/4 teaspoon of cold pressed olive oil.
Method of preparation:
In a small saucepan, mix the chicken broth and cauliflower. Season with salt and pepper. Bring to a boil, then reduce the heat and let the broth and cauliflower cook. Cover the pan with a lid and cook for about 20 minutes. Once the cauliflower is soft, puree the soup until smooth.
Meanwhile, fry the cauliflower leaves in oil, season with salt and pepper. Leave them until golden and crispy - about 10 minutes. The soup is served by decorating the top with fried leaves.
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