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Potato cream soup

Potato cream soup


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1. Boil the potatoes (peeled), carrots and gulia with a pinch of salt, for about half an hour, in an uncovered pot.

2. Cool, mix with the blender, then put the obtained paste back in the water in which they boiled.

3. Separately, cut onion scales, then cook in butter. Pour over the soup when it has become transparent.

4. Boil the peppercorns in the soup, and when the soup has boiled for another 15 minutes, remove them.

5. Take the dish off the heat and serve it with bread croutons!

Simple, healthy, fast!


Sweet potato cream soup

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1kg sweet potatoes, peeled, chopped
half a teaspoon of dried hot peppers, flakes
1 liter of chicken soup
1/3 can of sour cream

Method of preparation

In a large saucepan, heat the oil over medium-high heat, add the onion and garlic. Cook for 3 minutes, until onions soften.

Add the sweet potatoes, pepper flakes and cook, stirring, for 1 minute.

Then add the chicken broth, season with pepper and cover with a lid. Bring the soup to a boil and reduce the heat to medium-low. Boil for 15-20 minutes or until potatoes are tender.

Remove from the heat and leave to cool for 5 minutes. Mix the soup with a blender until smooth.

Put back on the fire, add sour cream and cook, stirring, for 2 minutes.


Recipe for Cream of Potato Cream with Croutons

Recipe for Cream of Potato Cream with Croutons-A delicious recipe that is prepared quickly and without spending too much on ingredients. Moreover, you definitely already have all the ingredients in the house.

  • 8 medium potatoes
  • 1 carrot
  • 1 ardel kapia
  • 500 ml of milk
  • 50 g butter
  • 2 teaspoons flour
  • 5 slices of bread
  • 1 teaspoon tarragon powder
  • salt to taste
  • parsley
  1. Peel the potatoes and carrots, wash and slice. They are then boiled in boiling water.
  2. The flour dissolves in the milk, taking care not to form lumps. After the vegetables have boiled, remove the carrots and cut them into slices. It is kept for the end. In the pot of potatoes add the milk and flour, mixing well and let it boil.
  3. Remove the pan from the heat, add the salt, tarragon and butter and mix well.
  4. Slice the bread into cubes, sprinkle with olive oil and fry well in a pan in the oven.
  5. At the end, add the carrots and chopped parsley to the potato cream soup.

Recipe for Cream Potato Soup with Croutons - Serve hot soup with croutons and decorate with slices of pepper and parsley leaves. I wish you successful recipes and good appetite! [Wpurp-searchable-recipe] Potato Cream Soup Recipe with Croutons & # 8211 & # 8211 & # 8211 [/ wpurp-searchable-recipe]


Potatoes, carrots, celery and zucchini will be cleaned, washed and cut into large cubes.

The prepared vegetables will be boiled in a pot (capacity 2 l) with boiling water, a pinch of salt and a cube of butter, for about 30 minutes (until they soften well).

Peeled and finely chopped onions will be hardened in a Teflon pan with olive oil (until translucent).

When the vegetables have boiled, remove them from the soup and put them in a blender to be chopped (mashed), together with the sautéed onion, until a puree is obtained (about 3-4 minutes).

If the puree obtained is too viscous, thin it with soy milk (or soup from boiled vegetables).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

The cream soup will be seasoned with salt and pepper to taste.

Optionally, for a more sour taste, you can add a little lemon juice to the cream soup (to soften the sweet taste).

Cream of potato and pumpkin soup will be served in individual bowls, with toasted bread croutons and decorated in the middle with sour cream and freshly chopped parsley.


Potato cream soup

It's a delight! Children like it and it is very easy to prepare.

Ingredients and quantities:

4-5 large potatoes
1 carrot
1 parsnip
1 piece of celery
1 onion
sour cream
1 cup of milk
salt
pepper
nutmeg
greenery (preferably dill!)
3 yolks
a nut of butter

Method of preparation:

1. Peel the vegetables, cut them into large pieces (except for the onion, which you put whole), and put them to boil, with water and a little salt, in a pot with a lid. Let them boil well.

2. Drain the water (but don't throw it away!) And turn the vegetables into a fine puree, after you have removed the onion. Thin it with the juice in which the vegetables were boiled, add the butter, a tablespoon or two of sour cream, a cup of milk, and bring the soup to a boil.

3. Allow the soup to cool slightly and add three egg yolks, dissolved with a little water. Add greens and serve.


Potatoes, carrots, celery and zucchini will be cleaned, washed and cut into large cubes.

The prepared vegetables will be boiled in a pot (capacity 2 l) with boiling water, a pinch of salt and a cube of butter, for about 30 minutes (until they soften well).

Peeled and finely chopped onions will be hardened in a Teflon pan with olive oil (until translucent).

When the vegetables have boiled, remove them from the soup and put them in a blender to be chopped (mashed), together with the sautéed onion, until a puree is obtained (about 3-4 minutes).

If the puree obtained is too viscous, thin it with soy milk (or soup from boiled vegetables).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

The cream soup will be seasoned with salt and pepper to taste.

Optionally, for a more sour taste, you can add a little lemon juice to the cream soup (to soften the sweet taste).

Cream of potato and pumpkin soup will be served in individual bowls, with toasted bread croutons and decorated in the middle with sour cream and freshly chopped parsley.


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


Potato cream soup with bacon

  • In a pot, boil the peeled vegetables and cut them into pieces. When they are almost cooked, add salt and pepper to taste.

When the vegetables are cooked, separate them from the water in which they were boiled and strain them. I didn't like celery and bleach, I don't like their taste too much. After they have been passed well, like a fine puree, gradually add the water in which they boiled the vegetables, until the desired consistency of the cream soup is obtained. When the soup cools, it will become significantly thicker, so don't skimp on it.

Cut the bacon into thin slices and fry. Put it in a pan without the addition of oil, fry it in the fat that will melt from it.

The pan with the browned bacon is poured over the soup, along with the resulting fat. The soup thus becomes absolutely delicious, although not exactly dietary. I kept a few strips of bacon with which I decorated the plates with soup, along with some croutons and finely chopped green onions.


Ingredients for potato cream soup with smoked ciolan

1 smoked ciolan (at least 1kg)

1 leek (use only the white part)

2-3 tablespoons of cooking cream (for dressing cream soup and for a tastier taste)

1 yolk (for cream soup dressing)

5-6 black peppercorns (for boiled smoked ham)

fresh green parsley (for decoration)

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts


Potato cream soup

We start the week with a fasting recipe. I had never made a cream soup before, but I wanted a light vegetable soup. I had Horia Varlan's recipe book, Our Dishes around the house, so I had inspiration to solve the problem. We made the changes that we considered necessary to make it to our taste and here is what came out.

Ingredient:

1 kg peeled potatoes
2 carrots
1 leek
1 small celery
1 small white root (parsnip / parsley)
1.5 liters of soup
1 teaspoon thyme
1 teaspoon maghiran
Chopped parsley
Salt
Oil

Method of preparation

- Peel the potatoes and cut them into small slices. We do the same with vegetables.

- Heat the leeks in a little oil for 2-3 minutes.
- Add the rest of the vegetables, cover the bowl with a lid and let it simmer for 5 minutes.

- Add the soup over the stewed vegetables and let it simmer for half an hour.
- Add thyme, marjoram and a teaspoon of salt, then let it boil for another 10 minutes.
- Pass the vegetables with a blender or a small-mesh strainer. We match the salt.


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



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