Vegetable soup-mash: and useful is delicious
Vegetable soup-puree is a real gift forour stomach. It is both useful and easily digestible, pleasantly tasted and possesses an insanely gentle consistency, and when using any ingredients. And with such a first course, as practice shows, seldom which mothers have a problem to feed their capricious and fastidious in terms of eating kids. In general, everything indicates that vegetable soup puree took a worthy place in your diet.
All recipes for such soups can be divided intosimple, useful and exotic. However, the boundaries of this classification are very, very conditional, because all puree soups are prepared easily and have a positive effect due to the fact that they are not cooked on a strong meat broth, but on a vegetable broth. And this is vitamins, minerals and fiber. The latter, by the way, is useful to those who want to lose weight and are constantly looking for some dietary miracle recipes. Who does not know - cellulose has the property of swelling in the stomach, which creates a feeling of satiety for a long time.
And now more on how to cookvegetable soup. Very easy recipe! We need to peel and average 3 medium potatoes per half-liter pot. The rule of soup puree number 1: the ingredients for brewing cut into large pieces, in order to store more vitamins in them. Boil the tubers until half cooked (about 10 minutes after boiling water) and add to them a peeled and sliced zucchini (or zucchini - to whom that more like it). While the vegetables are boiled, we dip the tomato with boiling water, remove the peel from it, cut it into pieces and put it in a saucepan. Cook the ingredients until ready, that is, until the potatoes and zucchini become soft. Meanwhile, rub on a grated carrot, finely chop the onion and fry them in butter.
From the pan, drain the water into another container andcarefully push the vegetables with a crush, so that there are no lumps (or even the children will spit). The rule of soup puree number 2: have a blender at hand for grinding vegetables, of course, well. But it is better for this case to use a native wooden tolkushku (also for protection of vitamins). But for the lazy, the blender will also come down. Fill the vegetable puree with broth. For consistency, watch yourself - someone likes life, someone prefers thickening.
Add to the soup carrot-onion sauce, steamedcrushed garlic cloves, turmeric (at the tip of the knife), salt and pepper to taste and pour 100 ml of milk. We bring the vegetable soup-mash to a boil, boil for three minutes and turn off the fire. We add finely chopped fresh greens. The rule of soup puree number 3: the greens should be added already in the finished dish, but not before. We give our soup to stand under the lid for 15 minutes.
A huge benefit is the soup-puree from onionleek. Whoever does not know, leek is an overseas relative of our onions, but undeservedly inferior to him in terms of mass use. Meanwhile, the use of this product helps not only to improve immunity and improve digestion, but also to cope with overwork, rheumatism and metabolic disorders, cleanse the blood.
Melt in a saucepan of butter (70 g) andwe pass in it a finely chopped head of the onion that is familiar to us. After a couple of minutes, add here two stems of leeks cut into thin rings. Cover the pan with a lid and leave to pass for 10 minutes on a small fire. Three peeled potatoes cut into cubes, add to onions and pour water so that it barely covers the vegetables. Solim-pepper and simmer until the potatoes are ready. Then we remove the soup from the fire, drain the water and chop the tokens with vegetables, or put them into the blender together with water and bring it to a puree state. Fill in the soup with 150 ml of cream, bring to a boil and boil for 2-3 minutes. Before serving, put the Bulgarian pepper, cut into small cubes, into soup dishes and decorate with fresh herbs.
You have already learned how easy it is. Now let's try to cook vegetable soup puree in a slightly complicated version. In 1.5 liters of boiling water we put 4 cathofelins, 1 carrot, 1 onion, cut into large cubes. Add the bay leaves and peas of black pepper. When the potatoes are almost ready, throw 300 g of fresh green peas into the soup and cook until the moment when the potatoes are ready.
During this time, we clean a couple of handfuls from the shelldefrosted shrimps (ordinary, not royal), dip them into a raw egg, crumble in the finished breading mixture (at worst, just in salted flour) and fry until golden brown. Put the prawns on a paper towel. By the way, who is too lazy to bother with these small crayfish, you can get by with ordinary bread crumbs, called croutons among the people.
We return to the soup. Remove the bay leaf and pepper from the pan (for convenience, these spices should initially be pawned in a saucepan in a gauze bag). Salt soup and pour into the bowl for the blender. Grind, add the mascarpone cheese (200 g) and again grind. The first dish is poured on plates and each portion is decorated with two or three shrimps, folded up the hill in the center, and a leaf of fresh greens.