Top 10 unusual cream soups that are worth making
We have prepared for you a selection of the most delicious cream soups, which are simply impossible not to try.
Finely chop the leek (white part) and fry in a little olive oil for a few minutes (in a thick-bottomed pan). Then add a ladle of broth and simmer over low heat for 5-6 minutes. Place the potatoes in the pan and add the remaining broth. Salt, pepper and simmer covered for another 15-20 minutes until the potatoes are ready. Grind with an immersion blender, pour in the cream and mix well. Cook the soup for another 5 minutes. When serving, you can sprinkle with grated Parmesan cheese, herbs or something unusual. For example, wheat sprouts.
This cream soup is one of the most famous dishes of the French culinary tradition. The secret to success is in simple ingredients.
Cut the spinach (defrost frozen, no need to cut). Finely chop the onion. Then simmer the spinach and onions in a frying pan in olive oil for 5-7 minutes. Cut the potatoes into cubes and boil until tender. Grind the spinach and onion in a blender, adding a little broth. We do the same with potatoes. Then combine the ingredients, pour out all the broth, stir and cook for 5 minutes. Then add cream, salt and pepper to taste. When serving, you can add greens and croutons.
Spinach is a record holder for the amount of vitamins and minerals it contains.
First we cut the leeks. To do this, divide the white part in half and then cut it across the stripes. We cut the carrots in the same way - you should get small cubes. Pour olive oil into a large frying pan and simmer the carrots and leeks for 15 minutes over low heat.
Meanwhile, peel the potatoes and also cut them into cubes. Place in a saucepan, add milk and salt. Cook covered over low heat until the potatoes are done. Once cooked, grind with a blender. But not too much, so as not to create glue.
We combine the prepared ingredients: mashed potatoes, carrots and leeks, meat broth or water. Salt to taste. Cook over low heat for another 10 minutes.
Serve the pureed vegetables in separate bowls and sprinkle each bowl with a pinch of onion.
Cream soups are one of the most delicious ways to prepare vegetables!
Finely chop the onion and dill. Cut the cucumbers into cubes. Place the onion in a pan, add a few tablespoons of olive oil and fry for a few minutes over low heat. Then add the cucumber and continue to simmer for a few more minutes. After this, pour in the broth, add lemon zest and dill. Cook over low heat, covered, for 20-25 minutes.
After this time, turn off the heat, let it cool slightly and mix everything with a blender. When the cream soup has cooled completely, add yogurt, salt and pepper to taste.
When serving, add a couple more spoons of yogurt to the plate and garnish with a sprig of dill.
This soup is perfect for lunch in warm weather, it is very refreshing.
Peel the pumpkin and potatoes, rinse and cut into cubes. Boil separately until done. Finely chop the onion and lightly fry in olive oil. Combine all the prepared ingredients, add broth and puree in a blender. Pour boiling water over the cumin, let it brew for 15 minutes, strain and add the broth to the cream soup. Pour in the cream and cook for about 5 minutes.
This soup is easy to prepare, but despite the lightness and simplicity of the ingredients, it will surprise you with its taste and sophistication.
Peel and rinse vegetables. We also wash the chicken breast well and put it in a saucepan along with the vegetables. Add spices and fill with water. Bring to a boil and cook until vegetables and meat are cooked. Then remove the breast from the broth, remove the chicken and cut it. Strain the broth. Grind the chicken meat in a blender, adding a little broth. Place bread crumbs in a saucepan and add broth. Place on the fire, stirring, until it thickens a little. Then add the chicken and mix everything together with a blender. Pour in the cream, salt and lightly season with nutmeg.
This soup is very nutritious and at the same time easy to digest.
Cut the bread into slices and trim off the crust, cut into cubes and pour a glass of water. (The soup is not cooked, so the water should be suitable for consumption!) Leave for half an hour so that the water is absorbed into the bread. Meanwhile, peel the tomatoes (to do this, pour boiling water over them for 3 minutes, the skin will come off on its own), cut them into cubes. Grind the tomatoes, bread and a couple of cloves of garlic in a blender. Pour in about 50 ml of olive oil. The soup should be thick and velvety. Cover with cling film and put in the refrigerator for 2 hours. Before serving, add a few slices of boiled egg, a couple of slices of ham (jamon serrano) and a little olive oil to the soup.
Salmorejo is traditionally served very cold (sometimes even with ice). It is topped with hard-boiled eggs and slices of ham.
Soak the peas in cold water for at least 3 hours. At this time, fry finely chopped onions, garlic and carrots in olive oil, add bacon and keep on the fire a little more, stirring.
We wash the peas with cold water, put them in a saucepan along with vegetables and bacon, add broth and cook until tender for about 60 minutes.
Pea soup is delicious and filling, and consists of a few simple ingredients.
We thoroughly wash and clean the mushrooms, if necessary. We cut it. Peel the potatoes, wash them and cut them into small cubes. Melt the butter in a thick-bottomed saucepan. Add finely chopped onion, potatoes and garlic (no need to cut it). Simmer over low heat for 10 minutes, periodically adding broth or water.
Then add the mushrooms and simmer again for another 10 minutes. Remove from heat, take out the garlic (it has already given up all its taste and aroma). Salt and pepper to taste. Slowly pour in the broth and blend with a blender to the required consistency. Pour in the cream, add finely chopped parsley. Place on the fire and, stirring, bring to a boil.
You can decorate with fresh mushrooms and a sprig of parsley.
For soup, you can use any mushrooms, or even better, several types at once: porcini and chanterelles.
Wash the lentils well, add water and cook over low heat for about 60 minutes. Finely chop the vegetables and simmer with olive oil until tender.
Pour the finished lentils with broth, add vegetables, salt, pepper and grind with a blender. Pour in the cream and, stirring, bring to a boil.
If desired, you can add garlic croutons, ham or herbs to the soup.