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Cream soup with fish

Cream soup with fish

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We clean the zucchini, removing the core and the peel, then we cut it into pieces, we do the same with chayote. Peeled carrots are cut into slices.

Cut the guard into pieces and heat it in olive oil until soft. Add the tomato paste and leave for a few more seconds. Put the chopped vegetables, garlic clove, salt, pepper and hot water and cook for about 30 minutes.

Put the fish in a pot with the two bay leaves, a little salt and water to cover it and cook for 5 minutes. I had a string left over from a piece of salmon used in another recipe and I boiled it with hake to taste it. Then we take out the fish and after it has cooled we break it into small pieces and we strain and keep the water in which it boiled.

When the vegetables have boiled, pass them through a blender, then add the water in which the fish was boiled until the soup reaches the desired consistency (thicker we put only a little water or if we want it thinner, we put more water).

Sprinkle fresh coriander on top before serving.

Hungarian fish soup

If you went through Hungary, you definitely stopped at a csarda for halaszle or Hungarian fish soup. It is a soup with a thick consistency, which is obtained by passing through the sieve of vegetables and pieces of fish.

Hungarian soup it is spicy, but it can be prepared to your own taste.

If you try this soup at least once, you will definitely repeat the recipe!

Pumpkin cream soup

Hi ! the recipe seems okay but: where is the oil!? I suppose you either add it to the boil or at the end! I say too! of oil ? In any case, you are very strong! I like the recipes I receive from you, congratulations! Adriana

Adriana, it seems I'm not so strong since I forgot to write when we put the oil :)
In fact, I didn't put any oil at all, I think the milk is fat enough. I put the oil in the list of ingredients for those who want to make a pumpkin cream soup in the fasting version. I immediately fill in the recipe.
I would put the oil in the water in which we will boil the pumpkins, just to make sure I don't forget to put it. A clear cube of butter would add flavor to the soup, but I don't think everyone can afford to eat so much fat. It seems that the two of us have no problems :))

The vegetables, peel them with the special vegetable device (or with a sharp knife), then cut into larger pieces and put to boil in a pot with 1.5 l of water, a pinch of salt, 1/2 bay leaf and the cube of butter (about 20-25 minutes, until they soften).

When the vegetables have reached half the cooking time, they will be added as well fish fillets (cut in half or whole, if there is enough space in the pot).

The cooked vegetables will be removed with a spatula in a strainer, and the fish fillets in a bowl.

Careful: the juice in which the vegetables and fish were boiled, will not be thrown away but will be strained in a bowl, then put back in the pot, being used further.

In the kitchen blender, put boiled vegetables, together with 1 cup of juice, mixed it for approx 1-2 minutes, until a puree is obtained.

Vegetable puree, will be transferred to the juice from the pot that has been heated, over low heat, for a boil or two.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Sour cream dissolved with a little milk, will add in cream soup, stirring vigorously (not to cut & # 8230. cheeses)

Fish fillets, they will be cut into small pieces, added to the soup, and will be seasoned to taste with: salt white pepper slices of garlic and lemon juice.

Fish cream soup, will be served in individual bowls with croutons in toasted bread, or with fresh buns.

For an appetizing look, decorate the soup in bowls with green parsley leaves.

Cream of asparagus and potatoes

Asparagus and potato cream soup is ideal for diversifying the baby's diet, but also for a delicious family meal. Asparagus can be introduced into the baby's diet after the age of 9 months. It is a rich source of folic acid, vitamin K, but also contains vitamin A, vitamin E, vitamin B6, Vitamin B1, magnesium, iron, zinc, calcium, sodium. Before cooking the asparagus, keep it in water for 30 minutes, and then rinse it well. Break the wooden tail and you can then cook it.

Recipe for stock (concentrated soup) of fish

The fish stock is extremely useful: either for an Asian fish soup, or for a paella or some very good pasta & # 8211 will always find its utility.

You can keep it in the fridge for a few weeks or in the freezer for months. If you want to keep it in the fridge, it must be put very hot in very clean jars, hermetically sealed. In the freezer it can be stored in jars, plastic bottles or bags. How is it easier for you.

Vegetable cream soup with lentils cook in 60 minutes. Here are the steps you need to follow to prepare it cream vegetable soup with lentils:

1. Peel onions, potatoes, carrots, parsley, garlic and chop.

2. Peel the tomatoes and chop them.

3. Extract the lemon juice.

4. Heat the oil in a pot.

5. Saute onion and garlic for 30 seconds.

6. Add the rest of the vegetables and sauté.

7. Add the lentils and tomatoes.

8. Add the vegetable soup.

9. Let the soup boil for 40 minutes on the right heat.

10. Add the cumin, mint and lemon juice.

11. Take the soup off the heat and blend it in the blender.

Vegetable cream soup with lentils serve hot or cold and decorate with balsamic vinegar. Due to its creamy appearance and taste, cream vegetable soup with lentils your child will definitely like it.

How to prepare bean cream soup

The grain will need to be soaked overnight, so wash it and put it in a bowl with plenty of cold water.

Then drain it and put it in a bowl, add the cleaned onion, large chopped and peeled potato and cut into thick slices. Pour water, cover with a lid and simmer until the beans are crushed. When almost cooked. you can skip to taste.

Now you can put the blender vertically and mix until you get a homogeneous and creamy composition. We like the cream bean soup to be thicker but, if you want it more fluid, add water and boil two more.

*For an extra taste, you can also add 100-150 ml of cooking cream.

Eat hot bean cream soup with a few fast croutons and, if you wish, a drizzle of extra virgin olive oil. Enjoy!

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12 cream soup recipes

Vegetable cream soup is a good preparation if you declared war on extra pounds, but also during Lent. All you need is fresh vegetables from the market, the urge to cook and the kitchen is waiting for you!

1. Vegetable cream soup recipe (optional sour cream)

Ingredients vegetable cream soup (optional sour cream)

Preparation of vegetable cream soup (optional cream)

For this recipe we can use any kind of vegetables we prefer or have at hand. The way we chop the vegetables for this cream soup is not nailed either, because they will be mashed later anyway, so we can save time and chop them into larger pieces.

Boil about a liter and a half of water, add a little salt and put the vegetables when the water starts to boil. It is advisable to put the hardest boiled vegetables first (such as parsnips, carrots, celery) and then the rest, but I did not bother and put them all at the same time.

Let the vegetables boil for about 20-25 minutes, then take them out in a bowl and let the vegetable cream soup continue to simmer.

We pass the vegetables with the blender (if we don't have a blender, we can pass the vegetables with a fork or we can even pass them through a sieve). Gradually add the obtained vegetable puree to the soup and mix to find out what its consistency is. If it seems too thick, we can thin the vegetable cream soup with a little hot water. Let the cream soup boil for another ten minutes, during which time add salt (if necessary), pepper and a tablespoon or two of oil, and finally add the finely chopped parsley. Vegetable cream soup is a fasting recipe, but when serving we can also add cream.

2. Cauliflower cream soup recipe

Ingredients cauliflower cream soup

How to prepare cauliflower cream soup

We open the cauliflower bunches, cut the diced potatoes and the carrot into rounds. Bring a liter of salted water to a boil and when it starts to boil, add the cauliflower bunches and chopped vegetables. Cover the pot with a lid and let the vegetables cook for about 20 minutes.

After the vegetables have softened, we take them out with a spatula and put them in the bowl in which we are going to pass them. Strain the cauliflower, potatoes and carrots until they turn into a fairly thin puree. Separately, dissolve the flour in the milk so as to obtain a white (uncooked) sauce.

Transfer the cauliflower puree to a pot and put it on the fire. Then add to the soup the cauliflower cream the white sauce made from milk and flour and mix, all this time the heat should be low. To reach the desired consistency, over the cauliflower cream soup we add a few polones from the juice in which they cooked the vegetables (I put three polones).

Let the cauliflower soup boil over low heat for about five to ten minutes, that is, long enough to boil and then remove from the heat. After it has cooled a bit, add the cream and mix until it is completely incorporated into the cauliflower cream soup.

3. Pea cream soup recipe (optional with sour cream)

Ingredients pea cream soup (optional with sour cream)

Preparation of pea cream soup (optional with cream)

If we want to prepare a fasting cream soup, then we can give up the 200 ml of milk.

We wash and clean the vegetables, then we cut the carrots into thick slices and we cut the onion into larger pieces. Put a liter of water on the fire, add a little salt and bring the onion, carrot and pea to a boil when the water starts to boil.

A quarter of an hour should be enough to cook the vegetables. But for safety, it doesn't hurt to try them. Then take the vegetables out of the water in which they boiled and put them in another bowl. We pass the vegetables with a blender until the vegetables turn into a homogeneous paste (we can even use a fork to mash). Transfer to a saucepan the obtained pea paste and put it on the fire.

Gradually add the milk to the pea cream soup, stirring constantly. Then we put in the same way and part of the juice in the boiled vegetables, thus "adjusting" the pea cream soup according to preference. Let the pea cream soup simmer for another 5-10 minutes, and at the end add the finely chopped dill and mix well. Pea cream soup can be served with a tablespoon of sour cream.

4. Mushroom cream soup recipe

Ingredients cream mushroom soup

How to prepare mushroom cream soup

Cut the onion into larger pieces and put it to harden in a few tablespoons of hot oil (we can replace the oil with a cube of butter). We also chop the mushrooms, but not very finely, because we will take care of them a little later. After sautéing the onions for a minute or two, add the mushrooms and leave them over medium heat for a few minutes (until the juice left by the mushrooms evaporates). After the mushrooms have dropped, pour the milk into the mushroom cream soup (to boil faster, we can put the milk already warm).

Let the cream mushroom soup boil for about 15-20 minutes, over medium heat. After the onions and mushrooms have boiled, turn off the heat and pass them through the blender. Depending on how thin the cream soup is, we may or may not add flour. If necessary, boil the mushroom cream soup again and thicken it with flour diluted in a few tablespoons of soup. Let it cook for another five minutes, then season it to taste with salt and pepper. The mushroom cream soup goes great with croutons, so while it's cooking we can toast a few cubes of bread.

5. Recipe pumpkin cream soup

Ingredients pumpkin cream soup

How to prepare pumpkin cream soup

We wash the pumpkins, peel them and cut them into cubes. If the pumpkins we have are older, we must be careful to remove the core with seeds. Peel the other vegetables (carrots, onions and potatoes), then cut them into cubes. Because we'll care about them later, there's no point in chopping them. Put the zucchini and other vegetables in a saucepan, pour the milk and fill with water (or milk) about enough to cover them. For the fasting version of the pumpkin cream soup, we can put only water.

Add a little salt (and a tablespoon or two of oil, if we do not use milk) and let the vegetables cook for about 20-30 minutes. In order to obtain a creamy pumpkin soup as fragrant as possible, it would be advisable to boil it with vegetables and a flower with dill seeds. After they were cooked, I passed them with the pumpkin blender and the other vegetables. If the pumpkin cream soup seems too thick, thin it with a little milk or water and then let it boil for a few more minutes. At the end, chop the dill and add it to the pumpkin cream soup, after removing it from the heat.

6. Celery cream soup recipe

Ingredients celery cream soup

a bunch of green parsley.

How to prepare celery cream soup

Peel celery and onion, wash and boil, either in water or in meat juice. Let it boil for 30 minutes, then add the potatoes, clean and wash.

When the vegetables have boiled, strain the soup into another bowl, pass the vegetables through a sieve, thin with the milk and the juice in which they were boiled, salt them, add the butter and let them boil, on the right heat, until the soup thickens. . It can also be served with bread croutons, fried in butter.

7. Vegetable cream and shrimp soup recipe

Ingredients cream vegetable soup and shrimp

4 tablespoons olive oil

1 large fennel bulb, finely chopped

400g canned chopped tomatoes

How to prepare vegetable cream and shrimp soup

Fry the onion, fennel and carrots in olive oil for about 10 minutes, until the vegetables are slightly softened (in an authentic bisque, the shellfish shells are also fried in oil - to leave the flavor - and then crushed in a blender. fine paste, which thickens the soup) .Add the wine and brandy, boil for 1 minute to evaporate the alcohol, then add the tomatoes, fish soup and paprika. Cover and simmer for 30 minutes on low heat. In the meantime, chop your shrimp.

Put the soup in a blender and mix until creamy. If you want it to be very fine, then pass it through a sieve. Take some time, but it's worth it.

Put the soup back in a clean pot, add the shrimp and cook for 10 minutes, then mix it again in the blender. Leave it in the fridge overnight, and before serving, heat it in a pot, after you have added liquid cream. Garnish with buttered shrimp and fennel leaves.

8. Spicy shrimp cream soup recipe

Ingredients spicy shrimp cream soup

2 young carrots (possibly a stalk of celery)

Chili flakes - a quarter teaspoon, depending on how hot they are

a teaspoon of cognac - optional.

How to prepare spicy cream of shrimp soup

Boiled vegetables are boiled in salted water. Celery stalk only in the last three minutes. Remove to a plate and keep the soup for tomorrow's risotto. In fresh water with boiling salt, about enough to cover them with one finger, put the shrimp washed with ice icing and boil for about 4 minutes together with the chilli flakes ground in a grinder.

Remove the shrimp with a whisk and clean the crust. Keep a few whole pieces for decoration and to give work to the diners. Sweet onions and potatoes together with cleaned shrimp, their delicious eggs (almost a tablespoon this time) are put in a small amount of water in which they boiled shrimp and pass finely with the vertical mixer.

Add the rest of the shrimp soup, thicken with plenty of sweet cream, mix and simmer together for two minutes on a very low heat together with a teaspoon of cognac. Turn off the heat and put the cooked vegetables (carrot and celery stalk cut into pieces) It can be seasoned with green leaves of "Chinese parsley" - coriander, or parsley.

8. Pumpkin cream soup recipe

Ingredients pumpkin cream soup

a 0.5 cm thick slice of ginger

How to prepare pumpkin cream soup

Peel a squash, grate it and cut it into cubes of about 2 cm. We put it to boil, with a lid, together with onions, bell peppers and ginger cut into suitable cubes and enough water to cover 1-2 fingers, salt and pepper.

You can replace the ginger with 2 cloves of garlic that you can put crushed in the last 15 minutes of cooking. Put everything in a blender when the vegetables are cooked and cool. Serve with yogurt or cream.

9. Cream soup recipe with garlic and cream

Ingredients cream soup with garlic and cream

How to prepare garlic cream soup and cream

Cut the potatoes into cubes and the garlic cloves into slices. Melt the butter over a low heat in a soup pot.

Add the garlic and let it brown for 1 minute. Add 2 tablespoons of flour and brown a little and then add the chicken soup, diced potatoes.

After boiling, strain and add cream. Garnish with green parsley.

10. Chicken cream soup recipe with croutons

Ingredients chicken cream soup with croutons

How to prepare chicken cream soup with croutons

The chicken is washed and boiled in 3 liters of cold water with a pinch of salt. Foam several times.

When the soup no longer foams, add the vegetables (onions, parsley, carrots and potatoes), cleaned, washed and cut in half.

After 40 minutes, when the meat and vegetables are well cooked, remove the pan from the heat and strain everything.

Mix the chicken and vegetables in the food processor until they become pasta, then add them to the bowl with the clear soup.

Mix the flour, separately, with the milk, salt and pepper, and put everything in the bowl with the cream soup. Leave it on the fire for about 5 minutes.

The soup is served on plates, with finely chopped green parsley and bread croutons.

11. Broccoli cream soup recipe with croutons

Ingredients broccoli cream soup with croutons

- 1 head of fresh broccoli or a bag of frozen broccoli

- 2 potatoes peeled and cut into four

- 1 cleaned and chopped onion

- 1 bunch of fresh parsley / dill

- 4-5 tablespoons cold pressed olive oil

For croutons

- 3-4 tablespoons cold pressed olive oil

- pepper, a little granulated garlic

How to prepare broccoli cream soup with croutons

Put a little olive oil in a saucepan and sauté the onions. To avoid frying it, you can add a few tablespoons of water. Mix the broccoli florets, celery, potatoes. Cover them with water and leave them over medium heat until soft. When the vegetables are ready, remove the pan from the heat and allow to cool slightly. Add to the blender and mix by adding water depending on the consistency you want. Season.

To make the croutons you can toast the bread or put it in the oven or on a plate on the radiator to dry. Break, put in the pan and sprinkle with olive oil. Sprinkle with spices and simmer over medium heat. You can add grated cheese on top.

12. Potato cream soup with croutons

Ingredients cream potato soup with croutons

a tablespoon of butter (or an egg yolk)

fried bagel cubes

How to prepare cream of potato cream with croutons

Put the potatoes to boil in 1.5 l of cold salted water, together with the vegetables. When they have softened, only the potatoes are passed through a sieve, the vegetables are strained. Add chopped green parsley

Serve mixed with a yolk, or butter on a plate. Pour the soup over the bread croutons.


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