Top 10 Unusual Cream Soups You Should Make

Ingredients:

• 250 g of leeks

• 750 g medium potatoes

• 500 ml meat broth

• 200 g cream

• 3 tablespoons olive oil

• Salt and pepper to taste

How to make mashed potato soup

1. Finely chop the leeks (white part) and fry in a little olive oil for a few minutes (in a heavy-bottomed saucepan).

2. Then add a ladle of broth and simmer over low heat for 5-6 minutes.

3. Put the potatoes in a saucepan, add the remaining broth. Salt, pepper and simmer under the lid for another 15–20 minutes until the potatoes are cooked.

4. Grind with an immersion blender, pour in the cream and mix well. Cook the soup for another 5 minutes.

5. When serving, you can sprinkle with grated Parmesan cheese, herbs or something unusual. For example, wheat germ.

This creamy soup is one of the most famous dishes in the French culinary tradition. The secret to success lies in simple ingredients.

Ingredients:

• 250 g spinach (fresh or frozen)

• A few medium potatoes

• 500 ml broth or water

• 200 g cream

• 3 tablespoons olive oil

• 1 bulb

• Salt and pepper to taste

How to make spinach puree soup

1. Cut spinach (defrost frozen, do not cut). Finely chop the onion. Simmer spinach and onions in a frying pan in olive oil for 5-7 minutes.

2. Cut the potatoes into cubes and boil until tender.

3. Grind spinach and onion in a blender, adding a little broth. We do the same with potatoes.

4. Combine the ingredients, pour out all the broth, mix and cook for 5 minutes. Then add cream, salt and pepper to taste.

5. When serving, you can add greens and croutons.

Spinach is the record holder for the amount of vitamins and minerals in the composition.

Ingredients:

• 600 g potatoes

• 100 g of leeks

• 100 г моркови

• 500 ml of milk

• Salt, pepper to taste

• Green onions

• 500 ml broth (plain water or meat)

• 1 st. spoon of olive oil

• Nutmeg

How to make vegetable puree soup

1. First, cut the leeks. To do this, divide the white part in half, and then cut across the stripes. We cut carrots in the same way – you should get small cubes. Pour the olive oil into a large skillet and simmer the carrots and leeks over low heat for 15 minutes.

2. Meanwhile, we peel the potatoes and also cut them into cubes. Put in a saucepan, add milk and salt. Cook under a lid over low heat until the potatoes are cooked. Once cooked, grind with a blender. But not too much, so as not to get glue.

3. We combine ready-made ingredients: mashed potatoes, carrots and leeks, meat broth or water. Salt to taste. Cook over low heat for another 10 minutes.

4. Serve the puree with vegetables in separate bowls and sprinkle each plate with a pinch of onion.

Cream soups are one of the most delicious ways to cook vegetables!

Ingredients for soup:

• 2 large fresh cucumbers

• 800 ml vegetable or meat broth

• 3 tablespoons olive oil

• 1 bulb

• Dill

• Pepper black ground

• 100 ml yogurt

• Zest of one lemon

For decoration:

• 4 tablespoons natural yogurt

• A bunch of fresh dill

How to make yogurt puree soup

1. Finely chop the onion and dill. Cut the cucumbers into cubes.

2. Put the onion in a saucepan, add a few tablespoons of olive oil and fry for several minutes over low heat. Then we spread the cucumber and continue to simmer for a few more minutes.

3. After that, pour in the broth, put in the lemon zest and dill. Cook over low heat, covered for 20-25 minutes.

4. After this time, turn off the heat, let it cool slightly and mix everything with a blender. When the cream soup has cooled completely, pour in the yogurt, salt and pepper to taste.

5. When serving, add a couple more spoons of yogurt to a plate and decorate with a sprig of dill.

This soup is perfect for lunch in warm weather, it is refreshing well.

Ingredients

• Pumpkin (about 600 g)

• Several large potatoes

• 1 liter vegetable or meat broth

• 1 bulb

• 2 st. tablespoons olive oil

• 200 ml cream

• Salt

• Zira

How to make pumpkin puree soup

1. Peel the pumpkin and potatoes, rinse and cut into cubes. Boil separately until tender.

2. Finely chop the onion and lightly fry in olive oil.

3. Combine all the finished ingredients, add the broth and grind with a blender.

4. Pour boiling water over the zira, let it brew for 15 minutes, strain and add the broth to the cream soup.

5. Pour in the cream and cook for about 5 minutes.

This soup is easy to prepare, but despite the lightness and simplicity of the ingredients, it will surprise you with its taste and sophistication.

Ingredients

• 600 g chicken breast fillet

• 2 carrots

• 1 bulb

• 40 g bread crumbs

• 1,5 liters of water

• 100 ml cream

• Nutmeg

• Spices: bay leaf, cloves, pepper

How to Make Chicken Puree Soup

1. Peel and rinse vegetables. We also wash the chicken breast well and put it in a saucepan along with the vegetables. Add spices and fill with water. Bring to a boil and cook until vegetables and meat are cooked.

2. Then we take out the breast from the broth, take out the chicken and cut it. Strain the broth. Grind the chicken meat in a blender, adding a little broth.

3. Fold the bread crumbs into a saucepan and cover with broth. Put on fire, stirring occasionally, wait until it thickens a little. Then add the chicken and mix everything together with a blender. Pour in the cream, salt and lightly season with nutmeg.

This soup is very nutritious and easy to digest at the same time.

Ingredients

• 800 g tomatoes

• 200 g of stale white bread

• Several cloves of garlic

• 250 ml of water

• Salt, pepper and olive oil to taste

For decoration

• Boiled eggs

• Raw smoked ham (jamon serrano)

How to make tomato puree soup

1. Cut the bread into slices and cut off the crust, cut into cubes and fill with a glass of water. (The soup is not boiled, so the water must be good for drinking!) Leave it for half an hour so that the water is absorbed into the bread.

2. Meanwhile, we clean the tomatoes (for this, pour boiling water over them for 3 minutes, the skin will lag behind itself), cut them into cubes.

3. Thoroughly grind tomatoes, bread and a couple of garlic cloves in a blender. Pour in about 50 ml of olive oil. The soup should be thick and velvety.

4. Cover with cling film and refrigerate for 2 hours.

5. Before serving, add a few slices of boiled egg, a couple of slices of ham (serrano jamon) and a little olive oil to the soup.

Salmorejo is traditionally served very cold (sometimes even over ice). It is garnished with hard-boiled eggs and slices of ham.

Ingredients

• 250 g peas

• 70 g smoked bacon

• 1 bulb

• 1 carrot

• Several cloves of garlic

• 3 tablespoons olive oil

• 1 liter of broth (vegetable or meat)

How to make mashed pea soup

1. Soak peas in cold water for at least 3 hours.

2. Fry finely chopped onions, garlic and carrots in olive oil, add bacon and keep on fire a little more, stirring.

3. Rinse the peas with cold water, put them in a saucepan along with vegetables and bacon, pour in the broth and cook until cooked for about 60 minutes.

Pea soup is delicious and satisfying, and consists of a few simple ingredients.

Ingredients

• 500 g mushrooms

• Several large potatoes

• 700 ml water or vegetable broth

• 1 clove garlic

• 1 sprig of parsley

• 50 ml cream

• 30 g butter

• Salt and pepper to taste

How to make mushroom puree soup

1. Rinse thoroughly and clean, if necessary, mushrooms. We cut. Peel the potatoes, rinse and cut into small cubes.

2. In a saucepan with a thick bottom, melt the butter. We spread the finely chopped onion, potatoes and garlic (you do not need to cut it). Simmer over low heat for 10 minutes, periodically adding broth or water.

3. Then add the mushrooms and simmer again for another 10 minutes. We remove from heat, take out the garlic (it has already given away all its taste and aroma). Salt and pepper to taste. Slowly pour in the broth, grind with a blender to the required consistency. Pour in the cream, put in finely chopped parsley. We put on fire and, stirring, bring to a boil.

4. You can decorate with fresh mushrooms and a sprig of parsley.

For soup, you can use any mushrooms, or even better, several types at once: for example, porcini and chanterelles.

Ingredients

• 250 g lentils

• 500 ml meat or vegetable broth

• 50 ml cream

• 3 Art. l. olive oil

• 1 bulb

• 1 carrot

• Salt, pepper – to taste

How to make lentil puree soup

1. Rinse the lentils well, fill with water and simmer for about 60 minutes.

2. Finely chop the vegetables and simmer with olive oil until tender.

3. Fill the finished lentils with broth, add vegetables, salt, pepper and grind with a blender. Pour in the cream and, stirring occasionally, bring to a boil. Appetizing soup with lentils is ready, we decorate the dish at our discretion and serve.

Garlic croutons, ham or herbs can be added to the soup if desired.