Kitchen appliances and utensils:
- plate;
- pan;
- knife;
- cutting board;
- scapula;
- garlic press;
- a bowl;
- stewpan;
- hand blender;
- tablespoon;
- portioned plates.
Ingredients
| Product | amount |
| Spinach | 200 g |
| Cream | 250 ml |
| Potatoes | 200 g |
| Garlic | 1 clove |
| Onion | 1 PC. |
| Water | 200 ml |
| Butter | 50 g |
| Nutmeg | pinch |
| Salt | taste |
| Ground black pepper | taste |
| Vegetable oil | 2 tbsp. l |
| Parmesan Cheese | 100 g |
Step cooking
- We clean and wash one onion and one clove of garlic. Wash 200 g of spinach and drain. We shift it into a bowl.
- Onion cut into half rings. We put the pan on maximum fire. Pour 2 tablespoons of vegetable oil into the pan. Add 50 g butter. When the vegetable oil has warmed up well, and the butter has melted, put the chopped onion in the pan. Stirring with a spatula, fry the onions until transparent.
- Then squeeze the garlic directly into the pan through a press and mix. We put out another 1-2 minutes.
- Add black ground pepper to taste. It is best if you have a mill to add freshly ground pepper. It is tastier and more aromatic. Instead of black, you can use a mixture of peppers. Salt to taste and mix everything again.
- We put fresh spinach in a frying pan and, stirring, wait until it decreases in size and changes color. These are signs that it has become soft.
- Peel the potatoes (200 g), wash and cut into large pieces. We put potatoes in a stewpan, fill it with cold water and cook until tender.
- Meanwhile, spinach and onions continue to be stewed. When the spinach has decreased in size, add a pinch of nutmeg to the pan and add a little more salt.
- When the onion became golden, and the spinach changed color, remove the pan from the heat.
- When the potatoes are ready, drain the water from it and put the stewpan with potatoes on the smallest fire.
- Add the fried vegetables from the pan there, fill them with 200 milliliters of boiled water.
- Then add 250 milliliters of cream to the stewpan.
- Using a hand blender, grind the contents of the stewpan in mashed potatoes while continuing to heat the vegetables.
- Cooking our soup puree over low heat for another 2 minutes, stirring with a spoon.
- Grate Parmesan (100 g) on a fine grater. Pour the soup into portions and sprinkle with grated Parmesan.
Ways of decorating and serving
- Mashed soups are served not on ordinary plates, but in special soup cups, which should be served on snack plates. According to etiquette, such soups are eaten not with a tablespoon, but with a dessert spoon.
- When decorating cream soup with cheese, you can not rub it on a grater, but cut out figures, for example, stars, after cutting the cheese into slices. To cut the figures, you can use the molds for the test. In this way, you can diversify the appearance of a seemingly ordinary soup.
- To make puree soup a real masterpiece, you can decorate it with sour cream or thick cream, drawing patterns with a simple toothpick. For example, you can gently apply concentric circles to the surface of the soup with sour cream, and then use a toothpick to draw lines from the center of the plate to the edges. It will turn out a beautiful web. In the center of it you can put fried finely chopped pieces of bacon, which will give your soup additional flavor notes.
Video recipe
This video shows the whole process of making mashed soup without unnecessary words.
In this article, you learned how to make tasty and healthy spinach soup puree, and how to serve it and make it a truly festive dish. What mashed soups do you like to cook? Is there a favorite among your recipes? Write about this in the comments and share your tips.
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