10 delicious cream soups from around the world

To diversify the daily menu, not necessarily tinkering Peking duck or any foie gras. Instead of the usual so-called clear soup can cook soup, or soup. In our diet this dish still a rarity, and yet he has lots of variations.

We already drools.

Cream of white beans

You will need:

white beans - 500 g

Onions - 100 g

Olive oil - 50 g

Water - 500 mL

salt, spices

greenery

Beans previously soaked in cold boiled water, and then boiled until ready for 30-40 minutes.

In a frying pan heat the olive oil, add the finely diced onion and fry until brown.

Add to the beans onion, salt and seasonings, boil 5 minutes, beat blender until homogenous.

Bring to the boil the soup ready, pour into a deep dish and garnish with greens.

Cream of broccoli

You will need:

vegetable or chicken broth - 1 liter

broccoli - 500 g

trout fillet - 800 g

Carrots - 1 pc.

flour - 1 tbsp. l.

cream 10% - 400 ml

butter - 1 tbsp. l.

sesame seeds - 1 tbsp. l.

cinnamon

a pinch of nutmeg

a pinch of paprika

a pinch of marjoram

parsley

salt and pepper to taste

Until cooked vegetable or chicken broth, should be prepared trout. Fillet put in foil, cinnamon spice, paprika, marjoram, salt, pepper and bake for 30 minutes at 200 ° C.

In water, cook carrots, cut into pieces, for 4 minutes, then add the broccoli and cook for 6 minutes. Vegetables discard in a colander, to shift into a saucepan, add the broth, mash with a blender until smooth. Add cinnamon, nutmeg, salt and pepper.

To prepare the sauce in the pan to melt a piece of butter, pour a tablespoon of flour, stir and fry. Pour the cold cream and bring to thickening. Ready to pour the sauce into a pot of soup and bring a blender until smooth. Then put the soup on the fire, much heat, but do not boil. Serve with baked trout, garnish with parsley and sprinkle with sesame seeds.

Mushroom soup

You will need:

vegetable broth - 500 ml

mushrooms - 400 g

large onions - 2 pcs.

Carrots - 1 pc.

celery - 1 pc.

Garlic - 3 cloves

thyme - 5 sprigs

white wine - 250 ml

35% cream - 3/4 cup

chives - 4 pen

olive oil

salt pepper

Peel the onion, cut into half rings and fry in olive oil over medium heat for 25-30 minutes.

Chopped garlic, carrots cut into slices, celery - sliced. Postpone one mushroom for decoration, the rest cut into 4-8 pieces.

Heat the pan with a thick bottom over medium heat, fry in it carrots and celery until soft, then add the garlic and mushrooms and cook 5 minutes, stirring frequently.

Pour the wine into the pan, add the thyme and bring to a boil. Cook for 5 minutes, then pour in vegetable broth, add the fried onions and continue to cook the soup until the liquid is evaporated by half. Season with salt and pepper.

Then remove the pan from the heat and grind blender soup, warm soup on the fire, pour the cream and once again warm, not boiling.

Serve with slices of mushrooms, parmesan and chives feathers.

Cream of asparagus from Le Cordon Bleu

You will need:

Bay leaf

parsley - 5 sprigs

cream 35% - 50 ml

butter - 40 g

potatoes - 1 pc.

white asparagus - 250g

Chicken broth - 400 ml

leeks - 1 stalk

thyme - 3 sprigs

Asparagus clear of a thin skin, cut off the lower ends of the rough, tie the stems. Lower bundle in boiling lightly salted water and cooking, occasionally turning, for 7 minutes. Then shift the asparagus in a bowl with ice water.

Assign a cotton thread bundle (bouquet garni) several green leaves of leek, parsley stems, dried thyme and bay leaves. The white part of leeks cut into thin rings. Peel the potatoes, coarsely chopped. We cut off the tops of asparagus and set aside, and the stems are cut into small pieces.

In a saucepan melt butter, fry, stirring, leeks, 3 minutes. Add the pieces of asparagus stalks, pour hot broth. Boil.

Put in a pot potatoes and bouquet garni. Salt and pepper and cook for 45 minutes.

Remove from the pan bouquet garni. Pour the soup into a blender and grind to puree. Through a sieve into a clean pan.

Pour the cream into the soup, stir. Put the pan over high heat, let boil. Put in a soup of asparagus tops deferred. To warm up all together for 1-2 minutes.

Velyute cauliflower with chicken

You will need:

cauliflower - 500 g

chicken - 200 g

cream 20% - 100 ml

smoked bacon - 50 g

peas - 80 g

Garlic - 1-2 cloves

salt, black pepper

olive oil - 2 tbsp. l.

Boil chicken until cooked, drain the broth, fillet cut into small pieces. Then boil the cauliflower. Leave some broth (about 100 ml).

In the bowl of a blender to shift the cabbage, chicken, pour the broth, add salt to taste, grind until smooth.

Heat the cream, not boiling, pour into a blender and grind once more.

Grind the garlic, chop the bacon into small cubes or strips. Heat a saucepan, pour the olive oil, add the bacon, browned. After 3 minutes, add the garlic and cook, stirring, 2 minutes.

Add to the skillet peas and cook for another 2 minutes, stirring occasionally.

Velyute Pour into bowls and garnish with fried bacon and peas.

Gazpacho

You will need:

tomatoes - 450 g

Onions - 1 head

cucumber - 1 piece.

Canned pepper - 1 pc. tomato juice - 3 cups

cilantro (coriander) - 1/2 cup

red wine vinegar - 0, 3 cups

olive oil - 1/4 cup

Tabasco sauce

Tomatoes are scalded with boiling water and peel, then cut half into small pieces. Chop half a cucumber and onion, shift all the combine, add the red pepper and grind to puree.

Pour into a bowl, add tomato juice, chopped cilantro, vinegar, olive oil and a few drops of Tabasco sauce, mix well.

Of the remaining tomatoes to remove seeds and cut into small cubes. Just chop the cucumber and onion. Add all in the soup. Salt and pepper and place in refrigerator to cool.

Cold soup of avocado and zucchini

You will need:

large zucchini - 1 pc.

Avocado - 2 pcs.

juice of half a lemon

drinkable yogurt - 1 cup

mint

Powdered cumin

coriander

allspice

salt

olive oil - 1 tbsp. l.

Zucchini cut into thick slices 1, 5 cm. Sprinkle lemon juice, spices sprinkled, mixed and put in a steam cooker. Cook until tender about 10 minutes. Completely cool.

Measure 1 cup of liquid remaining in a steamer after cooking zucchini, cool and put in a freezer for 1 hr.

Clear avocado from the peel and seeds, cut into arbitrary, sprinkle with the remaining lemon juice and oil, put in a blender. Add zucchini and yogurt, whip until smooth.

In mint remove the stems, leave a few leaves for decoration, the rest chopped and put into a blender. Pour cooled to liquid from cooking the zucchini and whip until smooth again.

Pour soup into chilled bowls, drizzle with olive oil, season with pepper and garnish with mint leaves. Serve immediately.

Cream of Beet

You will need:

vegetable broth - 1 liter beets - 2 pcs.

Carrots - 1 pc.

potatoes - 1 pc.

onions - 1 pc.

green apple - 1 pc.

Garlic - 2 cloves

yogurt - 1, 5 cups

low-fat sour cream - 5 Art. l.

Brown sugar

dill

olive oil

salt

To cook vegetable broth, it is necessary to slightly podpech oven halved carrots, parsley root, onion and a stalk of leeks. Put them in a pan, add 2-3 celery stalks, cover with cold water. At low heat boil, salt, put some peas allspice and cook to a minimum heat, covered from 30 minutes to an hour.

Beets wrapped in foil and bake at 180 ° C until soft. Cut the potatoes into small cubes, chop the onion, grate the carrots. In a frying pan with olive oil over medium heat fry the onion until transparent, add the carrots, stir and cook for about 5 minutes. Boil the broth, put in his carrots and onions and potatoes, boil until cooked potatoes.

Ready beets peel and cut into small cubes, add to pan with the broth and warm up for 3-5 minutes. Beat mixture blender until homogeneous, cool to room temperature, add yogurt, salt, sugar (beet if savory).

We remove apple core blender, chop the flesh with the skin. Chop the dill and mix with applesauce and sour cream. Soup Serve chilled or at room temperature by adding to each plate 1-2 tablespoons apple sour cream mixture.

French potato soup

You will need:

Potatoes - 500 g

stalk of leek - 2 pcs.

sea ​​salt

black pepper

fat cream - 180 g

tarragon or chervil

Sliced ​​potato slices, leeks in the pan to boil a liter of water for 30 minutes. Season with salt and pepper. Prepared vegetables with broth whisk blender until smooth, add the sour cream and put on a slow fire. It should be warm, but do not boil.

The tomato cream soup with hot pepper chili

You will need:

Tomatoes - 1500 g

Potatoes - 400 g

carrot - 200 g

Onions - 100 g

croutons of white bread - 60 g

stemmed celery - 50 g

basil - 1 sprig

olive oil - 1 tbsp. l.

pungent chili pepper - 1 pc.

Yellow bell pepper - 1 pc.

salt pepper

Tomatoes are scalded with boiling water and peel, cut in half, remove the seeds.

Vegetables, except peppers, wash and clean. Diced vegetables to put in a pan with the tomatoes, add 2 cups of water. Lightly salt and bring to a boil, reduce heat and simmer for about 30 minutes lid.

Wash peppers, remove seeds and partitions, cut into cubes of 1 cm. Lightly salt and add to the pan with croutons of white bread, fry all together.

Soup with a blender to turn into a homogeneous mass. Add finely chopped hot chili pepper. In soup add the olive oil, salt and pepper to taste.

Pour into bowls, sprinkle with herbs basil. Serve with croutons and slices of sweet pepper.