Puree soup is a dish that is easily absorbed by any organism. It is especially useful for children and people of the older age group. Those who monitor their weight and figure should also pay attention to it.
About puree soup
Puree soup is a very good food for digestion. But, if we talk not only about the benefits, but also about the taste, then it differs from ordinary soups in its tenderness and lightness. It is not only dietary. This is a complete dish that can be prepared any day and time. Cream soups are very similar to puree soup. The difference is that products such as cream, sour cream, meat broths, butter, etc. are added to them. Therefore, they cannot be called dietary.
Cooking this dish is quite simple, but you should adhere to some simple rules:
Spinach cream soup
For those who love spinach, this dish will be interesting and in demand. The soup is not only delicious, but also very beautiful. It is useful, cooks quickly, does not require a lot of time and food.
What to make soup from
- 3-4 bunches of spinach
- 1 cube of broth
- 2 tbsp. l. butter
- 2 tbsp. l. flour
- 500-600 ml of water
- 400 ml milk
- 3 tbsp. l. grated hard cheese
- salt to taste
- pepper and other spices to taste.
- Wash the spinach thoroughly. It is better to do this under running water. Pour in a little water and boil it. Rub through a sieve or beat well with a blender.
- Boil the water. Throw a meat cube at it. Add butter and milk. Dilute the flour with cold water so that there are no lumps. Send it, stirring constantly, to a saucepan too. Continuing to stir, wait until the contents begin to thicken.
- Put the grated spinach into the soup. Add salt and spices and bring the soup to a boil.
- Add grated cheese before serving. Serve with croutons, bread crumbs, bread.
Creamy tomato soup
Lovers of mashed soups often add tomatoes to them. Such a soup with a large amount of this fruit is very tasty. Creamy tomato soup is healthy, but only if someone has no reaction to the nightshade.
Soup ingredients
- 5-6 tomatoes
- 1 head of onion
- 1 celery leaf
- flour and butter to taste
- 800 ml water
- milk to taste
- parsley to taste
- Wash the tomatoes and peel them. Cut into quarters (pieces). Peel the onion and cut into even pieces. Wash the celery. Put everything in a saucepan with a thick bottom and simmer for 10-15 minutes in its own juice. Strain immediately through a sieve or puree with a blender.
- Combine flour and butter and lightly sauté in a frying pan.
- Pour water into the tomato mass, pour flour. Mix thoroughly or go over the mass with a blender. Put on the stove and cook for 5 minutes. Season with salt.
- Add milk to the soup to taste. Sprinkle with chopped parsley or other favorite herbs.
