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Potato cream soup

Potato cream soup

Taken from "Freedom for Women"

  • 8 potatoes
  • 2 onions
  • a clove of garlic
  • a large celery
  • a parsnip
  • a parsley root
  • a tarragon bond
  • salt
  • pepper
  • a tablespoon of butter
  • 100 g Cedar cheese (I had Hochland cow's milk, very hard)
  • flavored croutons
  • 50 g butter
  • 1-2 tablespoons dried and ground tarragon

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Cream of potato soup:

Peel and wash the potatoes, onions, garlic and bleach. All are boiled in a pot with water, salt and a tablespoon of oil. Cover the pot with a lid and simmer.

Separately, prepare the flavored croutons.

When the vegetables have boiled, remove them with a whisk in a bowl and pass them through the blender. The vegetable paste is mixed with the juice in which they boiled. Bring to a boil, and at the end add diced cedar cheese.

Serve with flavored croutons and garnish with fresh, finely chopped tarragon.



Leek cream soup

I propose a special cream soup, in the sense that it is harder to think that from leeks you can get such a good soup, but this one, with its creamy texture and rich taste, one conquered me, so it will I wholeheartedly recommend this leek soup-cream.

Ingredients (for 4 servings):

  • the white and pale green part of 2 large fry, clean of the outer leaves
  • 3 tablespoons extra virgin olive oil
  • 1 liter of poultry soup
  • 150 ml. of dry white wine
  • 1 parsley root
  • 1 white potato, marisor
  • 100 ml. of cream for liquid
  • salt pepper
  • for serving: croutons, grated cheese and, optionally, a little chilli, cream for whipped cream (unsweetened) and / or extra virgin olive oil

Cook the leeks, cut into slices, in olive oil, adding a teaspoon of grated salt from the beginning:

Peel and cut into cubes the parsley root and the potato:

As soon as the leek softens, quench it with wine. After the wine has evaporated, add the hot soup, parsley and potato:

Boil over low heat, covered, until all vegetables are well softened. If the liquid evaporates, top up with a little hot water. When the vegetables are well cooked, pass everything:

Add sour cream and mix well:

Match the taste with salt and pepper (do not add much salt from the beginning, taking into account that the soup is usually ready salted). Serve hot, with croutons of toast and grated cheese & # 8211 can be decorated with a little sour cream and / or extra virgin olive oil (first image of the post) or you can sprinkle an idea of ​​freshly ground chilli, if you like it more spicy:

For any serving suggestion you choose, I am sure you will be very pleasantly surprised by the taste of this soup.


Potato cream soup, leeks and green garlic

Heat 2 tablespoons olive oil in a large soup pot over medium heat. Cook the garlic, leek and celery in it with 1/2 teaspoon of salt. Then let them cook on low heat for 10 minutes until soft.

Add the potatoes, water, bay leaf, thyme, parsley and a pinch of salt and simmer, covered, over low heat for 30 minutes.

Remove the bay leaf and thyme sprigs and pass the soup through a blender and then strain it through a thick sieve, pressing with a spoon.

Put the soup on the fire again and season with salt and pepper. Serve hot with a little freshly chopped parsley.

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Cream of potato soup with mushrooms


Today I did a little survey among colleagues, regarding cream soups and I found that in our country they are very little known, either compared to baby food, or an unappetizing thing. I decided that from now on whoever comes to visit me will be served with a cream soup (in winter as in summer I switch to different soups :)). I found the recipe below on gotovim-doma.ru. I specify that I made small changes, otherwise it is not possible :)

  • 4 suitable potatoes
  • 150g mushroom type mushrooms
  • 1 small onion
  • 1 small carrot
  • dill or green parsley
  • 2 tablespoons sour cream
  • oil
  • chicken or vegetable soup (replaced with the classic vegeta)

Peel the potatoes and cut them into puree pieces, then boil them. I boiled them in water with a little vegeta. Cut the mushrooms into slices, fry them in a little oil for 8 minutes then take them out on a plate.

We clean the carrot and put it on the large grater, we cut the onion into thin slices. We fry them in the oil left over from the mushrooms. After the potatoes are boiled, we strain them (keep the water) and put them together with the cream in the blender. We crush and from time to time we add the water in which they boiled, thus thinning the composition. At the end, add the mushrooms (we leave a few for decoration), the carrot and the onion, season with pepper and, if necessary, salt.

Serve with greens and a few slices of mushrooms on top. It is full even if it has no meat and is very good in taste.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Leek potato soup

Leek potato soup - a very quick and easy to prepare soup, full but light and suitable for any season! In spring-summer we prepare it with fresh leeks and new potatoes, in winter we are lucky to find leeks in any hypermarket and potatoes as well.

It is one of the favorite soups in our family, Sergiu is the one who cooks it every time, because it is his specialty! I usually do the dishwashing afterwards, but that 's another discussionâ & # x20AC; & # x2122; s what about men and dishes? and the last teaspoon and cup).

Leek potato soup has entered our family due to the boundless sympathy that Sergiu has for Jacques Pépin, this nice little man and so talented and skilled in the kitchen. About the Leek Potato Soup recipe, Jacques Pépin says:

"Leeks and potatoes are often used for cream soup. For Parisian potage (our soup today, I complete it for you), the leeks and potatoes are cut into very small pieces, stewed in a little butter for a few minutes, then cooked with chicken soup. It's one of my favorite soups. I serve it garnished with grated Gruyère cheese, but that's not essential. "


POTATO CREAM SOUP AND PHOENIC

Hello friends, for today I offer you an extraordinary cream of potato and fennel soup. It is a delicious, healthy and quick to prepare recipe. I tasted fennel for the first time thanks to this soup and to tell you honestly I really liked it and I promise you that there will be more recipes with this ingredient. I wish you good luck and a beautiful week.

Ingredient:

  • 1 fennel bulb
  • 1 onion (average)
  • 2 potatoes (large)
  • 1 clove of garlic (chopped)
  • 100 gr. & # 8211 bacon
  • 2 tbsp & # 8211 cream
  • Olive or sunflower oil
  • Salt and black pepper

For vegetable soup:

For decoration:

Method of preparation:

  1. For the vegetable soup: clean the vegetables, cut them into large pieces and put them in a saucepan with 1.5 liters of salted water. Boil the soup over high heat for 15-20 minutes, then strain it. All that remains is the liquid, without the vegetables.
  2. Cut the fennel in half and then remove the hard core. Then cut it into cubes with the onion.
  3. Heat a saucepan over medium heat with 2 tablespoons of oil. Add onion, fennel and garlic. Be careful, you do not have to brown the ingredients but soften them for a few minutes.
  4. After a few minutes, add the diced potatoes and let them simmer for about 5 minutes. Then pour the vegetable broth and stir a little. Allow to simmer over medium heat for 15-20 minutes or until potatoes are soft.
  5. Meanwhile, cut the bacon into small (thin) cubes and brown them on the hot pan. When the bacon becomes crispy, take it out on a paper towel to absorb the excess fat.
  6. Place the fennel and the other ingredients together with the liquid left in the blender, put the lid on and mix until you get a soft-fine puree. Add the cream, season with salt and pepper to taste and mix for a few more seconds to mix well.
  7. Pour the soup into bowls, sprinkle over crispy bacon and chopped parsley. Good appetite.

Suggestions:

  • If you do not have fresh vegetable soup, add a concentrated cube of vegetable or chicken soup to 1 liter of water.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Leek potato soup

Leek potato soup - a very quick and easy to prepare soup, full but light and suitable for any season! In spring-summer we prepare it with fresh leeks and new potatoes, in winter we are lucky to find leeks in any hypermarket and potatoes as well.

It is one of the favorite soups in our family, Sergiu is the one who cooks it every time, because it is his specialty! I usually do the dishwashing afterwards, but that 's another discussionâ & # x20AC; & # x2122; s what about men and dishes? and the last teaspoon and cup).

Leek potato soup has entered our family due to the boundless sympathy that Sergiu has for Jacques Pépin, this nice little man and so talented and skilled in the kitchen. About the Leek Potato Soup recipe, Jacques Pépin says:

"Leeks and potatoes are often used for cream soup. For Parisian potage (our soup today, I'll fill it out for you), the leeks and potatoes are cut into very small pieces, stewed in a little butter for a few minutes, then cooked with chicken soup. It's one of my favorite soups. I serve it garnished with grated Gruyère cheese, but that's not essential. "


Cream of leurd and potato soup

Can I finally say that spring has come and you know why? Because the dishes have a fresh look, a lively look, they have beautiful and vibrant colors. It simply makes you want to eat them. I was lucky enough to receive freshly harvested leurd of a wonderful raw green. Obviously it's worth turning it into something tasty, so I chose a cream of leurd and potato soup.

Ingredients for cream soup
  • 50 gr butter
  • 2 medium onions or 1 large one (I used red onions)
  • Az leek
  • 500 gr of floury white potatoes
  • 1 liter of chicken soup or hot water
  • 200 g of leurd leaves
  • 4 tablespoons cooking cream
  • Salt and pepper
  • 2 tablespoons olive oil
How to prepare cream of leurd and potato soup

I started by cutting the potatoes into cubes, and the onion and leek, how small I managed.

In a pot I put the two tablespoons of olive oil and butter, let them boil, then added the onion and leek. I hardened them until they became glassy. Also now I added the potatoes and some of the chicken soup, letting them boil for about 20 minutes or until I could easily pass them with a fork.

Meanwhile, I cut the leurd leaves into strips, which I added over the potatoes and topped with the rest of the chicken soup. I let them boil for a few minutes until they softened.

Also now I added salt and pepper, and with the help of a blender I turned the soup into a fine cream, of a very fine green. I put it on the fire for a while to boil, then I added the cream for cooking and I mixed it.

I garnished the cream of potato soup with leurd with the small pieces of toast with garlic and a few toasted pine buds. It was nutritious and delicious!


Ingredients garlic cream soup with potatoes

  • 1.3 kg. potatoes
  • 1 onion
  • 1-2 heads of garlic plus three more cloves of garlic
  • 100 ml cream
  • 1 - 1½ liters of clear chicken or vegetable soup
  • 2 bay leaves
  • 2-3 branches of fresh thyme or 2 tablespoons of dried thyme
  • 20 gr. chives (optional)
  • salt
  • pepper

Ingredients garlic chips

Preparation of garlic soup-cream with potatoes

  1. Peel an onion and cut it into cubes.
  2. Peel 3 cloves of garlic and crush as little as possible.
  3. Peel a squash, grate it and slice it. Keep the already cleaned pieces in a bowl of clean water, avoiding oxidation.
  4. Heat 3-4 tablespoons of oil in a large pot (minimum 2 liters).
  5. Add the chopped onion and sprinkle with a pinch of salt.
  6. Cook until soft without browning, about 6-7 minutes on medium heat.
  7. Add the crushed garlic, cook for another minute.
  8. Add the cleaned puppies from 1-2 heads of garlic, bay leaves, ¾ teaspoon salt and 1-1½ liters of clear chicken soup. As much as to cover the potatoes in the pot well, taking into account the preferred consistency, if you like thicker soup, put less liquid and vice versa. Add 1 or 2 cloves of garlic, depending on how much you like garlic. I emphasize, however, that the taste of boiled (or baked) garlic is sweet, in no case will it be annoying.
  9. Cover with a lid and simmer over medium heat. When it starts to boil, reduce the heat and let it simmer until the garlic cloves are ready, acquiring a soft texture, easy to pierce with a fork. It takes about 30 minutes.

10. Now add the peeled and sliced ​​potatoes. Cover partially with a lid and simmer for another 20 minutes, until the potatoes are cooked through. If the liquid evaporates, top up with hot water as often as needed.

11. Once the potatoes are well cooked, remove the bay leaves from the soup. Add the thyme and cook for about 2 minutes. Thyme added at the end will add a lot of flavor and give super-cream a note of freshness.

12. Take the pot off the heat and, using a vertical blender, mix the soup until it becomes a silky and creamy texture. If you do not have a vertical blender, you can also use a manual mashed potato, following that the final texture is given by passing through a fine sieve at the end.

13. I brought the cream to the soup temperature, gradually pouring a few tablespoons of soup into a bowl over the cream. Then mix the two, pouring everything back into the pot and mixing. Match the soup to taste with salt and pepper to taste and it is ready to serve. If you find the consistency of the soup too thick, you can adjust it by adding hot chicken soup.

How to prepare garlic chips

As I said in the introduction, for a little texture when serving and to complete the taste of this garlic cream soup with potatoes, you can use some reddish and crunchy pieces of bacon. To paraphrase Julia Child, who once said that "There is never too much butter", I could say that for me there is never too much garlic. So, if you want to add a new dimension of this garlic flavor to the soup, follow the directions below for garlic chips.

Normally, the garlic browned until it acquires a reddish hue can acquire a bitter taste. In this case, the garlic put on the fire in the cold oil from the beginning, will have time to cook, acquiring a slightly sweet taste. When it starts to brown, com will strictly monitor what is happening in the pan and we will remove the garlic from the pan as soon as it turns golden. Thus, we will avoid that bitter taste that bothers us.

The recipe itself is not complicated. It requires, however, our full attention, because it is easy to miss the optimal moment, the unwanted result of burnt garlic being obtained in fractions is second sometimes. Fortunately, it is done very quickly and our patience will not be put to the test too much.

  1. Peel and slice the garlic very thinly along the length.
  2. Put together to heat the garlic pieces with 3 tablespoons of oil in a saucepan of maximum 25 cm. diameter on medium heat.
  3. Cook for about 3 minutes, stirring often, until the garlic acquires a slightly browned, golden color.
  4. I put a sieve over a bowl and poured the contents of the pan into the sieve. It seems to me an easier and faster way than gathering the garlic slices with a foamer, so there is a lower risk of burning the garlic.
  5. Place the garlic chips on a paper towel that will remove excess oil.

I hope you try this garlic cream soup with potatoes, it is delicious and comforting.


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Leek cream soup

I propose a more special cream soup, in the sense that it is harder to think that from leeks you can get such a good soup, but this one, with its creamy texture and rich taste, one conquered me, so it will I wholeheartedly recommend this leek soup-cream.

Ingredients (for 4 servings):

  • the white and pale green part of 2 large fry, clean of the outer leaves
  • 3 tablespoons extra virgin olive oil
  • 1 liter of poultry soup
  • 150 ml. of dry white wine
  • 1 parsley root
  • 1 white potato, marisor
  • 100 ml. of cream for liquid
  • salt pepper
  • for serving: croutons, grated cheese and, optionally, a little chilli, cream for whipped cream (unsweetened) and / or extra virgin olive oil

Cook the leeks, cut into slices, in olive oil, adding a teaspoon of grated salt from the beginning:

Peel and cut into cubes the parsley root and the potato:

As soon as the leek softens, quench it with wine. After the wine has evaporated, add the hot soup, parsley and potato:

Boil over low heat, covered, until all vegetables are well softened. If the liquid evaporates, top up with a little hot water. When the vegetables are well cooked, pass everything:

Add sour cream and mix well:

Match the taste with salt and pepper (do not add much salt from the beginning, taking into account that the soup is usually ready salted). Serve hot, with croutons of toast and grated cheese - can be decorated with a little sour cream and / or extra virgin olive oil (first image of the post) or you can sprinkle an idea of ​​freshly ground chilli, if you like more spicy:

For any serving suggestion you choose, I am sure you will be very pleasantly surprised by the taste of this soup.