Categories
Home recipes

5 spring recipes cream soups

Delicate vegetable cream soups - the invention of European cuisine. They are tasty, low-calorie and extremely healthy. We offer to discuss spring recipes for cream soups.

Sun in a plate

A must-have ingredient of cream soup is cream or milk.

This is their main difference from mashed soups, where meat or vegetable broth plays the main role. Along with this, vegetable cream soup recipes can include any ingredient. One of the most popular options is cream of pumpkin soup. First, cut into slices 400 g pumpkin, 1 large carrot, 1 medium green apple and 1 onion. Fill them with 300 ml of boiling water and set to simmer over medium heat. Add 1 chopped garlic clove and 2 cm of grated ginger root to the vegetables. Season the contents of the pan with 1 tsp. brown sugar, 1 tbsp. l. lemon juice, a pinch of salt and cinnamon and continue to cook until tender. Cool the vegetables slightly, grind them with a blender into a homogeneous mass, pour in 200 ml of warmed up cream and beat with a blender again. At the end, heat the soup, pour it into bowls and decorate with pumpkin seeds. In green bushes

Broccoli is the healthiest cabbage according to nutritionists

Doctors and nutritionists unanimously recognize broccoli as the most useful cabbage, significantly outperforming its counterparts in terms of the content of vitamins and microelements. She also makes cream soup recipes delicious. We disassemble 300 g of broccoli and 300 g of cauliflower into inflorescences, dice 1 small potato, 1 medium onion and 30 g of celery root, finely chop 1 clove of garlic. Pour 2 cups of hot water into a saucepan, add chopped ingredients and cook over medium heat for 15 minutes. We catch the vegetables with a slotted spoon, transfer them to the blender bowl and whisk into a homogeneous puree. We return it back to the saucepan with the broth, pour in 2 cups of warmed up cream, season with salt, pepper and nutmeg, then heat it for a few more minutes. Serve the soup, garnished with fresh cabbage inflorescences. 

Slimming gourmet soup

Asparagus cream soup to surprise gourmets

Cream soup is a fairly hearty, but not at all high-calorie dish. This is why dietary cream soup recipes are so popular with healthy eating haters. Asparagus cream soup is definitely one of them. To prepare it, grind 1 onion and 1 clove of garlic and fry them in olive oil. Add the potato cut into cubes, and after a few more minutes add 700 g of finely chopped stalks of fresh asparagus. Simmer vegetables over medium heat for 5-7 minutes, pour 70 ml of dry white wine into them and evaporate it completely. Now pour 1 liter of boiling water into a saucepan and cook vegetables until tender. Simultaneously boil 100 g of red lentils in salted water. Beat the finished vegetables with a blender into a puree-like mass, rub through a sieve, mix with 1/2 tsp. lemon zest and add a lot of vegetable broth. Pour in 100 ml of warm cream here, mix thoroughly and heat a little. Pour the soup into bowls and decorate with fresh mint.

Mushroom classic

You can decorate mushroom cream soup with fresh herbs and small wedges of fried mushrooms

Creamy mushroom soup recipes have dozens of variations. And all because any mushrooms fit perfectly into their recipe. First, fry 2 chopped onions in olive oil until they turn golden brown. Simultaneously saute 1 carrot and 1 celery stalk in a saucepan with a thick bottom until soft. Then add 3 chopped garlic cloves and 400 g of chopped mushrooms to them. Let the mixture stand over medium heat for 4–6 minutes, pour 250 ml of white wine into a saucepan, put 5–6 sprigs of thyme and bring the soup to a boil. Add the fried onions and cook until the volume of the liquid is approximately halved. Salt and pepper to taste, then beat the soup with a blender until smooth. We put it on the lowest heat, pour in 3/4 cup heavy cream and bring it to a boil again. 

Cheese tenderness

Cream cheese soup can be made with any type of cheese

Another important ingredient in cream soups is cheese. Moreover, not only hard varieties are used, but also semi-soft, melted and even moldy ones. They all add a particularly sophisticated flavor to cream cheese soups. To begin with, heat 30 g of butter in a saucepan and fry 2 potatoes, cut into slices. Fill them with a liter of boiling water, bring to a boil and cook for 20 minutes. Add 4 chopped celery stalks with herbs and keep on fire for another 5 minutes. We catch the potatoes and celery with a slotted spoon, beat in a blender and return them to the saucepan with the broth. Then pour in 300 ml of warmed-up cream, salt and pepper to taste. Finally, add 250 g of grated cheddar cheese, mix thoroughly, cover the pan with a lid and let the contents brew for 5 minutes. Pour the soup into bowls and garnish with crispy bacon and grated cheese.

Even more recipes for cream soups with photos, tasty and different, look on our website. And if you have examples of your own creations, be sure to share them with other readers!  

Add a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to combat spam. Find out how your comment data is processed.