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Potato cream soup

Potato cream soup


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We clean the vegetables, cut them into small pieces, wash them and boil them in salted water.
After they have boiled, we take them out of the water and pass them or pass them through a sieve.
Gradually thin with the soup in which the vegetables were boiled and continue cooking for another 15 minutes.
Separately mix the milk with beaten eggs and sour cream.
The cream obtained is gradually poured into the soup. Add salt and turn off the heat.

Serve with toast greased with butter or croutons.


Onion soup is the subject of a quarrel between several nations. We don't look at their mouths, especially since we are talking here about onion cream soup, derived from the French version of onion soup and enriched-sweetened with a Romanian rose from Cabernet Sauvignon and Merlot. But, let's not get to the wine before we start working, because maybe we stop there and remain uneaten. Half a kilogram of yellow onion is cleaned and cut into scales-fish. Mix well with cumin seeds, dried thyme, freshly ground pepper, sea salt. Put it in a pan in which before that came three tablespoons of oil and a nut of butter (butter burns harder if you put some oil next to it). Soak the onion well, over low heat, for ten minutes.

After that, pour over it a finger of balsamic vinegar (it can be plain vinegar, wine or apples) and after another three minutes pour into the pan / pan / pot (as can be any of these three) a glass of roses bent with water. Let it boil for 6-7 minutes then take it off the heat and pass it with the blender, angrily. In half a minute you have the cream soup. In the meantime, you will be toasting a slice of bread, which you cover with a bowl of soup. Over the bread, a handful of cheese that melts / browns nicely. After that, put the bowl in the hot oven for five minutes. It should be enough for the cheese to become white-cheesy-yellow copper and glossy. Ready soup.

Enjoy it with who you love and accompany it with the rose left in the bottle, they will play well together.


In the bowl of the appliance put the chicken cutlery, peeled potatoes and cut into quarters, sliced ​​celery and sliced ​​carrots. Add 1.5 liters of water, put the lid on, close the steam valve and set the Soup program for 20 minutes.

In the meantime, we deal with onions and garlic. Heat the olive oil in the pot where we will finish the soup. Add the chopped onion and cook over low heat for 5 minutes. Add 50 ml of hot water, put a lid on the pot and let it cook over low heat. After the water has evaporated, add 50 ml of water or white wine again, add the sliced ​​garlic and continue to harden until the water has evaporated.

After the appliance has completed the cooking process, the steam valve is released and left until all the steam is released. Open the lid carefully with a kitchen glove. Strain the soup, add the required amount of soup to the pot with onion and garlic plus potatoes and celery. I didn't put the carrots because I wanted a white soup. Blend the soup with a vertical mixer until it reaches a creamy consistency. Add the cheeses and mix to the desired consistency. Season to taste with salt and pepper. Put the pot of soup on the fire and let it boil.

Garnish with a mixture of seeds, pesto and a little oil infused with hot peppers. It is an absolutely delicious soup, slightly sweet from hardened onions, with garlic and cheese flavor. Not to mention the creaminess… J))


Sweet potato cream soup

Sup & # 259-cream & # 259 sweet potatoes, is the recipe proposed by us. For a creamy soup with a very good taste we will use chicken breast.
The oldest sweet potato discovered at present, it was found on Tres Ventanas land in the Chilca Canyon region of Peru, ca. 8000 & icirc.Hr., But it is believed that it was a wild form. The transmission of the sweet potato around the planet was first the work of the Spaniards and the Portuguese, who received it from the South Americans and spread it to Europe. China is the largest producer, covering about 80% of world production and offering over 100 varieties.
The potato contains sodium, potassium, fiber, protein, sugars, calcium, iron, vitamin A, B6, B5. Sweet potato is also an important source of beta-carotene. Like color, it can be orange, purple or even brown. It is recommended that when consumed, the peel should not be removed under the skin, as it contains fiber, potassium and quercitin (an exceptional antioxidant).

Photo: Sup & # 259-cream & # 259 sweet potatoes & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i must:
2 large sweet potatoes
2 medium-sized white potatoes
1 onion large
2 carrots
& frac12 chicken breast
2 tablespoons oil
salt, pepper, ginger powder
2 tablespoons sm & acircnt & acircn & # 259 for serving
Preg & # 259te & # 537ti a & # 537a:
Cure all vegetables. Add the whole onion and chop the rest of the vegetables. Put them to boil in salted water, so that the water passes with 3 fingers over the vegetables.
Cut the chicken breast into thin slices and pour the oil into the oil. Sprinkle the meat with salt & spices.
When the vegetables have boiled, strain the soup and pass the vegetables in a blender together with a little soup. Mix the vegetable puree with the sour cream and the remaining vegetable soup, salt and pepper to taste. Serve the soup portions with pieces of chicken breast and croutons.


How to make leek cream with potatoes?

Ingredient:

  • A medium onion
  • 3-4 cloves of garlic
  • 50 g butter with 82% fat
  • 2 leeks
  • 600 g yellow potatoes
  • 200 ml
  • Cooking cream with 30% fat
  • Salt and pepper to taste

Method of preparation:

We peel the potatoes, wash them and cut them into cubes.

Peel the onion and garlic and chop them coarsely.

Wash the leeks well, keep a few leaves for decoration.

Cut the leek into 1.5-2 cm slices. We harden them together with the onion and garlic and a little salt, until they soften and reduce all the liquid.

Add the potatoes and continue to harden until they start to stick to the bottom.

Add 2 liters of water, cream and cook for 20-25 minutes or wool the potatoes are well boiled and crumble.

Let it cool slightly, then pass the whole composition through a blender. It is possible that the cream will be thicker, so we will gradually add a little more water.

We cut the leaves kept earlier julienne.

Heat a pan with a cube of butter and lightly fry the leek leaves.

Put in plates and serve with fried leeks.


Cream of potato soup with croutons

I will not forget to mention that potato cream soup it is rich in vitamins.

Ingredient:
4-5 potatoes
125 ml milk
2 carrots
a bunch of parsley
a teaspoon of flour, salt


Potato cream soup at Thermomix

A nutritious and tasty lunch, which can be easily adapted for vegetarians and even for the menu of babies who have started to diversify. Potato cream soup prepared at Thermomix is ​​creamy and full of vitamins.

Preparation time: 10 min.

Total cooking time: 32 min.

Difficulty: Easy

Amount: 6 servings


INGREDIENTS potato cream soup

Check the ingredients as you put them in the shopping cart.

100 g onions

50 g bacon

1 slice of homemade bread

100 g celery root

100 g carrots

400 g potatoes

100 g leek

1000 g of water

1 cube of concentrated vegetables (see recipe in basic recipes) or a cube bought

2 tablespoons fresh parsley

2 nutmeg sockets

½ teaspoon salt

2 pepper sockets


INGREDIENTS potato cream soup

Check the ingredients as you put them in the shopping cart.

100 g onions

50 g bacon

1 slice of homemade bread

100 g celery root

100 g carrots

400 g potatoes

100 g leek

1000 g of water

1 cube of vegetable concentrate (see recipe in basic recipes) or a cube bought

2 tablespoons fresh parsley

2 nutmeg sockets

½ teaspoon salt

2 pepper sockets


At Share in dishes you learn how to make leek cream soup and sweet potato cream soup

Plus, Emanuel tells secrets. For example, I will show you how to remove the hot peppers from the hot pepper and how to make the icing. less fast.

SHARE & icircn dishes you & icircnva & # 539 & # 259 to be CHEF & icircn own piece & # 259t & # 259rie, with ingredients pu & # 539ine & # 537i and much & # 259 skill. Emanuel C & icircrstea is the one who shows you, in 10 minutes of a culinary show, how to prepare tasty recipes.

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Potato cream soup, leeks and green garlic

Heat 2 tablespoons olive oil in a large soup pot over medium heat. Saute garlic, leeks and celery in 1/2 teaspoon salt. Then let them cook on low heat for 10 minutes until soft.

Add the potatoes, water, bay leaf, thyme, parsley and a pinch of salt and simmer, covered, over low heat for 30 minutes.

Remove the bay leaf and thyme sprigs and pass the soup through a blender and then strain it through a thick sieve with a spoon.

Put the soup on the fire again and season with salt and pepper. Serve hot with a little freshly chopped parsley.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.