Creamy soups and mashed soups appeared in France, and for a long time were considered a dish of noble nobles. Making cream soup requires knowledge, experience and a fine artistic taste. There are basic cooking rules, following which you can cook almost a masterpiece of culinary art.
Take broccoli cream soup for example . When cooking, you must remember that the classic French cream soup has a beautiful natural broccoli color, which can be saved by proper preparation. Many recipes suggest starting the preparation of broccoli cream soup with sautéing onions and broccoli in butter. The fact is that after such processing the natural color and taste of broccoli will be lost. The introduction of flour into the cream soup is quite possible, however, it is often difficult to evenly distribute it in the soup. In this case, the best option would be to abandon the use of flour in the cream soup.
The use of milk or cream is more appropriate for vegetables that are ideally combined with these products, for example, with potatoes.
It is completely undesirable to use meat broth for making cream soup for the same reason as using butter.
Broccoli cream soup (recipe): Broccoli is taken from the calculation: 200-400g. per serving, carrots -50g., potatoes -50g., white onion or young green onion - 50g., celery trunk - 20-30g.
Salt, pepper - to taste. Basil leaves and parsley.
Vegetables cut into small pieces are poured with water, which only slightly covers the products. It is better to use purified or natural mineral water without gas. This is very important, since the composition of such water allows you to preserve the natural taste of the products.
Vegetables are simmered after boiling for 15 minutes to a state of softness. However, it is important to note that vegetables after cooking retain their original color and hardness.
Salt is added 1 minute before cooking (to taste). Those interested can add finely ground pepper. It is better to use white pepper peas, which are ground just before being added to the soup. Also, a minute before cooking, 1-2 leaves of fresh basil and / or 2 leaves of parsley are added. Basil will be a more suitable combination for broccoli, however, it is quite appropriate to use only parsley or parsley with basil.
Lovers of cream soup with a slight aroma of garlic can add a clove grated on a fine grater in 1-2 minutes.
It is advisable to leave the vegetables for 10-15 minutes in a pan after cooking. After that, the vegetables are separated from the broth and chopped in a blender. Next, the vegetable puree is combined with a small amount of broth and mixed evenly. Use the entire broth or only part of it depends on the preferences of each. Commonly used whole vegetable broth. Boil vegetable broth again with chopped vegetables should not be.
Broccoli cream soup is served in deep bowls or in regular portioned soup dishes. From above, the cream soup is poured with a thin stream of olive oil, which forms a twisted spiral on the surface of the soup. The soup is decorated with 2 leaves of basil or parsley and is often served with croutons or crackers.
To keep broccoli cream soup longer retaining its natural taste, it is recommended to heat bowls or soup plates before serving in hot water.
Quite often, instead of potatoes, rice is used in the preparation of the soup, which is cooked separately and, after cooking, is thoroughly crushed in a blender. With this option, you need one tablespoon of rice.
Both versions of cream soup (with potatoes or rice) belong to vegetarian dishes, and can also be recommended for diet food.
Broccoli soup with cheese, which is also prepared according to the above recipe, has a special taste. Cheese for cream soup is better to use processed natural without additives or soft cheese. The crushed cheese (50-100g.) Is combined with a small amount of broth and brought to a creamy state by the blender. Next, the rest of the broth and chopped vegetables are added.
Cooking cream soup is an exciting process that will surely appeal to both adults and children! Such a dish is served, as a rule, at lunchtime, although many people like to treat themselves to such a delicacy at dinner, during the evening meal.