Cream soups originated in France, where their history dates back several centuries. Initially, cream soups were available only to the nobility and were prepared from expensive and rare ingredients. Over time, cream soups became popular in other European countries and then all over the world. Cream soups
are prepared on the basis of meat or vegetable broth with the addition of cream or milk. Soup ingredients are boiled until ready, then crushed into a puree and added cream or milk. The soup is cooked for some more time so that all the components are combined, and the flavor is revealed.
There are many recipes for cream soups, which differ in ingredients and methods of preparation. However, all of them have a delicate creamy consistency and a pleasant flavor.
Ingredients:
- potatoes – 4 pcs;
- onions – 2 pcs;
- garlic – clove;
- rice – tbsp;
- dill – bundle;
- minced meat – 150 g;
- chopped brisket with onion and garlic – 2 tbsp;
- salt – ½ tsp;
- bread – 100 g;
- olive oil;
- Provencal herbs – a pinch;
- 18% cream – 100 g.
Preparation of cream-soup:
Peeled potatoes cut into small cubes, also cut the onion, chop the garlic clove. Put the vegetables in boiling water in a saucepan, add rice.
Bring vegetables and rice to a boil, and then cook for 10 minutes. Chop the dill finely. Put the brisket and onion mixture into the mince, salt and mix.
Pour the chopped dill into the mince and form small balls. Use an immersion blender to chop potatoes and onions in a saucepan
. Add the meat balls to the soup and simmer until ready. Cut bread into small cubes, place on a baking tray lined with parchment
, drizzle the bread with olive oil, sprinkle with Provencal herbs and dry in the oven for 5-7 minutes at 200 degrees Celsius. Pour the cream into the soup and simmer until boiling.
When serving the soup in portions, do not forget to put breadcrumbs. Also, the soup will become tastier if you add boiled quail eggs to it when ready.
