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Potato cream soup

Potato cream soup

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Cream of potato soup:

Cut the potatoes into cubes, onion into 4 and boil them in salted water to taste. Leave it to boil until the potatoes are soft, then let it cool. Put vegetables, soup, sour cream, butter and grated cheese in a blender and mix well until it becomes a liquid puree ... I added a little dried parsley and ready.


Potato Cream Soup - Recipes

Posted by Postolache Violeta on December 02, 2020 in recipes with potatoes recipes with leeks fasting recipes soup recipes | Comments: 1

I don't know why I haven't tried leek cream potato soup so far, my father puts a few leeks in the garden every fall, then buries it in the ground and we have leeks all winter, so it would have been very handy for him I do it. I couldn't believe how tasty, how fine, how creamy this soup was!
I recommend you too vegetable cream soup, red lentil cream soup, ripe tomato cream soup or carrot and chickpea cream soup


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Cream of sweet potato soup

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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 & # 8211 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 & # 8211 4 tablespoons oil in a large pot (2 liters minimum).
  5. Add the chopped onion and sprinkle with a little salt.
  6. Cook until soft without browning, about 6 & # 8211 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 temperature of the soup, 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 as such 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.


Potato cream soup

We start the week with a fasting recipe. I had never made a cream soup before, but I wanted a light vegetable soup. I had Horia Varlan's recipe book, Our Dishes around the house, so I had inspiration to solve the problem. We made the changes that we considered necessary to make it to our taste and here is what came out.

Ingredient:

1 kg peeled potatoes
2 carrots
1 leek
1 small celery
1 small white root (parsnip / parsley)
1.5 liters of soup
1 teaspoon thyme
1 teaspoon maghiran
Chopped parsley
Salt
Oil

Method of preparation

- Peel the potatoes and cut them into small slices. We do the same with vegetables.

- Heat the leeks in a little oil for 2-3 minutes.
- Add the rest of the vegetables, cover the bowl with a lid and let it simmer for 5 minutes.

- Add the soup over the stewed vegetables and let it simmer for half an hour.
- Add thyme, marjoram and a teaspoon of salt, then let it boil for another 10 minutes.
- Pass the vegetables with a blender or a small-mesh strainer. We match the salt.


Ingredients for potato cream soup with smoked ciolan

1 smoked ciolan (at least 1kg)

1 leek (use only the white part)

2-3 tablespoons of cooking cream (for cream soup dressing and for a tastier taste)

1 yolk (for cream soup dressing)

5-6 black peppercorns (for boiled smoked ham)

fresh green parsley (for decoration)

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts


Potato cream soup

As a child, this was by far my favorite soup. Besides, I'm not a fan of juices - I've never been. But my mother was doing so SO good that she conquered me for good. What's more, it's pretty easy and fast.

ingredients

  • 8-10 medium potatoes
  • 1 onion
  • 2 carrots (not too big)
  • 2 small celery (of the very small ones, in fact - if you have more celery, put less)
  • 1 parsley root
  • 3-4 cloves of garlic
  • 200 g sm & acircnt & acircnă
  • 2 yolks
  • 2-3 slices of croutons, for croutons (optional)
  • 1 bunch of green parsley

Mai & icircnt & acirci, I made the croutons. I cut the peel of two slices of p & acircine, then I cut them into cubes and sprinkled them with a little oil.

Then I put them in Vitacook, 3-4 minutes at 200 degrees. I took them out and put a little butter on them. While hot, the butter melted and entered them.

Then I boiled all the vegetables in water with a little salt.

When they boiled well, I strained the juice (without throwing it away!)

Then I passed the boiled vegetables. I could have used the blender, it would have been easier, but I like to feel the pieces of potatoes and celery, so I passed them with a mashing tool. Then I put the pot on the fire and added over the vegetable puree, a little (not to make lumps) the juice that boiled the vegetables, keeping aside about 3 poles.

After I added all the juice (except for the 3 polishes I was talking about) I let it boil, and in the meantime I mixed the cream with the 2 yolks.

Then I poured over them the 3 tablespoons of soup, a little at a time, stirring constantly, so as not to make lumps.

I then poured this mixture over the boiling soup, I left it on the fire for another two minutes. Then I took the soup out of a bowl, sprinkled it with finely chopped green parsley and put croutons.

I don't even look like my mother, I admit - but I still ate 3 bowls one after the other.


Potato cream soup

We start the week with a fasting recipe. I had never made a cream soup before, but I wanted a light vegetable soup. I had Horia Varlan's recipe book, Our Dishes around the house, so I had inspiration to solve the problem. We made the changes that we considered necessary to make it to our taste and here is what came out.

Ingredient:

1 kg peeled potatoes
2 carrots
1 leek
1 small celery
1 small white root (parsnip / parsley)
1.5 liters of soup
1 teaspoon thyme
1 teaspoon maghiran
Chopped parsley
Salt
Oil

Method of preparation

- Peel the potatoes and cut them into small slices. We do the same with vegetables.

- Heat the leeks in a little oil for 2-3 minutes.
- Add the rest of the vegetables, cover the bowl with a lid and let it simmer for 5 minutes.

- Add the soup over the stewed vegetables and let it simmer for half an hour.
- Add thyme, marjoram and a teaspoon of salt, then let it boil for another 10 minutes.
- Pass the vegetables with a blender or a small-mesh strainer. We match the salt.


INGREDIENTS potato cream soup

Check the ingredients as you put them in the shopping cart.

100 g onions

50 g bacon

1 slice of homemade bread

100 g celery root

100 g carrots

400 g potatoes

100 g leek

1000 g of water

1 cube of concentrated vegetables (see recipe in basic recipes) or a cube bought

2 tablespoons fresh parsley

2 nutmeg sockets

½ teaspoon salt

2 pepper sockets


Ingredients needed for preparation potato cream soup they are definitely at your fingertips any day. Here are the ingredients you need to prepare potato cream soup:

Now that you are ready to prepare potato cream soup for your child, here are the steps you need to follow:

1. Wash the potatoes very well and clean the dark areas.

2. Cut the potatoes into cubes and place them with the rest of the vegetables in the oven for 30 minutes, in plenty of water.

3. Drain the water, but do not throw it away and turn the vegetables into a fine puree.

4. Thin the puree with the juice in which they boiled the vegetables.

You can add fresh cow's cheese, well-boiled chicken or boiled egg yolk to the potato cream, depending on your little one's preferences.