Delicate cream soup is becoming more and more popular in cooking. Such a soup and a puree soup are similar in consistency, but they are completely different independent dishes. If the base in the cream soup is meat or vegetable broth, then for the cream soup, the base is milk or cream. Classic vegetables for him are asparagus, cauliflower, carrots and broccoli.
It is necessary
-
- Carrots - 300 g;
- potatoes - 200 g;
- onions - 1 head;
- canned chopped champignons - 30 g;
- milk - 0.25 liters;
- parsley - several branches;
- sour cream - to taste;
- salt and pepper to taste;
- green onions - for decoration;
- pan;
- knife;
- cutting board;
- blender / mixer.
Instructions
Step 1
Take carrots. Rinse it under cold running water. Clean and rinse again, let it dry. Cut into large pieces.
Step 2
Wash the potato tubers, peel them. Rinse, dry and cut into 4 pieces. Peel the onion, rinse with water, chop coarsely.
Step 3
Place carrots, potatoes and onions in a saucepan, add finely chopped parsley. Cover vegetables with water and bring to a boil. Then cover the pot with a lid and simmer over medium heat for 15-20 minutes.
Step 4
Remove the pan from the heat, carefully drain the water. Using a blender, as a last resort, a mixer, turn the cooked vegetables into a puree.
Step 5
Boil the milk. Add it to the vegetable puree. Add sour cream, salt and pepper to taste. Stir the cream soup well, you can use a blender for this. Cook over low heat for about 10 minutes.
Step 6
Chop the green onion finely. Pour the soup into bowls. Garnish with mushroom slices and sprinkle with chopped onions.
Step 7
Serve the carrot cream soup hot. Offer breadsticks, croutons, or fresh white bread with the soup.
