Vegetable soup puree on meat broth. Onion puree soup

Step-by-step recipes for making meat puree soup with various seasonal vegetables, fresh, fragrant herbs and spices

2017-11-26 Mila Kochetkova

Grade
prescription

4530

Time
(min)

servings
(people)

In 100 grams of the finished dish

8 gr.

7 gr.

carbohydrates

10 gr.

135 kcal.

Option 1: Puree Meat Soup - Classic Recipe

Classic meat puree soup is not so difficult to prepare, but here's one bad luck - it ends very quickly, due to the fact that the dish has a pleasant creamy texture and an unusual delicate taste. Well, when choosing products for cooking, you can easily focus on seasonality and the preferences of family members.

Ingredients:

Meat on the bone (beef) - 650 gr.;
Fresh potatoes - 4-6 pcs.;
Onions and carrots;
Celery stalk - 3 sprigs with leaves;
A bunch of fresh herbs - any, to taste;
A little vegetable oil;
Spices and spices, fine table salt;
4-6 slices of yesterday's bread;
A large pinch of sweet paprika;
A little dried garlic;
Homemade sour cream - for serving the dish.

Step by step meat soup recipe

Rinse the meat, it is advisable to use the brisket for cooking, in running water. You should not cut it, it is best to cook it in one large piece until fully cooked, until the meat begins to fall off the bone. In the broth during cooking, after the foam is removed and the fire is reduced, you can add not only spices, but also a few root crops to enhance the taste.

Wash and peel fresh potatoes, cut them into large cubes, cover with water and leave aside for a while. As for onions and carrots, it’s also tedious to rinse and clean them, but you can cut them together with celery stalks in any arbitrary pieces, because at the end we will chop the soup anyway.

Fry vegetables in vegetable oil, until a pleasant golden color, so that each barrel of vegetables is browned.

As soon as the meat is completely cooked, transfer it to a plate to cool, and strain the broth into a clean saucepan. Add potatoes and fried vegetables and boil until tender over low heat. 5 minutes after boiling the soup, add the meat, disassembled into fibers, and chopped fresh herbs into the broth.

Remove the finished soup from the stove, cool, and chop well in a blender bowl or use a submersible, so that there are no lumps left, and the soup is homogeneous. Pour it into a saucepan, and put the meat soup-puree back on the fire, warm up until boiling.

While the soup is heating, it is worth frying the croutons - to do this, cut the bread, flavor it with dried garlic and sweet paprika and fry in vegetable oil.

Pour the hot soup into bowls, add cool sour cream, some greens and croutons.

Option 2: Quick Meat Puree Soup Recipe

Cooking mashed meat soup with frozen vegetables will not take you much time, especially if you use chicken fillet for cooking, which cooks very quickly.

Ingredients:

Chicken fillet - 3 pcs.;
Potato - optional;
A package of frozen vegetables (any) - 1 pc.;
A little greenery - at the discretion of the cook;
Vegetable oil for frying;
Salt, spices, seasonings.

Cut the chicken fillet into thin strips, heat any vegetable oil in a saucepan (with a ceramic or non-stick coating) with a thick bottom. Put the chopped chicken and quickly fry it over high heat.

While the chicken is fried, you need to peel and cut the potatoes, transfer them to the meat and wait for golden burns on the surface of the pieces.

Pour frozen (you don't need to defrost beforehand) vegetables into a saucepan, wait until the vegetables are saturated with oil and meat juices, and pour clean (hot) boiled water to the desired volume.

Wait for the broth to boil, add spices and salt to taste, and cook the soup for at least 20 minutes. Add chopped greens, cover with a lid and simmer the soup for 5-6 minutes over low heat.

Cool the soup, grind with an immersion blender and bring to a boil again. Pour into bowls, garnish with any herbs to taste. And, of course, the serving of thick sour cream and fresh bread is welcome to the dish.

Option 3: Meat soup-puree with mushrooms

An interesting version of a simple and familiar meat soup with mushrooms, which will appeal even to those who are not particularly fond of Mother Nature's forest gifts. Thanks to grinding, the dish has a delicate creamy texture and a wonderful summer aroma.

Ingredients:

A small piece of turkey fillet - 250 gr.;
Fresh potatoes - 400 gr.;
Mushrooms collected in the forest, for example, chanterelles - 300 gr.;
Onions - 2 pcs.;
A pinch of dry basil and oregano;
A piece of butter - 35 gr.

Step by step cooking recipe

Boil a light turkey fillet broth, remove it from the broth and cool. In the process of cooking, you should definitely remove the foam on the surface, and add spices and seasonings to the broth itself so that it becomes fragrant.

Melt the butter in a clean saucepan and add the onion sliced in half rings, fry until dark. Rinse wild mushrooms. Squeeze them a little from excess moisture and cut, add to the onion. While the mushrooms secrete liquid in the pan, it is worth seasoning them with salt and spices, then when the moisture evaporates, they will be saturated with aromas and tastes.

Cut the peeled potatoes, add to the mushrooms and pour over the prepared turkey broth. Boil until the vegetables are ready, add a little dry herbs, cool and chop.

Ready puree soup must be reheated on the stove, and you can start tasting the dish.

It should be served with the addition of greens and thin sliced \u200b\u200bslices of turkey fillet, or even in the process of grinding, add the meat to the soup, sorted into fibers.

Option 4: Cauliflower and Spicy Cheese Meat Soup

Cauliflower gives a special texture to this pureed meat soup, and thick and rich chicken broth cooked from the back is used for satiety.

Ingredients:

Chicken back with wings - 1 pc.;
Packing of frozen cauliflower - 1 pc.;
Half a teaspoon of Turmeric or Curry seasoning;
A teaspoon of dry parsley or Provence herbs;
Salt and black pepper;
125 ml. regular cream.

Step by step cooking recipe

Rinse the chicken carcass in running water, and put to boil in a large saucepan. Wait at high heat until the broth boils, remove the foam and reduce the heat to a minimum level. The broth should barely gurgle, you can add dry spices and spices, bay leaves, a couple of umbrellas of cloves, root vegetables and fresh herbs to it.

After a couple of hours, remove the meat from the broth and cool, disassemble from the bones, return the chicken pieces back, and put the cauliflower with them. For the thickness and volume of the soup, you can add a couple of small chopped potatoes. Boil until done.

Approximately 5-6 minutes before the soup is ready, seasonings should be added to it, for a ruddy and sunny color, and a little greenery for taste and aroma.

Cool the broth with meat and vegetables, chop, and return to the pan. Add cream and bring to a boil.

Soup is eaten in deep special tureen bowls (with handles) with toasted slices of yesterday's bread or baguette.

Option 5: Recipe for making meat puree soup with tender zucchini and minced meat

A very simple, easy-to-prepare, summer soup to quickly and easily feed the whole family with a delicious dinner. Meat puree soup with minced meat and zucchini will be an excellent addition to interesting recipes in your piggy bank, especially for cooking in the country.

Ingredients:

Homemade minced meat from mixed meat - 250 gr.;
2-3 small young zucchini;
2 small carrots;
1 sweet onion;
200 gr. young potatoes;
3 cloves of garlic;
A bunch of greens from the garden;
A little vegetable oil;
Rustic sour cream for serving.

Step by step cooking recipe

In a saucepan with a thick bottom, fry the chopped onion, add minced meat and grated carrot. Fry until half cooked, add sliced \u200b\u200bnot very large potatoes, large pieces of fresh zucchini, and pour clean water.

Pour spices and seasonings into the broth, add herbs and boil until the minced meat and vegetables are fully cooked. Cool slightly and grind directly in the pan with an immersion blender.

To serve meat puree soup with minced meat, you should add fragrant green onion feathers, rustic sour cream and, of course, freshly baked bread.

Almost everyone loves puree soups - for their velvety texture, delicate taste, ease of preparation and for the surprise. It can easily be renamed "Guess Soup". Indeed, eating such a soup with appetite, not knowing the ingredients, it is sometimes very difficult to determine what it is cooked from. And now, ardent opponents of zucchini and onions, wrapping up a second bowl of soup from unloved vegetables, do not even know about the catch. For puree soups, vegetable, fish or meat broths are used. If a dish is cooked with meat, then most often with chicken. Soups are made from one or more types of vegetables, sometimes legumes are added - peas, beans or cereals - rice or barley.

Soup puree - food preparation

Before boiling vegetables, they are peeled and coarsely chopped. A characteristic feature of puree soups is the grinding of boiled products to a state of homogeneous mass. Next, the puree is diluted with broth to the desired consistency, brought to a boil and poured into plates. “Required consistency” means that the soup must be thinned to a thickness that is more to your taste. Products are ground through a sieve, or most often, crushed with a blender, using a food processor or mixer with attachments.

Puree soup - the best recipes

Recipe 1: Mushroom Puree Soup in a Bread Pot

I would like to start with this recipe. Because the soup turns out to be very, very tasty, and the serving of the dish is directly restaurant-like. Although this soup is cooked very quickly, it is better to cook it on a day off so as not to rush anywhere. A bread bun is baked or bought, preferably rye, small in size (300-400g). The pulp is removed, the walls and bottom of the bread pot are soaked with garlic from the inside and filled with soup. They eat soup along with bread, pinching off pieces directly from the “plate”. The ingredients are for four servings.

Ingredients: any mushrooms - 500g, one large onion, 2-3 large potatoes (400g), 0.5 l of heavy cream (20%), 100g of any hard cheese, salt, pepper, two cloves of garlic, vegetable oil, 4 rye rolls.

Cooking method

You can start by preparing dishes for soup. Cut the top off the bun. This will be the lid for the bread pot. Carefully, so as not to perforate the bottom or walls of the roll, remove the bread pulp. When cleaning the crumb, one should not be zealous and leave too thin a crust. Then the plates should be sent to the oven for 15 minutes so that they are slightly dried (180C).

Grind the chopped garlic with vegetable oil and brush the cooled bun with this mixture from the inside. And the lid too.

Put boiled finely chopped potatoes. The water should just cover it slightly. Fry onion with mushrooms in a pan and transfer to a bowl with potatoes, continuing to cook. You can leave a few whole boiled small mushrooms for decoration. Pepper and salt the soup, bring to readiness. Drain the broth. When it cools down, you can freeze the cubes and then use them for other dishes.

Grind mushrooms and potatoes to a puree state, pour in the cream and put on fire. As soon as the first bulges appear, signaling that the liquid will soon boil, turn off the fire. Those. Do NOT boil the soup. This is important because affects the taste. Pour the hot soup into pots, sprinkle with cheese, put a couple of whole mushrooms hidden earlier in each, close the lid and serve. Yummy!

If you suddenly don’t dare to cook soup in pots for now, here is another recipe for one wonderful mushroom puree soup. You will need: a pound of fresh champignons, a glass of cream (15-20%), 600 ml chicken broth, 2 onions, 50 grams of butter, two tablespoons of sunflower, 2 tablespoons. tablespoons of wheat flour, pepper and salt to your taste.

Cooking method

Randomly chop the onion and mushrooms and fry until soft, not forgetting to salt and sprinkle with pepper. It will take 15-20 minutes. Then pour a glass of broth into the mass and grind in a blender.

Heat the butter in a saucepan and fry the flour in it for two minutes. Next, add the chopped mushroom mass and the remaining broth to the flour. After boiling, boil for about seven minutes, pour in the cream, add salt to taste and bring to a boil. Do not boil. It is recommended to serve croutons or crackers with the soup.

By the way, be sure to return to the soup in bread pots.

Recipe 2: Zucchini Puree Soup

Whoever tries this soup for the first time cannot always determine what it is made of. Many say that from mushrooms, although there are no mushrooms at all. Delicate velvety texture soup-puree with a creamy taste fascinates from the first spoon.

Ingredients: 4 young zucchini, vegetable (chicken) broth - 1 liter, 180 ml cream 15-20% fat, 2 large potatoes, 1 onion, 1 clove of garlic, vegetable oil - two tablespoons, salt and pepper, water - 250 ml.

Cooking method

Heat oil in a saucepan, add randomly chopped onion, minced garlic, coarsely chopped potatoes and zucchini. Saute vegetables for five minutes, stirring occasionally to prevent burning. Then pour in the broth and a glass of water. When the mass boils, reduce the heat and boil for 20 minutes. The main thing is that the potatoes become soft. Remove from heat and puree in a blender. Pepper, salt, add cream, bring to a boil (no need to boil, just warm). The soup is ready!

Recipe 3: Chicken Puree Soup

Light, at the same time nutritious and healthy first course, because chicken has always been considered dietary meat, easily digested by the stomach. Vegetables saturate the soup with essential trace elements and, together with the chicken, give it an amazing taste and aroma.

Ingredients: chicken meat (fillet) - 300g, 2 small carrots, 3 potatoes, fleshy stalk (stalk) of celery, dried dill, allspice - 4 pcs., 3 cloves of garlic and, if desired, a handful of walnuts.

Cooking method

Coarsely chop vegetables and meat and put in a saucepan. Salt, add peppercorns, garlic and pour water flush with vegetables and meat. Cook until tender - 20-30 minutes. Drain the broth and strain. Grind vegetables and meat in a blender, dilute with broth to the desired consistency, add dill and bring to a boil. Serve sprinkled with chopped nuts.

Recipe 4: Tomato Puree Soup with Beans and Bacon

A rich and satisfying soup of a rich, bright red color with multiple flavor notes intertwined into a single fragrant bouquet. Once you've tasted even a spoonful of soup, you won't be able to stop until you empty the whole plate. It uplifts the mood, gives strength and warms the blood. If fatty foods are contraindicated for you, or you are on a diet, you can exclude bacon from the composition. Use fresh tomatoes when in season. If you can't find Tabasco, add a pinch of hot chili pepper.

Ingredients: 1 onion, stalk (stalk) of celery and carrots, tomatoes in their own juice - one jar (400g), 2 cloves of garlic, 1 can of any canned beans - white or red (400g), vegetable or meat broth 1 liter, 150 g rice, Tabasco sauce - a few drops, ½ tsp. granulated sugar, 4 strips of bacon (one per serving), salt, pepper, croutons and herbs as desired (on a plate).

Cooking method

Finely chop onion, garlic and celery and fry. Add grated carrots and sauté a little. Next, put chopped tomatoes, salt, sugar, Tabasco and spices as desired to your taste. Mix the ingredients and simmer a little.

In a boiled broth (or water), put rice, beans from a jar (drain the liquid first) and tomato mass with vegetables. The soup is cooked without a lid for about 20 minutes from the moment of boiling. It needs to be stirred periodically. Grind the finished mass to a puree state. This can be easily done with an immersion blender. Bring to a boil again and serve with bacon, herbs and croutons. Bacon slices are pre-fried until crispy and broken into pieces.

Recipe 5: Creamy Cauliflower Soup with Cheese

This soup will appeal even to those who do not like cabbage because of the smell. Cream and cheese drown out the taste of boiled cabbage and saturate the soup with a new delicate, creamy and pleasant taste.

Ingredients: cauliflower 1.0 kg, 1 carrot and onion each, 2 medium-sized potatoes, 30 g butter, 1.3-1.5 l water, 100 ml 10% cream, salt and pepper, 100 g hard cheese.

Cooking method

Rinse the cabbage, divide into inflorescences and boil, salt the water. This will take about 15 minutes. Throw away in a colander.

Fry the chopped onion in a saucepan until transparent, add coarsely chopped carrots and potatoes and stew a little together. Pour in water and cook until the vegetables are soft. Next, add cabbage, boil for a couple of minutes and, removing from heat, chop with a blender. Pepper, salt, pour in hot cream, add grated cheese and boil for two to three minutes. Serve with croutons.

Recipe 6: Renoir Eggplant Puree Soup

Ingredients

300 g eggplant;

olive oil;

fresh tomato;

salt and hot red pepper;

onion head;

spices "Provencal herbs" - 7 g;

4 cloves of garlic;

30 g creamy soft cheese;

300 ml vegetable broth;

cream - 150 ml.

Cooking method

1. Peel the eggplant, cut into small slices and soak in salt water for half an hour.

2. Dip the tomato in boiling water, remove the skin from it and cut into quarters. Free the garlic from the peel. Make a basket out of foil and put the tomato and garlic cloves in it. We send it to the oven preheated to 200 C for 20 minutes.

3. Fry pre-peeled and chopped onions in hot olive oil until golden brown.

4. Drain the water from the eggplants, squeeze them out and put them in a pan with onions. Lightly fry and pour in a glass of broth. Sprinkle with Provence herbs, boil, twist the fire and simmer under the lid for about 10 minutes. Turn off the fire, cool and transfer to the blender bowl.

5. Take out the baked garlic and tomatoes, add them to the eggplant, sprinkle with red pepper and grind. Add soft cheese and pour in hot cream. Salt. Mix with a blender until smooth. Pour into a tureen and serve.

Recipe 7: Japanese Carrot Puree Soup

Ingredients

processed cheese - 100 g;

350 g carrots;

fresh parsley;

onion - 200 g;

a liter of any broth;

30 ml vegetable broth.

Cooking method

1. Peel the vegetables, wash them and chop them finely.

2. In a deep frying pan, heat the oil and fry the onion in it until golden brown, but do not fry. Add carrots to this and fry for another minute.

3. Pour the broth into a saucepan, add chopped cheese to it. Salt and pepper. Pour the roasted vegetables into the broth. Cover and cook until the vegetables are fully cooked. Turn off the heat and leave the soup for ten minutes. Then puree it with an immersion blender. Divide soup among bowls and garnish with parsley sprigs.

Recipe 8: Carrot Cream Soup with Crab Meat

Ingredients

65 g butter;

130 g of onion;

25 ml of lemon juice;

carrots - 400 g;

180 g crab meat;

50 g white rice;

a pinch of lemon zest;

spices and sea salt.

Cooking method

1. We put a thick-walled pan on the stove. Turn on a medium heat and melt the butter.

2. Clean and wash the vegetables. Chop the onion into small pieces. Cut the carrot into thin slices.

3. Put the chopped vegetables into the pan, add the washed rice, salt and pepper, add the bay leaf. We fry everything together for about six minutes. Pour six cups of water into a saucepan. Bring to a boil over high heat. Then we twist the fire and cook for another 25 minutes. Remove bay leaves.

4. Pour the soup into the blender container and puree until smooth. Pour back into the saucepan, put the lemon zest, mix and cover with a lid.

5. Mix crab meat with chopped onion and lemon juice in a bowl. Divide this mixture into bowls and pour hot soup over.

Recipe 9: Turkish Lentil Puree Soup

Ingredients

350 g red lentils;

120 g of onion;

black pepper;

450 g potatoes;

spices and dried mint;

carrot;

tomato paste - 70 g;

garlic croutons.

Cooking method

1. We thoroughly wash the lentils, and fill it with water. We put on fire.

2. We clean the potatoes, wash them and cut them into medium-sized cubes.

3. Grind peeled carrots and onions. Onions - in small pieces, carrots - in large chips.

4. Add potatoes and other vegetables to the lentils. We will cook for about an hour.

5. Cool, pour into a blender container and beat until smooth. Drain back into the pot and boil.

6. Fry flour in hot oil. Then add tomato paste, pepper and salt. Put in a saucepan. Mix, season with spices and mint. We will cook for five minutes. Pour into bowls, add garlic croutons and serve.

Recipe 10: Sunny Cream Soup

Ingredients

4 carrots;

50 g of hard cheese;

5 potato tubers;

kitchen salt;

onion - head;

cream or sour cream;

chicken breast.

Cooking method

1. Peel all vegetables and cut them into large pieces.

2. Place the chicken breast in a pot of water. Add the vegetables to this and cook over moderate heat until the vegetables are soft and the chicken is done. Take out the breast and let it cool.

3. Transfer the vegetables to the blender container and beat until pureed. Pour in a glass of broth and continue beating for another minute.

4. Transfer the vegetable puree to a saucepan, stir and boil. Pour the soup into bowls. Put in each piece of chicken meat and sprinkle with grated cheese. Serve with sour cream or cream.

Recipe 11: Chicken Pasta Soup

Ingredients

2 handfuls of pasta;

7 potatoes;

500 g chicken drumstick;

60 g butter;

salt and spices;

bulb;

80 ml soy sauce;

2 carrots;

10% cream - an incomplete glass.

Cooking method

1. Boil the broth from chicken drumsticks. Take out and cool the meat. Separate it from the bones, and tear it with your hands.

2. Peel and wash all vegetables. Cut carrots and onions into small cubes. Melt the butter in a saucepan and fry the vegetables in it until soft. Pour in the soy sauce, stir and turn off the heat.

3. Put the sliced \u200b\u200bpotatoes into the broth. Add fried vegetables and cook until potatoes are soft. Pepper and salt.

4. Boil the pasta separately, rinse them under the tap.

5. Remove the pot of soup from the heat and puree it with an immersion blender. Pour in the cream and heat it over low heat.

6. Pour the soup into bowls, put pasta and pieces of meat in each. Serve sprinkled with chopped herbs.

- If for some reason a freshly prepared puree soup cannot be served immediately, the pan must be placed in a water bath: the soup will not boil, and at the same time it will remain hot.

- Puree soups are served with croutons fried in butter, crackers dried in the oven or small pies with various fillings - with cabbage and eggs or meat. For fish soups - pies with fish.

- To increase nutritional value, cream or egg dressing can be added to mashed vegetable soups. Pour an incomplete glass of hot cream or milk into two or three raw yolks, add the mass to the soup and mix.

Puree soup is considered by many to be a frivolous dish, but in vain. The most common puree soup in our country is accidentally overcooked pea soup. Some housewives can’t even think of turning a “normal” soup into puree soup. And it’s completely in vain, because puree soup is a very hearty, aromatic dish that is not ashamed to be served to guests. In many national cuisines, puree soup takes its place of honor: in France it is mushroom or onion soup or broccoli soup, in Mexico - tomato gazpacho, in the USA - pumpkin puree soup.

Vegetables are most often used to make puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, milk, cream or butter are often found in the recipe - with them, the puree soup becomes especially tender and velvety. Finely grated hard cheese adds piquancy, dry white wine adds new flavors, and small crackers that can be poured directly onto a plate crunch so deliciously!

Making puree soup is a little different from making regular soup. Vegetables are pre-cut into pieces and stew in a thick-walled bowl in butter until soft. After that, wine is added (if necessary), heated until the wine has evaporated by about half, pour in the broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the fire and simmer until cooked. Vegetables should be soft but not overcooked. Then the vegetables are rubbed through a sieve or mashed in a blender, returned to the pan and the broth is added if the soup is too thick. Only after this soup-puree can be salted and seasoned. When serving, the puree soup is decorated with greens.

Bon appetit!

Larisa Shuftaykina

Boiled onions have a specific taste that not everyone likes. Some housewives exclude this ingredient from soup recipes. Others are delighted with him and have no idea how you can cook first courses without using this product. Most French will not understand you if you say that onion soup may not be tasty enough. In this country, every housewife cooks onion puree soup, and they always eat it with great appetite. Your acquaintance with French cuisine will be incomplete if you do not try this dish.

Cooking features

Onions are useful, and soup from it is included in the menu not only by gourmets, but also by people who monitor their health, including those who want to lose weight. The cooking technology will differ depending on what goals you are pursuing. But there are also general rules, without knowing which you cannot cook delicious onion puree soup.

The cooking time of onions depends on the size of the pieces and the type of cooking. If you put finely chopped onions in boiling water, then it will be ready in 10 minutes, if it is cut coarsely, it will take one and a half times more time to cook. If you put in the soup not raw, but a pre-fried vegetable, it is enough to boil it in the soup for 5 minutes. However, when making onion soup, it can be cooked for much longer until it is almost completely dissolved in the dish.
The taste of the soup also depends on whether the onion was fried before laying, as well as on the type of oil in which the vegetables were sautéed. The use of butter allows you to give the dish a creamy taste, the French often choose it.
To enhance the creamy taste, melted cheese and cream are added to the onion soup.
The use of dry white wine helps to balance the sweet taste of boiled onions, savory spices, aromatic seasonings.
Onion soup can be boiled in water or broth. If you are preparing a dish for weight loss, it is better to refuse to prepare the broth.
The taste of the soup depends on the quality of the broth. The most fragrant is obtained from meat on the bone. So that it is not cloudy, foam is removed from its surface during cooking, after which the broth is filtered. It will not be superfluous to put in a pan where the broth is cooked, onions and carrots, they will make it more fragrant. After cooking the broth, the used vegetables are thrown away.

There are many recipes for making onion puree soup. French women make their own adjustments to the recipe. In other countries, housewives also tend to adapt the recipe to their national cuisine. Even if it seems that the composition of the dish includes a similar set of products, this does not mean that soups prepared according to different recipes will have a similar taste.

Onion soup in meat broth

soup set or beef ribs - 0.2–0.25 kg;
water - 1 l;
onions - 1 kg;
carrots - 100 g;
garlic - 2 cloves;
vegetable oil - 40 ml;
butter - 40 g;
processed cheese - 100 g;
sugar - a pinch;
flour - 40 g;
wheat bread - 0.2 kg;
bay leaf - 1 pc.;
black peppercorns - 2-3 pcs.;
salt, black ground pepper - to taste.

Cooking method:

Rinse the soup set or beef ribs, put in a saucepan, cover with water and bring to a boil. Simmer for 10 minutes, skimming off the foam, then lower the heat. Put the onion and carrots, spices, add a little salt into the pan. It is not necessary to salt strongly at this stage, otherwise there is a risk of oversalting the dish. Simmer the broth for 30-40 minutes, then remove the meat, bones, spices and vegetables from it. Strain the broth.
Peel the onion. Cut it into quarters of rings.
Melt the butter in a non-stick saucepan, mix it with vegetable oil.
Put the onion into the oil. Saute it over low heat until it becomes quite soft. To prevent the onion from burning, you can add 1-2 tablespoons of broth to the pan with it.
Add a pinch of sugar to the onion, ground black pepper to taste, mix.
Pour in the sifted flour, mix again.
Whisking with a whisk or stirring vigorously, pour in the broth to the onion.
Simmer over low heat, stirring occasionally, for 15-20 minutes, until the soup thickens.
Puree the soup with a blender.
Grind the cheese on a grater. Add to soup. Put the garlic passed through the press into the pan.
Bring to a boil and cook, stirring, until cheese is melted. Salt to taste, stir, remove from heat.
Cut the bread into medium-sized cubes, dry in the oven until it acquires a ruddy hue.

When serving the soup to the table, pour a handful of crackers into each plate. If you do not want to cook them yourself, you can use purchased: wheat with a neutral or cheesy taste.

Creamy Onion Soup

onions - 1 kg;
water or broth - 0.8 l;
butter - 60 g;
sugar - 5 g;
cream - 0.2 l;
carrots - 150 g;
flour - 40 g;
fresh herbs - 50 g;
salt, pepper - to taste.

Cooking method:

Carrot cut into cubes. Place in boiling water or broth.
Cut the onion into half rings, put in a pan with melted butter, sprinkle with sugar. Cook it over low heat under the lid for 30 minutes, during which time it should change color. Sprinkle it with pepper and flour, mix and remove from heat.
Put the onion in the pot where the carrots are cooked, mix well.
After 2-3 minutes, add finely chopped greens, cream, salt.
2 minutes after the soup boils, remove it from the heat, turn it with a blender into a homogeneous mass.
Return the soup to the fire, let it boil, turn off the stove.

Soup is served with wheat croutons. It tastes little different from the soup prepared according to the previous recipe, but the shade is slightly different.

French Onion Soup

onions - 0.5 kg;
chicken broth - 1.5 l;
flour - 20 g;
butter - 50 g;
semi-hard cheese - 150 g;
dry white wine - 0.2 l;
salt, spices, parsley, wheat croutons - to taste.

Cooking method:

Cut the onion into thin rings or half rings, depending on the size of the onions.
Melt the butter in a saucepan, put the onion in it, simmer it under the lid for 40 minutes.
Sprinkle the onion with flour, after 5 minutes, intensively stirring the contents of the pan, add the broth in a thin stream.
Cook, stirring, until the soup boils. Wait 5-10 minutes, pour in the wine, add salt, spices.
Simmer the soup, stirring occasionally, for another half an hour. Part of the broth will boil away during this time, the onion will become transparent, almost completely dissolving in the soup.

Finely grated cheese, greens chopped with a knife and croutons are added to each plate when soup is served at the table.

Onion puree soup with vegetables

broth or water - 1.2 l;
leek - 0.4 kg;
onions - 100 g;
carrots - 100 g;
celery root - 100 g;
flour - 20 g;
butter - 120 g;
potatoes - 0.2 kg;
white table wine - 100 ml;
salt, pepper - to taste;
whipped cream (optional) - to taste.

Cooking method:

Wash and clean vegetables.
Cut the potatoes into cubes of one and a half centimeters.
Cut carrots, onions and celery root into small cubes.
Cut the leeks into slices.
Melt the butter, leaving 20 g. Put vegetables in the oil (everything except potatoes) and sauté them over low heat until they are all soft, add white wine, stew the vegetables in it for 5 minutes.
Pour potatoes with water or broth in an amount of 1 liter, cook until the potatoes become soft.
In a separate frying pan, melt the remaining butter, fry the flour in it, add the remaining broth - this is how the white sauce is prepared.
Transfer the browned vegetables and sauce to a saucepan where potatoes are boiled.
Salt, pepper to taste. Wait for the soup to boil again. Boil it for 5-10 minutes.
Blend the soup in a blender until pureed. Bring to a boil, cook for 1-2 minutes, remove from heat.

When serving, the soup is topped with whipped cream. You can refuse this, although they serve not only for decoration, but also to give the dish a creamy touch. If you do not use cream, try seasoning the soup with sour cream - it will also turn out delicious. Another option is to add a few slices of cream cheese to the plate.

Onion puree soup is considered a dish of French cuisine, but people from other countries also cook and eat it with pleasure. The dish is healthy, suitable for dietary nutrition, has a unique taste.

They can be mega-healthy and tender like Pumpkin or very satisfying and rich in protein and vitamins, like Red Lentil Soup Puree. In any case, preparing such soups is simple, they are very healthy and easy to digest.

Today is a winter version of vegetable puree soup.

First we prepare the broth, you can cook in advance.
Proportions: one beef marrow bone per 1 liter of water. You can add garlic, onion and coriander.
Cook for 1 hour, periodically remove the scale.
After the broth is ready, it must be filtered.

Let's start cooking soup:

1.
Put the broccoli, chopped leeks and carrots into the pan. This time I'm using frozen vegetables.

Both fresh and frozen vegetables will do.

2.
Pour the prepared beef (strained) broth so that the liquid does NOT cover the vegetables.