Unfortunately, for the Slavic peoples, mashed soups are not yet as popular as in Europe. These dishes have a number of advantages. Firstly, such soups are very satisfying, which means that they will satisfy hunger quickly and for a long time.
Secondly, chicken soup is good for the health of both adults and children. Thirdly, this dish is very tasty and will please even demanding gourmets. Consider several recipes, each of which has its own flavor.
Let's start with the most common variant, which stands out for its satiety and delicate taste. This dish is ideal for people with gastrointestinal problems. This soup helps to recover after a serious illness or surgery.
Prepare such a set of ingredients: chicken carcass, onion, carrot, 5 potatoes, leek stalk, parsley and celery root, laurel, spices and herbs.
Prepared as follows:
Another popular soup that gets an original creamy taste thanks to cheese. For serving, we suggest preparing garlic croutons, which will add originality to the dish.
For cooking, take: 2 liters of chicken broth (can be prepared as described in the previous recipe), 250 g of chicken, carrots, 3 potatoes, onion, salt, pepper, croutons, a head of garlic, butter and 180 g of Philadelphia cheese.
Everything is being prepared like this:
Many people prefer this particular recipe, as chicken is ideally combined with mushrooms, which give the dish an original taste and an unrivaled aroma. Prepared food is enough for 5 servings.
This recipe includes such products: 400 g chicken drumsticks, 175 g champignons, 100 g celery, 2 potatoes, courgette, onion, carrots, 2 tbsp. tablespoons of butter and 100 ml of cream, and also salt and pepper.
Everything is being prepared like this:
Such a first course may seem unusual to many, but the delicate texture and original taste will certainly appeal to both children and adults. Cooking is simple, the main thing is not to deviate from the proposed instructions.
For this recipe, you should take such products: 500 g liver, 5 medium potatoes, onion, 3 small carrots, vegetable oil, laurel, pepper and 2 liters of broth.
Everything is being prepared like this:
This first course can be prepared both in summer and in winter, since the vegetables used can be bought at any time of the year. Cream gives the dish a creamy consistency. For piquancy, we suggest using capers.
For creamy chicken soup, use: 1 liter of broth, large fillet, a couple of potatoes, carrots and onions, 45 g of celery root, 0.5 tbsp. cream 15%, 1 tbsp. a spoonful of capers and flour, laurel, herbs and oil.
Everything is being prepared like this:
The first dish prepared according to this recipe turns out to be light and healthy. It can be eaten on a diet without fear of ruining the figure. The prepared ingredients are enough for 6-8 servings.
This soup will appeal to everyone, it seems to me, even to those who do not like soups at all. Very satisfying, warming, like both adults and children, my daughter loves such soups. But from the point of view of dietology, it is not recommended to get carried away with mashed potatoes very often, it's too easy for our stomach to digest such soups. Our body needs coarse fiber, we need to force the tummy to digest pieces of food, otherwise it will completely lazy. Therefore, mashed soups should be in your diet, but not every day. But the undoubted advantage of this soup is that it successfully combines benefits (different vegetables that make up its composition) and taste.
For a 2 liter pot of soup, we need:
The last "ingredient" seems necessary to me, of course you can try to heat vegetables, rub them through a sieve, skip the meat twice through a meat grinder, but in the end you will never get the same thing that a miracle device called a "blender" will do, and in a matter of seconds, saving you tons of time.
Where to start, we wash our chicken breast under water (otherwise it is not known with what hands this breast was packed), remove (if the breast is on the bone) from its skin and put it in cold water. Bring to a boil, drain the first broth, pour the breast a second time (you can pre-boil water in a kettle and pour hot water over the breast, this will speed up the cooking process). We put coarsely chopped onions, carrots, bring to a boil and reduce the heat (to medium so that the broth does not boil actively, that is, does not gurgle J), \u200b\u200bafter 5-10 minutes we pour out the frozen vegetable mixture.
After 3-5 minutes, salt and pepper the soup to taste. Cook everything until tender. To assess the readiness of the products in the soup, you need to pierce the largest piece of carrot with a knife, if it slides off the knife without your efforts, then all the other ingredients are also ready.
Turn off our soup, take the chicken out of it and cut it into small pieces, put it in a blender along with vegetables and broth and beat until smooth. If there is a lot of soup, and the blender is small, you can beat vegetables with meat and broth in 2-3 stages, pouring the prepared puree into a pre-prepared saucepan. Our task is to grind everything that we cooked with you.
When serving, the soup can be garnished with herbs or fried, crispy onions (sometimes found in the store), as well as homemade croutons. It seems to me that mashed potatoes and croutons are friends-brothers :). Very tasty. Try it, I have no doubt that you will be satisfied.
P.S. What can be replaced in this soup, in principle everything, only then you will get another puree soup :). The biggest field for creativity in this soup is of course vegetables, you can add or remove those vegetables that you don't like or like :). A little advice for those who do not like vegetables, add more potatoes, it interrupts the taste of other less tasty, but more healthy vegetables. You can also feel free to add different seasonings if you know how they work with the proposed products.
It would seem that it could be more familiar than chicken soup. Every busy housewife with a shortage of time regularly prepares such soups in haste. Nevertheless, it is enough to slightly change the cooking technology and a trivial meal will become an exquisite dish worthy of a restaurant menu.
It's about a puree soup with chicken. It is enough to learn the basic principles of cooking and have a food processor or blender in your kitchen arsenal to delight your home with tender soup as often as possible. Do not even doubt that the puree soup will appeal to everyone, without exception.
Until they started cooking, watch this funny video.
Puree soup is good because it can be prepared with a minimum of products. Try chicken and potato soup. The result will be a boring and uninteresting dish. Soup puree is a completely different matter - thick, tender, creamy consistency, the soup just melts in your mouth and looks very appetizing.
Ingredients for the recipe:
Cooking method:
Delivery method: Garnish with sour cream, herbs, canned corn or green peas when serving. You can do without this, but a nicely decorated dish seems more delicious.
Soup puree is the perfect recipe for novice cooks. You do not need to follow the technology of cutting the ingredients, strictly observe the cooking time. It is enough to boil the products, puree them with a blender and dilute with broth to the desired consistency. The soup looks impeccable and tastes good.
Ingredients for the recipe:
Cooking method:
Puree soup can be prepared without special tools such as a blender or food processor. Cook the pea soup. If you cook the peas a little longer, it will boil down by itself, turn into a thick, homogeneous mass. Smoked chicken will add a spicy taste to the soup.
Ingredients for the recipe:
Cooking method:
Light chicken soups are a favorite for many connoisseurs of good cuisine. Today, puree soups are becoming more and more popular, the delicate texture of which is usually liked by both children and adults. With a blender, such soups are prepared very quickly and easily.
Chicken puree soup
Puree soup is a thick soup made from mashed products: poultry, meat, fish, vegetables, mushrooms and cereals.
Soups are prepared based on chicken, fish and meat broths or mushroom and vegetable broths. The thick consistency of the soup is obtained from vegetables with a high starch content and / or legumes, and sometimes flour and starch are also used as thickeners.
To prepare the puree soup, the main ingredients are boiled until tender, and then whipped in a blender or rubbed through a sieve. Then the finished puree is introduced into the broth or broth. Soups are usually served with croutons, croutons or croutons.
Chicken puree soups are made on the basis of chicken broth. Therefore, the preparation must begin with boiling the broth. It will require: - 1 chicken carcass (weighing a kilogram); - 1 carrot; - 1 parsley root; - 1 head of onion; - 2.5-3 liters of water; - salt.
Wash the chicken carcass, wipe it dry with a napkin or paper towel. If the chicken contains a bag of giblets, rinse them in cold water too. On the carcass just below the breast, make two cuts and tuck the legs into them, and fold the wings towards the back. This is done to give the chicken an easy-to-cook shape. Peel and chop the onions, carrots and parsley root.
Pour cold water into a saucepan, place the chicken carcass with giblets, vegetables and roots, cover and put on the fire to cook. After the broth has boiled, reduce the heat and cook on a low boil. Remove the foam that appears at the beginning with a slotted spoon or a special spoon with holes.
The readiness of the chicken is determined with a fork. If she freely pierces the meat of the leg, then the chicken is ready
The duration of cooking chicken ranges from 1 to 2 hours. It depends on its size and age (if you are making a puree soup from poultry). Remove the finished chicken and offal from the broth, transfer to another dish and cover with a lid, and strain the broth.
When the chicken broth is cooked, you can start making the puree soup. There are many recipes for this dish. Chicken puree soup is prepared with vegetables, mushrooms, cheese, etc. First you should try to make a dish with a minimum of ingredients. For the classic version, you need to take: - 1 chicken; - 4 tbsp. butter; - 2 tbsp. flour; - 4 cups of chicken broth; - 1 glass of milk or cream; - salt.
This recipe can also be used to make rabbit puree soup
For boiled chicken, separate the meat from the bones. Set aside the fillet and place the rest of the meat in a blender bowl along with 2-3 tablespoons of cold broth and cook the chicken puree.
Fry flour in a pan with 2 tablespoons of butter. When the flour turns brownish, dilute with 4 cups of hot chicken stock and boil for half an hour. Strain the resulting sauce through a sieve or gauze filter, put the cooked chicken puree in it, mix everything well.
If the soup is very thick, dilute with more broth, put on fire and bring to a boil. Then remove from the stove, salt, season with the remaining butter and egg yolks mixed with milk.
When serving, place finely chopped fillets in the chicken soup. Prepare and serve the croutons separately.
To make chicken soup with vegetables, you will need: - 500-600 g of chicken fillet; - 3-4 medium-sized potatoes; - 1 large carrot; - 1 head of onion; - 100 g of hard cheese; - 200-300 g of white bread; - 1 clove of garlic; - 2 tbsp. olive oil; - 50 g butter; - ground black pepper; - salt.
Wash the chicken fillet, cover with cold water, bring to a boil. Do not forget to skim off the foam with a slotted spoon, then cook the fillets until tender. It will take about 10 minutes. Then drain the water and fill the pan with clean cold water (2.5–3 liters), put the boiled fillet, add the peeled and chopped vegetables (potatoes, carrots and onions). Place the saucepan over medium heat and cook the broth until the vegetables are fully cooked (about 15-20 minutes). Season the soup with salt and pepper shortly before the end of cooking.
When the baby is nine to ten months old, pediatricians advise introducing meat into his diet (sometimes these terms are shifted: bottle-fed babies can be offered this product earlier). It is better to start with chicken, which is well absorbed and has a delicate texture.
One of the options for the dishes is cream soup or chicken puree soup, which will please even those crumbs that still have a small number of teeth. How to prepare such a delicacy and correctly introduce it into the children's diet? We will talk about this further.
Puree chicken soup is good for babies over eight months old for several reasons:
Puree soup is best made from chicken breast or thighs. If you cannot use homemade chicken, choose fresh chilled meat.
The combination of vegetables in such a soup depends primarily on the preferences of your little one. Potatoes are a must, but carrots, onions or zucchini can be added as desired.
Important! For children under one year old, it is better to make soup in vegetable broth, boiling meat separately (meat broth is not used). And for older crumbs, the dish can be cooked using chicken broth.
Do not store the soup for a long time: prepare a new portion for the crumbs every time.
Important! This soup should be introduced into the diet when the baby is already familiar with each of its ingredients separately and has tried vegetarian soups (with vegetable broths). To get acquainted, offer the baby about 20-30 ml of soup, and over time, increase the portion to 100 ml.