Puree soups differ from ordinary soups in their special delicate taste and aroma. Cooking them is simple, but at the same time difficult. In order for the dish to be tasty, it is necessary to select the ingredients more carefully.
Broccoli puree soup
Broccoli cabbage is ranked one of the first places in terms of the content of vitamins and other useful elements necessary for a person. It is appropriate to use this vegetable in pureed soups. Soup with it will be not only healthy, but also beautiful.
Ingredients required:
- 300 g broccoli cabbage
- 300 g cauliflower
- 50-70 ml olive oil
- 1 small onion
- 0.5 l hot water or vegetable broth
- 1 clove of garlic
- salt and spices to taste
- Wash both types of cabbage well. Divide into inflorescences. Cut into pieces. Take a baking sheet with high sides or a baking dish. Place the cabbage there along with the chopped garlic.
- Pour oil into a bowl, add spices. Take spices at your discretion. Stir and send to cabbage. Stir again. You can take more oil (at your discretion).
- Heat the oven to a temperature of 180C and place the mold in it. Keep in the oven until the cabbage is done. The vegetables should be soft. Extract.
- Allow to cool slightly and transfer to a blender bowl. Beat the cabbage, adding broth or water to it, until the consistency you want to get.
- Transfer the contents of the blender bowl to a saucepan. Darken the soup for 5 minutes over low heat. Be sure to stir so that it does not burn.
Puree soup with green peas
This delicious dish can be prepared at any time of the year, as peas are in stores all year round. You can prepare it yourself by freezing it in the refrigerator. The soup is delicious, tender, beautiful and very healthy.
Ingredient composition:
- 500 g frozen peas
- 800 ml chicken stock
- 1 onion
- basil greens to taste (can be different)
- 100 g sour cream
- 1 tbsp. l. lemon juice
- 2 tbsp. l. olive oil
- to taste salt, pepper
- Peel the onion and cut into cubes. Take a frying pan, but preferably a saucepan, pour oil and lightly fry the onion in it. 2-3 minutes is enough.
- Add peas. Heat the broth and pour into a container. Allow the contents of the pan to boil and cook for 5 minutes. Do not cook for a long time. Polka dots can lose their vibrant color.
- Remove from stove. Pour in sour cream. Put the basil leaves. Whoever does not accept this herb can replace it with his own. Add lemon juice. Purée with a blender. Season with salt and pepper. Heat slightly over low heat. Pour into bowls. You can put croutons in the soup.
Advice
- It is better to salt the puree soup at the end of cooking in order to more accurately adjust its taste.
- Beat the soup with a hand blender. It will become more airy and tender.
- It is necessary to heat the dish very carefully so that it does not burn.
- Avoid pouring too much liquid into the puree soup to prevent it turning into vegetable tea.
