Puree soup is a thick soup in which the ingredients are grinded into a homogeneous mass after cooking.
Puree soup appeared in France in the XVII-XVIII centuries
.
Initially it was prepared on the basis of vegetable or onion broth. Dried slices of bread and grated potatoes were added to it. Later, milk or cream was added to puree soup, which made it thicker and more delicate in consistency.
Nowadays there are many recipes of puree soups: mushroom, vegetable, meat, fish and others. They are popular in many cuisines of the world. For example, puréed zucchini soup is relevant, let’s make it together.
Ingredients:
- Zucchini – 2 pcs;
- Potatoes – 2 pcs;
- Onion – 2 pcs;
- Carrots – 1 pc;
- Garlic – 3 cloves;
- Cream cheese – 1 pc;
- Water – 600 ml;
- Vegetable oil;
- Salt – ½ tsp.
Ingredients for breadcrumbs:
- Baton – 100 g;
- Vegetable oil – 20 ml;
- Paprika – ½ tsp;
- Provan herbs – ½ tsp;
- Salt – ½ tsp;
- Garlic – 2 cloves.
Preparation of zucchini puree soup:
Chop finely onion, chop garlic and fry until transparent in a saucepan along with vegetable oil. Grate carrots on a coarse grater, cut small cubes of peeled potatoes
. Put the potatoes and carrots to the onions, mix and cook until the carrots are soft. At this time, cut the peeled zucchini into small cubes and put
it
with the rest of the
vegetables. Pour water to the vegetables so that it does not cover them completely, cook. Cut the bread into small cubes, leaving only the crumbs
. Mix the paprika, herbs and salt in the bread cubes, add the pressed garlic.
Pour
the oil into the bread and mix.
Pour the bread cubes onto a baking tray lined with parchment and bake at 150 degrees for 5 minutes. Grate the cheese and add it to the soup, season with salt and pepper and simmer under the lid for 5 minutes.
Then use an immersion blender to whip the soup to a purée
.
Serve zucchini soup better with warm breadcrumbs. The soup is also often sprinkled with herbs for a richer flavor.
