Cream soup is very easy to prepare, simple and, most importantly, quick. There is no need to finely chop all the ingredients, fry or boil them separately. With a small child, this is a good way to prepare a tasty, healthy meal in a short time.
There are two excellent options for making creamy pumpkin soup with croutons
Option 1
1. Wash, peel and chop the carrots and onions. Remember that you don’t need to cut it very finely and very beautifully; in the end, everything will be whipped in a blender.
2. Choose a pan in which all our products will be cooked. Add butter and prepared carrots and onions, fry for 5 minutes, stirring.
3. At this time we are working on our pumpkin. We also wash, peel, cut and remove the seeds. Cut into medium sized cubes. Place in a saucepan, stir, cover with a lid and simmer for about 7 minutes.
4. Pour boiled water in advance to cover all the vegetables. Bring to a boil, leave the heat on medium and cook for 10 minutes.
5. While our soup is cooking, peel the potatoes, wash them, and also add them to the pan, adding more boiling water if necessary. Cook everything together until the potatoes are ready, about 20-30 minutes. At the end, add spices to taste.
6. Strain our vegetables, but do not pour out the broth.
7. Transfer the vegetables to a blender and blend. We look at the consistency; if the soup is thick, add a little broth to it and whisk again. By the way, you can use milk instead of broth - it will be healthier for children, and cream is suitable for adults.
8. Before serving, place a few crackers, about 10 pieces, into a serving plate. It’s very easy to prepare crackers: cut the bread into 1x1cm cubes, put it on a baking sheet and put it in the oven for 20 minutes at 180 degrees. Make the cubes smaller, so they will soak in faster and your baby will not choke on crumbs, and bread will be included in his daily diet.
Advice: You can cook this soup with meat broth - chicken, turkey.
Option 2
1. Take pumpkin (300 g), carrots (1 piece) and onion (1 small). We clean and cut everything.
2. Place the saucepan on low heat, add a piece of butter and onion. Make sure that it does not turn golden, but is transparent.
4. Drain the broth, add cream (0.5 cups) and beat in a blender. Salt, pepper and return to the fire. Bring to a boil and remove.
5. Before serving, sprinkle with crackers.
Puree soup with pumpkin and croutons is a simple, tasty and very healthy dish. It can be classified as vegetarian cuisine, as well as dietary and baby food. Delicate, creamy, aromatic, it can diversify your menu, enriching it with vitamins and microelements in the winter season.
To prepare this soup, we will take the following products: pumpkin, carrots, onions, potatoes, garlic, cream, sunflower oil, crackers, salt and pepper.
Chop the onion, put it in a frying pan with sunflower oil and simmer lightly.
Peel, wash and chop the pumpkin and carrots. It is better to take pumpkin that is not very sweet.
Peel, wash and chop the potatoes.
Place chopped pumpkin, carrots, potatoes and fried onions in a pan.
Pour some water.
Cook the vegetables until done. Salt and pepper to taste. Add chopped garlic.
Beat the pumpkin, potatoes, carrots, onions and chopped garlic in a blender.
Finally, pour the cream into the pan. My 10% is not very fatty. Mix.
Pumpkin puree soup is ready. When serving, place croutons on each plate and grated cheese if desired.
Tasty, fast, healthy.
Calories: Not specified
Cooking time: Not indicated
The recipe for pumpkin puree soup can be endlessly varied, for example, you can cook it. Vegetables for pumpkin cream soup are first stewed in oil or immediately boiled in broth, add meatballs to the soup or change the vegetable component, prepare the soup spicy, with pepper and spices, or add cream. Or you can do it even simpler - cook delicious pumpkin puree soup as usual, without changing anything in the composition or method of preparation, and add grated cheese and croutons from white or rye bread. The taste of the soup will immediately become different - more delicate, creamy, with a pleasant sourness of the cheese. Sometimes, instead of regular croutons, pumpkin cream soup is served with croutons - both regular and grated with garlic. And don’t forget about the greens - parsley, dill or green onions will make any soup more aromatic and tasty. We present a master class on how to prepare pureed pumpkin soup with cheese and croutons.
Ingredients:
- chicken broth – 1.5 liters;
- onions – 2 pcs;
- potatoes – 2 large tubers;
- carrots – 1 piece;
- pumpkin – 300-400 g;
- green onions or any greens;
- a few slices of white bread;
- hard cheese – 50-70 g;
- butter – 50 g;
- salt - to taste;
- ground black pepper – a pinch (optional).
Recipe with photos step by step:
For soup, it is advisable not to chop the onion, but to cut it coarsely, into feathers or half rings. It will be soaked in butter, but will not lose its taste. 
Cut the carrots into cubes or circles. 
Place the broth on low heat. While the broth is boiling, cut the potatoes into medium-sized cubes. 
Peel the pumpkin from the rough rind; if there is a green layer under the rind, cut it off too. Cut out the fibrous center with the seeds. Wash the peeled pumpkin and cut into cubes. 
Add potatoes to boiling broth. Cook it until almost done (about 10 minutes). 
The remaining vegetables will need to be sauteed in butter (or vegetable oil - your choice). First, add onions to the boiling oil. Stirring, simmer the onion in oil until soft and color changes (the onion becomes almost transparent). 
Add carrot cubes to the onion. After 3 minutes, add the pumpkin. Cover the vegetables with a lid and simmer for 3-5 minutes. Stir the contents of the pan periodically; the vegetables should not fry, but only absorb the oil. 
Add all the vegetables along with the butter to the finished potatoes. Let the soup boil. Cover with a lid, turn the heat to low and simmer gently for 10 minutes (until the pumpkin is soft). 
The soup will be very thick, the vegetables will almost boil. Strain the finished soup through a sieve or place in a colander (save the broth). 
Transfer the vegetables into a blender bowl. Grind until creamy consistency. Return the vegetable puree to the pan and add broth to the desired thickness. Add salt, bring the soup to a boil and immediately turn off the heat. When heating the soup, you need to stir it so that it does not burn. 
Cut several slices of white bread into small cubes. Dry in a dry frying pan or in the oven on a baking sheet (lightly brown). 
Pour the finished soup into bowls. Sprinkle with herbs, grated cheese and season with ground pepper. Serve the puree soup hot, topped with croutons or croutons. If desired, you can serve cream or sour cream with the soup.
If you still have some pumpkin left, you can prepare a delicious dessert -
Pumpkin soup with croutons
Ingredients:
0.6 kg pumpkin (pulp)
3 medium potatoes
1 medium onion
3 cloves garlic
50g butter
2 tbsp. spoons of olive oil MIKADO
100 ml cream (15-20%)
1.2-1.5 liters of water
1/3 teaspoon sugar
salt, black pepper
Preparation:
1. Wash the pumpkin and potatoes, dry, peel and cut into cubes approximately 2x3 cm in size.
2. Peel the onion and garlic and chop finely. Heat olive oil in a saucepan, add onion and fry until translucent. Add butter and garlic and fry for another 1-1.5 minutes.
3. Add pumpkin and potato cubes, sprinkle them with sugar and fry over low heat for 6-7 minutes, stirring occasionally.
4. Add 1.2-1.5 liters of water and bring to a boil. Cook over low heat until the pumpkin and potatoes are soft (≈ 20-25 minutes). Then beat all the vegetables with a blender and add cream. Season with salt and pepper to taste.
Pumpkin soup goes well with small rye crackers.
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Creamy pumpkin soup with bacon Recipes
Pumpkin cream soup with bacon Ingredients: Pumpkin - 500–600 g Onion - 1 pc. Cream - 50–100 ml Olive oil - 2 tbsp. l. Bacon - to taste Parmesan - to taste Black pepper - to taste Salt - to taste Water - 600 ml Preparation: 1. Chop the onion. 2. Pour olive oil into the pan (can be replaced with sunflower oil) and fry the onion a little. 3. Cut the pumpkin into cubes. 4. Place the pumpkin in the pan with the onions and fry a little more. Add salt and pepper to taste. 5. Add water to the pan and cook the pumpkin until tender (until it becomes soft). 6. Punch the finished pumpkin with a blender, gradually adding the broth in which it was boiled until the soup reaches the desired consistency. Pumpkin soup can already be considered ready and served, but if you are a fan of delicate soups with a creamy flavor, then you need to add cream to the soup and heat it a little over low heat. 7. Chop the bacon, grate Parmesan (or other hard cheese). 8. Lightly fry the bacon strips in a dry frying pan. 9. You can serve the soup with croutons or salted crumbly sticks (sprinkle the shortbread dough with Provençal herbs and coarse sea salt, bake until slightly golden brown). 10. Pour the finished soup into bowls, top with fried bacon and grated Parmesan and serve immediately. Bon appetit! #soups@bon
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Creamy pumpkin soup with bacon Recipes
Pumpkin cream soup with bacon Ingredients: Pumpkin - 500–600 g Onion - 1 pc. Cream - 50–100 ml Olive oil - 2 tbsp. l. Bacon - to taste Parmesan - to taste Black pepper - to taste Salt - to taste Water - 600 ml Preparation: 1. Chop the onion. 2. Pour olive oil into the pan (can be replaced with sunflower oil) and fry the onion a little. 3. Cut the pumpkin into cubes. 4. Place the pumpkin in the pan with the onions and fry a little more. Add salt and pepper to taste. 5. Add water to the pan and cook the pumpkin until tender (until it becomes soft). 6. Punch the finished pumpkin with a blender, gradually adding the broth in which it was boiled until the soup reaches the desired consistency. Pumpkin soup can already be considered ready and served, but if you are a fan of delicate soups with a creamy flavor, then you need to add cream to the soup and heat it a little over low heat. 7. Chop the bacon, grate Parmesan (or other hard cheese). 8. Lightly fry the bacon strips in a dry frying pan. 9. I sometimes serve croutons or salty crumbly sticks with the soup (sprinkle the shortbread dough with Provençal herbs and coarse sea salt, bake until slightly golden brown). 10. Pour the finished soup into bowls, top with fried bacon and grated Parmesan and serve immediately. Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here! #soups.appetit
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Creamy salmon soup Recipes
Creamy soup with salmon Ingredients: Salmon (fillet) - 500 g Medium-sized potatoes - 4-5 pcs. Onions - 1 pc. Cream - 200 ml Milk - 200 ml Flour - 1 tbsp. Lemon juice - a few drops Water - 1 liter Preparation: 1. Peel the potatoes and cut into small cubes. Also peel and finely chop the onion. 2. Heat 1 liter of water in a saucepan and add salt. Add potatoes and onions there. Cook over low heat for about 10 minutes. 3. Cut the fish into not very large cubes. Add to the pan with vegetables. Pepper, add a few drops of lemon juice. Cook for another 10 minutes. 4. Mix milk and cream in a separate bowl. Add flour there, stir until smooth. Pour the mixture into the soup, bring to a boil, and simmer for a minute. Remove from heat. Serve immediately. Finely chopped dill is perfect here. Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here!
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Pumpkin curry with raisins Recipes
Pumpkin curry with raisins Ingredients: Pumpkin - 1.5 cups Onion - ½ pc. Fresh champignons - 3 pcs. Green chili pepper - 1 pc. Red chili pepper - 1 pc. Garlic - 2.5 cloves Water - 4 tbsp. l. Turmeric - to taste Coconut milk - 7 tbsp. l. Curry - to taste Grated ginger - to taste Vegetable oil - 2 tsp. Raisins - 2 tbsp. l. Quinoa - optional Preparation: 1. Mix finely chopped pepper and garlic with spices, water and coconut milk. 2. Cut the pumpkin into cubes, the onion into thin rings, and the mushrooms into slices. 3. Heat vegetable oil in a large deep frying pan. 4. Fry the pumpkin, mushrooms and onions for several minutes until the onions become transparent. 5. Add the coconut mixture to the pan and bring to a boil. 6. Reduce heat and continue cooking over low heat, waiting until the pumpkin is soft. 7. If the liquid evaporates before the pumpkin is ready, add half a cup of water. 8. Three minutes before it’s ready, throw a handful of raisins into the curry. 9. Add salt to the finished curry, stir, remove from heat and cover with a lid and leave for 3 minutes. 10. Serve with white rice. Bon appetit! #daysofnationalcuisine.appetit
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Autumn pumpkin dinner: TOP 5 recipes Recipes
Autumn pumpkin lunch: TOP 5 recipes 1. Autumn roast with pumpkin Ingredients: Chicken fillet - 400 g Potatoes - 500 g Pumpkin - 300 g Quince - 300 g Onion - 1 pc. Bell pepper - 1-2 pcs. Vegetable oil - 3 tbsp. l. Salt, pepper - to taste Rosemary - to taste Paprika to taste Preparation: Cut quince, potatoes, sweet peppers and pumpkin into slices, onion into half rings. Wash the chicken breast and cut into small pieces. Salt, pepper, add rosemary, paprika and a few tablespoons of vegetable oil. Place the vegetables and chicken in a baking tray or ceramic dish and place in an oven preheated to 200°C for 40-50 minutes. 2. Pumpkin pie with honey Ingredients: For the dough: Flour - 6-7 tbsp. l. Butter - 100 g Egg - 1 pc. Salt - 1 pinch Water or milk - 1-2 tbsp. l. For filling: Honey - 2-4 tbsp. l. Pumpkin - 500 g Butter - 50 g Eggs - 3 pcs. Cinnamon - 1 pinch Lemon zest - 1 tsp. Vanillin - on the tip of a knife Preparation: 1. Prepare the dough. Sift flour together with salt. Add the butter cut into small pieces, rub the flour and butter into crumbs with your hands, add the egg and knead into a smooth dough. Add a little ice water or milk if necessary. Wrap the dough in film and put it in the refrigerator for 30-60 minutes. 2. Prepare a mold with a diameter of 23 cm with low sides. Roll out the dough on a floured surface. Place in the pan to cover the bottom and sides. Place the pan with the dough in the refrigerator for another 30-60 minutes. 3. Cover the dough with a sheet of parchment, place dry beans on it and place in a preheated oven at 180°C for 15 minutes. Remove the parchment with the beans and place the pan in the oven for another 5 minutes. Let cool slightly. 4. Prepare the filling. Cut the pumpkin into large slices, wrap in foil and bake in the oven at 220-230 °C for about 30-35 minutes. Unfold the foil and use a teaspoon and fork to scoop the pumpkin pulp from the crust. Grind with a blender. 5. Add honey (depend on your taste), cream
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Creamy pumpkin soup with bacon Recipes
Pumpkin cream soup with bacon “Pumpkin season” is coming soon... There are many options for pumpkin dishes, especially since pumpkin is very healthy and affordable. Ingredients: Pumpkin - 500–600 g Onion - 1 pc. Cream - 50–100 ml Olive oil - 2 tbsp. l. Bacon - to taste Parmesan - to taste Black pepper - to taste Salt - to taste Water - 600 ml Preparation: 1. Chop the onion. 2. Pour olive oil into the pan (can be replaced with sunflower oil) and fry the onion a little. 3. Cut the pumpkin into cubes. 4. Place the pumpkin in the pan with the onions and fry a little more. Add salt and pepper to taste. 5. Add water to the pan and cook the pumpkin until tender (until it becomes soft). 6. Punch the finished pumpkin with a blender, gradually adding the broth in which it was boiled until the soup reaches the desired consistency. Pumpkin soup can already be considered ready and served, but if you are a fan of delicate soups with a creamy flavor, then you need to add cream to the soup and heat it a little over low heat. 7. Chop the bacon, grate Parmesan (or other hard cheese). 8. Lightly fry the bacon strips in a dry frying pan. 9. I sometimes serve croutons or salty crumbly sticks with the soup (sprinkle the shortbread dough with Provençal herbs and coarse sea salt, bake until slightly golden brown). 10. Pour the finished soup into bowls, top with fried bacon and grated Parmesan and serve immediately. Bon appetit! #soups.appetit
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Pumpkin soup Recipes
Pumpkin soup Ingredients: Pumpkin - 1.3 kg One large carrot One onion Two stalks of celery Three cloves of garlic Olive oil - 30 ml Mixture of peppercorns - 1/2 tbsp. Dried cilantro grains - 1/2 tbsp. Dried parsnips - 1/2 tbsp. Ground coriander - 1 tsp. Curry - 1/2 tbsp. Sea salt - 1 tbsp. Preparation: 1. Wash the vegetables and cut into medium pieces. 2. Place the pan on the fire, pour in olive oil so that it barely covers the bottom. 3. When the oil is hot, add the onion, garlic, carrots and celery to the pan. Fry for a couple of minutes over high heat, then throw in the pumpkin and simmer for a few more minutes. 4. Crush all the spices in a mortar, add to the vegetables, stir and add boiling water so that it barely covers the vegetables. Cook for 10-15 minutes over medium heat (all vegetables should become soft). 5. Grind the finished soup with a blender until smooth. 6. Serve plain, or you can add a drop of olive oil/bacon/cheese cheese/rye bread crumbs. Recipe author - @annatimoshkina #soups.appetit
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Pumpkin soup Recipes
Pumpkin soup Ingredients: Pumpkin (nutmeg) - 500 g Potatoes - 300 g Onion - 1 pc. Butter - 30 g Sea salt - to taste Black pepper (freshly ground) - to taste Nutmeg - to taste Croutons (or croutons) - 4–6 pcs. Vegetable oil (or pumpkin oil) - to taste Preparation: 1. Peel the pumpkin from skin and seeds, rinse with cold water and cut into cubes with a side of 2 cm. Peel the potatoes, cut into cubes of the same size. Pour cold water over the pumpkin and potatoes and place on the stove. 2. Finely chop the onion. Melt the butter in a saucepan or frying pan with a thick bottom. Simmer the onion until translucent, then add it to the pumpkin and potatoes. Cook for about 20 minutes over medium heat with the lid open. 3. After 20 minutes, use a blender to puree the vegetables. Put it back on the stove, add salt and pepper and cook for 5-7 minutes. 4. To serve, the tureen or mini tureen must be heated, so the soup will keep warm longer. You can heat it in a special cupboard or just in the microwave. While the tureen is heating, fry croutons (or small croutons) in butter in a frying pan. Serve the soup with croutons in a tureen (I served it in mini tureens). Pepper, sprinkle with pumpkin oil, a mixture of seeds (flax seeds, sunflower seeds, sesame seeds). You can also use pumpkin seeds. Bon appetit! #soups.appetit
- Recipes
Cream cheese soup with mushrooms Ingredients: Vegetable oil - 1 tbsp. l. Champignons - 100 g Onions (large or leek) - 1 pc. Carrots - 1 pc. Potatoes - 3 pcs. Soft cheese (creamy Milkana, 2 packs) - 250 g Black pepper - to taste Salt - to taste Water - 1 l Preparation: 1. Prepare food, wash and peel vegetables. Cut the mushrooms into thin slices. 2. Cut potatoes and carrots into small cubes. 3. Chop the onion finely. 4. Boil 1 liter of water in a saucepan, add vegetables and cook until tender for 15 minutes. 5. While the vegetables are cooking, fry the mushrooms and onions in vegetable oil, stirring, for 10 minutes. 6. Cut the cheese into cubes. 7. Beat the prepared vegetables together with the broth in a blender until smooth. 8. Return the puree to the pan, add the cheese and stir until it has dissolved. 9. Place mushrooms and onions in the soup, add salt and pepper to taste, bring the soup to a boil and immediately remove from heat. #soups.appetit
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Tortilla
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Tortilla Ingredients: Potatoes - 280 g Chicken eggs - 5 pcs. Onion - 140 g Tomato - 1 pc. Green peas - 1 cup Olive oil - 3 tbsp. l. Salt and Pepper - to taste Preparation: 1. Peel the potatoes, cut into halves and slice very thinly. Sprinkle with salt. 2. Peel the onion, cut in half and chop finely. Use a sharp knife to cut the tomatoes. Pour in 2 tbsp. olive oil into a frying pan. Heat over medium heat. 3. Add potatoes and fry them for 5 minutes, stirring constantly. Add onion and mix well. Cover the pan with a lid and reduce heat. Stir occasionally. 4. Break the eggs into a large bowl and beat with a fork until the yolks and whites are combined. Add salt and pepper. 5. When the potatoes and onions are ready, add them to the bowl with the eggs. Add tomatoes and peas. Add the remaining tablespoon of olive oil to the skillet and heat over medium heat, about 1 minute. 6. Pour the egg and vegetable mixture into the frying pan. Reduce heat. Cook on the lowest heat for 15 minutes. 7. When almost all the liquid on the surface of the omelette has evaporated, turn it over to the other side and cook for another 5 minutes. Serve hot. #snacksrecepti
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Creamy pumpkin soup with bacon Recipes
Pumpkin cream soup with bacon Autumn season, “pumpkin time” has arrived... There are many options for pumpkin dishes, especially since pumpkin is very healthy and affordable. Ingredients: pumpkin - 500-600 g onion - pcs. milk cream - 50 - 100 ml olive oil - 2 tbsp. bacon - to taste parmesan - to taste black pepper - to taste salt - to taste water - 600 ml Preparation: 1. Chop the onion. 2. Pour olive oil into the pan (can be replaced with sunflower oil) and fry the onion a little. 3. Cut the pumpkin into cubes. 4. Place the pumpkin in the pan with the onions and fry a little more. Add salt and pepper to taste. 5. Add water to the pan and cook the pumpkin until tender (until it becomes soft). 6. Punch the finished pumpkin with a blender, gradually adding the broth in which it was boiled until the soup reaches the desired consistency. Pumpkin soup can already be considered ready and served, but if you are a fan of delicate soups with a creamy flavor, then you need to add cream to the soup and heat it a little over low heat. 7. Chop the bacon, grate Parmesan (or other hard cheese). 8. Lightly fry the bacon strips in a dry frying pan. 9. I sometimes serve croutons or salty crumbly sticks with the soup (sprinkle the shortbread dough with Provençal herbs and coarse sea salt, bake until slightly golden brown). 10. Pour the finished soup into bowls, top with fried bacon and grated Parmesan and serve immediately. Bon appetit! #soupsrecepti
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Roast vegetables and turkey Recipes
Roast vegetables and turkey Ingredients: - Turkey 0.5 kg; - Potatoes 700 gr; - Onions 2 pcs; - Bell pepper 2 pcs; - Garlic 3 cloves; - Vegetable oil 2 tbsp. l.; - Butter 2 tbsp. l.; - Paprika 0.5 tsp; - Thyme 0.5 tsp; - Ground black pepper 0.25 tsp; - Salt 1 tsp; - Parsley 3 tbsp. l.; Preparation: Wash the turkey fillet and dry with a paper towel. Cut into small pieces. Heat vegetable oil in a large frying pan, add butter. Add the meat and fry over medium heat until golden brown. Season to taste with salt and pepper. Place diced potatoes in the frying pan with the turkey. After 10 minutes, add chopped onion and red bell pepper. Season to taste with salt and pepper. Fry everything together for another 10 minutes. 5 minutes before the end of cooking, add chopped garlic, dried thyme, salt, paprika, and ground black pepper. Stir the dish, add more salt if necessary. Season with chopped parsley and remove from heat. #hotrecepti
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Creamy potato soup with garlic Recipes
Potato soup with garlic Ingredients: Potatoes 800 g Onion 800 g Garlic 10 cloves Refined sunflower oil 2 tbsp. l. Butter 10 g Cream 200 ml Ground black pepper 1 pinch Salt 2 pinches Fresh parsley 0.25 bunch Preparation: To prepare the soup, take potatoes, onions, a medium head of garlic, herbs to taste, spices, vegetable oil and cream with a fat content of 10-20%. Peel the onion and cut into half rings. Peel the potatoes and cut into large cubes. In a saucepan with a volume of at least 2 liters, heat 2 tbsp. l. vegetable oil and fry the onion until transparent. Then add potatoes and 700-800 ml of cold boiled water. Bring everything to a boil and cook until the potatoes are ready for 20-25 minutes. Peel the garlic, cut large cloves into 2-3 parts. Heat the butter in a frying pan and fry the garlic until golden brown. Add fried garlic to the pan with the prepared potatoes and cook everything together for 1-2 minutes. Grind the potatoes with onions and garlic in a blender in parts, adding potato broth. Then pour everything into a saucepan, add cream, salt and pepper to taste and bring to a boil. Remove from heat, cool slightly, serve with white or black bread croutons, adding herbs. #soupsrecepti
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Cream cheese soup with mushrooms Recipes
Cream cheese soup with mushrooms Ingredients: Vegetable oil - 1 tbsp. l. Champignons - 100 g Onion (large or leek) - 1 pc Carrot - 1 pc Potatoes - 3 pc Soft cheese (creamy Milkana, 2 packs) - 250 g Black pepper (to taste) Salt (to taste) Water - 1 l Preparation: Prepare food, wash and peel vegetables. Cut the mushrooms into thin slices. Cut potatoes and carrots into small cubes. Finely chop the onion. Boil 1 liter of water in a saucepan, add vegetables and cook until tender for 15 minutes. While the vegetables are cooking, fry the mushrooms and onions in vegetable oil, stirring, for 10 minutes. Cut the cheese into cubes. Beat the prepared vegetables together with the broth in a blender until smooth. Return the puree to the pan, add the cheese and stir until it has dissolved. Place the mushrooms and onions in the soup, add salt and pepper to taste, bring the soup to a boil and immediately remove from the heat.
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Pumpkin and mushroom soup with fusilli
Recipes / First courses
Pumpkin and mushroom soup with fusilli Ingredients: 1.5-2 liters of water 200g meat (veal or lean pork) 4-5 medium potatoes 150g peeled pumpkin 150g champignons 1 medium carrot 1 medium onion 50g fusilli pasta Herbs Olive oil Butter Salt, pepper - to taste Preparation: 1. Place meat and a whole onion in water and let the broth cook. 2. Peel the potatoes, cut into small pieces, and add to the broth. After boiling, cook for 20 minutes over medium heat. 3. Cut the pumpkin into cubes. 4. Peel the mushrooms and carrots, chop and fry in olive oil for 5-7 minutes. At the end add 10-15g butter. 5. When the potatoes are cooked, add pumpkin and mushroom frying to the pan. After boiling, cook until the pumpkin is completely cooked. Then - get the meat. While it cools, you need to beat the entire contents of the pan with a blender to a puree-like state at low speed. Salt and pepper. 6. Cut the meat into small pieces and fry them lightly in butter. After this, add the meat to the soup. Add the fusilli to the soup at the same time as the meat. Cook everything together for another 7-10 minutes. At the end - add greens. Serve immediately after cooking.
- Royal soup Recipes / First courses
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Tortilla (Spanish omelette) Eggs
Tortilla (Spanish omelette) Ingredients: Potatoes - 280 g Eggs - 5 pcs Onion - 140 g Tomato - 1 pc Green peas - 1 cup Olive oil - 3 tbsp Salt and Pepper - to taste Preparation: 1. Peel the potatoes, cut into halves and slice very thin. Sprinkle with salt. 2. Peel the onion, cut in half and chop finely. Use a sharp knife to cut the tomatoes. Pour in 2 tbsp. olive oil into a frying pan. Heat over medium heat. 3. Add potatoes and fry them for 5 minutes, stirring constantly. Add onion and mix well. Cover the pan with a lid and reduce heat. Stir occasionally. 4. Break the eggs into a large bowl and beat with a fork until the yolks and whites are combined. Add salt and pepper. 5. When the potatoes and onions are ready, add them to the bowl with the eggs. Add tomatoes and peas. Add the remaining tablespoon of olive oil to the skillet and heat over medium heat, about 1 minute. 6. Pour the egg and vegetable mixture into the frying pan. Reduce heat. Cook on the lowest heat for 15 minutes. 7. When almost all the liquid on the surface of the omelette has evaporated, turn it over to the other side and cook for another 5 minutes. Serve hot.
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Tortilla (Spanish omelette)
Snacks and sandwiches / Eggs
Tortilla (Spanish omelette) Ingredients: Potatoes - 280 g Eggs - 5 pcs Onion - 140 g Tomato - 1 pc Green peas - 1 cup Olive oil - 3 tbsp Salt and Pepper - to taste Preparation: - Peel the potatoes, cut into halves and cut very thin. Sprinkle with salt. - Peel the onion, cut in half and chop finely. - Use a sharp knife to cut the tomatoes. - Pour in 2 tbsp. olive oil into a frying pan. Heat over medium heat. - Add potatoes and fry them for 5 minutes, stirring constantly. - Add onion and mix well. Cover the pan with a lid and reduce heat. Stir occasionally. - Break the eggs into a large bowl and beat with a fork until the yolks and whites are combined. - Add salt and pepper. - When the potatoes and onions are ready, add them to the bowl with the eggs. - Add tomatoes and peas. - Add the remaining tablespoon of olive oil to the skillet and heat over medium heat, about 1 minute. - Pour the mixture of eggs and vegetables into the frying pan. Reduce heat. Cook on the lowest heat for 15 minutes. - When almost all the liquid on the surface of the omelette has evaporated, turn it over to the other side and cook for another 5 minutes. Serve hot.
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Royal soup First meal
Royal soup Ingredients: 500 g fresh salmon or trout 500 g potatoes 500 g tomatoes leek or onion (1 onion) 200 g carrots 500 ml cream 11% vegetable oil salt, pepper for a 4.5 liter pan Preparation: 1. Onions, carrots cut, peel potatoes, cut into cubes. 2. Peel the tomatoes (make cross-shaped cuts and put the tomatoes in boiling water for 2 minutes), cut into cubes. 3. In a saucepan, fry onions and carrots in vegetable oil, then add tomatoes, simmer for 5 minutes. Pour water (2 liters) and bring to a boil. 4. When the water boils, add the potatoes and cook for 8 minutes. Then add the salmon and pour in the cream. Cook for another 5 minutes. Balance the taste, add salt and pepper and serve.
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Tortilla (Spanish omelette)
Cakes and pastries
Tortilla (Spanish omelette) Ingredients: Potatoes - 280 g Eggs - 5 pcs Onion - 140 g Tomato - 1 pc Green peas - 1 cup Olive oil - 3 tbsp Salt and Pepper - to taste Preparation: 1. Peel the potatoes, cut into halves and slice very thin. Sprinkle with salt. 2. Peel the onion, cut in half and chop finely. Use a sharp knife to cut the tomatoes. Pour in 2 tbsp. olive oil into a frying pan. Heat over medium heat. 3. Add potatoes and fry them for 5 minutes, stirring constantly. Add onion and mix well. Cover the pan with a lid and reduce heat. Stir occasionally. 4. Break the eggs into a large bowl and beat with a fork until the yolks and whites are combined. Add salt and pepper. 5. When the potatoes and onions are ready, add them to the bowl with the eggs. Add tomatoes and peas. Add the remaining tablespoon of olive oil to the skillet and heat over medium heat, about 1 minute. 6. Pour the egg and vegetable mixture into the frying pan. Reduce heat. Cook on the lowest heat for 15 minutes. 7. When almost all the liquid on the surface of the omelette has evaporated, turn it over to the other side and cook for another 5 minutes. Serve hot.
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