10 of the most delicious cream soups from around the world. Add variety to your menu!

Cream soup is a traditional European dish that has recently begun to gain popularity with us. Thisfirst course optionPerfect for lunch or light dinner, because it is well absorbed by the body and does not contain a lot of calories. In addition, cream soup is an exquisite and very tasty dish worthy of the highest cuisine!

That is why"With Your Hands"Prepared 10 variants of cream soups, which is simply impossible not to try!

Cold spanish salmorejo soup

INGREDIENTS

  • 800 g tomatoes
  • 200 g stale white bread
  • several cloves of garlic
  • 250 ml of water
  • salt, pepper and olive oil to taste

PREPARATION

  1. Cut the bread into cubes, cut off the crust, and cover it with a glass of water. Leave for half an hour, so that the water is well absorbed into the bread. Now you need to peel the tomatoes. To do this, fill them with boiling water for 3 minutes so that the skin is lagging behind.Cut the tomatoes into cubes and grind them in a blender together with bread and garlic.
  2. Pour 50 ml of olive oil. Put the mixture for 2 hours in the fridge, after covering it with cling film. Before serving, add a few slices of sliced ​​egg and a bit of ham to the soup.

cream soup

Pea Cream Soup Bacon

INGREDIENTS

  • 250 g peas
  • 70 g smoked bacon
  • 1 onion
  • 1 carrot
  • several cloves of garlic
  • 3 tbsp. l. olive oil
  • 1 l broth (vegetable or meat)

PREPARATION

First you need to soak the peas in cold water for at least 3 hours. At this time, fry the sliced ​​onions, garlic and carrots in olive oil, then add the bacon and a little more hold the pan on the fire, stirring the ingredients constantly. Rinse the peas and place them in the pan with the vegetables and bacon. Pour all the broth and boil for about 60 minutes.

cream soup

Mushroom cream soup

INGREDIENTS

  • 500 g of champignons
  • several large potatoes
  • 700 ml of water or vegetable broth
  • 1 clove garlic
  • 1 sprig of parsley
  • 50 ml cream
  • 30 g butter
  • salt and pepper to taste

PREPARATION

  1. Rinse and clean the mushrooms (if necessary). Cut them. Peel the potatoes and cut into small cubes.In a saucepan, melt the butter, put in it the finely chopped onion, potatoes and a clove of garlic. It is necessary to stew the ingredients on low heat for 10 minutes, periodically adding broth or water.
  2. After that, add mushrooms and carcasses for another 10 minutes. Then take the pan off the fire, get the garlic and add salt and pepper. Pour the remaining broth and chop the soup to a desired consistency with a blender. Pour the cream and pour out the chopped parsley. Put the pan back on fire and, stirring, bring to a boil. Decorate with fresh mushrooms and a sprig of parsley.

cream soup

Vegetable Cream Soup

INGREDIENTS

  • 600 g potatoes
  • 100 g leek
  • 100 g carrots
  • 500 ml of milk
  • salt, pepper to taste
  • green onions
  • 500 ml of broth (or just water)
  • 1 tbsp. l. olive oil
  • nutmeg

PREPARATION

Dice onions and carrots and put them in a frying pan in olive oil over low heat for about 15 minutes. Cut the potatoes into cubes. Then put in a saucepan, pour the milk and salt. Cook until potatoes are ready. After that, grind it with a blender. Add into the pan carrots and leeks, meat broth or water, salting and simmer for about 10 minutes. Give the soup, sprinkling it with onions.

cream soup

Cream soup with cucumber and yogurt

INGREDIENTS

  • 2 large fresh cucumbers
  • 800 ml of vegetable or meat broth
  • 3 tbsp. l. olive oil
  • 1 onion
  • dill
  • ground black pepper
  • 100 ml yogurt
  • rind of one lemon
  • 4 tbsp. l. natural yogurt, a bunch of fresh dill for decoration

PREPARATION

Finely chop the dill and onion, and cucumber cut into cubes. Put onion and fry in a saucepan for a few minutes, adding olive oil. Add the cucumber and protushi to the pan for a few more minutes. Then add the broth, add the zest and dill. It is necessary to cook for 20-25 minutes on low heat. After that, let the soup cool and grind everything with a blender. Vegetable yoghurt, salt and pepper. When serving, decorate with a sprig of dill.

cream soup

French Potage parmentier soup

INGREDIENTS

  • 250 g of leek
  • 750 grams of potatoes
  • 500 ml of broth
  • 200 g of cream
  • 3 tbsp. l. olive oil
  • salt and pepper to taste

PREPARATION

Finely chop the onion and sauté it for several minutes in olive oil in a saucepan. Add a little broth and carcass for another 5 minutes. Put the potatoes in a pot and pour the remaining broth. Carcases 15-20 minutes, until the potatoes become soft. Then grind it with a blender, pour in the cream and mix thoroughly. Wari 5 more minutes. When serving, sprinkle with grated parmesan or greens.

cream soup

Cream soup with spinach

INGREDIENTS

  • 250 g spinach (fresh or frozen)
  • several average potatoes
  • 500 ml of broth or water
  • 200 g of cream
  • 3 tbsp. l. olive oil
  • 1 onion
  • salt and pepper to taste

PREPARATION

Cut the spinach and finely chop the onion. Carve them in a frying pan in olive oil for 5-7 minutes. Then grind the onions with spinach in a blender, adding a little broth. Cut potatoes into cups, boil them and grind them with a blender. Combine all the ingredients in a saucepan and cook for 5 minutes. Add cream, salt and pepper. You can decorate with greens and croutons.

cream soup

Pumpkin Cream Soup

INGREDIENTS

  • 600 g of pumpkin
  • several large potatoes
  • 1 l of vegetable or meat broth
  • 1 onion
  • 2 tbsp. l. olive oil
  • 200 ml of cream
  • salt
  • zira

PREPARATION

Peel potatoes and pumpkin and cut into cubes. Broth them separately. Finely chop the onion and fry it in olive oil. Combine all the ingredients, add to them the broth and grind blender. Pour boiling water over Zira and let it brew for 15 minutes. Strain and add to soup. Pour cream cook for another 5 minutes.

cream soup

Chicken Cream Soup

INGREDIENTS

  • 600 g chicken fillet
  • 2 carrots
  • 1 onion
  • 40 g bread crumbs
  • 1.5 liters of water
  • 100 ml of cream
  • nutmeg, bay leaf, cloves, pepper

PREPARATION

Peel the vegetables and put them together with the chicken breast in the pan. Add spices and add water. Cook until meat and vegetables are ready. Now get the breast and grind it, process the broth. Put the bread crumbs in the pan and pour over the broth. Put on fire and cook, so that the soup is slightly thickened, not forgetting to stir constantly. Add chicken and grind everything with a blender. Add cream, add salt, pepper and season with nutmeg.

cream soup

With lentils

INGREDIENTS

  • 250 g lentils
  • 500 ml of meat or vegetable broth
  • 50 ml cream
  • 3 tbsp. l. olive oil
  • 1 onion
  • 1 carrot
  • salt, pepper to taste

PREPARATION

Rinse the lentils, fill it with water and simmer for about 60 minutes. Finely chop the vegetables and stir them in olive oil. Add ready-made lentils with broth, add vegetables, salt, pepper and chop with a blender. Pour in the cream and, stirring, bring to a boil.

cream soup

These soups are worth trying at least once in life to fall in love with them forever.



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