Creamy soup

Creamy soup with cauliflower

To make creamy soup with cauliflower, we will need:

• 
  chicken broth - 1 l
• 
  fatty milk - 2 tbsp.
• 
  cream (10% fat content) - 1 tbsp.
• 
  Butter - 120 g
• 
  flour - 6 tablespoons.
• 
  sour cream - 2 tablespoons
• 
  finely chopped parsley (fresh or dry) - 2 tablespoons
• 
  cauliflower - 1 large head
• 
  Average carrots - 1 pc.
• 
  stalk of celery - 1 pc.
• 
  onions - 0.5 pcs.
• 
  salt to taste
• 
  bay leaves (optional)

Well rinse cauliflower and chop it into medium sized pieces. Carrots and celery cut in small cubes, onions finely chopped.

We put the pot on medium fire and melt it inher 4 tablespoons. butter. In the melted butter we put onions and stew until golden (about 2-3 minutes). We put in casserole celery and carrots, stir and pass for 3 minutes. Then add cauliflower and parsley, cover the pan with a lid and let the vegetables extinguish on low heat for 15 minutes. During this time you need to mix a couple of times.

Then add to the pan chicken broth and bring to a boil. When the soup with vegetables boils, reduce the fire and leave its trace to simmer over low heat.

The remaining butter is melted in a saucepan. Mix the milk with flour to make a homogeneous mass without lumps. We pour it into a saucepan with melted butter and carefully mix the whisk. We got a white sauce.

Add the sauce to the broth with the vegetables, pour insaucepan of cream and salt our soup. If desired, you can add a bay leaf. Cover the pan with a lid and leave for 15 minutes over low heat. Before serving, add to the soup sour cream and mix well.

Creamy soup with shrimps

If you do not like vegetable soups - try to cook an Italian creamy soup with shrimps. To make creamy soup in Italian, we'll take:

• 
  300 gr of shrimps
• 
  120 g of bell pepper
• 
  120 g cream (10% fat content)
• 
  80 g of butter
• 
  50 g of green onion
• 
  30 g of processed cheese
• 
  1 lemon
• 
  butter for seasoning
• 
  Spices (salt, black pepper, bay leaf, a mixture of Italian herbs)

Rinse the shrimp under cool running water. We bring half a liter of water to a boil in a small saucepan, we put shrimps into the water, half the squeezed lemon, season with salt and Italian herbs. Cook the prawns for a half minutes and remove the sauté pan from the fire. The resulting broth is filtered through a fine sieve, and the shrimps are cleaned and cut into small cubes.

Bring the cream to a weak boil, add the melted cheese into them and beat with a blender until we get a homogeneous mass.

We cut Bulgarian pepper and white part of greenonions in small cubes. Pass the vegetables in butter for three minutes. Add the diced shrimps to the onions and peppers, pour the hot creamy-cheese mixture, stew until thick and leave to the side.

We pour broth from shrimps into smallsaucepan and bring to a boil. We pour cream into it with stewed vegetables and cook on low heat for two minutes, stirring. Solim to taste. Before serving, add to the soup finely chopped arrows onion, ground black pepper and a few slices of lemon (can be replaced with lime).

Bon Appetit!