Especially useful for our body are various soups, purees. They are well absorbed by the body and contribute to the improvement of its vital functions and therefore must certainly be present in our body.
The most popular and most useful recipes for soup-mashed potatoes are lower in our article.
Champignon cream soup with cream - recipe
Ingredients:
- champignons - 350 g;
- potato tubers - 250 g;
- onion - 80 g;
- carrots - 80 g;
- cream - 110 g;
- refined vegetable oil - 60 ml;
- water or vegetable broth ;
- spices - to taste;
- Ground nutmeg (optional) - to taste;
- ground black pepper - to taste;
- salt - to taste;
- fresh herbs for choice;
- toasts or croutons for serving.
Preparation
Peeled and chopped randomly onions and carrots are browned on refined oil in a deep saucepan with a thick bottom, stirring. After five minutes, add the peeled and sliced medium-sized potatoes and also fry. After seven minutes, add the washed and chopped mushrooms and fry a bit all together. Then pour in pre-boiled water or broth. Its amount depends on the desired density of soup-mashed potatoes. Add salt to the soup, ground black pepper at will nutmeg and any other spices. After twenty-five minutes of boiling on a moderate fire under the lid, remove the container from the fire, turn its contents into puree using a submerged blender, and then add cream, let the soup boil again, and then pour into plates and serve with fresh herbs and croutons.
Chicken soup puree - recipe
Ingredients:
- fillet of chicken breast - 350 g;
- potato tubers - 350 g;
- onion - 85 g;
- carrots - 85 g;
- wheat flour - 50 g;
- filtered water;
- butter or vegetable oil;
- ground black pepper - 60 g;
- salt - to taste;
- fresh greens.
Preparation
Breast is discarded from the skin, placed in a suitable pan, poured with water, so that it completely covers the meat, warms up to a boil and boil for fifteen minutes. Then add the peeled and sliced optionally potatoes, salted on cream or vegetable oil with flour onion and carrots and cook for another twenty minutes. Season the dish with salt, ground black pepper, if desired, throw the desired spices. Turn off the stove, let the contents of the pan come in and cool down a little, and then we pour it with a submerged blender and serve it with fresh herbs.
Lentil purée soup - recipe
Ingredients:
- red lentils - 220 g;
- water filtered - 1 liter;
- onion - 85 g;
- carrots - 85 g;
- butter - 90 g;
- lemon juice - 40 ml;
- ground red pepper - 5-10 g;
- Dried mint - 10-15 g;
- salt - to taste;
- lemon juice for serving;
- croutons or toast to serve;
- fresh greens for filing.
Preparation
In a saucepan, we save salted onions and carrots saved on butter, add a well washed lentil, pour water and cook until softness of cereals and vegetables. Then add salt, pepper and mint and let it boil for another minute. We turn the contents of the saucepot into puree with a blender and serve with lemon juice, greens and croutons.