Top 10 unusual cream soups worth cooking

We have prepared for you a selection of the tastiest cream soups, which it is simply impossible not to try.

1. With potatoes (French soup Potage parmentier)

How to cook:

Finely chop the leek (the white part) and fry in a small amount of olive oil for a few minutes (in a saucepan with a thick bottom). Then add a ladle of broth and simmer for 5-6 minutes. Put the potatoes in a saucepan, add the remaining broth. Salt, pepper and simmer under the lid 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 germ.

This cream soup is one of the most famous dishes of the French culinary tradition. The secret of success is in simple components.

2. With spinach

How to cook:

Cut spinach (frozen defrost, no need to cut). Finely chop the onion. Then simmer the spinach and onion in a frying pan in olive oil for 5-7 minutes. Cut the potatoes into cubes and boil until tender. Chop the spinach and onion in a blender, adding a little broth. We do the same with potatoes. Then combine the ingredients, pour out the whole broth, mix 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 in the amount of vitamins and minerals in the composition.

3. With vegetables

How to cook:

First we cut the leeks. To do this, divide the white part in half, and then cut across the strips. In the same way, we cut the carrots — small cubes should turn out. Pour olive oil into a large frying pan and simmer carrots and leeks for 15 minutes on low heat.

Meanwhile, we peel the potatoes and also cut them into cubes. Put it in a saucepan, add milk and salt. Cook under the lid on low heat until the potatoes are ready. As it is cooked, we grind it with a blender. But not too much, so as not to get glue.

Combine the finished ingredients: mashed potatoes, carrots and leeks, meat broth or water. Salt to taste. Simmer for another 10 minutes.

Serve the mashed potatoes with vegetables in separate bowls and sprinkle each plate with a pinch of onion.

Cream soups are one of the most delicious ways to cook vegetables!

4. With cucumber and yogurt

How to cook:

Finely chop the onion and dill. Cucumbers cut into cubes. Put the onion in a saucepan, add a few tablespoons of olive oil and fry for a few minutes on low heat. Then we spread the cucumber and continue to simmer for a few more minutes. After that, pour in the broth, put lemon zest and dill. Cook on low heat under the lid for 20-25 minutes.

When serving, add a couple more spoons of yogurt to the plate and decorate with a sprig of dill.

This soup is perfect for lunch in warm weather, it refreshes well.

5. With pumpkin

How to cook:

Peel the pumpkin and potatoes, rinse and cut into cubes. Boil separately until tender. Finely chop the onion and lightly fry in olive oil. Combine all the ready ingredients, add the broth and grind with a blender. Pour boiling water over the cumin, let it stand for 15 minutes, strain and add the broth to the cream soup. Pour in the cream and cook for about 5 more minutes.

This soup is easy to prepare, but despite the lightness and simplicity of the ingredients, it will surprise with its taste and sophistication.

6. With chicken

How to cook:

Peel and rinse the vegetables. We also wash the chicken breast well and put it in a saucepan together with the vegetables. Add spices and fill with water. Bring to a boil and cook until vegetables and meat are ready. Then we remove the breast from the broth, take out the chicken and cut it. Filter the broth. Chicken meat is crushed in a blender, adding a little broth. Put the bread crumbs in a saucepan and pour the broth. Put it on the fire, stirring, wait 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 easily digested.

7. With tomatoes (cold Spanish Salmorejo soup)

How to cook:

Cut the bread into slices and cut off the crust, cut into cubes and pour a glass of water. (The soup is not cooked, so the water should be usable!) Leave for half an hour so that the water is absorbed into the bread. Meanwhile, peel the tomatoes (to do this, fill them with boiling water for 3 minutes, the skin will fall behind itself), cut them into cubes. Thoroughly grind tomatoes, bread and a couple of garlic cloves 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 (ham serrano) and a little olive oil to the soup.

Salmorejo is traditionally served very cold (sometimes even with ice). It is decorated with hard-boiled eggs and slices of ham.

8. With peas and bacon

How to cook:

Soak the peas in cold water for at least 3 hours. At this time, fry the finely chopped onion, garlic and carrots in olive oil, add the bacon and keep it on the fire for a little longer, stirring.

Wash the peas with cold water, put them in a saucepan with vegetables and bacon, pour the broth and cook until tender for about 60 minutes.

Pea soup is delicious and satisfying, and consists of several simple ingredients.

9. With mushrooms

How to cook:

Thoroughly rinse and clean, if necessary, mushrooms. We cut. Potatoes are cleaned, washed and cut into small cubes. In a saucepan with a thick bottom, melt the butter. Spread the finely chopped onion, potatoes and garlic (it does not need to be cut). Simmer for 10 minutes, periodically adding broth or water.

Then add the mushrooms and simmer again for another 10 minutes. Remove from the heat, take out the garlic (he has already given all his taste and aroma). Salt, pepper to taste. Pour in the broth slowly, grind it with a blender to the desired consistency. Pour in the cream, put the finely chopped parsley. Put 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: white and chanterelles.

10. With lentils

How to cook:

Wash the lentils well, fill with water and cook over low heat for about 60 minutes. Finely chop the vegetables and simmer until tender with olive oil.

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, garlic croutons, ham or herbs can be added to the soup.