We somehow historically developed that soups are prepared on a transparent broth. It is clear that the “filling” in them can be very different, but the basis is always liquid and translucent. Meanwhile, almost all cuisines in which the concept of “first courses” exists actively use a variety of mashed soups: they are satisfying, solid and will delight us with a new non-standard taste.
Interestingly, in this kind of mashed potatoes, additional fillers like pasta, cereals and vegetables can be omitted. And you can enrich your menu with something original, which is usually not put in soup.
Potato recipe
As a basis for the broth, you can take any meat. However, most culinary experts advise chicken puree soup. Parts of the bird are suitable for him as you like, you can cook from a whole chicken. You will need 800 grams of meat, 5-6 potatoes, one carrot and one onion, a slice of butter, half a liter of milk, a spoonful of flour, your favorite seasonings (do not overdo it!) And greens. If you decide to make mashed chicken soup , it will be more dietary, if from chicken legs or drumsticks it will be more saturated.
Chicken is poured with cold water, salted and cooked for about forty minutes. In a separate bowl, boil vegetables with the addition of parsley and pepper peas - until softened. Then the leaves and peppercorns are removed, the broth is drained, and the vegetables are mashed. If there is a blender, you can use it, no - in the old fashioned way, a pusher.
Chicken broth is decanted into a separate container, and the bird is crushed. You can blender again. Or a knife, but as small as possible.
The flour is overcooked in butter, heated milk is added, mixed - and in vegetables. Meat is added to them, and again everything is mixed. If your chicken mashed potato soup turned out to be thick, you can dilute it with broth. The result is put on fire, holds on to it until it boils, and is poured on plates, where you will only add chopped greens.
Nice additions
Honestly, chicken puree soup is a completely independent dish. However, it is customary to eat any first dishes with bread, and for this, crackers, or croutons, or pies are more suitable. In our opinion, from this list the most delicious are crackers. Only by no means purchased and always made from white bread.
A loaf is taken, cut into neat cubes that are placed in the oven (200 degrees). If desired, bread can be salted before baking. Sometimes rusks are better to turn over. When they become rosy, they are poured into a bowl and served on the table. You can eat a bit of bite, you can pour it directly into the chicken soup puree.
Vegetable fantasies
If you like the first with vegetables, you can diversify the described dish. It is most deliciously and gently obtained with broccoli and cauliflower, however, green beans, lentils, and peas fit perfectly into mashed chicken soup. The recipe differs from the first one in that onions with carrots will first have to be stewed in butter, and for broth it is better to use drumsticks or thighs.
Potatoes are cooked right in the broth. Selected vegetables can be taken frozen, only before cooking, they must thaw. They are laid out in the soup when the potatoes boil, after which it is necessary to cook another 15 minutes.
Then all the components crumple in mashed potatoes (a blender is more convenient, but you can even cope without it). In addition, this chicken soup puree is made with cream rather than milk: they pour into an almost ready-made dish, which then languishes on the stove for another 5 minutes. Further traditionally: on plates, greens - and on the table.
Soup with almost nothing
And this recipe is interesting in that there are practically no vegetables in it. We can say that such chicken mashed soup consists only of the chicken itself. Moreover, it’s better for him to take a whole carcass so that different types of meat are present in the dish, and the broth is very saturated (almost like jellied meat).
In addition to poultry, you will need 1 small amount of carrots and onions, 200-250 ml of milk and a couple of tablespoons of butter and flour.
When the broth is cooked, vegetables are put into the water, moreover: they should only add flavor to it. When the base is ready, both onions and carrots are thrown away. All meat fibers are carefully peeled from the chicken and grinded in a meat grinder. Half a glass of broth, milk is poured into the resulting stuffing, butter and flour are added - and in a blender. You get a nice smoothie. It must be poured into the remainder of the chicken broth and boiled for five minutes. Greens and sour cream - as usual.
Turks love this dish too
The inhabitants of this country are famous lovers of a good meal. Turkish chicken puree soup will delight their like-minded people. The composition does not include most European ingredients, but there are tomatoes (about a half kilogram), a large clove of garlic, a glass of tomato juice (not from the bag, of course), 4 tablespoons of olive oil, basil and a hundred grams of hard cheese.
The broth is cooked as usual, but the chicken is not put into the soup. Onions and garlic are fried, with garlic first and only then onions. Add basil, peeled and cut into small cubes tomatoes - and all this is fried for another 5 minutes with continuous stirring.
The broth is mixed with tomato juice, the contents of the pan are added and simmer in a closed pan for 20 minutes. Then everything is thoroughly beaten, if it’s a little liquid, a couple of spoons of flour is added (it is better to dilute it in a glass of soup first so that there are no clots), and everything boils for a few more minutes.
When the dish is poured into plates, grated cheese is added to them - it quickly melts and combines with soup. In no case do not introduce cheese into the pan! When the soup has cooled, the pancake cheese will settle to the bottom.
For mushroom lovers
As already mentioned, chicken puree soup can be enriched with almost any vegetable. As it turned out, and mushrooms too. However, in this case, it is better not to take carrots, but to add a stalk of celery. And plus cheese, just not hard, but melted (200 g).
The preparatory phase is standard; at the same time, water from the mushrooms is evaporated in the pan, then a couple of tablespoons of vegetable oil are poured and onions with celery are added. How to fry - pour a couple of glasses of broth, put potatoes and stew until cooked.
Put the cheese in a bowl with a certain amount of broth in the microwave for melting. Turn stewed vegetables into mashed potatoes, add liquid cheese and finely chopped chicken meat, put everything in one bowl and let it boil. It turns out a very tender, one might say, a magnificent dish.
Try one of these recipes and you will become a fan of mashed soups!