Soup puree with croutons is a brilliant culinary combination. A gentle semi-liquid soup structure, supplemented by a hard component, played in contrast and won a lot of admirers.
Below we will tell you in detail how to make soup-mashed potatoes with croutons.
Potato soup with garlic croutons - recipe
Ingredients:
- potato tubers - 1000 g;
- onion - 80 g;
- carrots - 75 g;
- garlic - 3 cloves;
- vegetable refined oil - 25 ml;
- butter - 25 g;
- white bread - 260 g;
- ground black pepper - 60 g;
- ground pepper - 2-3 pcs .;
- salt - to taste;
- any choice of fresh herbs.
Preparation
The tubers of potatoes are properly mine, we remove from the peel, cut into several arbitrary parts and define into a pan. We fill the vegetable with filtered water, so that it covers about two centimeters. We determine the capacity of the fire, warm it to a boil, add salt and bring it to the ready for a moderate fire.
In the meantime, we get rid of the husks onions and clean carrots. Onions are shredded in small cubes, and the carrots are passed through a grater. Fry vegetables until soft in a heated frying pan with a mixture of butter and vegetable oil.
Prepare also garlic toasts. We cut the bread into small cubes, place them on a baking tray and determine in a heated to 195 degrees oven for ten minutes. Garlic is cleaned, squeezed through the press, add to hot crackers and mix.
On readiness, we drain from the potatoes half of the liquid into a separate bowl, but do not pour out. We crush the potatoes with crushed bread or crush them with a blender. Then we dilute it with the left decoction to the desired consistency, flavor it with a fragrant and black pepper and transfer the contents of the pan to the pan. You can leave pieces of vegetables whole, and for homogeneous puree we'll work again blender.
Ready potato soup-puree served with cooked before toast and finely chopped fresh herbs.
Potato soup with chicken and croutons - recipe
Ingredients:
- fillet of chicken breast - 550 g;
- potato tubers - 950 g;
- onion - 125 g;
- carrots - 125 g;
- filtered water - 2.5 liters;
- Parmesan - to taste;
- croutons - 250 g;
- ground black pepper - 60 g;
- salt - to taste;
- fresh greens of dill and parsley.
Preparation
Rinse chicken breast, cut into small slices, pour water and boil for fifteen minutes. Then add pre-peeled and cut into several parts of vegetables, throw salt to taste and cook until ready for all vegetables. Then merge most of the broth. Cook chicken with vegetables in a puree with a blender and dilute the broth to the desired consistency. Add black pepper to taste and mix.
Ready-made soup-puree served with croutons and fresh chopped greens.