Basic Tips for Cooking Soup
So, in order to choose one or the otherrecipe, first of all, you need to decide what kind of puree soup you are going to cook. So, you can cook meat, fish, mushroom or even vegetarian puree soup. In any case, you can cook puree soup from potatoes in the broth that is formed as a result of boiling meat, fish or vegetables. When the chopped ingredients are sent to the pan, they can settle to the bottom and burn. To prevent this from happening, you need to constantly stir the puree soup until the vegetable and meat mass is completely dissolved in water to the consistency of puree. Another option can be to use a diffuser when cooking, which will prevent the products from burning even if they settle to the bottom of the pan. Well, experienced cooks and culinary experts advise adding a few spoons of flour to the mass when frying. With its help, the puree will never drown, but will be evenly distributed in the broth. To make the potato puree soup more nutritious, you can add some unmashed vegetables or croutons when serving. And while cooking, you can season the soup with egg and milk mixture. It is very easy to prepare. For this, you will need 3 beaten egg yolks, a little more than half a glass of milk. Mix everything and strain through a sieve. Gradually pour the dressing into the puree soup. It is not recommended to reheat this dish too often. Therefore, if you are not going to eat it immediately after cooking, place it in a saucepan with water and leave it in a water bath. This will prevent the soup from cooling down, and at the same time it will not maintain a constant temperature. This should be done in all other moments when reheating is required.
Potato soup and its preparation
This dish belongs to European cuisine. It will take you only 40 minutes to prepare it. So, the cream soup has the following composition:
- potatoes - 900 g,
- cream to taste,
- 2 onions,
- garlic,
- carrots - 1 piece,
- butter and vegetable oil,
- Spices and salt to taste.
First, wash the potatoes thoroughly and peel them.it. If you are preparing a cream soup from fresh potatoes in the summer, then you can peel the skin not in a very thick layer. If you are preparing it in the fall, winter or spring, when the potatoes are no longer fresh, the peels should be thicker. After that, you can immediately cut the potatoes into cubes (as for a regular soup) and pour water over them so that the starchy potatoes do not darken. Peel the onion (it is better to take a regular one, not a feather or salad one) and cut it into thin rings if the onion is small, or into half rings if the onions are large. For such a cream soup, you will need a saucepan with a capacity of at least 2 liters. Pour a few spoons of vegetable oil into it and heat the frying pan. After the oil begins to boil, lower the chopped onion into it and fry until it becomes transparent. After that, go back to the potatoes. It needs to be filled with cold boiled water. For 900 g of potatoes, we need about 900 ml of water. Cook the potatoes until done (about 20-25 minutes after boiling). At this time, you can peel the garlic. Wash the cloves and, if they are large, cut them into 2-3 pieces. If your garlic is small, fry it whole. It should not be fried in the same oil as the onion, but in a separate pan, in melted butter. Unlike onions, garlic is fried until golden brown. As soon as everything is done and the potatoes are already soft, we add the garlic directly to the pan in which the potatoes are still boiling. After that, remove the pan from the gas stove and let the future soup cool down a little. This is necessary for the blender to function normally. Grind the potatoes with garlic and onions one by one so that they are evenly distributed in a single mass. At regular intervals during the process of grinding the potatoes, you can gradually add potato broth to the bowl. When everything is ready, we move on to the final stage. Put everything that we have got back into the pan, add cream, salt, pepper to taste. Bring to a boil, but do not boil. Before serving the dish on the table, it must be cooled a little, add croutons of white bread and sprinkle with herbs. This recipe is basic, as it includes the most basic products that are sure to be found in every apartment. By adding any ingredients to it, you can create your own unique recipe for potato puree soup.
Mashed Potato Soup with Leek - Recipe and Preparation
Leeks are the most commonelement for cream soup. It not only goes well with other products, but also allows you to prepare a complete healthy lunch. For such a soup you will need a minimum set of products:
- leeks - 3 pieces,
- potatoes - 500-600 g,
- butter,
- vegetable oil,
- 1 cup of milk,
- chicken broth - 800 ml,
- spices, herbs, salt to taste.
Leeks require careful processing beforethan to put in a saucepan. First, we cut off the top, green part of the onion, which we will not need at all. Next, we proceed to the part that we will directly cook and then eat. This is the white leek root. We wash it in several waters. To do this, it is better to follow the following recommendations. Pour water into a deep saucepan and throw the onion there. Rinse it thoroughly, throw it into a colander. Change the water in the saucepan and wash the onion again. This must be repeated until there is not a single dirty spot left on the onion. After all, this is a root that was in the soil, and no one wants to feel the taste of sand during a meal. We cut the washed leek - first, cut it in half lengthwise along the onion, and then cut it across into thin half rings. Melt the butter in a deep saucepan, add vegetable (or olive) oil to it and mix them. Add the leeks to the heated mixture. This recipe calls for cooking only in oil, but you can boil them in water first. Cook the onions in oil for about 8-10 minutes until they become soft. Next, we move on to processing the potatoes. First, wash them, like the leeks, then peel and cut into cubes. As soon as the onions are ready, pour the potatoes into them and add a little salt and pepper to the resulting mass. It is better not to overdo it in this matter, since everyone will then be able to add the necessary spices themselves. Close the saucepan tightly, turn up the heat to full power and bring to a boil. Then turn down the heat, otherwise all the contents will “run away”, and cook the soup at this power. This will take no more than 15-20 minutes. The finished soup must be chopped. For this, you may need a blender. If you do not have one, you can use a meat grinder, but in this case you will need to twist the vegetables several times. If you have a blender, don't overload it. To do this, you can chop the boiled vegetables in several stages. Again, pour the finished puree into a saucepan, add the required amount of milk (but don't overdo it, otherwise the soup will be runny), sprinkle with herbs and serve with croutons or pies.
Mashed potatoes soup in Japanese
The fact that, according towhich the recipe for this dish was called "in Japanese". There is nothing exotic or original in the preparation of such a soup. It can be prepared quickly, when there is not enough time or when there is almost nothing left in the refrigerator. This soup recipe is fundamentally different from all the others: the thing is that you do not need any broth to prepare it. Mashed potatoes act as the main mass. The recipe for its preparation is very simple. Wash and peel the potatoes, cut them into large cubes and boil them, adding a little salt. In order to calculate how many potatoes you will need, you need to proceed from the amount of potatoes per serving. This is approximately 150-200 grams. So, as already mentioned, there will be no broth in this soup in its traditional form. Here its place will be taken by white sauce (to which we will just need to add broth) and boiled cream. For a family dinner, you will need about 1 kg of white sauce. It includes:
- 2 tbsp. l. wheat flour,
- vegetable or butter,
- meat, chicken or vegetable broth - about 1 l,
- half a lemon,
- 1 onion,
- Spices and salt to taste.
First, fry the flour in a heated frying pan.After it acquires a golden hue, pour in the broth and stir thoroughly until a homogeneous mass is formed. Finely chop the onion and other greens, add to the broth and cook for about half an hour. Finally, pour in the lemon juice, add a piece of butter and strain. Mash the boiled potatoes with a masher, pour the sauce with boiled cream and butter into the puree. Do not serve the puree soup very hot. Let it sit for a while, then pour the puree soup into plates and sprinkle with greens on top (or you can also add chopped garlic). Serve, as usual, with toast or croutons.
