10 recipes for simple and delicious puree soups

The beauty of mashed soups is that they can be made from anything: vegetables, cereals, legumes, mushrooms or chicken. Puree soups are great for vegetarian or diet menus, but can be brewed in broth or even milk. This is a quick, light meal, yet very satisfying. You can also serve puree soup to the festive table and surprise guests with something new and refined.

10 recipes for simple and delicious puree soups

Mashed potato soup

500 gr. potatoes
1 tbsp. milk
50 gr. leek
30 gr. butter
600 ml water
Salt to taste
For refueling:
1 egg yolk
1/2 tbsp. milk
Mashed potato soup
Mashed potato soup
  • Wash vegetables thoroughly. Dry. Clear.
  • Cut the potatoes into slices.
  • Cut the leeks into strips. Fry lightly in oil.
  • Add the potatoes to the fried onions.
  • Pour vegetables with water.
  • Salt.
  • Cook vegetables for 25-30 minutes.
  • Grind the finished vegetables with a blender until smooth.
  • Heat the milk. Add to soup. Mix.
  • Prepare dressing:
  • Heat the milk.
  • Beat the egg yolk with a fork.
  • While stirring constantly, add the yolk to the hot milk.
  • Boil the egg-milk mixture over low heat in a water bath until thickened without bringing to a boil.
  • Strain.
  • Add the dressing and butter to the mashed potato soup.
  • If desired, serve puree soup with croutons and chopped herbs.

Classic Pumpkin Cream Soup

500 gr. pumpkin
1 carrot
1 head of onion
3 cloves of garlic
300 ml cream 20%
50 gr. butter
20 ml vegetable oil
Salt to taste
Ground pepper to taste
Classic Pumpkin Cream Soup
Classic Pumpkin Cream Soup
  • Wash the vegetables. Clear.
  • Finely chop the onion and garlic.
  • Grate the carrots.
  • In a saucepan with a thick bottom, fry the carrots, onions and garlic in vegetable oil.
  • Cut the pumpkin into cubes.
  • Add pumpkin to stir-fried vegetables.
  • Add butter.
  • Fry vegetables over medium heat for about 5 minutes.
  • Add hot water (water should cover vegetables).
  • Salt. Spice up.
  • Cook over low heat until vegetables are tender, about 15 minutes.
  • Grind the soup with a blender and puree.
  • Add cream. To stir thoroughly.
  • Bring the puree soup to a boil.

Champignon soup with cream

500 gr. fresh champignons
200 ml cream 20%
600 ml water
2 tbsp. l. flour
1 onion
40 gr. butter
Salt to taste
Champignon soup with cream
Champignon soup with cream
  • Peel the champignons. Wash. Cut into slices.
  • Peel the onion. To cut in cubes.
  • Combine mushrooms and onions in a saucepan. Salt. Spice up. Fry until tender, about 10 minutes.
  • Transfer the prepared mushrooms to a blender. Add 200 ml of boiled water. Grind.
  • Combine flour and butter in a saucepan. Fry lightly.
  • Transfer the mushroom puree to a saucepan.
  • Add 400 ml of water. To stir thoroughly.
  • Boil. Cook for 6-7 minutes over medium heat.
  • Add cream.
  • Salt. Spice up. To stir thoroughly.
  • Boil.
  • Remove from heat. To cover with a lid. Leave on for 10 minutes.
  • When serving, garnish with a fried piece of champignon, chopped herbs or crackers.

Green pea puree soup

800 gr. canned peas
2 tbsp. l. flour
4 tbsp. milk
70 gr. butter
Salt to taste
Green pea puree soup
Green pea puree soup
  • Prepare milk sauce:
  • Lightly fry the flour in a frying pan with a little butter.
  • Heat the milk.
  • Pour hot milk over flour. To stir thoroughly.
  • Cook for 10-15 minutes.
  • Rub through a sieve.
  • Drain the canned peas. Rub the peas through a sieve or chop with a blender.
  • Mix the pea puree with the milk sauce.
  • Add the required amount of hot water.
  • Salt. To stir thoroughly.
  • Season the soup with butter.
  • If desired, decorate with 2-3 liters. unwashed peas.

Fish soup

750 gr. any fish
1 liter of water or broth
1 carrot
1 head of onion
2 tbsp. milk
80 gr. butter
40 gr. flour
Salt to taste
Fish soup
Fish soup
  • Wash the fish. Clean. Cut into fillets.
  • Wash the carrots thoroughly. Clear. Cut into circles.
  • In a saucepan, combine fish bones and carrots. To fill with water. Boil. Cook for 30 minutes over low heat.
  • Strain the fish broth.
  • Peel the onion. Cut into half rings.
  • Cut the fish fillet into medium pieces.
  • Fry fish and onions in a pan with a little butter for about 10 minutes.
  • Melt the remaining butter in a saucepan. Fry the flour a little. Add fish broth in a thin stream, stirring constantly.
  • Grind fish and onions with a blender. Add to broth.
  • Boil. Cook for 15 minutes.
  • Add milk. Salt. Spice up.
  • Boil.
  • Serve with croutons or chopped herbs if desired.

Chicken liver puree soup

500 gr. chicken liver
1 carrot
1 head of onion
300 ml milk
1 liter of water or broth
2 tbsp. l. flour
Salt to taste
Ground pepper to taste
Chicken liver puree soup
Chicken liver puree soup
  • Wash the liver thoroughly. Cut into slices.
  • Wash the vegetables. Clear. Cut into slices.
  • Lightly fry the liver and vegetables.
  • Add a small amount of water. Simmer until the liver is tender and the vegetables are soft for about 20 minutes.
  • Grind with a blender.
  • Prepare the sauce:
  • Lightly fry flour in a pan until creamy.
  • Add water or broth, stirring constantly.
  • Mix liver puree with sauce.
  • Boil.
  • Salt. Spice up.
  • Serve with croutons if desired.

Tomato puree soup

700-800 gr. tomato
1 head of onion
400 ml water (or any broth)
1-3 cloves of garlic
2-3 st. l. olive or vegetable oil
Salt to taste
Ground pepper to taste
Tomato puree soup
Tomato puree soup
  • Wash the tomatoes and remove the peel, for this make a cross-shaped incision in the lower part of the fruit, scald with boiling water or immerse in boiling water for a few seconds, cool in cold water, now you can easily remove the peel. Cut the tomatoes into slices.
  • Peel the onion. Cut in small pieces.
  • Peel the garlic. Chop.
  • Fry onions and garlic for 3 minutes.
  • Add chopped tomatoes. Mix.
  • Simmer for 20 minutes over medium heat.
  • Add water. Salt. Spice up.
  • To cover with a lid. Simmer for 10 minutes.
  • Grind the tomato soup with a blender until smooth.
  • If desired, chopped greens, slices of feta cheese, sour cream or croutons can be added to the ready-made soup before serving.

Bean puree soup

800 gr. canned beans
400 gr. tomato
1 bell pepper
1 head of onion
1 carrot
1 clove of garlic
1 liter of water or broth
Salt to taste
Ground pepper to taste
Bean puree soup
Bean puree soup
  • Wash the tomatoes and remove the peel, for this make a cross-shaped incision in the lower part of the fruit, scald with boiling water or immerse in boiling water for a few seconds, cool in cold water, now you can easily remove the peel. Cut the tomatoes into slices.
  • Wash the bell pepper. Remove the seed part. To cut in cubes.
  • Peel the onion. Cut in small pieces.
  • Wash the carrots thoroughly. Clean. Grate on a coarse grater.
  • Peel the garlic. Chop.
  • In a saucepan with a thick bottom in vegetable oil, fry the onions until soft.
  • Add garlic. Mix.
  • Add carrots. Fry vegetables for about 3 minutes, stirring occasionally.
  • Add bell pepper. Fry for 2 minutes.
  • Add tomatoes. Mix. Cook for another 3-4 minutes.
  • Drain the liquid from the canned beans. Rinse if necessary.
  • Add 1 can of beans to vegetables.
  • Cover with water or broth. Mix. Boil.
  • To cover with a lid. Simmer for about 30 minutes.
  • Remove the soup from the heat. Grind with a blender until smooth.
  • Boil.
  • Add 1 more can of beans to the soup.
  • Salt. Spice up.
  • Boil. Warm up for 2 minutes.
  • Remove from heat. To cover with a lid. Leave on for 10 minutes.
  • Serve with croutons or chopped herbs if desired.

Creamy cheese soup

4 medium potatoes
1 onion
3 pcs. processed cheese "Friendship"
Salt to taste
Water or broth
Cream cheese soup
Cream cheese soup
  • Wash the potatoes thoroughly. Clear. Cut into cubes.
  • Put chopped potatoes in boiling water or broth. Cook until tender.
  • Cut the processed curds into cubes.
  • 5 minutes before the end of cooking potatoes, put pieces of melted cheese in the soup. Mix.
  • Wait until the cheese is completely melted.
  • Beat the resulting soup with a blender until smooth.
  • Boil.
  • Serve puree soup with croutons or chopped herbs if desired.

Zucchini puree soup

2 medium zucchini
1 carrot
1 liter of water or broth
Salt to taste
Ground pepper to taste
Dried dill to taste
Dried parsley to taste
Zucchini puree soup
Zucchini puree soup
  • Wash the carrots thoroughly. Clean. Slice.
  • Bring water or broth to a boil.
  • Add carrots, dried herbs. Salt. Spice up.
  • Wash the zucchini. Clear. Remove the seed part. Cut the flesh of the courgettes into cubes.
  • Add the chopped zucchini to the broth. Cook for about 10 minutes until vegetables are tender.
  • Remove the vegetables from the broth with a slotted spoon. Grind with a blender into a homogeneous mass.
  • Combine mashed potatoes with broth. To stir thoroughly.
  • Serve with chopped herbs or croutons if desired.

Enjoy your meal!

It might be interesting:

Greetings, dear readers! Today I will share with you recipes for delicious mashed soups with photos. They can be cooked from vegetables or meat, combined with various ingredients, seasonings and spices. Cooking such first courses is very simple and quick. First, boil the products until tender, then grind through a sieve or beat with a blender, bring to the desired consistency with the help of broth.

For quick cooking, grinded cereals are well suited. Cream, milk or butter will help increase the nutritional value of the dish. White sauce is added to the soup to prevent the whipped food particles from settling on the bottom. Difficult to grind ingredients must be passed through a meat grinder. The finished dish can be served hot or cold.

30 best recipes

A healthy vegetable soup suitable for those on a diet. White cabbage contains vitamins and phytoncides that increase immunity and eliminate the symptoms of diseases of the gastrointestinal tract. Fiber with organic acids has a beneficial effect on metabolism and cleanses the body of toxins. You can cook soup from any vegetables. Do not be afraid to experiment, using a blender, the dish will turn out delicious and rich. To make it thicker, when frying carrots with onions in oil, add 2-3 tablespoons of flour. Use croutons when serving.

With white cabbage

For cooking, you should take white cabbage, carrots, potatoes, onions, low-fat cream, sunflower oil, salt, pepper and herbs. Caloric content - 17.8 kcal.

Light soup with a delicate texture, nutritious and low in calories. It is prepared simply and quickly, it is pleasant for children and adults, does not require large financial costs. When serving, add finely chopped chicken fillets and croutons separately.

With the addition of chicken

For cooking, you will need chicken, water, carrots, onions, parsley and salt. If you want to taste the classic version of chicken puree soup, then it is enough to take meat, butter, flour, chicken broth, milk or cream, salt. Energy value - 20 kcal per 110 g.

  • Cheese with hunting sausages

Hearty and delicious cream cheese soup. Add smoked sausages or hunting sausages for flavor and aroma. The dish is perfect for lunch or dinner.

With cheese and hunting sausages

You should take processed cheese, water, potatoes, smoked sausages, onions, carrots, garlic, vegetable oil, herbs and salt. Serve cheese soup with croutons and chopped herbs. Nutritional value - 45.3 kcal.

Bright, light and tasty puree soup. Due to the large amount of sulfurous substances in broccoli, children do not always like this dish. You can quickly get rid of them by adding a pinch of baking soda during cooking. Add spinach to the soup for a rich color. The dish can be prepared on the basis of any broth, even from broccoli stalks broth. At the final stage, you can add sour cream or cream. If you want to make a lean creamy soup, use milk or coconut cream, which work well with the main ingredient. Serve with crispy croutons and herbs.

With broccoli

For cooking, you need to take vegetable broth, broccoli, leeks, potatoes, butter, black pepper, olive oil and salt. If you are using fresh cabbage, soak it for 5 minutes in water with the addition of a spoonful of balsamic vinegar to disinfect it, then rinse under cold water. Caloric content - 50.5 kcal.

Rich, thick and spicy pea puree soup that will warm you up in the cold season. Due to its high concentration of plant protein, it is beneficial for vegetarians and vegans.

With peas

You need to take yellow peas, carrots, onions, purified water, vegetable oil, garlic, herbs, salt and pepper. If you do not have a hand blender, cool the soup first. Caloric content per 100 g - 69.8 kcal.

  • Lentils with smoked salmon

Simple, hearty and delicious puree soup. Be sure to grind in a blender at high speeds until you get a delicate consistency. Add cream and bring to a boil. Pour the soup into the serving bowls, then add the finely chopped fish and onion mixture and season with the curry.

Lentil with smoked salmon

For cooking, you will need fish broth or water, red lentils, carrots, smoked salmon, onions, green onions, olive oil, curry, salt, pepper and wheat croutons. Energy value - 55 kcal per 100 g.

Delicious and aromatic champignon soup. Such a dish is a win-win option if you have little time to cook and there is unnecessary chicken broth left. You can make it from fresh or dried mushrooms.

With mushrooms

You need to take mushrooms, chicken broth, onions, butter, flour and cream. Add potatoes if desired. Nutritional value - 54.5 kcal per 100 g.

Delicious and healthy puree soup. It can be cooked with or without meat, with goat cheese and even fruit. When serving, sprinkle with spices and chopped pine nuts and garnish with chopped parsley.

With beets

For cooking, you will need beets, broth, carrots, onions, tomato paste, goat cheese, vegetable oil, garlic, heavy cream, ground paprika and parsley. Caloric content per 100 g - 37.3 kcal.

Light and hearty soup with a delicate texture and mild creamy taste. It is quickly absorbed by the body and saturates it well. I recommend laying zucchini last, as they cook faster than other vegetables. If you don't have a blender, you can knead the vegetable mass with a spoon and rub through a sieve. Zucchini goes well with carrots, pumpkin, onions, garlic and all kinds of greens.


For cooking, you will need chicken fillet, young zucchini, water, potatoes, onions, black pepper and salt. Energy value - 46.9 kcal per 100 g.

Healthy, tasty and colorful soup with a sweet aftertaste. He is considered a favorite on the diet menu. If you want to lose weight but can't stand hunger, eat carrot soup in small portions throughout the day. A delicate taste can be given to it with milk. To ensure that the nutrients in carrots are safely absorbed, season the dish with oil. Also, carrots reduce blood cholesterol levels, improve vision, and regulate blood sugar levels. It is beneficial for the functioning of the brain.

With carrots

You should take carrots, potatoes, broth, olive oil, milk, sour cream, salt and herbs. Energy value - 48.5 kcal.

Light, healthy and tasty puree soup, which is quickly prepared and well absorbed in the body, while saturating and warming in the cold season. Such a dish is considered dietary. Most recipes use celery root. In consistency, it is similar to boiled potatoes, but it has a strong aroma. It contains vitamins and minerals that improve memory, enhance physical and mental activity and prevent obesity.

With celery

You need to take stock, celery root, carrots, onions, potatoes, butter, cream, garlic, herbs and spices. Garnish with grated boiled egg and chopped herbs before serving. Use chilled ginger tea as a drink. Energy value - 27.9 kcal.

Bright green spinach puree soup is loved in many countries around the world. Spinach goes well with fish, meat, potatoes and pasta. For a dish, it is better to take larger leaves, the vegetable should have a pleasant fresh aroma and clear stems with veins. Serve hot, adding croutons or homemade croutons to the dish. You can sprinkle it with grated Parmesan cheese or chopped parsley.

With spinach

For cooking, you will need spinach, broth, onions, olive oil, cream, garlic, salt and ground black pepper. You can complement the taste and aroma with stewed carrots with mushrooms and onions. Caloric content - 50.3 kcal.

A light, tasty and aromatic dish with an appetizing appearance. You can use any fish, but carefully clean it from small bones. The broth should be filtered twice, cleaned the fish from the bones by hand, then grind it in a meat grinder. If there are few bones, then it can be added to the puree soup without chopping. In order to neutralize the specific fishy smell, use aromatic herbs and seasonings.

With the addition of fish

You need to take cod, water, wheat flour, butter, milk, carrots, onions, celery root and salt. You can supplement the dish with croutons, chopped parsley or fish meatballs. Calorie content - 75 kcal.

Bright, sunny and delicious bell pepper puree soup will be an excellent option for a healthy lunch. If you make it with water or vegetable broth, you get a lean vegan version. Children will definitely appreciate the cheerful color.

Bell pepper recipe

For cooking, you will need red bell peppers, onions, carrots, chicken broth, a celery stalk, olive oil, a mixture of ground peppers, garlic, cream, sugar, salt, bay leaves and herbs. To make the dish more tender, place the whole peppers in the oven and bake for 15 minutes at 200 degrees. Energy value - 150 kcal.

A healthy, bright and tasty dish recommended by nutritionists. The ingredients can be constantly varied, because tomatoes are combined with many vegetables and any type of meat. They are low in calories, perfectly satisfy hunger and saturate with useful substances. This puree soup normalizes metabolic processes, increases efficiency and vitality, and protects the body from infectious diseases.

With tomatoes

For cooking, you will need tomatoes, clean water, butter, onions, wheat flour, sugar, black pepper, paprika, basil and fresh parsley. Optionally, you can add Mozzarella cheese and croutons. Nutritional value per 100 g - 64 kcal.

A light and nutritious low-calorie artichoke soup. You should definitely eat it on the day of preparation. It can be made both in chicken broth and vegetable broth.

With artichokes

You need to take artichokes, butter, potatoes, broth, cream, salt and pepper. Use onions fried in butter and chopped parsley for garnish. Energy value - 254 kcal.

Delicate, aromatic cream soup with a velvety consistency. Choose pumpkin of not sweet varieties, try not to overcook it, otherwise the vegetable will lose its taste. Use sour cream or yogurt to serve.

Pumpkin recipe

You should take pumpkin puree, chicken stock, butter or cream, onions, coriander leaves, milk, cinnamon, salt, curry, and unflavored low-fat yogurt. Nutritional value per 100 g - 40.3 kcal.

A hearty, hot first course with a rich taste and delicate texture. You can add a special piquancy and sophistication to it with the help of green olives.

Potato and tomato

For cooking, you need tomatoes, potatoes, eggs, butter or vegetable oil, water, sour cream, garlic, black pepper, salt, sour cream and herbs. Serve with croutons. Its caloric content is 30.5 kcal per 100 g.

Spanish cold soup, especially good in summer. It cools perfectly and tastes impeccable. Use dill sprigs for decoration.

Watermelon recipe

Seedless watermelon pulp, fresh tomatoes, cucumber, red onion, olive oil, red wine vinegar, lime juice, dill, black pepper and salt should be taken. You can serve the dish with garlic or garlic croutons. Nutritional value - 58 kcal per 100 g.

A healthy, delicate and beautiful puree soup containing a large amount of vitamins and minerals. Nettle surpasses apples and lemons in the content of ascorbic acid. It contains more carotene than sorrel and even carrots. You can cook the dish all year round using the top young leaves - fresh or frozen.


For cooking, you need to take nettle, potatoes, chicken broth, onions, dill, sunflower and butter. Serve hot, sprinkled with Parmesan cheese or dill. Instead of cheese, you can add a little sour cream. Calorie content - 30.5 kcal.

A rich and delicious baked vegetable soup. When serving, sprinkle with sheep's cheese and unsalted crackers, and add fresh thyme leaves. You can also use nuts or fried bacon.


You need to take eggplant, tomato, onion, vegetable or chicken broth, cream, dry thyme, feta cheese, garlic, black pepper and salt. Caloric content per 100 g - 270 kcal.

The dish is original and healthy thanks to the main ingredient - chickpeas. In combination with curry in the cold season, it quickly warms and nourishes the body, bringing a lot of pleasure from the taste. With such a puree soup, you can diversify the menu while observing the fast.

Chickpea with curry

For cooking, we need chickpeas, carrots, water, potatoes, tomato puree, onions, garlic, curry, vegetable oil, lemon juice, herbs and salt. Energy value - 64.5 kcal.

A very nutritious puree soup with a distinct taste. It turns out fragrant, satisfying, with a delicate creamy texture. It can be prepared with boiled chicken or bacon. The dish is suitable for medical and dietary nutrition.

With beans

You need to take beans, red bell peppers, carrots, potatoes, butter, onions, bay leaves, black pepper and salt. Serve hot. Caloric content per 100 g - 80 kcal.

Light, creamy soup with a delicate texture, suitable for a spring lunch. It is prepared in just half an hour, it turns out satisfying and tasty. The corn dish is very fond of not only adults, but also children.


For cooking, you need to take canned corn, white onions, carrots, potatoes, celery, milk, a mixture of peppers, olive oil, salt and dried garlic. Dried basil, oregano and hard cheese can be added if desired. Nutritional value - 129.8 kcal per 100 g.

Interesting dish for a vegan menu. Sweet potato is considered a very useful product. It contains vitamins A, B, C and PP, magnesium, potassium, calcium, iron and phosphorus. It is useful to use soups based on it to strengthen the walls of blood vessels, prevent cancer, prevent ulcers, gastritis and other stomach diseases. Serve with garlic croutons or flax seeds.

Sweet potato recipe

Take sweet potatoes, leeks, carrots, fresh ginger root, garlic, olive oil, cold-pressed flaxseed oil, salt, and flax seeds. Calorie content - 73 kcal per 100 g.

Light and tender liver soup puree will be a hearty addition to your dinner. It is perfect for those who monitor their weight. This hot dish has a positive effect on human health due to the nutrients contained in the liver.


You should take chicken liver, liquid cream, carrots, chicken eggs, flour, butter, bay leaves, salt and pepper. Use parsley and sesame seeds for decoration. Energy value - 68.9 kcal.

Famous Czech dish. Chili peppers can be added for a savory taste. Serve with crispy fried croutons. For lovers of hearty dishes, I recommend cooking based on smoked pork ribs or sausages. Cook with vegetable broth when dieting. It is useful to use garlic puree soup during colds. You can enhance the antiviral effect with thyme and onions.

With garlic

You need to take garlic, onions, potatoes, chicken or vegetable broth, cream, milk, vegetable and butter, freshly ground pepper, parsley and salt. Calorie content - 51.5 kcal per 100 g.

  • Canned crab

A thick crab soup that requires a minimum of ingredients. Add the crab pieces to a serving plate.


For cooking, you will need canned crabs, butter, onions, carrots, parsley, tomato puree, tomatoes, milk or cream, eggs and sherry. Nutritional value - 613 kcal per 100 g.

A light and filling low-calorie puree soup. Be sure to peel the rhubarb and apples. Serve with cream or sour cream. For decorations, use wheat or corn flakes, corn sticks.

Rhubarb recipe

You should take vegetable rhubarb, apples, potato starch, water, sugar and dried apricots. Energy value - 53 kcal per 100 g.

  • Red fish and shrimp

A rich and tender puree soup perfect for any occasion. Serve with whole grain croutons. Be sure to cleanse the shell and dark intestinal veins of the shrimp. It is better to cut the fish into medium pieces.

Fish with shrimps

For cooking, you will need cod, peeled shrimp, carrots, potatoes, cream, salt and herbs. Caloric content per 100 g - 170 kcal.

The benefits of puree soup

  1. Easily absorbed by the body.
  2. Low calorie content, therefore, suitable for those who follow the figure.
  3. Restores fluid balance in the body.
  4. Low in fat and high in vitamins thanks to the included vegetables.
  5. Removes toxins and toxins.
  6. Speeds up metabolism.

Useful Tips

  1. Cook the puree soup in a heavy-bottomed saucepan without a lid to make it thick and not burn.
  2. It is better to grind the ingredients hot or slightly cooled so that the taste does not deteriorate and the consistency does not suffer.
  3. To prevent the dish from turning out to be too liquid, make mashed potatoes from the ingredients, then, adding liquid, stir constantly.
  4. Do not boil the seasoned puree soup, as the fatty base will rise to the surface.
  5. Serve in small portions in a glass or ceramic dish with croutons or pancakes.


Puree soup is a thick first course made from mashed cereals, meat, poultry, fish and vegetables. It is often used in baby and diet food. The basis of puree soup is considered to be meat or fish broth, vegetable broth or purified water. To give a thick consistency, use legumes, potatoes, carrots or pumpkin. To make the soup tasty, first of all, you need to boil the vegetables until tender. Add mashed potatoes to broth or broth.

Many housewives are wondering what is the difference between cream soup and cream soup. In the first version, water or broth is taken as a basis, and in the second - béchamel sauce. Be sure to add heavy cream to the cream soup at the final stage of cooking. All vegetables for it should be cut into the same slices for even cooking.

Do you like to cook puree soup? Tell us about your favorite recipes and share the secret of how to make a dish that tastes impeccable in the comments.

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