The correct puree soup should be lump-free and similar in thickness to cream. Of course, the density can be for an amateur, as well as the density-fat content of the cream, and it is regulated by the addition of broth.
The puree soup can be purely vegetable, or you can add cereals or legumes, meat or fish to it – the brightness of the color will depend on the contents.
So, we boil the soup according to your favorite recipe. Then grind it all in a blender, after leaving aside a little broth to adjust the density. Then the soup must be wiped through a sieve – it is thanks to the sieve that no lumps will remain in the soup and it will be considered perfectly cooked. And only now it is possible to change the density of the soup by boiling it over low heat or, on the contrary, adding the remaining broth.
Before serving, the finished soup is seasoned with pieces of vegetables, meat, seafood, herbs, butter, sprinkled with croutons or croutons, add sour cream or cream. After the soup is seasoned, it can no longer be boiled, and therefore if there is a lot of soup, fill it in portioned plates before serving, and put the rest of the soup in the refrigerator.