How to cook a soup of potatoes with croutons

Meat, fish and mushroom soups are an integral part of the family menu. Rich and nourishing, they are always at the head of the table and are rightly called the first course. However, vegetable broths are no less tasty and are also very popular with housewives. For example, potato soup with croutons, which is also very useful.

This dish is especially recommended for those who are contraindicated meat food. Often this category of people includes children of all ages who are prone to allergies. Potato soup with croutons contains a lot of vitamins and minerals that are needed by the body. They are quite possible to replace the first dishes cooked in meat or chicken broth.

Plain Potato Soup

This recipe tells in detail how to cook the potato soup with croutons step by step.

Plain Potato Soup

Ingredients:

  • potatoes - 150 g;
  • leek - bunch;
  • semolina - 5 g;
  • egg - 1 pc .;
  • milk - ¼ st .;
  • butter - ½ tsp;
  • roll - 1 pc .;
  • water - 250 g

Cooking:

  1. Peel and prepare onions and potatoes, divide into pieces and boil in a little water for about 30 minutes, covering the pan with a lid.
  2. Still hot, they are rubbed through a sieve or crushed with a blender, then the dishes are put on the stove again.
  3. As soon as the vegetable puree boils, the cereal is gradually mixed in and boiled for another 10 minutes.
  4. Separate the egg yolk and triturate it in milk, with butter. The mixture is poured into a thin stream in the soup, stirring it at the same time.
  5. The dish is served to the table with croutons, for the preparation of which the loaf is divided into parts and dried in the oven.

This is a classic recipe - this is how a potato soup with croutons turns out like in a kindergarten.

Carrot-Potato Soup

This recipe retains all the advantages of vegetable soups.

Potato and Carrot Cream Soup

Ingredients:

  • potatoes - 100 g;
  • carrots - 80 g;
  • leek or parsley - 15 g;
  • milk - ¼ st .;
  • butter - 1/2 tsp;
  • egg - 1 pc .;
  • roll - 1 pc .;
  • water - 1/5 tbsp.

Cooking:

  1. Tubers, carrots and greens are well washed, prepared and cut into pieces.Tubers, carrots and greensTubers, carrots and greens
  2. Vegetables stew in water until soft. The dishes are closed.Vegetables are stewed in water
  3. Still hot they are passed through a sieve or meat grinder.Cooking puree soup
  4. Milk is mixed with water, in which vegetables are boiled, and diluted with pureed mash to the desired consistency.

    Milk is mixed with water.
  5. The dish is salted and heated over low heat, not allowing it to boil.
  6. Soup is flavored with butter and stirred well.Soup puree
  7. Bread rolls are made toast - with them a dish and served to the table.Potato and Carrot Cream Soup

Nutritious soup puree with sorrel and spinach

Ingredients:

  • potatoes - 150 g;
  • spinach - bunch;
  • sorrel - bunch;
  • water - 1 tbsp .;
  • flour - 1 tsp;
  • milk - 100 ml;
  • butter - 2 tsp;
  • roll or baguette piece.

Cooking:

  1. With the potato peel and large cut.
  2. Fill the tubers with a small amount of water, put 1 tsp in a saucepan. butter, cover the container with a lid and stew vegetables until half cooked.
  3. Greens finely chopped and added to potatoes.
  4. Flour (1 tsp) is diluted in 2 tbsp. l milk, then pour the mixture into the pan.
  5. When the vegetables are cooked, the soup is passed through a sieve. If required, dilute the mashed potatoes with boiled water and add salt.
  6. A loaf or baguette is cut and dried in the oven - these pieces will complement the finished first.
  7. In hot milk diluted with 1 tsp. butter and fill the dish with this mixture before serving.

Pureed potato and tomato soup

The potato soup with croutons can be supplemented not only with carrots or greens, but also with other components.

Pureed potato and tomato soup

Ingredients:

  • potatoes - 10 pcs .;
  • tomato - 8 pcs .;
  • white bread - 2-3 pieces;
  • egg - 3 pcs .;
  • milk or cream - 1 tbsp .;
  • butter - 1 tbsp. l .;
  • water - 3 l .;
  • bun for toasts.

Cooking:

  1. The washed potatoes are peeled, and the peels are removed from the tomatoes, after which the fruits are cut.
  2. Fill the lobules with water, pour in an arbitrary amount of salt and boil for about 10 minutes. White bread is dipped to the vegetables and the same amount is kept on the stove.
  3. Vegetables are filtered, wiped in puree and diluted with decoction and water to the desired consistency.
  4. Separate the yolks and mix them with butter in cream or milk.
  5. The mixture is added to the soup.
  6. Rolls are made toast and with them are served a dish to the table.

Cooking nourishing soup in meat broth

This first by adding meat becomes even more satisfying and tasty.

Potato soup in meat broth

Ingredients:

  • Beef - 400 g;
  • ham - 100 g;
  • potatoes - 10 pcs .;
  • carrots - 1 pc .;
  • egg - 3 pcs .;
  • onions - 1 pc .;
  • parsley root - 1 pc .;
  • celery root - 1 pc .;
  • cream or milk - 1 tbsp .;
  • bay leaf - 1 pc .;
  • pepper - 5 peas;
  • water - 3 l .;
  • roll - 1 pc.

Cooking:

  1. The meat is washed and the broth is made from it. In the process, add ham, roots and spices, as well as all the vegetables, except potatoes.
  2. Take out meat and ham from broth and filter it.
  3. Cooked potatoes separately and knead it. Puree stir in the broth and cook together for five minutes.
  4. Beat the yolks with milk or cream, add the mixture to the soup and let it boil again.
  5. Served potato soup with croutons and finely chopped meat. If desired, sprinkle with dill.

Pureed first courses are made from other vegetables. Beets, carrots, peas, beans and broccoli are quite suitable for this purpose. However, it is impossible to imagine a menu without potatoes: both children and adults love it. Soup from this vegetable is the most interesting version of the first dish, which always diversifies the dining table. However, you need to cook it only once.

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