Recipe for classic soup-mashed potatoes
Classic zucchini soup-puree consists of the simplest ingredients available in every home. To prepare it we will need:
- zucchini — 2 pcs.
- milk - 0.5 cup,
- vegetable broth - 300 ml,
- wheat flour - 1 tbsp,
- butter - 2 tbsp,
- yolk of one raw egg,
- salt.
Method of preparation:Wash young zucchini and cut into small cubes. If the vegetable has already formed a seed box, then first peel it and then remove the seeds. Heat the butter, add finely chopped zucchini and pour in the milk. Cook over low heat for 10-15 minutes. After the vegetable becomes soft, rub everything through a sieve or beat with a blender until smooth. Then prepare the sauce. Fry a tablespoon of wheat flour in butter, salt, cool and dilute with pre-prepared vegetable broth. Add the finished sauce, mix thoroughly and boil again. After that, cool the zucchini puree soup again, then season it with liaison and heat until it thickens. Liaison recipe. Take the yolk of one raw egg, beat it with a fork or whisk and add a little hot milk. The resulting mixture is heated over very low heat, without allowing it to boil. Strain it hot through a sieve. The resulting liaison is added to the cream soup.
Recipe for soup-mashed potatoes with young potatoes
Ingredients:
- zucchini — 1 piece,
- carrots - 1 pc.,
- young potatoes - 2 pcs.,
- hard cheese - 100 g,
- onion - 1 pc.,
- salt,
- spice,
- vegetable oil.
Method of preparation:Finely chop the onion, grate the carrot. Put the chopped onion in a frying pan with heated vegetable oil, fry a little and add the grated carrot. Simmer for 1-2 minutes. Transfer everything to a small saucepan, add diced zucchini and young potatoes, pour boiling water (2 cups) and simmer over low heat. After the vegetables become soft, transfer them to a blender and beat until smooth. Then pour the resulting dish back into the saucepan, add salt and spices. You can also add some finely chopped parsley. Before serving, add croutons and grated cheese to the zucchini puree soup.
Recipe for soup-puree from courgettes with beans
Ingredients:
- leek - 30 g,
- zucchini - 200 g,
- wheat flour - 1 heaped tbsp,
- butter - 12 g,
- green beans - 25 g,
- milk - 75 ml,
- vegetable broth - 200 ml,
- toasted croutons,
- greenery.
Method of preparation:Wash the leek, chop and lightly fry. Cut the zucchini into small cubes, put in a saucepan and add the fried onion, pour in any vegetable broth, add salt. Boil for about 10 minutes, then rub through a sieve or beat with a blender until puree. Then prepare the sauce. Fry the flour in butter, cool and dilute with milk. Add the sauce, mix well and boil for 1 minute. Boil the green beans separately and add to the cream soup before serving. Sprinkle the cream soup with dried croutons and finely chopped herbs.
Recipe with cauliflower
Ingredients:
- hard cheese - 100 g,
- zucchini — 1 kg,
- cauliflower - 1 kg,
- carrots - 200 g,
- egg yolk - 4 pcs.,
- onion - 2 pcs.,
- vegetable oil,
- toast.
Method of preparation:Finely chop the onion, grate the carrots on a medium grater. Peel and seed the zucchini, cut into small cubes. Separate the cauliflower into florets. Boil the eggs and remove the yolks. Put the chopped onion in a frying pan with heated vegetable oil, lightly fry, add the grated carrots, simmer for 2-3 minutes. Put the chopped zucchini, cauliflower and fried onions and carrots in a saucepan, pour boiling water and cook for 15-20 minutes. Then put the finished vegetables in a blender and beat. Before serving, add the grated yolks and cheese to the cream soup, sprinkle with dried croutons. If desired, sprinkle the cream soup with finely chopped herbs.
Recipe with melted cheese
Ingredients:
- onions - 2 pcs.,
- zucchini — 2 pcs.
- carrots - 1 pc.,
- vegetable broth - 500 ml,
- garlic - 2 cloves,
- bread crumbs - 2 tbsp,
- processed cheese - 1 pc.
Method of preparation:Peel and seed the zucchini. Finely chop the onion, grate the carrot. Press the garlic. Place all the prepared vegetables in a saucepan and pour in hot vegetable broth. Bring to a boil and leave to simmer until the vegetables are done. Before removing from the heat, add breadcrumbs and finely chopped processed cheese to the cream soup. Blend in a blender until smooth. Serve the cream soup hot, sprinkled with finely chopped herbs.
