No wonder there are rules for slicing ingredients for different dishes. Not only the appearance and design, but also the taste of the cooked dish largely depends on their size and shape. If you take two soups made from an equal amount of the same ingredients, but in different ways - plain and grated, then they will be completely different to your taste. If we want to make cream soup, then we will definitely need a blender, or, in extreme cases, a small metal sieve.
Pick your recipe
Instruction manual
1
Cream soup can be cooked on regular meat or vegetable broth. For vegetable broth, put one onion, carrot, white part of a pair of leek stalks, several garlic cloves crushed by the flat side of the knife, a couple of tomatoes, a couple of celery stalks, a bunch of greens, tied with a thread, a bay leaf. Boil all this for about 40 minutes, and then strain. This is the basis for cream soup.
2
Only vegetables are ground in such soups, so the shape of their slicing does not matter much, they should be cut into not very large pieces so that they do not have to be cooked for a long time. As soon as the vegetables are cooked, they are laid out in a blender and finely ground to a homogeneous puree-like consistency. If there is no blender, then use a small metal sieve, in which flour is usually sifted. The resulting puree is diluted with the remaining broth to the desired degree of density.
3
Usually, for a more interesting taste, pieces of meat or ham, as well as a portion of finely chopped and fried vegetables, are added to the cream soup, bypassing the blender.
4
Flavor combinations with lightly fried bacon are interesting. With it you can cook pumpkin cream soup or cream soup from green peas. Boiled vegetables in vegetable broth are ground, diluted with broth and bacon and fried crackers are added to them.
5
You can cook cream soup with asparagus or cauliflower, but you need to cook them just a few minutes, because these vegetables are very quickly boiled and lose their beneficial properties.
6
In order for the carrot cream to be better absorbed, you need to add a couple of spoons of cream to it, in addition to crackers and greens. However, cream or sour cream will not spoil the taste of the rest of cream soups.