Soup puree is a soup of thick consistency, made from grated vegetables, cereals and meat. This dish is widely distributed in children's and dietary food. Let's consider with you today some recipes for cooking soup-mashed potatoes in a multivark.
Cheese cream soup in a multivark
Ingredients:
- cream cheese cream - 300 g;
- leek - 2 stems;
- bulb - 1 piece;
- meat broth - 2.5 liters;
- potatoes - 5 pcs .;
- fresh champignons - 200 g;
- carrots - 1 piece;
- fresh greens - to taste;
- vegetable oil - 3 tbsp. spoons;
- spice.
Preparation
Champignons washed, processed and cut into thin slices. All other vegetables are cleaned and milled randomly. In the multivarker we select the "Multicore" mode, we set the temperature at 160 degrees, pour the vegetable oil into the bowl, and when it warms up, fry the champignons until they are ready, pouring them to taste.
Then gently take the mushrooms and put them on the plate. In the multivark, pour carrots, onions and pass for 5 minutes, and then add meat broth . When it boils, throw the potatoes, cover and cook for 15 minutes. At the end, add the cream cheese and turn all the ingredients into a homogeneous mass with a blender, and then serve the soup-mashed potatoes to the table.
Pea soup puree in the multivark
Ingredients:
- peas - 1 item;
- bulb - 1 piece;
- carrots - 1 piece;
- bacon - 200 g;
- spice.
Preparation
Peas washed and give him a little stand. Carrots and onions are cleaned, finely shredded. Bacon chop the pieces and fry until golden in "Bake" mode. Next, add the vegetables and passeruem all together on the same regime until soft. Now put the swollen peas, salt, pepper and pour water. We choose the program "Quenching" and wait about 2 hours. Next, grind the soup with a mixer and let it boil for another 5 minutes.
Mushroom soup in a multivark
Ingredients:
- champignons - 400 g;
- potatoes - 3 pcs .;
- bulb - 1 piece;
- butter - 20 g;
- cream - 200 ml;
- green onions - to taste;
- spice;
- croutons - 20 g;
- vegetable oil - 40 ml;
- water - 1 liter.
Preparation
The bulb is cleaned, cut and fried in the multivark at the "Hot" mode for 10 minutes. Then add crushed champignons and simmer for another 10 minutes, stirring. Then pour in water and bring to a boil. After this, throw the finely chopped potatoes and salt. The device is switched to the "Soup" mode and we prepare 1 hour. After the signal, the contents of the bowl are poured into a deep container and with the help of a blender we turn everything into puree. In the mass, pour in the cream, mix and return the soup to the bowl of the multivark, adding a slice of creamy oil. Warm up the dish on the "Heating" mode for 10 minutes and pour the vegetable soup-puree from the multi-bar on the plates.
Lentil cream soup in the multivark
Ingredients:
- green lentils - 200 g;
- potatoes - 3 pcs .;
- bulb - 1 piece;
- broth - 2 liters;
- carrots - 2 pieces;
- fresh greens.
Preparation
Lentils washed and soaked for 1 hour in cold water. This time we clear the potatoes and cut it into cubes. Bulb and carrots grind, fry them in the bowl of the multivark for about 10 minutes for the "Baking" mode. Next, throw lentils and potatoes, fill the broth and cook for 35-40 minutes. Ready soup is poured using a blender and served on the table, sprinkled with herbs and crispy croutons.
Tomato soup with mashed potatoes
Ingredients:
- tomatoes - 4 pcs .;
- spice;
- bulb - 0.5 pcs .;
- garlic - 2 cloves;
- laurel leaf;
- tomato paste - 3 tbsp. spoons.
Preparation
With the tomato, carefully peel the skin and grind it with a blender to a homogeneous gruel. In the cup multivarka pour the oil, throw the chopped onion and fry it for 10 minutes on the "Baking" mode. Then pour the tomato slurry, salt, pepper to taste, squeeze garlic and put the paste. Turn on the "Quenching" mode and simmer the dish for 15 minutes.