French cuisine soups. Iconic soups of French cuisine

23.11.2020

Sooner or later, every culinary specialist will want to cook and taste the classic French onion soup. We will help you find out more about it and tell you how to prepare the famous dish.

The history of French onion soup goes back more than one century. Initially, this first course was a traditional dish of the poor and consisted only of cheap onions and waste crusts of bread. But times change and recipes too. Already in the 17th century, for noble nobles, chefs prepared onion soup on beef broth with meat, a drop of white wine, sugar and a spoonful of wheat flour. A dish with baked wheat bread croutons was served beautifully.

To this day, recipes for onion soup have also come down with changes. Added cheese, and you can choose it taking into account the individual taste - processed, hard or soft. If broth is used, then vegetable, chicken or meat.

The soup recipe is quite simple, you just need to adhere to some nuances:

the soup uses such components - broth, onions, croutons and cheese; if you have the opportunity, buy expensive cheese "Parmesan", "Gruyere" or "Gouda", but if this is not possible, take a simple hard cheese of good quality - the finished result will exceed your expectations, the soup will turn out to be quite thick, rich with a sweetish taste; fresh or dried thyme will add a unique aroma to the first course.

Melted cheese and golden crunchy croutons add spice. The taste of the finished soup depends not only on the broth used, but also on the degree of onion passivation. Frying over low heat, the onion pieces are gradually baked and change color to ruddy, slightly golden. Due to the long processing, the onion is slightly caramelized due to the large amount of sugar contained in the vegetable.

So, if you are ready and decided to pamper your family with an exquisite French soup, let's start cooking.

Taste Info Hot soups / Cheese soup

Ingredients

onions - 1 kg;
butter - 65 g;
broth or boiling water - 1 liter;
hard cheese - 200 g;
baguette - 8 slices;
thyme to taste.

How to make a classic French onion soup

Peel the onion. Cut into quarters, then chop into thin strips. For soup, not only onions, but also white onions or shallots are perfect. It tastes more delicate and sweet.

Now prepare a deep frying pan in which we will cook the soup. You can also take a thick-walled saucepan. Melt a slice of butter in it.

Dip the onion slices into the skillet. Grill over moderate heat, stirring occasionally with a wooden spatula. This process is quite lengthy and the taste of the finished dish depends on this step. Roasting time approximately 25-35 minutes. Fry until the onion begins to caramelize and slightly change color to golden brown.

Literally in 15-20 minutes, it became transparent and soft. Continue to fry further.

Once you have reached the desired result, pour in 250 ml of broth. Moreover, you can use meat, vegetable broth or simple boiling water. Continue to grill over low heat. All broth or water should completely evaporate.

After almost all of the liquid has evaporated and a trace of the scapula remains, proceed to the next step.

Pour another 250 ml of liquid, add dried or fresh thyme and continue cooking in the same mode until the water evaporates.

After that, add the remaining liquid and boil to the desired thickness.

For croutons, you can take a baguette or cut out such blanks from a loaf of wheat bread.

Dry them in a dry frying pan until golden brown on both sides.

Put the stewed onions in deep portioned heat-resistant tins or pots, in this case, 4 containers.

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Sprinkle with grated hard cheese.

Place two hot croutons each.

Sprinkle with hard cheese. Send it to the hot oven for a couple of minutes so that the cheese melts and immediately, so that the soup does not cool, serve to the table.

French onion soup in pots is ready. Enjoy your meal!

Cream Cheese Onion Soup

Another type of spicy first course is onion soup with melted cheese. It tastes more delicate and subtle. Processed cheese is added at the beginning of the French soup and dissolves completely in the broth or at the end when serving. Then the cheese will only slightly melt from the hot one, but the velvety taste will not disappear from this.

Ingredients:

onions - 1 kg;
butter (or ghee) - 60 g;
wheat bread - 2-3 slices;
processed cheese - 100 g;
broth or water - 1 liter;
salt and spices to taste.

After peeling and washing, cut the onions into thin strips.
Place the butter (50 g) in a heavy-bottomed saucepan and cook over low heat. Add the whole onion to the butter. Stir and sauté until the onion changes to a golden yellow color. Be sure to stir so that the pieces do not burn.
Then pour about half of the hot broth or boiling water into a saucepan. Stir and simmer with the lid half closed until the moisture evaporates. Pour in the rest of the broth again and cook until the thickness you want. Salt and spice to your liking now.
Place the remaining piece of butter in a skillet and heat. Fry slices of wheat bread on it according to the number of servings of soup. It is not necessary to cut the crusts from the bread.
Grate the melted cheese and sprinkle it on toasted bread. Remove the pan from the stove, but cover with a lid. The heat will melt soft cheese and look delicious.
Pour a portion of the soup into a plate, put the crouton with cheese directly on it. Serve immediately.

Slimming Onion Soup

Onion soup for weight loss is very good. It is low in fat and quite high in calories to keep you full for the day. Only one component of this first course is high-calorie - cheese. But in this recipe, cheese is served separately and you can put on your plate just as much as your dietary food allows. Together with this fragrant soup, France will enter your kitchen with its sophisticated traditions and amazing tastes.

Ingredients:

onions - 1 kg;
vegetable oil - 1-2 tbsp. l .;
water - 1 l;
cheese - 100 g;
wheat bread - 2-3 slices;
salt - 5-6 g;
fresh parsley - for serving.

After peeling and rinsing, cut the onion into thin halves and then into thin slices. Place in a saucepan and sauté with vegetable oil for about 10 minutes. Be sure to stir.
After changing the color of the onion, pour in hot boiled water and salt. Stir. Simmer on a low boil with the lid covered. The readiness of the dish is determined by boiling half the volume and softness of the onion.
Cut slices of wheat bread into slices and place on a baking sheet. Bake without oil in the oven at 200 C for 5-7 minutes.
Rinse and dry the parsley. And cut the cheese into cubes.
Serve the soup in a bowl, garnish with parsley. Put pieces of croutons in the center, and put cheese cubes on a saucer next to it.

Onion soup with chives and leeks

Real onion soup is made with sweet cheese. But, changing the recipe to your liking, you can use salty, spicy or sour varieties of hard or soft cheese. Try topping the dish with a spike of Pecorino or Camembert cheese. Soup with expensive soft cheeses - "Gorgonzola", "Roquefort", "Dor Blue", will have an even richer taste.

Ingredients:

onions - 0.5 kg;
leeks - 0.5 kg;
butter - 50 g;
green onion feathers - 2-3 pcs.;
broth or water - 1 liter;
cheese - 100 g;
cream - 50 ml;
wheat flour - 1 tbsp. l .;
salt to taste.

To make a puree onion soup, thoroughly process all the onions - sort and rinse. Separate the top leaves of leeks before washing, there is often sand. Then cut the onion into strips. Set aside the green feathers separately - they are for serving. Leave some leek rings as well.
Put all the onions and almost all the leeks in a frying pan with butter. Saute for a few minutes to start the caramelization process.
After sautéing, transfer the onion to a saucepan and pour over the hot broth. Salt. Simmer over low heat with the lid half closed.
In the meantime, grind the cheese on a grater. And mix cool cream with flour so that there are no lumps.
When the soup has boiled down to 0.5 times the original volume, add the cheese. Purée the soup with an immersion blender - there should be a uniform consistency.
Put the soup back on the fire and add the cream and flour. Stir and bring to a near boil. Your delicious soup is ready!
Serve in portioned bowls, garnish with chopped green onions and thin rings of leeks. Prepare croutons if desired and serve them separately on a saucer.

We told you how to make a delicious onion soup, in the end we will give you some tips:

Use a delicious sweet onion that should caramelize well.
Stir the onions all the time, do not burn.
Fry onions in quality butter with a little olive oil.
Use good poultry, beef, or pork stock as a base. Vegetable broth will also work. But the classic soup is made only from beef broth.
From spices, nutmeg, rosemary, and thyme are added to the soup.
Often dry white wine is added to add spice to onions. This secret is often used by modern chefs.
Caramelize the onions over medium heat, it will take about 25-30 minutes, you can simmer the onions and gradually add liquid for a longer time. Some French chefs stew onions for an hour or more. The longer the onions caramelize, the tastier the soup will be.

We previously prepared.

French soups are vastly different from our rich first courses with an impressive piece of meat. They are as numerous as the regions of France that have their own preferences for these dishes. And yet, despite the variety of recipes, all soups of this country can be divided into two main categories: transparent (consommé) or thick (puree soups, cream soups).

Their appearance is associated with some historical legends. Pureed soups and cream soups are associated with the era of Louis XI, when women preferred to eat pureed soups. They feared that chewing would cause facial wrinkles.

It is assumed that transparent soups appeared later, during the reign of Louis XIV, nicknamed the "Sun King". The royal chefs created a soup that would allow him to see his reflection in a bowl.

It is worth noting that meat is often not used to make French soups, but vegetables, including potatoes, are stewed briefly in butter or olive oil before boiling. And one more thing: the French prefer to eat soup for dinner.

Real French onion soup is a very simple dish. There are not many ingredients in the composition - lovers of complex first courses will be disappointed. There are dozens of versions of this soup, each eminent chef has his own version. However, the differences do not change the basics: onions, broth, croutons and cheese remain the ingredients of French onion soup; often dry white wine. And in any edition, the soup, seemingly rustic at first glance, turns out to be delicious in taste: tender, sweetish, with a fragrant ruddy cheese crust on top.

The main secret of French onion soup is long-term frying of onions. During frying, the sugar contained in the onion heads slowly caramelizes, the color becomes ruddy, and the taste is indescribably "onion", deep and delicate. Dry wine levels out the sweetish taste, makes it complete. During serving, croutons with cheese become soft and tender, turning the soup into a kind of thick cream. Prepare your taste buds for a feast: onion soup with cheese bread is an exceptional treat!

Cooking time: 60-70 minutes.
Yield: 1.5 liters of French onion soup.

Ingredients

700 ml meat or vegetable broth
350 g onions (4 medium heads)
150 ml dry white wine
70 g cheese
50 g butter
2 cloves of garlic
1 tsp flour
1 small baguette (or similar in taste and texture, such as ciabatta)
salt, pepper - to taste

Preparation

Peel the onion and cut into half rings.

Melt the butter in a frying pan and fry the onion in it over low heat, stirring constantly.

When the onion starts to turn golden, crush two garlic cloves and transfer to the skillet.

Saute together for 4-5 minutes, then add flour to the onion. The flour will make the soup more smooth and slightly creamy.

Pour the broth into the onion and mix well so that no lumps of flour remain.

Add wine to the soup.

Season the soup with salt and pepper, cover and simmer over low heat for 30 minutes.
Meanwhile, cut the baguette into 1.5-2 cm slices and dry in the oven or toaster.

Grate the cheese on a coarse grater.

Pour the finished onion soup into a heat-resistant dish and lay the dried bread on top. Ideal for onion soup, as it has a dense crumb and large pores, due to which it absorbs liquid well, but at the same time does not get wet and does not turn into "porridge". It is similar in consistency.

Lay a thick layer of cheese on top of the croutons.

Place the onion soup under the grill for 10 minutes to melt and brown the cheese.

Serve immediately while the soup is very hot. Pour the soup into bowls with a cheese toast in each. Sprinkle chopped green onions on top of the dish. The amount of croutons and green onions is strictly to taste. I like it thicker.

French Onion Soup Revision: Puree Soup

A recipe with wine is not suitable for everyone. As for thyme, it is the favorite herb of the French, it is often added to dishes, and to soups too. A slightly different ratio of ingredients and a different technology should not confuse. But the lack of garlic will delight many. As well as a short step-by-step presentation.

Ingredients for 6 plates:

5 onions, cut into thin half rings
3 tablespoons fresh butter
2 tablespoons flour
2 liters of chicken, beef or vegetable broth
bay leaf
ground black pepper
1 teaspoon dried thyme
1 baguette
some olive oil (or butter)
200 grams of grated Gruyere cheese

Cooking method in short:

1. Heat the butter in a saucepan and fry the onion in it until transparent.
2. Pour flour into a saucepan and, stirring occasionally, continue to fry the onions and flour until golden brown (not brown).
3. Pour boiling broth into a saucepan, season with salt and pepper, put bay leaf, thyme and cook the soup for 20-30 minutes (until the onion is completely soft). Then pass the soup through a blender and puree.
5. Cut the bread into slices, spread on a baking sheet and drizzle with olive oil on top. Put in the oven and keep there until croutons are obtained. Sprinkle grated cheese on toasted bread and grill until the cheese is melted.
6. If necessary, heat the grated French onion soup, pour it into bowls, and put 1-2 croutons filled with melted cheese on each plate before serving.

The nutritional value of 1 serving is 240 kcal (in meat broth).

The original French onion soup is a classic hot dish with a simple recipe. There are many variations of its preparation, spices, additional ingredients change, but the main components (onions, meat broth, golden croutons, cheese) have remained unchanged since the days of medieval France.

The legend of the origin of the chowder

According to legend among the French, the French onion soup recipe was invented by Louis XV himself... Having gone to rest in the guest house, the king woke up at night from a strong feeling of hunger. He examined the entire kitchen and warehouse, but found nothing edible.

He managed to find only one large onion, a bottle of sparkling wine and a piece of butter. The king was not going to stay hungry, so he decided to combine the found products and cook them. This is how the first onion soup, prepared by the French ruler himself, arose. Of course, all this is just a legend invented by the inhabitants of France, because there is no documentary evidence of this.

Short story

For the first time, a tasty and nutritious onion stew was mentioned at the beginning of the 17th century. The history of French onion soup is truly impressive, as the hot dish was originally invented by the inhabitants of the poorest districts of Paris (Les Halles). Then the recipe for soup was very simple, and the set of ingredients was very meager, because it was prepared from cheap root vegetables, crackers and waste bread crusts. Even the poor could afford the affordable tear vegetable. The chowder was in demand among market traders and workers, because it was very high in calories, which gave ordinary people strength and a lot of energy for the whole day.

Time passed, the recipe of the famous food changed. The noble nobles began to eat the classic onion soup. Personal chefs prepared for them a fragrant hot dish based on onions, beef broth, white wine and flour with the addition of spices. It was then that the basic concept of serving was formed - a pot or a plate of soup with crispy croutons.

Modern recipes are varied. When cooking, not only meat, but also vegetable broths are used. The most diverse onions are also used: onions, leeks, shallots and even Crimean ones. The recipe was supplemented with cheese, you can use any hard cheese product, but Parmesan or Gouda is most harmoniously combined with onion stew. The method of sautéing and chopped onions also differs in the cooking time. Every famous French chef (and not only) has his own recipe for French soup in his arsenal.

Classic recipe

To please your household or guests of your home with an unusual, but incredibly tasty and aromatic treat, you don't have to spend a lot of time, effort or food. Onion soup would be an ideal choice, the recipe for a classic French first course is quite simple, and the component set is minimal.

To prepare the original soup, you will need the following ingredients:

1 kg of onions;
70 g butter;
1 liter of beef broth;
200 g of any hard cheese;
8 thin baguette slices;
200 ml of dry white wine;
thyme, ground pepper, salt - to taste.

Cooking should start with the preparation of the main component, all the onions must be peeled and cut into strips (or half rings). Any deep dish, such as a frying pan, small saucepan or stewpan, is suitable for sautéing onions. Put the pan on the fire and melt a small slice of butter in it. After that, you will need to put all the onion pieces in oil and caramelize them for half an hour. At the end of the sautéing, when the onion straws turn golden, add wine and 250 ml of broth to the stewed vegetables.

Fry the onion pieces over low heat until all the liquid has completely evaporated. This will allow you to achieve an ideal, rich taste, the tear root vegetable will completely lose bitterness and give sweetness. Wine added during cooking will help to level the specific aroma and taste of the vegetable.

The next step is to add another portion of the remaining broth and spices; it is necessary to boil the soup until the desired thickness. At this time, you can start frying baguette croutons. The slices should be thin and small so that the croutons crunch pleasantly and are not too hard, the crust should be carefully trimmed. You need to fry the croutons in a hot skillet without oil for 2 minutes on each side.

The stewed onion stew is placed in portioned clay pots or other heat-resistant molds, sprinkled with grated cheese, covered with croutons on top (two are enough per serving) and again sprinkled with a small amount of cheese crumbs. Prepared containers with all contents are sent to the oven for literally 3 minutes to melt the cheese. The classic French onion soup is ready to serve! Enjoy your meal.

A good and simple recipe, while the soup is boiling down, you can start cooking other dishes! I also tried to cook according to the same recipe, but instead of parmesan I used melted cheese, which resulted in a very spicy, unusual taste.

Connoisseurs of a healthy lifestyle and diet food will definitely like such a light soup. Onions themselves are low in calories, regardless of how they are cooked. This aromatic hot dish with a cheesy flavor is suitable for people who wish to lose weight. But, even the most inveterate athletes have to take strength from somewhere, so the recipe still contains one high-calorie product - this is cheese.

The peculiarity of this variation for French onion soup is that the fermented milk product is added individually to the plate. If you wish, you can not increase the calorie content of the soup.

To prepare diet food you will need:

1 kg of onions;
2 tablespoons of refined sunflower oil;
1 liter of water or vegetable broth;
100 g of hard cheese;
2-3 slices of rye bread;
a small bunch of parsley and spices to taste.

How to make an onion-based vegetable soup:

When the liquid in the pan has evaporated to the desired level, you can start serving the hot dish to the table. Decorate the plate with herbs, and place grated cheese next to it, which everyone can put in their portion in the right amount.

The soup is amazing. Considering that my husband and I are vegetarians, the French soup according to this recipe was a godsend for us. True, I didn't use cheese, but it turned out quite tasty!

If children are present at the table, then they are unlikely to like the dietary version of the soup or the dish with wine. You can please children and adults with another variation of the exquisite masterpiece of French cuisine - onion and fish soup. A festive meal, a romantic or family dinner - this recipe is perfect for any occasion.

To prepare a hot dish, you will need the following components:

French onion soup, recipe step by step:

Peel and chop the onion, peel and dice the potatoes, cut the peeled carrots into thin rings.
Grate the garlic on a fine grater, and chop the parsley with a knife.
Place a saucepan on the fire and melt the butter in it. Pour the onion and garlic into it.
Reduce heat, cover the saucepan with a lid and simmer the onion-garlic mixture under the lid, stirring occasionally for an hour.
After the formation of a golden crust, pour the heated broth into the container. When the contents boil, add the potatoes and carrots there.
Cut the fish into bars or cubes. After the broth boils, add the fish, add salt and pepper, slowly pour in the cream.

Now it remains to wait half an hour and the delicious fish and onion soup will be ready. Pour the hot dish into bowls and garnish with chopped herbs.

Real French onion soup requires a lot of care from the cook, the slightest mistake can lead to a translation of products or spoiled taste. To make everything work out right and tasty, it is necessary to adhere to several recommendations:

Adhering to these tips, even a novice cook will be able to prepare a true culinary masterpiece, which will not be ashamed to treat and surprise not only relatives, but also guests.

The advice was very helpful. Thanks to these tips, I made the soup the first time. Tried many options, really liked it with shallots.

Attention, only TODAY!

French soups in our country are appreciated for their exquisite taste. Two ingredients are important for French soup, butter and cream. Of course, French herbs and cheese are needed, among other things, but most important of all is the creamy taste that can be obtained from the above ingredients.

As for the main ingredients, they tend to use onions, mushrooms and cauliflower. Of course, onions and carrots will not spoil the soup. And in general, French soups are simple and easy to prepare. What's more, it doesn't take long to make the soup.

As a tip for making a French soup, you can suggest using only French herbs and only butter. Thus, even soup with the usual composition will resemble the Champs Elysees.

How to Make French Soup - 15 Varieties

This soup tastes incredible and is very easy to make. Try it, you will like it.

Ingredients:

Chervil branches
Leeks - 1 pc.
Cream - 200 ml
Beets - 300 g
Garlic
Butter -50g
Green apple - 1 pc.
Onions - 1 pc.
Bacon - 5 pcs.
Balsamic vinegar - 20 ml

Preparation:

Peel the beets, onions, apple and garlic. Chop the leek and onion. Fry the onion and garlic in butter for 3 minutes.

Add beets, apple, vinegar and 1.5 liters of water. Bring the soup to a boil and cook for 1 hour. Spread the bacon strips on a baking sheet and in the oven for 15 minutes.

Pour the soup into a blender and beat. Serve soup with bacon

There is hardly a French food lover who has not tasted the traditional French onion soup. This is a very tasty, hearty and most importantly spicy soup.

Ingredients:

Onions - 1.5 kg
Garlic - 3-4 teeth.
Butter - 50 g
Flour - 20 g
Broth - 1.5 l
White wine - 200 ml

Preparation:

To prevent the onion from being too bitter during preparation, constantly rinse the knife with cold water.

Clean, cut the onion into thin half rings. In a deep saucepan, melt the butter and send the garlic and onion there.

The onion should be caramel in color. As soon as the onion has acquired the desired color, add flour. Then pour in the wine.

As soon as all the liquid is evaporated, pour in the broth. Cook over low heat for 25 minutes.

Then pour the soup into bowls, cover with croutons, which we have previously dried in a toaster and sprinkle with cheese.

Then put the soup into the oven. After the cheese has melted, serve the soup.

This is the most extravagant and most unusual soup you will ever come across. Here you can hardly tell in words how delicious it is, just try it once. At the same time, real Vichisoise soup can be tasted only in Paris.

Ingredients:

Leeks - 500g
Bulb onions - 1 pc.
Potatoes - 4 pcs.
Butter - 100g
Cucumbers - 4 pcs.
Cream - 200 ml
Chicken broth - 1.5 l
Sour cream - 100 ml
Green onions - 1 bunch

Preparation:

Cut the white part of the leek into half rings. Peel and dice the potatoes. Cut the onions into cubes.

Peel the cucumbers and cut into small pieces. Finely chop the green onion. Mix green onions and cucumbers with sour cream.

Melt the butter in a saucepan. Fry onions on it. As soon as it becomes transparent, add the onion to it.

Simmer for a couple of minutes and add potatoes. Salt and pepper. Add chicken broth and cook for 30 minutes. Now remove from heat and add cream.

We beat the soup with a blender. Serve each bowl of soup with a spoonful of sour cream and onions.

Enjoy your meal.

This is a traditional French soup. It was invented by fishermen from Marseilles, they always had a lot of fish, from which they cooked such a soup.

Ingredients:

Salmon - 100 g
White fish - 100 g
Seafood - 100 g
Mussels - 100 g
Carrots - 1 pc.
Fennel - 1 pc.
Celery root - 1 pc.
Bow -1 pc.
Tomatoes in own juice - 1 can
Bay leaf -1 pc.

Preparation:

We cut vegetables in any shape. Fry vegetables in a little olive oil. Fry for about 10 minutes. Then pour in the wine.

After the wine has evaporated, add fish broth and tomatoes in our own juice. Cook the soup until vegetables are fully cooked.

Salt and pepper the soup. Pass the soup through a sieve. Now return the soup to the fire and bring to a boil. Now we add the seafood. Cook for 7 minutes.

Serve the soup with a baguette.

A very delicate and delicious soup for the most sophisticated gourmets.

Ingredients:

Pumpkin - 0.5 kg
Onions - 1 pc.
Leeks - 2 stalks
Butter - 50 g
Milk - 0.5 l
Chicken broth - 0.5 l
Potatoes - 2 pcs.
Sugar - 10 g
Fat cream - 100 ml

Preparation:

Peel the pumpkin, peel it and cut it into large pieces.

To make the pumpkin easy to peel, you need to send the pumpkin to the oven for 15 minutes.

Peel the leek and onions and cut into small pieces. Melt the butter in a saucepan and send two types of onions there. Brown for 5 minutes.

Add the pumpkin to the onion. Simmer for another 5 minutes. Salt, add sugar and pepper. Simmer for another 5 minutes. Peel the potatoes and cut into cubes.

Pour hot milk and hot broth into a saucepan. Add the potatoes to the pot and cover with a lid. Cooking for 1 hour. Mash the soup into mashed potatoes.

Add cream before serving.

Bon appetite.

A very interesting and sophisticated soup that will delight the whole family.

Ingredients:

Leeks - 1 pc.
Cauliflower - 400g
Potatoes - 4 pcs.
Cream - 200 ml
Milk - 0.5 l

Preparation:

Cut the leek into half rings. Fry the leeks in butter for 5 minutes. Cut the potatoes into cubes.

We send potatoes to the onion and fill it with water. We disassemble the cabbage into inflorescences. Cut the zucchini into small pieces.

We send zucchini and cabbage to the soup. Bring to a boil and beat the soup with a blender. Add milk and cream to a blender and whisk again.

Put it back in the soup in a saucepan and bring it to a boil.

Enjoy your meal.

The real name of this soup is Creme de Barri. Cooking this soup is very easy with the fact that all the ingredients can be found in any store.

Ingredients:

Cream - 35% - 100ml
Red caviar - 50 g
Butter - 100 g
Chicken broth - 0.5 l
Milk - 0.5 l
Leeks - 1 pc.
Cauliflower - 1 pc.

Preparation:

Disassemble the preparation into inflorescences. Boil small ones in salted water, and cut large ones with a sharp knife.

As soon as the inflorescences are ready, we send them to the ice. Melt the butter in a saucepan and fry the finely chopped leek in it.

Pour milk into a saucepan and add cauliflower inflorescences. After 5 minutes, pour in the hot chicken broth. And cook until the cabbage is soft.

Remove the soup from the heat, season with salt, pepper and add finely chopped parsley, whip the cream with a blender.

Pour soup into a deep plate and serve with red caviar.

Such a soup is just a storehouse of vitamins and useful microelements. Broccoli is essential for beautiful nails, hair and teeth. And at the same time, this soup is loved by French chefs.

Ingredients:

Broccoli - 0.5 kg
Cream - 0.5 ml
Onions - 1 pc.
Garlic

Preparation:

First of all, you need to grind the cabbage in a blender. Chop and peel the garlic and onion.

Pour olive oil into a saucepan at the bottom, then add flour, fry for 3 minutes and add garlic and onion.

Then fry for a couple of minutes and add cabbage. Then fill the cabbage with water and cook for 5 minutes. You can pour cream. Cook for another 10 minutes.

Add spices and parmesan.

Enjoy your meal.

This soup is perfect for a romantic dinner. Delight your man with a pleasant dish.

Ingredients:

Butter - 20 ml
Asparagus - 200g
Camembert cheese - 100 g
Oysters - 3 pcs.
Flour - 20g
King prawns - 3 pcs.
Fish broth - 200 ml
Asparagus - 200 g
White wine

Preparation:

Cut off the roots of asparagus and fry in butter. Add flour and sauté until creamy, then add broth and bring to a boil.

Beat the resulting mixture in a blender. Transfer to a saucepan and add camembert. We are waiting for the cheese to melt. Season with salt and pepper.

Fry shrimps in a pan for 3 minutes. Pour the soup and garnish with oysters, shrimp and asparagus.

Enjoy your meal.

This soup is best prepared for lunch. Exquisite creamy onion soup will delight your family and friends.

Ingredients:

Leek - 1 pc.
Potatoes - 3 pcs.
Broth - 1 l
Cream -0.5 l

Preparation:

Cut the potatoes into cubes. Cut the leeks into half rings. In this case, we use both the white and green parts.

Pour broth into a saucepan and pour onions and potatoes, simmer for 5-10 minutes.

Then we beat the soup with a blender and bring it to a boil, fill it with nipples and cook for a couple of minutes. Finally, add green feathers to the soup.

Serve with croutons.

This is a very sophisticated and incredibly tasty dish.

Ingredients:

Tiger prawns - 0.5 kg
Dry white wine - 0.5 cups
Pumpkin puree - 500 ml
Fish broth - 1l
Celery - 4 pcs.
Onion - 1pc.
Saffron - 10 g

Preparation:

Remove shells and heads from shrimp. Put the shrimps in the refrigerator, and send the shell and heads to the pan, where the olive oil has already warmed up.

Then pour in the wine and fry until all the liquid has evaporated. Cut the celery into small pieces. Peel the onion and cut into small cubes.

Pour the broth into the pan where the shells were fried, add saffron, onions, celery, sage. Bring to a boil and cook for 30 minutes.

Strain the broth through a sieve, and pour the broth into a clean saucepan. Add pumpkin puree to the broth and bring to a boil.

You can make pumpkin puree yourself. To do this, peel 1 kg of pumpkin and boil it in 0.5 l of water. Then beat with a blender with salt and pepper.

Bring the broth and puree to a boil and cook for 10 minutes. Meanwhile, fry the shrimps in a pan with sage. Serve the soup with shrimps.

Enjoy your meal.

Every French soup is a very satisfying and delicious dish and this one is no exception.

Ingredients:

Champignons - 400g
Flour - 4 tbsp. l.
Egg - 1pc.
Cream - 0.5 l
Greens
Saffron
Bay leaf
Bow -1 pc.

Preparation:

Finely chop the champignons. Add oil to the pan and heat. Then put the onion in a saucepan and fry for 10 minutes.

In a separate frying pan, heat the oil and add the mushrooms. Salt and simmer for a couple of minutes.

Pour flour into a frying pan with onions and cook for 3 minutes with constant stirring. Boil the broth in a separate saucepan and add the onion mixture.

We also send mushrooms, thyme, bay leaves, herbs, salt and pepper there. Cover the soup with a lid and cook for 10 minutes. Whisk the cream and egg in a separate bowl.

Then add cream in a thin stream. Then add ghee and herbs.

Cheese soups are always delicious and satisfying. In this recipe, we add a lot of baguette and a lot of Parmesan, which are very loved by the French.

Ingredients:

Parmesan - 50 g
Mozzarella - 100g
Creamy processed cheese - 100 g
Leeks - 1 pc.
Potatoes - 4 pcs.

Preparation:

Cut the potatoes into cubes. Pour water into a saucepan and send potatoes. Cut the leek into half rings.

Send the onion to the pan, where the butter was melted in advance. Simmer the onions for about 10 minutes. Then send to the pan.

Then we send the processed cheese into the pan. Cook until cooked, then beat with a blended hammer. Put on fire again and bring to a boil.

Pour the soup into a bowl on top of three parmesan and mazarella.

Serve the baguette soup.

Enjoy your meal.

A very simple and even dietary soup will delight you and your loved ones.

Ingredients:

Potatoes - 4 pcs.
Bow -1 pc.
Carrots - 1 pc.
Cauliflower - 1kg
Pork - 800 g

Preparation:

Pour pieces of pork into a saucepan and pour 5 liters of water. Cook for 40 minutes.

In this case, it is imperative to remove the foam, otherwise the soup simply will not work.

Then put the potatoes in a saucepan. Cover with a lid. We send butter to the pan and heat it.

Then we send carrots, cut into bars, into a pan with butter. As soon as the carrots become ruddy, we catch them with a slotted spoon and send them to the soup.

In the same frying pan, fry the onion until transparent, after cutting the onion into large cubes. Add French herbs to the onion.

Divide the cauliflower into inflorescences. After the potatoes are ready, send the cauliflower and onions to the soup. We mark from the moment the broth boils for 5 minutes.

Salt and pepper the dish. Chop the herbs finely and add them after turning off the heat.

This soup will warm you on a cold winter evening.

Ingredients:

Onions - 4 pcs.
Thyme - multiple branches
Broth - 1 l
Wine - 1 glass.
Mozzarella - 100 g
Parmesan - 50 g

Preparation:

Cut the onion into thin half rings. Fry the onions in butter until caramelized. Now we add wine.

The onion boiled in the wine for 5 minutes and pour the broth. Add thyme and bay leaf.

Instead of making many small croutons, we will make one large crouton to fit the plate.

Add olive oil to the crouton and add a pinch of saffron. Now let's eat Parmesan and Mazzarela. Pour the soup into a plate, cover it with crouton and cover it with cheese.

We send to the oven for a few minutes.

Enjoy your meal.

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