Creamy chicken soup

Ingredients

Chicken meat (I have breast) – 500 g

Cream (any fat content) – 200 ml

Potatoes – 450 g

Onions – 150 g

Pepper, h.m. - taste

Vegetable oil - for frying

85 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

There are a lot of recipes for pureed chicken soups. I suggest making creamy chicken soup. The tender soft taste of this soup will not leave you phlegmantic.

In this recipe I used chicken breast, but if you wish, you can use chicken or legs.

So, let's prepare the necessary products for creamy chicken soup with cream.

We thoroughly rinse the chicken meat (I took the breast) under running water. Then fill it with cool water and put it on fire. Bring to a boil, remove foam from the surface, add a little salt and cook for 30 minutes over low heat.

Cut the onion into small cubes and fry until soft over low heat. Peel the potatoes and cut into small cubes.

Remove the finished meat from the broth, cool, and separate from the skin and bones. Then grind it through a meat grinder (adjust the quantity at your own discretion).

Strain the broth, put on fire, bring to a boil, add potatoes and cook until the vegetable is soft. Remove from heat. Pour some of the water from the pan into another container.

Add fried onions and chopped chicken to the pan. We break through the contents of the pan using a blender, adding the drained broth little by little, adjusting the thickness of the soup that suits you.

Pour in cream (I use 10%). Return the pan to the heat again, heat the cream of chicken soup for another 5 minutes and turn off the heat.

Pour the finished chicken cream soup into bowls and sprinkle with chopped herbs if desired.

10 cream soups with a delicate creamy taste

Light and hearty soups with mushrooms, cauliflower, cheese, shrimp and more.

Almost everyone confuses cream soup and puree soup. But there is a significant difference between them. Puree soup is made with water or broth. To make cream soup, use bechamel sauce, milk or cream. It is thanks to these components that vegetable, mushroom, pumpkin and even nut soups become indescribably tender and tasty.

1. Cream of mushroom soup with bechamel sauce

Ingredients

250 g champignons;
480 ml hot water;
3 chicken stock cubes;
1 small onion;
3 tablespoons butter;
4 tablespoons flour;
700 ml milk;
salt - to taste;
ground black pepper - to taste;
a few sprigs of parsley.

Manufacturing

Cut the mushrooms into thin slices. Place them in a saucepan, add water, bouillon cubes and chopped onion and bring to a boil. Reduce heat, cover and cook for another 20 minutes.

In another saucepan or saucepan, melt the butter over medium heat. Add flour and stir. Pour in milk in a narrow stream and, stirring constantly, bring the sauce until thick.

Add bechamel sauce to mushrooms, stir and season with salt and pepper. Then puree the soup with a blender. Before serving, garnish with chopped parsley.

2. Creamy cauliflower soup

Ingredients

1 large fork of cauliflower;
1½ tablespoons butter;
1 tablespoon olive oil;
1 potato;
1 onion;
1.2 liters of chicken or vegetable broth;
400 ml milk;
salt - to taste;
100 ml heavy cream;
lightly ground black pepper;
a few green onions.

Manufacturing

Cut the cauliflower into florets, removing the stem. Heat the oil in a saucepan and add cabbage, potato cubes and chopped onions. Fry the vegetables over low heat for 10 minutes, stirring occasionally.

3. Cream soup with broccoli and blue cheese

Ingredients

1 tablespoon butter;
2 onions;
1 clove of garlic;
1 head of broccoli;
750 ml milk;
250 ml medium fat cream;
100 g blue cheese;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Melt the butter in a saucepan or saucepan and fry the chopped onion for 5-7 minutes until it softens. Add chopped garlic and fry for another minute. Add chopped broccoli florets and milk to the vegetables, reduce heat and simmer for 30 minutes.

Pour in the cream, add finely chopped cheese and season with spices. Cook for another 10 minutes. Then puree the soup in a blender.

4. Cream soup with shrimp

Ingredients

3 tablespoons butter;
2 carrots;
1 celery stalk;
1 potato;
900 g unpeeled shrimp;
480 ml fish or chicken broth;
480 ml low-fat cream;
½ tablespoon dried thyme;
salt - to taste;
ground black pepper - to taste;
a few sprigs of parsley.

Manufacturing

Melt the butter in a saucepan or saucepan over medium heat. Add finely chopped vegetables and shrimp shells and fry for a couple of minutes.

Add broth, cream, thyme and shrimp meat. Reserve about a quarter of the shrimp for later. Bring to a boil, reduce heat and simmer for another 20 minutes.

Puree the soup in a blender until smooth. Add salt, pepper and remaining shrimp and cook for 3 minutes. Before serving, garnish the soup with chopped parsley.

5. Tomato cream soup

Ingredients

3 tablespoons butter;
1 medium onion;
1.3 kg of new tomatoes;
2 tablespoons of tomato paste;
1 tablespoon sugar;
salt - to taste;
1 teaspoon dried basil;
½ teaspoon dried thyme;
¼ teaspoon ground black pepper;
3 tablespoons flour;
900 ml chicken broth;
250 ml heavy cream;
a few sprigs of fresh basil.

Manufacturing

In a saucepan over medium heat, melt the butter and fry the chopped onion. Peel the tomatoes, remove the seeds and cut into small cubes. Add tomatoes, tomato paste and all the spices to the onions. Simmer over low heat for 10 minutes, stirring occasionally.

Mix flour and ⅕ part of the broth and pour into vegetables. Add the remaining broth. Bring to a boil and cook for a few more minutes until thickened. Reduce heat, cover and cook for about 30 minutes more until the tomatoes are one hundred percent softened.

Remove from heat, pour in cream and stir well. Before serving, garnish with basil leaves.

6. Cream soup with spinach

Ingredients

2 tablespoons butter;
1 medium onion;
3 potatoes;
350 ml chicken broth;
350 ml water;
2 chicken bouillon cubes;
400 g spinach;
240 ml milk;
240 ml low-fat cream;
salt - to taste;
ground black pepper - to taste;
180 g sour cream;
a few green onions.

Manufacturing

In a saucepan over medium heat, melt the butter and fry the chopped onion for a couple of minutes. Add the diced potatoes, broth, water and bouillon cubes and bring to a boil.

Reduce heat, cover and cook for approximately 20 minutes until the potatoes are done. Add the spinach to the pan and cook for 3-4 minutes until it becomes tender.

Then puree the soup in a blender in parts. Pour it into the saucepan again, add milk, cream and spices. Cook the soup over low heat until it begins to boil. Remove from heat, add sour cream and stir well. Before serving, garnish the soup with green onions.

7. Cream soup with champignons and potatoes

Ingredients

4 potatoes;
2 tablespoons vegetable oil;
300 g champignons;
2 onions;
500 ml medium fat cream;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Boil the potatoes. Heat the oil in a frying pan and fry the chopped onion for a few minutes. Then add thinly sliced champignons and fry for a couple more minutes, stirring occasionally.

Drain the boiled potatoes, but do not pour them out. Place onions and mushrooms in a saucepan with potatoes, add cream and spices. Puree the soup with a blender. If it seems very thick to you, add a little water in which the potatoes were boiled.

8. Pumpkin cream soup

Ingredients

100 g butter;
¼ teaspoon ground nutmeg;
¼ teaspoon ground black pepper;
1 kg pumpkin;
700 ml water;
400 ml milk;
1 tablespoon flour;
salt - to taste;
1 tablespoon low-fat cream;
a few sprigs of parsley.

Manufacturing

Melt half the butter in a saucepan over medium heat. Add spices and diced pumpkin and fry for 10 minutes, stirring occasionally. Add water, bring to a boil and cook until the pumpkin softens. Pour the contents of the saucepan into a blender, add half the milk and puree until smooth.

Place the remaining oil in an unstained saucepan. Melt it and add flour. Stir, pour the pureed mixture and the remaining milk into the saucepan. Bring to a boil and cook for a couple more minutes over low heat. Season with salt. Before serving, garnish the soup with cream and parsley.

9. Cream soup with celery

Ingredients

100 g butter;
350 g celery;
1 small onion;
1 potato;
salt - to taste;
1 liter of chicken broth;
¼ teaspoon ground nutmeg;
100 ml heavy cream;
a few sprigs of parsley.

Manufacturing

Melt butter in a saucepan over medium heat. Add finely chopped vegetables, salt, cover and cook for about 15 minutes, stirring frequently.

Pour in the broth and bring to a boil. Reduce heat, cover and cook for another 30 minutes. Add nutmeg and remove from heat.

Puree the soup with a blender and pour through a sieve into another container. Add cream and stir well. Garnish the finished soup with parsley.

10. Cream soup with walnuts and bechamel sauce

Ingredients

700 ml chicken broth;
130 g walnuts;
1 small onion;
¼ stalk of celery;
⅛ teaspoon ground nutmeg;
2 tablespoons butter;
2 tablespoons flour;
120 ml milk;
240 ml medium fat cream;
salt - to taste;
a few sprigs of parsley.

Manufacturing

Pour the broth into the pan, add chopped nuts, onion, celery and nutmeg. Bring to a boil, reduce heat, cover and cook for another 30 minutes. Puree the mixture in a blender and strain through a sieve.

Heat oil in a saucepan, add flour and stir. Pour in milk in a narrow stream, stirring constantly. Bring to a boil and cook for another minute until the sauce thickens.

Add the nut mixture, cream and salt, stir and cook for a few more minutes. Before serving, garnish the soup with parsley.

Creamy puree soup

Recipes: 8

for the broth: pork heart

onion -2 pcs
large carrots -1 pc
parsley root -3 pcs.
(not huge) allspice peas - 5 pcs.

Natalia Kournikova

06 February 2015, 22:28

500 gr.
carrots (3 large fresh carrots) 2 onions
0.5 tsp.
coriander (crushed in a mortar) 2 tsp.
curry powder 1 liter of water or vegetable broth
200 ml. cream from 20 to 33% fat

Cream soup with cream

Puree soup with delicate cream is my family's favorite dish. And we often prepare it together, despite a hard day at work. The kids love to turn all the ingredients into a fragrant puree using a blender, and the wife combines seasonings and spices!

Creamy soups are very light and dietary, nutritious dishes that also contain a huge amount of necessary substances. They are very simple to make and usually do not require a huge amount of time, for example, like this recipe.

Chicken broth 1 l
Butter 3 tbsp.
Vegetable oil 2 tbsp.
Wheat flour 50 g
Garlic 2 cloves
Cauliflower 1 piece
Leeks 2 pcs
Cream 150 ml
Dried chervil 1 tsp.
Ground dark pepper 1 tbsp.
Salt 1 tsp.

For 100 g
Calories: 169 kcal
Proteins: 3.4 g
Fat: 12.3 g
Carbohydrates: 12.3 g

First, mix finely chopped or mashed garlic with vegetable oil in a bowl.

We divide the cauliflower into inflorescences, and then pour over the prepared mixture. Mix well.

Then place the cauliflower on a baking sheet and place it in an oven preheated to 135 degrees Celsius for 25 minutes.

At this time, heat the butter in a saucepan.

Then add finely chopped leeks.

Sprinkle flour on top, mix everything thoroughly and fry for 5-10 minutes.

When the cabbage is ready, place it in a saucepan and add chicken broth.

Next, add cream and mix thoroughly. Bring to a boil and cook for 10 minutes.

Now add spices - dried chervil, dark pepper and salt. Stir again and continue cooking for another 10 minutes.

The top of the finished dish can be decorated with finely chopped green onions.

Tip: we recommend using duralumin foil for baking; it ensures uniform cooking and also protects against burning. In addition, cleaning the baking container is greatly simplified!

Bon appetit and have a nice day! Cook deliciously and with soul!

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