Puree soup with beans. Vegetable puree soup – pureed bean soup. Green bean soup

It just so happens that in our family the rubbed soups didn't cook. I found myself in this area as the inventor of the wheel. The first experience turned out to be successful: everyone liked the soup - as I remember now, pumpkin - and since then I have periodically cooked a variety of pureed soups, most often vegetable ones.

But quite recently, in a conversation with a friend who knows a lot about cooking, it turned out that I do not prepare these soups using generally accepted technology.

As is customary

It is most convenient to prepare puree soup in a wide saucepan with a thick bottom, or in a saucepan. You won't need a lid. I chop the onion quite finely; just crush the peeled garlic cloves with a heavy knife. Heat it in a saucepan olive oil and begin to sauté the onions and garlic until transparent.

If you want to add herbs such as thyme, oregano, rosemary, I do it now so that their aroma is revealed in the best possible way.

Between stirring I chop the celery ( or carrots or other root vegetables), also quite small. I can even grate it on a coarse grater. Why, you ask, waste time on chopping, but still turn it into puree? And then, the finer the vegetables are cut, the larger the area of ​​their contact with hot oil, the faster and better the fat-soluble substances will be drawn out of the vegetables, forming the taste and aroma of the future soup.

I add a little salt, pour in half a glass of dry white wine for “ raising"taste. When the wine smell has disappeared and the aromatic roots have become soft, I add the remaining chopped vegetables, in our case - Bell pepper and beans ( and potatoes, if I used them).

I pour in the broth with a ladle - so much so that the entire contents of the pan are covered with liquid. I check the heat - it is still medium, and leave it to cook until the hardest vegetable is ready. If this vegetable is green, it is important to catch the moment when it has already become soft enough for puree, but has not yet lost its brightness of color; simply put, do not overcook it.

I remove the pan from the heat and, using available means, turn its contents into puree. I use an immersion blender, but a stationary blender with a glass will work too.

Of course, the result vegetable puree much thicker than soup. Therefore, I return the pan to the heat and begin to gradually add boiling broth. After adding each ladle, I stir and check the thickness. When the desired consistency is reached ( It’s better at this stage to make the soup a little thinner than you want to see it in the plate), leave to simmer for another five minutes to combine the flavors. If it's a cream soup, add cream and heat it through. It is usually advised not to bring the soup to a boil after adding cream. If the fat content of the cream is more than 30%, you can increase it with less heavy cream It’s better not to risk it, so as not to curl up.

Embellishment

When vegetable puree soups already in the plate, you can put various additives in it. This is pure taste. And it’s a rare case when it’s easy to please everyone. Just put on the table whatever you see fit - sour cream, soft and grated hard cheese, seeds, crushed nuts, crackers, chopped herbs...

About the important

In fact, this is stated in the instructions for every blender, but who reads it?

• If you are pureeing soup directly in the pot where it was cooked, please remove the pot from the stove! Make sure it stands securely on the hotplate without the cord being pulled across the hot plate.
• Never fill the blender glass more than halfway, and first turn it on at low speed - so that the contents do not spill and burn anyone around!

Bean soup

4 small servings

What you need:

• 300 g green beans
• 1 onion
• 1 leek stalk
• 2-3 cloves of garlic
• 1 small celery tuber or piece weighing 60-80 g
• 1 sweet pepper ( preferably green)
• a few sprigs of thyme or oregano (or a teaspoon of dried herbs)
• 100 ml dry white wine ( or 2 tbsp. l. white wine vinegar)
• about 1 liter of vegetable or chicken broth or water
• 3-4 tbsp. l. olive oil
• salt to taste
• ground black pepper to taste

What to do:
Cut off the ends of the beans ( It’s convenient to do this with kitchen scissors), cut the pods into pieces about 2 cm long. Set aside.

Peel the vegetables, rinse and chop into small pieces, crush the garlic with a knife.

Let it warm up bouillon or water.

Heat olive oil in a thick-bottomed saucepan, add onion, garlic and herb sprigs. Cook, stirring frequently, over medium-low heat until the onion is translucent. Add the leek and continue cooking for a couple more minutes.

Pour wine into the pan with vegetables, and as soon as the wine aroma disappears, add the remaining vegetables. Lightly salt and add enough broth or water to just cover the contents of the pan. Continue cooking until the toughest vegetable is soft.

Remove the pan from the heat and process its contents with a blender until pureed.

Return the pan to the heat and add boiling broth, one ladle at a time, stirring until you get the soup to the desired thickness. Taste, season with black ground pepper and add salt if necessary.

Pour into bowls or soup cups. Offer a choice of additives: sour cream, soft goat cheese, pumpkin seeds, crackers, etc.

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For the first course we have bean soup. Often, due to circumstances, you have to eat mainly liquid and crushed food. But if you approach the cooking process creatively, then you can still give it a head start in terms of the deliciousness of the food.

Abroad, especially in the East, I noticed that soups are often thick and homogeneous. I won’t say that it’s all, mostly.

For example, in Turkish cuisine soups - Çorbalar, occupy a special place. Especially lentil soups, cooking which in Turkish cuisine is considered a sign of skill, and every bride before the wedding proves her ability to cook it. Or, it’s not even a soup, but rather a soft drink, although not a drink. The pinnacle of culinary excellence.

Usually thick soups are purees. In other respects, it is similar to cream soup if it is boiled well. They are called that - they are called puree soups, and are prepared mainly from vegetables, cereals, meat, poultry or fish. And then they wipe or grind all the components and dilute them with a decoction to the desired consistency.

Cream soups are very nutritious, with a much stronger flavor than regular soups. Puree soup is the basis of dietary and therapeutic nutrition. Usually the technology is simple - the ingredients are boiled until tender, then the broth is strained, and everything else is ground, crushed, or even rubbed through a sieve or colander. After which the puree is diluted with broth to the desired thickness, spices, butter or cream are added.

Fill the beans, sorted out from garbage and spoiled beans, completely with water and put on fire. When the water boils, reduce the heat to low and cook until the beans are tender. Cooking time will depend on the type of beans. I cooked a large one white beans 50 minutes (without pre-soaking). If you soak it for 6-7 hours in advance, this will significantly reduce the cooking time. There is no need to salt the beans or cover the pan with a lid during cooking. When the beans become soft, the remaining water must be drained. Pour 200 ml of warm boiled water into the boiled beans and bring to a boil.

Peel the onions, carrots and sweet peppers, cut into small cubes and place in a frying pan heated with vegetable oil.

Fry the vegetables over low heat until soft, stirring occasionally (this will take no more than 5 minutes).

When the water with the beans boils, add the fried vegetables to the pan.

Boil for 5-7 minutes over low heat, add salt and ground black pepper to taste.

Pour cream into the white bean puree soup, stir again, and put on fire. After boiling, immediately remove from heat.

Incredibly tasty, filling and very tender creamy soup Pour the white beans into bowls and serve warm.

If desired, white bean puree soup can be decorated with a pattern of cream and a sprig of herbs.

Bon appetit! Cook with love!

• Bean cream soup
• Creamy bean soup
• Algerian bean soup
• Green bean soup
• Note

Beans are boiled, canned, frozen. They make soups and side dishes from it, make cutlets and sauces, and add them to salads. You can’t count all the bean dishes. So let's focus on a two-in-one dish. Namely, we will learn how to prepare pureed bean soup.

Bean cream soup

This vegetable soup has a delicate creamy consistency and a wonderful taste, shaded with celery.

Ingredients:

• Red dry beans
• Carrot
• Petiole celery
• Potato
• Onion
• Sour cream
• Greenery
• Vegetable oil

Preparation:

Wash a glass of beans and soak for an hour in cold water, boil. Grate two medium carrots (washed and peeled) on a coarse grater. Cut two celery stalks into pieces. Peel, cut and boil potatoes (four pieces). Lightly fry the carrots and celery, add potato broth to them and simmer for about fifteen minutes.

Place the boiled beans, potatoes, carrots and celery into a saucepan. Beat with a mixer or blender and dilute everything with bean broth. If the soup turns out too thick, dilute it with boiled water. Put it on the fire and let it boil. Finely chop the onion and fry it in vegetable oil. Season the finished soup fried onions and fresh herbs. Serve with sour cream.

Creamy bean soup

Many foods go well with beans. For example, in bean soups Celery is often added. White bean soups are also cooked with cream or milk. Try cooking creamy soup white bean puree according to this recipe.

Ingredients:

• White beans (500 g)
• Chicken broth (one and a half liters)
• Heavy cream (half cup)
• Egg (2 pcs.)
• White bread (quarter of a cod)
• Butter (150 g)
• Bulb
• Carrot
• Celery root

Preparation:

Place the beans in a saucepan with cold water and let it boil. Remove from heat, drain the water. Pour cold broth over the beans and return to the heat. While the beans are boiling, wash and peel the carrots, celery and onions. Place whole vegetables in boiled beans, add salt and cook until the beans are ready. Then take out the vegetables, and rub the remaining mass (beans and broth) through a sieve. Whip the puree with a whisk, dilute with cream and heat. Season the warm soup butter and a whipped mixture of milk and egg yolks. Serve with toasted croutons.

Creamy bean soup (second recipe)

We will prepare this creamy soup from canned beans. Believe me, its taste will be no worse than that of the soup from the previous recipe.

Ingredients:

• Canned white beans
• Leek
• Carrot
• Celery
• Heavy cream
• Butter

Preparation:

Boil washed and chopped celery (one root), carrot (one piece) and leek (two stalks) until tender. Add two cans of canned beans to the cooked vegetables and boil everything again. Strain the soup through a sieve or blend in a blender. Pour the puree soup into a saucepan, season with cream (a glass) whipped with egg yolk and two tablespoons of butter. Serve with white bread croutons.

Algerian bean soup

Would you like to try making African bean soup? It is also prepared from white beans, but not canned, but dry.

Ingredients:

• White beans (100 g)
• Melted butter (tbsp.)
• Onions (0.5 onions)
• Flour (tsp)
• Spices to taste (red pepper, dill, cilantro, salt)

Preparation:

Place the washed beans in a saucepan with cold water and cook until soft. Remove the cooked beans from the pan and puree them. Place the resulting puree back into the pan. Fry finely chopped onion in melted butter. Fry the flour in a dry frying pan and brew with hot water. Add flour and onion to the soup, add salt and bring it to a boil. Serve hot, seasoned with pepper and herbs.

Green bean soup

Green bean soup cooked on meat broth and seasoned with egg lesion it has a very delicate taste.

Ingredients:

• Meat broth (one and a half cups)
• Green bean pods (100 g)
• Butter (tbsp.)
• Milk (0.5 tbsp.)
• Flour (tbsp.)

Preparation:

We divide all the beans into two parts: for soup and side dish. Cut the first part into diamonds or cubes and boil in lightly salted water. We prepare puree from the rest of the green beans by grinding them in a meat grinder. Cooking white sauce from broth and flour, put chopped beans in it and cook for 20 minutes. We rub the soup through a sieve, boil, season with yolk, beaten with milk, butter and mix. Add boiled green beans to the finished soup and serve it with croutons.

Red canned bean soup

Ingredients:

• Two cans of canned beans
• Fresh tomatoes (0.5 kg)
• Red bell pepper(1 PC.)
• Carrot (1 pc.)
• Bulb
• Greenery
• Vegetable oil
• Garlic clove

Preparation:

Wash the vegetables. After scalding the tomatoes with boiling water, peel them. Pass the carrots through a coarse grater, finely chop the garlic. Tomatoes, peppers (peeled from seeds) and onions cut into cubes. Add the vegetables to the frying pan one at a time and fry them in this order: onions, garlic, carrots, peppers, tomatoes. In the resulting vegetable stew add the beans from the first can, cook with a little water for about half an hour. Grind the finished soup into puree, add beans from the second jar to it, and, adding salt, put it on the fire. Boil and let it brew for 10-15 minutes. Serve with greens.

Note…

Beans product has healing properties: removes excess liquid and slag; has a beneficial effect on the skin, softens the chest and lungs. It is recommended to be used for diseases of the bladder, gastrointestinal tract, kidneys and heart failure. But even if you are completely healthy, bean dishes will add peace of mind and a good-natured mood, since beans also have a very positive effect on the nervous system.