Boiled vegetables with cheese in a delicate puree soup will please even fussy ones. If you add shrimp to the soup, then it will become more aromatic and interesting. The puree soup is suitable for lunch and dinner.
It is necessary
- medium-sized potatoes - 4 pcs.,
- bell pepper - 1 pc.,
- peeled boiled-frozen shrimp - 300 grams,
- cauliflower - about 250 grams,
- processed cheese for soup - 2 pcs.,
- carrots - 1 pc.,
- fine sea salt,
- ground pepper (without it) is added when serving.
Instructions
Step 1
Peel the potatoes and cut them into small cubes.
We wash the cauliflower and carefully disassemble it into inflorescences. Defrost frozen cabbage in advance.
Cut the peeled carrots into cubes.
Step 2
Pour a liter of warm water into a small saucepan or ladle and bring to a boil over medium heat. After boiling water, pour the cubes of potatoes and carrots into a saucepan, salt a little.
Step 3
Cook with occasional stirring for about 10 minutes, add cauliflower and small cubes of red or yellow (whatever you want) bell pepper.
Step 4
Reduce heat and cook vegetables for about 15 minutes.
Pour the vegetable broth into a separate cup or ladle, but not all, leave it a little in the vegetables.
Step 5
Grind vegetables with a blender.
Add pre-prepared grated processed cheese to the vegetable puree (you can cut it into small cubes), mix.
Step 6
Dilute the puree with cream to the desired consistency (the cream must be hot) and drained broth.
Beat the soup a little (with a blender or whisk).
Step 7
Pour water into a separate small saucepan or ladle, add a little salt and bring to a boil over medium heat. As soon as the water boils, add the peeled shrimp and cook until boiling again.
Step 8
Add the shrimp to the puree soup (leave a small part of the shrimp), mix.
Serve the soup in portioned bowls. Decorate each portion with chopped herbs and shrimps (if desired, season with ground black pepper). Enjoy your meal.
