Until recently, cream soup was prepared only in restaurants, and not in all of them.
Today, this dish has become popular even in private kitchens, as the advent of food processors and blenders has made the cooking process easy and quick.
However, there is a misconception that cream soup is simply chopped products. The peculiarity of this dish is its tenderness, uniform consistency and airiness. To prepare a real cream soup, you need to know some subtleties. And then it will work out the first time.
6 Subtleties You Need to Know
1. To make the dish tasty and aromatic, do not forget about seasonings and combination of products. The richer the taste and aroma of the original raw materials, the tastier the final dish will be.
2. Remember about color. For example, when grinding some products, the color of the mass may turn out to be completely unattractive. The same thing happens if you combine vegetables of several colors. Separately, they look bright and elegant, but when they are ground, they turn into a gray (brown, dirty green) unsightly mass.
3. Use a sieve. Yes, the days of straining vegetables through a sieve are long gone. But if you use a regular blender, there will definitely be some unchopped pieces in the creamy mass. There will also be tomato seeds left in there if they were added during cooking. Therefore, it is better to strain the whipped mass through a sieve so that it is uniform.
4. A characteristic feature of cream soup is its delicate creamy taste. To obtain it, you need to add cream and a piece of butter to the whipped mass.
5. Instead of cream, sometimes use a dressing of milk and eggs. Beat 2-3 yolks in a small bowl, gradually pour in warm milk (cream), stirring continuously. Strain the dressing and pour into the pan with soup. The amount depends on the volume of the pan and personal preference. The more yolks, the more nutritious and thicker the soup will be.
6. If you don't have any cream, milk or eggs on hand, you can make a frying pan with flour. Pour vegetable oil into a frying pan and wait until it boils. Add flour to the boiling oil and fry until golden brown (about 1 minute). It is important that no lumps form. Slowly add 1 cup of water or broth (if you have milk, you can use it), stirring constantly. Wait until the dressing starts to boil and pour it into the soup. Stir. Flour thickens well, so you don't need to take more than 1 tbsp. for 1.5 liters of liquid.
It is best to serve the cream soup with white bread croutons or toasted croutons.
