Vegetable puree soup with meat broth. Pumpkin puree soup with meat broth. Step-by-step cooking recipe

Boiled onions have a specific taste that not everyone likes. Some housewives exclude this ingredient from soup recipes. Others are delighted with it and cannot imagine how they can prepare first courses without using this product. Most French people will not understand you if you say that onion soup may not be tasty enough. In this country, every housewife cooks onion soup, and they always eat it with great appetite. An acquaintance with French cuisine will be incomplete if you do not try this dish.

Cooking features

Onions are healthy, and soup made from them is included in the menu not only by gourmets, but also by people who care about their health, including those trying to lose weight. The technology for preparing the dish will differ depending on what goals you are pursuing. But there are also general rules, without knowledge of which you cannot cook delicious onion soup.

The cooking time for onions depends on the size of the pieces and the type of heat treatment. If you put finely chopped onion in boiling water, it will be ready in 10 minutes; if it is chopped coarsely, it will take one and a half times longer to cook. If you add pre-fried vegetables to the soup rather than raw vegetables, boiling them in the soup for 5 minutes is enough. However, when making onion soup, it can be cooked much longer until it is almost completely dissolved in the dish.
The taste of the soup also depends on whether the onions were fried before adding, as well as on the type of oil in which the vegetables were sautéed. Using butter allows you to give the dish a creamy taste; the French often choose it.
To enhance the creamy taste, melted cheese and cream are added to the onion soup.
Using dry white wine helps balance the sweet taste of cooked onions, savory spices, and aromatic seasonings.
Onion soup can be cooked in water or broth. If you are preparing a dish for weight loss, it is better to avoid making broth.
The taste of the soup depends on the quality of the broth. The most flavorful is obtained from meat on the bone. To prevent it from being cloudy, the foam is removed from its surface during cooking, and then the broth is filtered. It wouldn’t hurt to put onions and carrots in the pan where the broth is cooked; they will make it more flavorful. After cooking the broth, the used vegetables are thrown away.

There are many recipes for making pureed onion soup. The French make their own adjustments to the recipe. In other countries, housewives also strive to adapt the recipe to their national cuisine. Even if it seems that the dish contains a similar set of products, this does not mean that soups prepared according to different recipes will have a similar taste.

Onion soup with meat broth

soup set or beef ribs – 0.2–0.25 kg;
water – 1 l;
onions – 1 kg;
carrots – 100 g;
garlic – 2 cloves;
vegetable oil – 40 ml;
butter – 40 g;
processed cheese – 100 g;
sugar - a pinch;
flour – 40 g;
wheat bread – 0.2 kg;
bay leaf – 1 pc.;
black peppercorns – 2–3 pcs.;
salt, ground black pepper - to taste.

Cooking method:

Wash the soup set or beef ribs, place in a saucepan, add water and bring to a boil. Cook for 10 minutes, skimming off any foam, then reduce heat. Place the onion and carrots, spices, and add a little salt. There is no need to add too much salt at this stage, otherwise there is a risk of oversalting the dish. Simmer the broth for 30–40 minutes, then remove the meat, bones, spices and vegetables. Strain the broth.
Peel the onion. Cut it into quarter rings.
Melt the butter in a non-stick pan and mix it with the vegetable oil.
Place onion in oil. Saute it over low heat until it becomes completely soft. To prevent the onion from burning, you can add 1-2 tablespoons of broth to the pan with it.
Add a pinch of sugar to the onion, ground black pepper to taste, stir.
Add sifted flour and mix again.
While whisking or stirring vigorously, pour the broth into the onion.
Simmer over low heat, stirring occasionally, for 15–20 minutes until the soup thickens.
Puree the soup using a blender.
Grind the cheese on a grater. Add to soup. Place the pressed garlic into the pan.
Bring to a boil and cook, stirring, until the cheese has melted. Add salt to taste, stir, remove from heat.
Cut the bread into small cubes and dry in the oven until it turns golden brown.

When serving the soup, add a handful of croutons to each bowl. If you don’t want to cook them yourself, you can use store-bought ones: wheat with a neutral or cheese flavor.

Creamy onion soup

onions – 1 kg;
water or broth - 0.8 l;
butter – 60 g;
sugar – 5 g;
cream – 0.2 l;
carrots – 150 g;
flour – 40 g;
fresh herbs – 50 g;
salt, pepper - to taste.

Cooking method:

Cut the carrots into cubes. Place in boiling water or broth.
Cut the onion into half rings, place in a frying pan with melted butter, sprinkle with sugar. Cook it over low heat, covered, for 30 minutes, during which time it should change color. Sprinkle it with pepper and flour, stir and remove from heat.
Place the onion in the pan where the carrots are cooked and stir well.
After 2-3 minutes, add finely chopped herbs, cream, and salt.
2 minutes after the soup boils, remove it from the heat and use a blender to turn it into a homogeneous mass.
Return the soup to the heat, let it boil, turn off the stove.

The soup is served with wheat croutons. It tastes little different from the soup prepared according to the previous recipe, but the shade is slightly different.

French onion soup

onions – 0.5 kg;
chicken broth – 1.5 l;
flour – 20 g;
butter – 50 g;
semi-hard cheese – 150 g;
dry white wine – 0.2 l;
salt, spices, parsley, wheat croutons - to taste.

Cooking method:

Cut the onion into thin rings or half rings, depending on the size of the onions.
Melt the butter in a saucepan, put the onion in it, and simmer it under the lid for 40 minutes.
Sprinkle the onion with flour, after 5 minutes, vigorously stirring the contents of the pan, add the broth in a thin stream.
Cook, stirring, until the soup boils. Wait 5–10 minutes, pour in wine, add salt and spices.
Cook the soup, stirring occasionally, for another half hour. During this time, part of the broth will boil away, the onion will become transparent, almost completely dissolving in the soup.

Finely grated cheese, chopped herbs and croutons are added to everyone’s plate when serving the soup.

Onion soup with vegetables

broth or water – 1.2 l;
leek – 0.4 kg;
onions – 100 g;
carrots – 100 g;
celery root – 100 g;
flour – 20 g;
butter – 120 g;
potatoes – 0.2 kg;
white table wine – 100 ml;
salt, pepper - to taste;
whipped cream (optional) - to taste.

Cooking method:

Wash and peel the vegetables.
Cut the potatoes into one and a half centimeter cubes.
Cut carrots, onions and celery root into small cubes.
Cut the leek into slices.
Melt the butter, leaving 20 g. Place vegetables (all except potatoes) in the oil and saute them over low heat until they are all soft, add white wine, simmer the vegetables in it for 5 minutes.
Pour 1 liter of water or broth over the potatoes and cook until the potatoes are soft.
In a separate frying pan, melt the remaining butter, fry the flour in it, add the remaining broth - this is how white sauce is prepared.
Place the sautéed vegetables and sauce into the pan where the potatoes are cooked.
Add salt and pepper to taste. Wait for the soup to boil again. Cook it for 5-10 minutes.
Grind the soup in a blender until pureed. Bring to a boil, cook for 1–2 minutes, remove from heat.

When serving, the soup is decorated with whipped cream. You can omit this, although they serve not only for decoration, but also to add creamy notes to the dish. If you don't use cream, try seasoning the soup with sour cream - it will also turn out delicious. Another option is to add a few pieces of cream cheese to the plate.

Onion soup puree is considered a dish of French cuisine, but residents of other countries also cook and eat it with pleasure. The dish is healthy, suitable for dietary nutrition, and has a unique taste.

They can be mega-healthy and tender like Pumpkin or very satisfying and rich in protein and vitamins, like Red Lentil Cream Soup. In any case, preparing such soups is simple, they are very healthy and easy to digest.

Today is a winter version of vegetable puree soup.

We prepare the broth first; you can cook it ahead of time.
Proportions: one beef marrow per 1 liter of water. You can add garlic, onions and coriander.
Cook for 1 hour, descaling periodically.
After the broth is ready, it must be strained.

Let's start preparing the soup:

1.
Place broccoli, leeks and carrots cut into rings into a saucepan. This time I'm using frozen vegetables.

Both fresh and frozen vegetables are suitable.

2.
Pour in the prepared beef broth (strained) so that the liquid does NOT cover the vegetables.

3.
Salt to taste and pepper.
Put on fire, cook for 30 minutes.

4.
Then, without removing the pan from the heat, add cilantro.

It's winter now, so my greens are also frozen.
Cook for another 15-20 minutes.

5.
Place all ingredients in the bowl of a food processor.

Grind until smooth.

Wonderful winter vegetable soup-puree is ready!

Many people consider puree soup to be a frivolous dish, but in vain. The most common pureed soup in our country is accidentally overcooked pea soup. Some housewives cannot even think of the idea of turning “normal” soup into puree soup. And it’s completely in vain, because puree soup is a very nourishing, aromatic dish that you shouldn’t be ashamed to serve to guests. In many national cuisines, puree soup takes its place of honor: in France it is mushroom or onion soup or broccoli puree soup, in Mexico it is tomato gazpacho, in the USA it is pureed pumpkin soup.

Vegetables are most often used to prepare puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, the recipe often contains milk, cream or butter - with them, the puree soup becomes especially tender and velvety. Finely grated hard cheese adds piquancy, dry white wine adds new shades of taste, and small crackers, which can be poured directly onto a plate, have such a delicious crunch!

Cooking puree soup is somewhat different from cooking regular soup. The vegetables are pre-cut into pieces and simmered in a thick-walled bowl in butter until soft. After this, add wine (if necessary), heat until the wine evaporates by about half, pour in broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the heat and simmer until done. Vegetables should be soft, but not mushy. Then the vegetables are rubbed through a sieve or pureed in a blender, returned to the pan and broth is added if the soup is too thick. Only after this can the soup puree be salted and seasoned. When serving, the puree soup is decorated with herbs.

Bon appetit!

Larisa Shuftaykina

Step-by-step recipes for preparing meat puree soup with various seasonal vegetables, fresh, aromatic herbs and spices

2017-11-26 Mila Kochetkova

Grade
recipe

4530

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

7 gr.

Carbohydrates

10 gr.

135 kcal.

Option 1: Cream of meat soup - classic recipe

Classic meat puree soup is not so difficult to prepare, but there is one problem - it ends very quickly, due to the fact that the dish has a pleasant creamy consistency and an unusual delicate taste. Well, when choosing products for cooking, you can easily focus on seasonality and the preferences of family members.

Ingredients:

Meat on the bone (beef) - 650 gr.;
Fresh potatoes - 4-6 pcs.;
Onions and carrots;
Celery stalk - 3 branches with leaves;
A bunch of fresh herbs - any, to taste;
A little vegetable oil;
Spices and seasonings, fine table salt;
4-6 slices of day-old bread;
A large pinch of sweet paprika;
A little dried garlic;
Homemade sour cream - for serving the dish.

Step-by-step recipe for pureed meat soup

Rinse the meat (it is advisable to use brisket for cooking) in running water. You should not cut it, it is best to cook it in one large piece until fully cooked, until the meat begins to fall off the bone. During cooking, after the foam has been removed and the heat has been reduced, you can add not only spices, but also some root vegetables to the broth to enhance the taste.

Wash and peel fresh potatoes, cut them into large cubes, cover with water and leave aside for a while. As for the onions and carrots, it is also tedious to wash and peel them, but you can cut them together with the celery stalks into any arbitrary pieces, because at the end we will still chop the soup.

Fry the vegetables in vegetable oil until they have a pleasant golden color, so that each barrel of vegetables is browned.

Once the meat is completely cooked, transfer it to a plate to cool and strain the broth into a clean saucepan. Add potatoes and fried vegetables and simmer over low heat until tender. 5 minutes after boiling the soup, add the meat disassembled into fibers and chopped fresh herbs into the broth.

Remove the finished soup from the stove, cool, and grind well in the bowl of a blender or use a submersible one, so that there are no lumps left and the soup turns out homogeneous. Pour it into the pan, and put the meat puree soup back on the fire, heat until it boils.

While the soup is heating, you should fry the croutons - to do this, cut the bread, season it with dried garlic and sweet paprika and fry in vegetable oil.

Pour the hot soup into bowls, add cool sour cream, some herbs and croutons.

Option 2: Quick recipe for pureed meat soup

Preparing meat puree soup with frozen vegetables will not take you much time, especially if you use chicken fillet for cooking, which cooks very quickly.

Ingredients:

Chicken fillet - 3 pcs.;
Potatoes - optional;
Package of frozen vegetables (any) - 1 pc.;
A little greenery - at the discretion of the cook;
Vegetable oil for frying;
Salt, spices, seasonings.

Cut the chicken fillet into thin strips, heat any vegetable oil in a pan (with a ceramic or non-stick coating) with a thick bottom. Add the chopped chicken and quickly fry it over high heat.

While the chicken is frying, you need to peel and cut the potatoes, transfer them to the meat and wait for golden brown marks on the surface of the pieces.

Pour frozen (you don’t need to defrost it first) vegetables into a saucepan, wait until the vegetables are soaked in oil and meat juices, and fill with clean (hot) boiled water to the desired volume.

Wait for the broth to boil, add spices and salt to taste, and cook the soup for at least 20 minutes. Add chopped herbs, cover with a lid and simmer the soup for 5-6 minutes over low heat.

Cool the soup, grind with an immersion blender and bring to a boil again. Pour into plates and garnish with any herbs to taste. And, of course, serving thick sour cream and fresh bread with the dish is welcome.

Option 3: Cream of meat soup with mushrooms

An interesting version of a simple and familiar pureed meat soup with mushrooms, which will appeal even to those who do not particularly like the forest gifts of Mother Nature. Thanks to grinding, the dish obtains a delicate creamy consistency and a stunning summer aroma.

Ingredients:

A small piece of turkey fillet - 250 gr.;
Fresh potatoes - 400 gr.;
Mushrooms collected in the forest, for example, chanterelles - 300 gr.;
Onions - 2 pcs.;
A pinch of dry basil and oregano;
A piece of butter - 35 gr.

Step-by-step cooking recipe

Make a light turkey fillet broth, remove it from the broth and cool. During the cooking process, you should definitely remove the foam on the surface, and add spices and seasonings to the broth itself so that it becomes aromatic.

Melt the butter in a clean saucepan and add the onion, cut into half rings, and fry until dark. Wash wild mushrooms. Squeeze them a little to remove excess moisture, cut them, and add them to the onion. While the mushrooms are releasing liquid in the pan, you should season them with salt and spices, then when the moisture evaporates they will be saturated with aromas and flavors.

Chop the peeled potatoes, add to the mushrooms and pour over the prepared turkey broth. Boil the vegetables until the vegetables are ready, add a little dry herbs, cool and chop.

The finished puree soup needs to be reheated on the stove, and you can start tasting the dish.

It should be served with the addition of herbs and thin slices of turkey fillet, or while chopping, add the disassembled meat into the soup.

Option 4: Creamy meat soup with cauliflower and spicy cheese

Cauliflower gives this meat puree soup a special texture, and for satiety, thick and rich chicken broth cooked from the back is used.

Ingredients:

Chicken back with wings - 1 pc.;
Packaging of frozen cauliflower - 1 pc.;
Half a teaspoon of Turmeric or Curry seasoning;
A teaspoon of dry parsley or herbes de Provence;
Salt and black pepper;
125 ml. regular cream.

Step-by-step cooking recipe

Rinse the chicken body in running water and cook in a large saucepan. Wait over high heat until the broth boils, skim off the foam and reduce the heat to low. The broth should barely gurgle; you can add dry spices and spices, bay leaves, a couple of cloves, root vegetables and fresh herbs.

After a couple of hours, remove the meat from the broth and cool, remove the bones, return the chicken pieces, and add the cauliflower along with them. For thickness and volume of the soup, you can add a couple of small chopped potatoes. Boil until done.

Approximately 5-6 minutes before the soup is ready, you should add seasonings to it for a rosy and sunny color, and a little greenery for taste and aroma.

Cool the broth with meat and vegetables, chop, and return to the pan. Add cream and bring to a boil.

The soup is eaten in deep special soup plates (with handles) with toasted slices of yesterday's bread or baguette.

Option 5: Recipe for making pureed meat soup with tender zucchini and minced meat

A very simple, easy to prepare, summer soup to quickly and easily feed the whole family a delicious lunch. Meat puree soup with minced meat and zucchini will be an excellent addition to interesting recipes in your repertoire, especially for cooking in the country.

Ingredients:

Homemade minced meat from mixed meat - 250 gr.;
2-3 small young zucchini;
2 small carrots;
1 sweet onion;
200 gr. new potatoes;
3 cloves of garlic;
A bunch of greenery from the garden;
A little vegetable oil;
Country sour cream for serving the dish.

Step-by-step cooking recipe

In a thick-bottomed saucepan, fry the chopped onion, add minced meat and grated carrots. Fry until half cooked, add chopped potatoes, large pieces of fresh zucchini, and cover with clean water.

Pour spices and seasonings into the broth, add herbs and simmer until the minced meat and vegetables are fully cooked. Cool slightly and puree directly in the pan with an immersion blender.

When serving pureed meat soup with minced meat, you should add aromatic green onions, country sour cream and, of course, freshly baked bread.