Light chicken soups to taste many connoisseurs of good cuisine. Today, puree soups are becoming increasingly popular, the delicate consistency of which can usually like both children and adults. If there is a blender, such soups are prepared very quickly and simple.
Chicken Puree Soup
Soup-puree
Soup puree is a thick soup cooked from the rubbed products: birds, meat, fish, vegetables, mushrooms and croup.
Putting puree soups based on chicken, fish and meat broths or mushroom and vegetable beams. The thick consistency of the soup is achieved due to the high starch vegetables and / or bean, and also sometimes use flour and starch as thickeners.
For the preparation of soup-puree, the main ingredients are boiled up to readiness, and then beaten in a blender or rub through the sieve. After that, the finished puree is introduced into the broth or decoction. Soups are served, as a rule, with croutons, crackers or krutones.
Chicken broth recipe
Chicken soups are made on the basis of chicken broth. Therefore, cooking should be started with broth cooking. It will take: - 1 carcass chicken (weight with kilogram); - 1 carrot; - 1 parsley root; - 1 head of the reptile bow; - 2.5-3 l of water; - salt.
Wash chicken carcass, wipe dry with a napkin or paper towel. If the chicken has a bag with guts, they also rinse in cold water. On the adhesive slightly below the breast, make two feet and fill the legs in them, and checked the wings to the back. This is done to give a chicken comfortable for cooking shape. Onions, carrots and parsley root cleaned and cut into large pieces.
Pour cold water into the pan, put the chicken carcass along with the gutters, vegetables and roots, cover the lid and put cooks on fire. After boiling the broth, reduce the fire and boil on with weak boiling. Remove the foam at the beginning of the foam by a noise or a special spoon with holes.
The readiness of the chicken is determined by the fork. If it is freely pushing 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 boil soup from poultry). Remove the finished chicken and loss from the broth, put it in to another dishes and cover the lid, and the broth straightened.
Chicken soup-puree recipe
When the chicken broth is welded, you can start cooking soup-puree. There are many recipes for this dish. Chicken puree soup prepare with vegetables, mushrooms, cheese, etc. To begin with, you should try to make a dish with a minimum of ingredients. For the classic option, you need to take: - 1 chicken; - 4 tbsp. butter; - 2 tbsp. Flour; - 4 cups of chicken broth; - 1 cup of milk or cream; - salt.
For this recipe you can also cook rabbit soup
In the boiled chicken, separate meat from the bones. Squeeze fillet, and place the rest of the meat in the blender bowl along with 2-3 tablespoons of cold broth and prepare chicken mashed potatoes.
Flour fridge on a frying pan with 2 spoons of butter. When the flour acquires a brownish color, spread it with 4 glasses of hot chicken broth and negotiate for half an hour. The resulting sauce strain through a sieve or gauze filter, put a cooked chicken puree in it, all mix well.
If the soup turned out to be very thick, dilute more by broth, put on fire and bring to a boil. Then remove from the stove, salt, refill the remaining butter and mixed with milk egg yolks.
When applying on the table, put in a puree soup out of chicken finely chopped pieces of fillet. Prepare and separate the croutons separately.
Chicken soup-puree recipe with vegetables and krutones
To prepare a chicken puree soup with vegetables, it will take: - 500-600 g of chicken fillet; - 3-4 potatoes of medium size; - 1 large carrot; - 1 head of the reptile bow; - 100 g of solid cheese; - 200-300 g of white Bread; - 1 clove of garlic; - 2 tbsp. Olive oil; - 50 g of butter; - black ground pepper; - salt.
Wash chicken fillet, fill with cold water, bring to a boil. Do not forget to remove the foam Skimovka, after which you cook the fillet until readiness. It will take about 10 minutes. Then we drain the water, and fill in pure cold water (2.5-3 liters), put boiled fillets, add the vegetables (potatoes, carrots and onions) with large slices. Put a saucepan on the middle fire and cook the broth until the full prepaid of vegetables (approximately 15-20 minutes). Shortly before the end of the cooking soup spell and pepper it.
We somehow have historically developed that soups are prepared on transparent broth. It is clear, "filling" in them may be the most different, but the basis is always liquid and translucent. Meanwhile, almost all the kitchens, in which there is the concept of "first dishes", actively use the diverse soups - puree: they are satisfied, dense and quite please us with a new non-standard taste.
What is interesting, you can not enter additional fillers like macaroni, crumbs and vegetables in such a puree. And you can enrich your menu with something original, which is usually in the soup and not put.
Potato recipe
As the basis for the broth, you can take any meat. However, most culinary councils advise precisely parts of the birds for it. Whether it is possible to cook from the whole chicken. Meat will need grams of 800, 5-6 potatoes, one carrot and one bully, a piece of butter, half-liter milk, a spoon of flour, beloved seasonings (not to overdo it!) And greens. If you decide to make a puree soup from it, it will be more dietary, if the ham or legs are more saturated.
The chicken is flooded with cold water, it is satisfied and boiled minutes of forty. In a separate dish, vegetables boil with the addition of laurels and pepper peas - before softening. Then the leaves and pepperns are cleaned, the decoction merges, and the vegetables rush in the puree. If there is a blender, you can use it, no - in the old manner, pushing.
It grows into a separate container, and the bird is crushed. You can again blender. Or a knife, but as much as possible.
The flour is pierced in oil, the heated milk felt, stirred - and in vegetables. Meat is also added to them, and everything is mixed again. If your potato turned out to be thick, you can breed it with broth. The result is placed on fire, it keeps on it until boiling and bottled on plates, where only add chopped greens will remain.
Pleasant add-ons
Honestly, chicken puree - dish is quite independent. However, any first dishes are taken with bread, and for this it is more suitable or crackers, or croutons, or pies. In our opinion, from this list the most lackings are just a crush. Only by no means purchased and be sure of white bread.
Baton is taken, it cuts into neat cubes, which are fitted in the oven (200 degrees). If desired, bread before baking can be satisfied. Sometimes crushers are better to turn over. When they become ruddy, they will be referred to a bowl and served on the table. You can eat in principle, you can pour directly into the chicken soup.
Vegetable fantasy
If you like the first with vegetables, you can diversify the dish described. It is most delicious and gently it turns out from broccoli and cauliflower, however, the podlock beans, and lentils, and the peas fit perfectly into the chicken puree soup. The recipe is different from the first that the onions with carrots will first have to be allowed on the creamy oil, and it is better to use legs or fear for broth.
Potatoes are brewed right in the broth. Selected vegetables can be taken and frozen, just before cooking they must be hung. They laid out in the soup, when the potato boils, after which you need to cook for another 15 minutes.
Then all the components are impaired in a puree (it is more convenient for a blender, but without it you can cope). In addition, this chicken soup - with cream, and not milk: they are poured into an almost ready-made dish, which will then languish on the stove for another 5 minutes. Further is traditional: on plates, greens - and on the table.
Supach almost without anything
And this recipe is interesting because there are practically no vegetables. It can be said that such a chicken puree consists only of chicken itself. Moreover, it is better for him to take a whole carcass so that different types of meat be present in the dish, and the broth was very saturated (almost like in the keepen).
In addition to birds, it will take 1 piece of carrots and bow, 200-250 ml of milk and a pair of spoons of butter and flour.
When the broth is boiled, vegetables are put into the water, and entirely: they should only add to it fragrance. When the base is ready, both onions, and carrots are thrown out. From chicken, all the fibers of meat are diligently and melted on a meat grinder. Full cabinet of broth is poured into the resulting mince, milk, oil and flour is added - and in a blender. It turns out a pretty puree. It should be poured into the rest of chicken Navar and boil five minutes. Green and sour cream - as usual.
Turks also love this dish
Residents of this country are famous lovers to eat well. Turkish chicken puree will delight their like-minded people. Most European ingredients are not included in the composition, but there are tomatoes (about a half-kilogram), a large garlic teeth, a glass of tomato juice (not from the package, of course), 4 spoons of olive oil, basil and grams of a hundred solid cheese.
The broth is boiled as usual, but the chicken in the soup is not constructed. Onions are roasted with garlic, and first garlic and only then - onions. A basil is added, peeled and chopped with small cubes of tomatoes - and all this is fried for another 5 minutes with continuous stirring.
The broth is mixed with tomato juice, the contents of a frying pan is added and languishes in a closed saucepan of 20 minutes. Then everything is thoroughly whipped, if a liquid is added - a pair of flour spoons (it is first better to breed in a glass of soup so that there are no clots), and everything is brewing for a few more minutes.
When the dish is spread over to plates, grated cheese is added to them - it quickly melts and connects with the soup. In no case do not enter the cheese in a saucepan! When the soup will cool, the cheese of the pancake will fall on the bottom.
For lovers of mushrooms
As already mentioned, the chicken puree soup can be enriched with almost any vegetables. As it turned out, both mushrooms too. However, in this case, it is better not to take a carrot, but add celery stem. And plus cheese, but not solid, and melted (200 g).
The preparatory stage is standard; In parallel, water of mushrooms is evaporated in the pan, then a pair of lean oil spoons is poured and bow with celery is added. How to fit - pour a couple of broth glasses, put potatoes and grieved until readiness.
Cheese in a bowl with some broth to put into the microwave for molding. The wound vegetables turn into a puree, add liquid cheese and finely naked chicken meat, all folded into one container and give it to boil. It turns out very gentle, you can say a lush dish.
Try one of these recipes - and you will become a fan of soup-puree!
The recipes soup soups from chicken are quite a lot. I propose to cook chicken puree soup with cream. Gentle soft taste of this soup will not leave you indifferent.
In this recipe, I used chicken breast, but if you wish, you can use a chicken or ham.
So, we prepare the necessary foods for cream soup from chicken with cream.
The meat of chicken (I took the breast) we rinse well with running water. Then poured with cold water and put on fire. We bring to a boil, we remove the foam from the surface, slightly salt and cook 30 minutes at minimal fire.
Onions are cut into a small cube and fry until soft on a small fire. Potatoes clean and cut into small cubes.
The finished meat is removed from the broth, we cool, separate from the skin and bone. Then weching through the meat grinder (the number is adjustable at your discretion).
The broth is filtering, put on fire, bring to a boil, add potatoes and cook before the softness of the vegetable. Remove from fire. Moving a pan of the liquid into another container.
Add fried onions and crushed chicken meat into the pan. We break through the contents of the pan with a blender, pouring a little fused broth, adjusting the soup thickness you need.
We pour cream (I have 10%). Return a saucepan on fire again, heating the chicken cream soup for another 5 minutes and turn off the fire.
The finished chicken puree soup with cream lay down on plates and sprinkled at the request of the chopped greens.
Soup-puree recipes
chicken soup puree
1 hour 15 minutes
80 kcal
5 /5 (1 )
Of all kinds of soups, I consider the chicken soup soup. It is very well absorbed and saturates the body with the useful substances. Such soup, I can easily feed the child, which usually refuses the first dishes. Now I will tell you a few recipes for cooking soup-puree with chicken.
Chicken cream soup
We will need: Pots, submersible blender, sieve, bowls.
Products
Bouillon
Stages of cooking
- Leeks and celery cut large. Clean the usual bow and cut into four parts. Clean garlic.
- In the pan laying chicken fences, onions, celery, leek, garlic, leaf bay, salt and peas pepper. We pour water, put on fire and bring to full boiling, periodically remove the foam.
- On slow fire, we boil the broth under the lid of 55 minutes. When the broth will be ready, flickering it through the sieve.
- Clean the fence from the skin and bones, cut into small pieces.
- Garlic and leek cut into small pieces.
- In the saucepan heating the butter and pour olive oil. We lay down the leek and garlic, cotton under the lid for six minutes.
- Then they snatch flour, we pour 1.2 liters of broth and mix, cook six minutes after boiling.
- Then add a cut-out chicken meat and fill cream. Mix and slightly warming up.
- Half soup we shift into a glass for a submersible blender and grind.
- When it turns out a homogeneous mass, we spend back into the saucepan and mix.
Video from chicken soup-puree
In this video you will familiarize yourself with the detailed recipe for the preparation of a very tasty chicken soup-puree.
Julia Vysotskaya - Chicken Soup Cream
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18 01 2010
Chicken soup
Ingredients: Main: chicken carcass - 1 pc., Baguette - 1 pc., Leek - 1 pc., Creamy oil - 100 g, Walnuts - 50 g, garlic - 2 teeth, cream - 150 ml, wheat flour - 3 tbsp. l., Olive oil - 1 tbsp. l., Olive herbs - 1 pinch, white ground pepper - 1 pinch. For broth: Celery Stems - 2 pcs., Leek - 1 pc., Onion - 1 pc., Garlic - 2 teeth, bay leaf - 2 pcs., Black peas pepper - 1 tsp., Sea salt - 1 tsp.
Cooking method:
1. Celery and light onion 1 onion-sowing large cut.
2. Clear bulb and cut into four parts.
3. Clear garlic.
4. Swim broth: chicken carcass put in a pile of breast down, add onions, sliced \u200b\u200bcelery and sometimes, 2 cloves of garlic, bay leaf, salt and black pepper. Pour all with water, bring to a boil, reduce fire and cook for about an hour on slow fire.
5. Broth strain. Remove the skin with chicken, chop meat.
6. The remaining sometimes and garlic finely cut.
7. In a small saucepan, heat olive oil and 40 g of butter, lay out some and garlic and stirring, stew 5 minutes.
8. Pick up flour and gradually enter 1 liter of broth. Bring to a boil and cook on slow fire for 5 minutes.
9. Add crushed chicken meat, cream and warm it all time.
10. Half soup beat in a blender, so that it turns out smooth, silky mass, mix with an unbound soup, pour white pepper.
11. Baguette cut, slightly lubricate the remaining butter, sprinkle with olive herbs and dry in the oven.
12. Walnuts chop the knife.
13. Pour soup in plates and sprinkle nuts. Serve with croutons.
https://youtu.be/odxde19sau0.
2016-11-21T13: 07: 22.000z
Chicken puree with mushrooms
- Cooking time: 55 minutes.
- We will need: Pan, bowls, submersible blender, frying pan.
Products
Stages of cooking
- Chicken breasts boil until prepared in salted water.
- My mushrooms and cut plates.
- Clean and grind onions.
- Heat the sunflower oil in a pan, lay onions and mushrooms. Fry for seven minutes.
- All other vegetables cut into cubes or rings.
- When the chicken is ready, take it out of the broth and put vegetables there.
- Let me boil the broth with vegetables and continue to cook for half an hour.
- Get ready-made vegetables from broth and shift a blender into a glass. Grind vegetables in mashed potatoes.
- We shift a vegetable puree in a saucepan with broth, pour cream.
- Add mushrooms with onions and mix.
- We cut finely chicken breast and put in the soup, mix thoroughly.
- We put the soup on a small fire and let it boil and remove from the stove.
Video from chicken breast soup puree
In the next video, you will learn how to cook puree soup chicken and mushrooms.
Chicken puree soup with mushrooms
Before you the recipe for low-fat and delicious soup-puree from chicken with mushrooms. The soup is very easy, it can be safe for children without fears. Like the whole family. View the recipe on the site http://povar.ru
https://i.ytimg.com/vi/4qup8gqrz1a/sddefault.jpg
https://youtu.be/4qup8gqrz1a.
2016-11-21T09: 40: 59.000Z
Chicken puree soup with potatoes in a slow cooker
- Cooking time: 80 minutes.
- We will need: Tyrka, submersible blender, bowls, multicooker.
- Number of portions: 5.
Products
Stages of cooking
- Clean the bow and finely cut.
- Clean the carrot and three on the grater.
- Potatoes clean and cut cubes.
- Remove the skin with chicken bears.
- We pour sunflower oil into a slow cooker. We choose the "frying" option and lay the carrot and bow.
- After five minutes, we lay chicken beams on vegetables and prepare them on both sides.
- When the program is running out, lay out potatoes, we spit.
- We pour in the bowl of the multicooker water and select the option "Soup" (45 minutes).
- After the program is completed, we get a chicken.
- We take out vegetables out of soup, shift in a separate container or a glass of blender and grind.
- Vegetable puree send back to a slow cooker and mix.
- Finely cut chicken meat and add to soup.
Soup. How to prepare a delicious creamy puree soup in a multicooker Redmond, a simple recipe for a creamy chicken soup. The dish of cream and meat chicken. Soups in a slow cooker. Recipes for multicookers. Phone Sony Xperia ZL.
Ingredients: 2 chicken fence (300 grams), 4 potatoes (500 grams), 1 bulb, 1 -2 carrots, 500 ml. Cream 10%, 1 liter of water, 1 tablespoon - salts, greens. crackers.
Cooking time: 10 minutes "frying vegetables" mode, 45 minutes "soup" mode, 13 minutes "frying fish" mode (in order to bring puree soup with cream to boiling).Details about the Ready for Sky technology and multicooker can be read here: http://multivarka.pro/lp_ready4sky/skycookeer_m900s/
We are in Vkontakte: http://vk.com/multivarka_video
We are in classmates: http://ok.ru/multivarka.video
We are in Instagram: http://instagram.com/multivarka_video/Video recipe breakdown on the channel: https://www.youtube.com/watch?v\u003doaemtQBoyBQ
https://i.ytimg.com/vi/b8nmtnjcy4y/sddefault.jpg.
https://youtu.be/b8nmtnjcy4y
2014-12-14T14: 23: 53.000Z
- 10% fatty cream are perfect for soup-puree.
- If you want less liquid soup consistency, then you can add less broth or cream.
- Spices and seasonings each can add to its taste.
To feed the family with a nutritious useful lunch, I often cook. And adding cream cheese perfectly diversifies his taste. If you kill ordinary pea soup with a blender, then his taste will reveal even more. I just cook in this way. From any fungi available to you, you can cook a wonderful one that will like many. In the summer, I always cook that even kids eat with pleasure.
Friends, tell us how you cook chicken soup. What vegetables prefer to use for this recipe and how to apply? I wish you all a culinary inspiration and a pleasant appetite!
Soup with a puree from chicken - enough diet soup, which is gaining more and more fans. After all, such a soup is preparing the presence of a blender, it will not require intricate restaurant technician in preparation and requires a minimum of components.
The soup with a chicken puree is a soup whose base is chicken broth, but if there is no time to cook, you can always cook on a vegetable broth. In this case, the soup will be even more gentle. Starch or flour in some recipes act as thickeners to give the soup more cream consistency.
The thickness of the soup puree should be adjusted by the amount of broth, which are diluted with parched vegetables.
Puree-shaped consistency of the cooked dish is achieved with a blender. But if it is not at hand, you can always wipe the soup through a sieve, though it will take longer.
How to cook puree soup from chicken - 15 varieties
This soup can be consumed to those who need dietary nutrition, as well as those who love soups-mashed potatoes. Prepared soup very quickly and simple, from the ingredients available to everyone.
Ingredients:
- Chicken broth or water 1.5-2 liters
- Tomato 350 g
- Boiled chicken fillet 250 g
- Potatoes 1 kg
- Egg 2 pcs
- Onions 50 g
- Carrot 100 g
- Creamy oil 100 g
- Vegetable oil 1 tsp.
- Salt, pepper and greens
Cooking:
Onions chopping, grate carrots on a large grater. Potatoes cut into a small cube. Tomatoes, peeled peeled, also cut into a cube.
Carrots and onions fry in a saucepan on vegetable and butter. After that add tomatoes. Pastern 2 minutes.
Pour broth in the pan, salt to taste. Boil. Add potatoes to soup, cover with a lid and cook until potatoes are ready.
That hour, in a blender, chicken fillet is crushed. Eggs beat in a mission a wedge to a homogeneous state.
Finished soup to remove from the fire, crush the submersible blender to the condition of the puree. Add to fillet soup, mix and bring to a boil again.
Then constantly stirring the whipped eggs constantly pouring. Bring to a boil and soup is ready for feed.
The soup is better served with sour cream, croutons, freshly chopped greens and garlic.
Easy and delicious soup mashed potatoes - a wonderful version of dinner for the whole family.
Ingredients:
- Milk or cream 100 ml
- Flour 1 tbsp. l.
- Yolk 1 piece
- Broth 400 ml
- Creamy butter 20 g
- Chicken any parts 500 g
- Carrot 1 piece
- Leek Spend 1 pcs
- Celery root
- Greens for feeding
Cooking:
Chicken to boil with vegetables until readiness. Then separate the meat from the bone and kill it with a blender, adding broth for the need.
In a saucepan, add half the butter. Purple the flour and fry until golden color.
Add the remaining broth, stir up to homogeneity and cook for 30 minutes. Chicken fillet finely cut. From carrots from broth to cut the stars.
Yolk mix with butter until homogeneous and constantly stirring pour hot milk.
Broth combines with a whipped chicken puree and a dairy-yolk mixture constantly stirring.
Spindle soup, sliced \u200b\u200bchicken fillet on the side, decorate the stars from carrots and a disturbed greens. You can also serve soup with croutons.
Gentle soup with creamy notes, easy to prepare and does not require exquisite ingredients.
Ingredients:
- Chicken ham 1 pcs
- Potatoes 4-5 pcs
- Carrot 1 piece
- Onions 1 piece
- Celery root 1 pc
- Melted routine 1 pc
- Cream 200 ml
- Green, croutons from rye bread for filing
- Salt, pepper to taste
Cooking:
Cut the broth from the ham and add at the end of the cooking. All vegetables clean and arbitrarily cut. Celery and carrots lay in a saucepan.
Pour the broth and cook for about 5 minutes after boiling. After, add potatoes into the pan and cook until vegetable is ready.
That hour onions fell in and for passing. Meat separating from the bones and finely cut. Child chop.
In the blender put the parse onions, ready-made vegetables and a slightly broth. All thoroughly grind to the state of the puree.
Following the addition of the fused cheese in the remaining broth and stir before melting the chewing. Connect vegetables from a blender with raw broth.
Add cream. Pretty stirring and soup ready. Serve sprinkling with greens and croutons, as well as laying out a chicken chicken meat into the center of the plate.
The soup with a chicken with frozen vegetables is perfect for lunch all family. And it can be attributed to winter soups, because it is winter that frozen vegetables are most often used.
Ingredients:
- Chicken legs 2 pcs
- Potato 2 pcs
- Onions 1 piece
- Carrot 1.
- Cauliflower 150 g
- Broccoli 150 g
- Carrot frozen 150 g
- Cream 0.5 Art.
- Greens for feeding
- Spices to taste
Cooking:
Chicken boil and separate from the bone. Onions fry in a frying pan. Sliced \u200b\u200bcarrot rings add to bows. Passerize to the transparency of Luke.
To boiling broth put all the vegetables and cook to the finished state. Then add a roaster, boil.
Beat the soup submersible blender to the condition of the puree gradually pouring cream.
Peel soup 5 minutes and can be served by sprinkling soup sliced \u200b\u200bchicken meat and greens.
This variation of soup puree is highlighted by its piquancy and saturation of fragrant notes.
Ingredients:
- Potatoes 4 pieces
- Red pepper sweet 2 pcs
- Onion 1 pc
- Carrot 1 piece
- Tomato 2 pcs
- Garlic 4 teeth
- Boiled chicken 200-250 g
- Sour cream 150 g
- Greens
- Salt, black pepper, paprika, dried basil, turmeric, kaenne pepper to taste
Cooking:
Finely chopped onions and garlic pass to a golden crust. Then add chopped with a cube and without a tomato skin. Pess 4 minutes.
In the saucepan boil the water and add all the vegetables, sliced \u200b\u200bin small cubes.
Water in a saucepan should barely cover the vegetables, so that the soup would be the desired consistency.
Also pour all seasonings on the tip of the knife. Cook soup to readiness. Next, pour sour cream and beat the soup to a homogeneous consistency.
Add chopped chicken meat with small pieces and bring to a boil on low heat. Finished soup feeding with parsley greens.
This soup is very easy to prepare and requires females a small amount of ingredients. Suitable for food kids and for dietary diet.
Ingredients:
- Chicken fillet 400 g
- Leek Spend 150 g
- Broccoli 400 g
- Salt, pepper to taste
Cooking:
Chicken fillet cut and cook for about 15 minutes. Do not forget to pep and salt. Then put in the pans of broccoli and onion sometimes, break another 5 minutes.
Water in a saucepan must barely cover vegetables so that the soup will not work too watery. All ingredients beat the immersion blender before masting.
The soup is ready!
Chicken cream soup simple recipe for cooking at home.
Delicate and tasty fragrance will have to do with each cooking.
Ingredients:
- Thigh chicken without skin 3 pcs
- Pottochkl 2 pcs
- Water 1 L.
- Canned green peas 150 g
- Carrot 1 piece
- Onions 1 piece
- Cream 10% 170 ml
- Creamy oil 40 gr
- Salt, bay leaf for care
- Greens of dill 1 beam
- Grops for feeding
Cooking:
From the chicken thighs to remove meat and boil over 20 minutes. Add chopped potatoes to broth and cook for another 20 minutes.
Then kill everything with a blender, add salt and bay leaf. Cooking soup for about 3 minutes on small fire.
Add green peas, is a pre-crushed blender with cream, and pour the mixture into the soup.
Onions and carrots pass on cream oil until goldenness and also send to the soup. Mix thoroughly to boil.
Soup again beat the blender and remove from the fire.
The soup must be hit by a blender that is exactly two times at different stages of cooking. Actually, thanks to this, we achieve a tender consistency.
Soup is ready for feed.
This dish recipe has a rather extensive list of ingredients, but that is why it is very nutritious. After having bought such a dish, the feeling of hunger will not appear soon.
Ingredients:
- Chicken hips 2 pcs
- Chicken fillet 2 pcs
- Egg yolks 2 pcs
- Milk 170 ml
- Creamy oil 2 tbsp. l.
- Celery 3 stem
- Potatoes 1 kg
- Green onion
- Carrot 2 pcs
- Onion 1 pc
- Flour 2 tbsp. l.
Cooking:
From chicken meat to cook broth.
For tasty broth, the meat must be put in cold water.
Bow onions pass until goldenness in vegetable oil in another pan.
On a hot frying pan melt the creamy oil to pour flour. Fry a few minutes, then pour 1 cup of broth.
Stir to homogeneous consistency. When vegetables are ready, the soup must be salted and beat the blender. Then pour sauce from the frying pan and beat again.
Yolks need, constantly stirring, beat with hot milk. And pour this mixture into the soup. Mix. Chicken fillet cut into pieces and add to soup.
Mix and can be served on the table by sprinkled with a sliced \u200b\u200bgreen onion.
This soup will take time for cooking more than usual, but will delight the restaurant dishes.
Ingredients:
- Chicken carcass - 1 pc
- baguette - 1 pc
- leek - 1 pc
- creamy oil - 100 g
- walnuts - 50 g
- garlic - 2 teeth
- cream - 150 ml
- wheat flour - 3 tbsp. l.
- olive oil - 1 tbsp. l.
- olive herbs - 1 pinch
- white ground pepper - 1 pinch
For broth:
- celery Stems - 2 pcs
- leek - 1 pc
- onion - 1 pc
- garlic - 2 teeth
- bay leaf - 2 pcs
- black peas pepper - 1 tsp. L.
- sea salt - 1 tsp.
Cooking:
Prepare broth. To do this, put a chicken, sliced \u200b\u200bcelery, 1 part of the onion at the bottom of the onion, garlic and seasonings in a saucepan, pour water and, after boiling, cook about 1 hour on low heat.
Then the chicken meat is separated from the bone and cut, and the broth strain.
In a saucepan on olive and 40 g of butter oil, turn over the remaining chopped onion and garlic for about 5 minutes.
Purple the flour and gradually pour 1 l of broth. Boil and cook for a few minutes. After that add meat and cream. Peel a couple of minutes before boiling.
In the meantime, the baguette cut the pieces, lubricate the remaining butter oil and sprinkle with seasonings. Fry croutons in the oven.
Walnuts need to grind large. Half soup should be taken into a blender, then mix with the rest of the soup.
Pour soup on plates, sprinkling nuts, and with croutons.
Creamy puree soup with chicken in a slow cooker is very simple in preparation. It has intense and at the same time delicate taste.
Ingredients:
- Chicken hips 2 pcs
- Potatoes 4 pieces
- Bulbs 1pcs
- Carrot 2 pcs
- Cream 10% 500 ml
- Water 1 L.
- Salt 1 tbsp. l.
- Greens and crackers for feeding.
Cooking:
In the bowl of multicookers fry onions with carrots 6 minutes in the "frying" mode. Then add fence without skin and fry for 2 minutes on each side.
Add chopped potatoes, salt. Pour 1 liter of boiling water into the bowl 1 liter and close the multicooker's lid.
Turn on the "Soup" mode 100 ° 45 minutes. Upon completion of the program, remove the chicken and cut into small pieces.
Put vegetables from soup to another container, beat them with a blender and return back to the multicooker's bowl. Pour into cream soup.
Bring the soup to a boil on the frying mode, stirring continuously. The soup is ready.
This soup will be a favorite, for those who love the mushroom fragrance in the dish. And precisely thanks to the mushrooms, this soup is characterized by its nutritional properties.
Ingredients:
- chicken ham 1 pcs
- potatoes 6 pcs
- celery 2 stems
- onions 1 piece
- champignons 5 pcs
- melted raws 100 g
- greens
Cooking:
Potatoes and celery cook in broth until readiness. Mushrooms fry. Onions pass.
In a blender, we put the dovarny vegetables and the parserous onions, whipping. We add fused cheese and beat again.
The most dietary version of the soup from the listed, because there is no fat at all.
Ingredients:
- Chicken breast whole 1 pc
- Onions 1 pc
- Carrot 1 piece
- Potatoes 4 pieces
- Greens for feeding
- Salt to taste
Cooking:
From meat to weld the broth, after removing the skin from the breast. Salt, and put an arbitrary sliced \u200b\u200bonions. Cook until the meat is ready.
Then add chopped potatoes and carrots. And the meat is removed from the broth and separate from the dice, cut into pieces and put in a saucepan with a broth again.
Cook soup until vegetables are ready. Then beat the blender, bring to a boil. Serve, sprinkling with greens.
Soup with chicken and pumpkin can be called autumn, because the pumpkin season and it is easily accessible in every store.
Ingredients:
- Potatoes 5 pcs
- Carrot 2 pcs
- Onion 1 pc
- Chicken ham 2 pcs
- Cream 100 ml
- Pumpkin 300g
- Garlic 3 teeth
- Salt, pepper, curry to taste
Cooking:
Cook broth from ham. Then separating the meat from the bone and cut into pieces.
In the broth we put arbitrarily sliced \u200b\u200bpotatoes, 1 carrot and pumpkin and cook until readiness.
The second carrot and onions are stirred in a frying pan on vegetable oil. Suck a grip in the soup, add salt, pepper, curry. Then Tomis soup is about 10 minutes.
We beat all the ingredients of soup submersible blender. We pour cream and beat again.
We add meat and bring soup to a boil, constantly stirring. Serving soup with fragrant crackers.
For crackers take white bread, sliced \u200b\u200bby cubes. Put on the tray and sprinkle with vegetable oil, and also sprinkle with olive herbs. And fry them in the oven for 0 minutes by 180 °.
This soup is a close "relative" of the French Owl Soup.
Ingredients:
- Chicken fillet 700 g
- Onions on 250 g
- Onions Red 200 g
- Leek Spend 200 g
- Potatoes 300 g
- Cream 10% 200 g
- Salt, spices to taste
Cooking:
Fillet boil in salted water until readiness and remove from the broth. Sliced \u200b\u200bpotatoes put into broth and cook, after boiling, 3 minutes.
Then add onions. That hour to cut the meat with pieces and add to the soup. Also add salt, favorite spices and cook 2 minutes. Purrising blender soup.
Add 200 ml of cream and bring to a boil again. Cook literally 1 minute and soup ready.
Creamy and gentle soup will have to do easier to lovers, and it will also come true for children.
Ingredients:
- Chicken broth 400 ml
- Chicken fillet 2 pcs
- Cream 12% 300 ml
- Zucchini 500 g
- Onions 100 g
- Potatoes 160 g
- Vegetable oil 30 ml
- Salt, pepper to taste
Cooking:
On vegetable oil, fry arbitrarily sliced \u200b\u200bvegetables about 40 minutes on weak heat. Then add 400 ml of broth. Salt and pepper.
After boiling, the soup beat the blender, adding cream. Next, cut the chicken fillet with small pieces and lay out out of the soup.
Peel soup 4 minutes, stirring constantly. It is recommended to serve in a hospital with croutons.
