Chicken broth with garlic croutons, transparent, recipe with photo

Pea soup with croutons

Many people have known this dish since kindergarten. White bread crackers are a traditional addition to pea soup with smoked meats. They are usually rubbed with garlic on one or more sides and then added to the soup in small portions. To prepare this dish, pour about 300 g of smoked meats in a two-liter saucepan with water and cook. Wash 1 cup of peas and add to boiling broth. Peel and finely chop 2 potatoes, add them to the soup 15 minutes after the peas. Fry finely chopped onion and a handful of grated carrots in oil. When the potatoes are cooked, add the frying agent and cook until tender. Serve this soup with croutons.

Nutritional and energy value:

Mushroom soup

You can use regular champignons, wild boletus or boletus mushrooms for this dish. Soup with croutons, the recipe for which involves pureeing using a blender, turns out as tender as cream. Fry a finely chopped onion in butter, you can use a regular one, but preferably a shallot. Add mushrooms - about half a kilo. If you use forest vegetables, first boil them and rinse them, but oyster mushrooms and champignons do not need to be pre-boiled. Simmer the mushrooms and onions for 15 minutes, add 1.2 liters of chicken or beef broth. Boil for another 20 minutes and then puree with a blender. Add 500 ml of cream, add salt and lightly season with allspice. Place on the heat again and bring to a boil.

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Vegetable puree soups

Today, healthy vegetable soups are becoming increasingly popular. Pumpkin soup turns out sunny and joyful - just what you need for the autumn cold! And during the harvest season, you can prepare a bright green soup from broccoli, green peas, and spinach. Any such puree soup with crackers goes just fine.

The method of preparing such dishes is simple. Boil 500 g of vegetables until tender, cutting into pieces. On average, twice as much liquid is required. You can adjust the thickness yourself by adding broth. Strain the soup through a sieve or use a blender. Serve croutons and cream.

Cream soup with champignons and croutons

Today we are making vegetable puree soup. It just doesn’t look very interesting or beautiful, so let’s also prepare an appetizing addition to it - champignons and, of course, golden crispy crackers!

The last one is a classic – what is puree soup without croutons? If it tastes good without them, then with them it becomes not only tastier, but also more satisfying. Since we will be preparing a puree soup, which is digested even faster than regular soup, because everything in it has already been ground in a blender, the addition of champignons will also come in handy! I warn you right away: the amount of ingredients is approximate - I almost always do it “by eye”. I usually make things based on what I already have in the kitchen.

Products

So, to prepare the most delicate creamy soup with champignons we will need:

• carrots – 3-4 pcs.;
• potatoes – 6 pcs.;
• onion – 1 pc.;
• salt, pepper, herbs and other seasonings (to taste);
• vegetable oil;
• butter (it makes great crackers);
• champignons – 0.5 kg;
• white bread - ½ or 1/3 loaf.

Recipe

We start by preparing the ingredients for the creamy soup with champignons and croutons: 1) Peel, wash and cut the potatoes into small cubes.

2) Peel the carrots, rinse, grate on a fine grater.

3) Remove the peel from the onion and chop it finely. The base for the creamy soup with champignons is ready! Next, there are two options for preparing the dish. Option #1 (more difficult and longer): 1) Turn on the stove and wait until the frying pan heats up. 2) Evenly distribute a small amount of vegetable oil over a hot frying pan. 3) Add spices to the oil and “roll” them in it for a while (or sprinkle them at the end on ready-made, fried vegetables - whichever is more convenient for you). 4) Fry the onion in a frying pan, stirring it from time to time. Be careful not to let the onion pieces stick to the bottom and burn. Add a little more vegetable oil if needed. 5) After a short period of time, when the onion becomes soft, add the carrots prepared in advance, that is, grated on a fine grater. 6) Pour cold water into a separate pan and place on the stove. Wait until the water boils, add salt. 7) Carefully place the pre-cut potato cubes into boiling water.

I didn't cook the potatoes according to the rules. Well, that is, I admit that someone does this, but... In general, it’s up to you, of course, but I dipped the potatoes in cold water without waiting for it to boil. Nothing bad happened - try it!

Wait until the potatoes are cooked, then add the soft, pan-fried vegetables with spices.

The note! You don’t have to wait for the moment when the potatoes become soft enough, but add the overcooked onions and carrots and cook for some more time.

9) Turn off the stove, remove the puree soup from it and leave to cool. Option No. 2 (easier and faster): 1) Perform steps 1-5 not in a separate frying pan, but immediately in a saucepan. 2) Add chopped potatoes to the vegetables fried in a pan. 3) Pour enough water into the pan to “cover” the potato cubes. 4) Cook the soup, stirring from time to time and checking it for readiness (piercing the potatoes with a knife or fork). 5) When the potatoes are soft, turn off the stove and leave the pot of soup to cool.

Before blending the pureed soup with an immersion blender, you need to wait until it cools down. You can just leave the pan on the stove, or you can put it in a bowl of cold water - this will make things go faster.

While the puree soup is cooling, prepare the crispy croutons.

1) Cut the bread into small cubes.

2) Place butter in a heated frying pan. It is better to take a significant amount, or add it gradually, since the bread quickly absorbs the oil. You can add vegetable oil if you want the bread not to burn, but then the crackers will turn out more fatty. Wait until the butter melts, spreading evenly over the entire surface. 3) Place the future crackers in a frying pan, salt or add your favorite seasonings. 4) Don’t forget to stir so that as many crackers as possible are “rolled” in butter and spices and browned to a crispy golden brown. 5) When most of the crackers are golden brown, transfer them to a deep plate.

Let's move on to the last step - preparing the champignons.

1) Champignons can be fried without any problems in the same frying pan that was used for frying the bread (just don’t forget to add additional oil). 2) I had a kilogram of frozen champignons - I fried half. In principle, you can add more - mushrooms tend to evaporate greatly during cooking. 3) To release as much excess moisture as possible, press the champignons with a spatula from time to time so that liquid oozes out. 4) When the mushrooms darken and shrink several times, feel free to turn off the stove.

All is ready! Oh, don't forget to drain the broth from the pureed soup before blending it with an immersion blender, otherwise it will be too thin. In addition, if you leave a lot of excess liquid, you risk staining the entire kitchen. Don't worry, you'll still have a decent amount of soup!

The puree soup is ready, the addition to it is also ready, all that remains is to decorate it beautifully and serve it!

1) Pour the puree soup with a ladle into small but deep plates.

2) Carefully place fried champignons and crispy golden croutons on the side. If desired, add cream, pepper or garnish with herbs.

Bon appetit!

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Preparing croutons

It's no secret that manufacturers often add things to purchased products that are not entirely healthy. If you love crackers, but are afraid of flavoring additives, take matters into your own hands. You can easily make croutons in the oven from white bread or simply fry them in a frying pan. The first method requires much less fat, so the baked crackers will be healthier.

To make them tasty, use seasonings: crushed dry garlic and onions, rosemary, aromatic herbs, coriander, curry. Saffron in a small amount will give a warm yellow tint, red sweet paprika (in powder) will tint the pieces of bread red. Even ordinary dried dill will give the crackers a very pleasant taste. And asafoetida can even be used without other seasonings and salt - this natural spice, often used in Vedic cuisine, has a pronounced salty taste.

Cut the bread into cubes and place in a plastic bag. Mix 3 tablespoons of olive oil, salt to taste and a pinch of other seasonings in a bowl. Rub well so that the dry component is distributed evenly. Pour the oil into the bag, tie it and shake it well, allowing the aromatic oil to spread evenly. Place the crackers on a dry baking sheet lined with parchment and fry in the oven until golden brown.

Ingredients:

• Ham - 400 grams (or smoked meat to taste)
• Bone for broth – 1 piece
• Leek – 1 piece
• Bay leaf - 1-3 pieces
• Thyme - To taste
• Olive oil - 2-3 tbsp. spoons
• Onion - 1-2 pieces
• Carrots - 2-3 pieces
• Celery stalk - 2-3 pieces
• Black pepper - 1 pinch
• Cayenne pepper - 1 pinch
• Cloves – 1 pinch
• Peas - 400 grams
• Crackers - To taste
• Salt - To taste

Number of servings: 6-8