The cream soup is a delicious first course, where various ingredients turn into a dish with a delicate texture, soft taste and rich aroma.
Anyone who loves a simple, but at the same time nourishing and delicious food, recipes for mashed soups in a slow cooker will surely appeal to everyone.
Soup in a slow cooker - general principles of preparation
Mashed soups can include absolutely any product: meat, vegetables, and legumes. All ingredients are thoroughly washed, cleaned, cooked until ready, and then ground in a food processor or blender.
In order to give the soup a soft and delicate taste add sour cream, cream, milk or grated cheese. Spices to your taste only complement the dish. Decorate soup puree most often with chopped herbs, nuts, sesame seeds.
Multicooker facilitates the process of cooking soups. Its main advantage is that you do not need to control all stages of cooking with a spoon in your hand, fearing that something might burn or run away. In addition, there is no need to constantly reduce or add fire.
1. Soup puree in a cheese cooker
Ingredients:
• five medium potato tubers;
• one small onion;
• two medium sized carrots;
• 220 ml of 20% cream;
• 100-130 grams of durum cheese, for example, "Dutch";
• salt, spices, pepper;
• one and a half liters of water or vegetable, meat broth;
• 40-50 ml of olive oil;
• a couple of parsley sprigs.
Cooking method:
1. Peel the onion, potatoes and carrots in any convenient way: with a knife or a vegetable cutter.
2. To cook vegetables faster, cut them into not too large cubes.
3. We take a large grater and rub cheese on it, if desired, you can cut the cheese with a sharp knife into small cubes.
4. Wash the parsley, shake off excess moisture, chop.
5. Pour olive oil into the multicooker bowl, warm it in the "Frying" mode.
6. Spread the chopped onion, fry, stirring with a spoon long until soft.
7. Putting potatoes, carrots. Pour the broth or water, add salt to taste, pepper, favorite spices, mix.
8. Cook for 40 minutes in the "Stew" mode or, if available, in the "Soup" mode.
9. Five minutes before readiness, pour the cream into the soup, spread the grated cheese.
10. After a sound signal indicating the end of cooking, turn on the “Warm up” mode for ten minutes, simmer all the ingredients.
11. Pour the soup into the bowl of a stationary blender and grind all the ingredients to a puree state. If you have a hand blender, do the same procedure in a conventional pan.
12. Put the cheese-puree soup cooked in a multivariate into plates, decorate with chopped parsley, serve hot.
2. Soup puree in a duck cooker
Ingredients:
• 600 grams of duck;
• one onion;
• one carrot;
• salt;
• three potatoes;
• two glasses of milk;
• two eggs;
• one and a half liters of water.
Cooking method:
1. Carefully wash the carcass of a duck, cut off the excess, boil it in slightly salted water until ready, pour a half liter of water for two hours, turning on the "Cooking" mode.
2. Remove the finished duck from the bowl, filter the broth itself and again pour the multicooker into the pan.
3. Cool the meat and separate it from the skin and bones, after which we cut into strips or cubes.
4. Shred washed and peeled vegetables: onion diced, carrots thin straws, potatoes in cubes.
5. Put the prepared vegetables into the broth, cook on the "Cooking" or "Soup" mode for 30-40 minutes, depending on the size of the vegetables.
6. While carrots, onions and potatoes are cooked, we pass the duck meat through a meat grinder.
7. Spread the meat to vegetables, grind everything until smooth with a hand blender.
8. In a bowl, beat the milk with eggs, pour this mixture into the soup puree in a multicooker, add salt if necessary, simmer for ten minutes on the “Preheat” mode.
9. Serve hot soup, if desired, decorate with greens.
3. Mushroom cream soup in a slow cooker
Ingredients:
• 200 grams of fresh champignons;
• 350 grams of cream cheese;
• one onion;
• one carrot;
• a couple of spoons of butter;
• two potatoes;
• salt, spices;
• litere of water;
• dried dill.
Cooking method:
1. Grind the washed and dried mushrooms, cutting them into slices or just into several parts.
2. Clean the carrots and grate them.
3. Onion shred in half rings, diced potatoes.
4. Rub the cheese or knead with a fork.
5. Heat the butter in a multicooker pan, lay out the onion, fry until transparent.
6. Add the mushrooms, fry until golden.
7. Pour boiling water, lay potatoes and carrots. Cook for twenty minutes by setting the cooking mode.
8. As soon as all the ingredients are cooked, take an immersion blender and turn the ordinary soup into a soup puree.
9. Mix the puree mass with spices, dill, salt and cream cheese.
10. Bring the soup to readiness on the "Heating" mode, setting it for fifteen minutes.
11. Serve hot, seasoned with sour cream.
4. Lentil Sauce in a Slow Cooker
Ingredients:
• 250 grams of red lentils;
• two small potatoes;
• one carrot;
• 5 cm celery root;
• one large tomato;
• two liters of water;
• 40 ml of vegetable oil;
• 30 grams of butter;
• salt;
• 5 grams of coriander;
• 5 grams of turmeric;
• 10 grams of curry;
• 2 cm of ginger root;
• 50 grams of sour cream;
• dried herbs.
Cooking method:
1. We sort out the lentils and, having laid out in a sieve or a small colander, thoroughly rinse, leave in order to make the glass excess liquid.
2. Peel the potatoes, cut them into medium cubes.
3. Peel the carrots, grate or cut into strips.
4. Using a vegetable cutter or, using a regular teaspoon, peel the celery from the skin, rub it on a medium grater.
5. Cut the tomato into cubes, first remove the skin from it.
6. Ginger root wash and rub on the smallest grater.
7. All the ingredients for the fragrant mashed soup in the multicooker are ready, it remains only to cook it.
8. Pour vegetable oil into the multicooker bowl, turn on the "Frying" mode.
9. Once the oil has warmed up, lay out the chopped ginger root, pour turmeric and coriander, fry for a couple of minutes, stirring the ingredients with a wooden spoon.
10. Add carrots and celery, continue, stirring, fry.
11. When all the vegetables in the bowl become soft and get a pleasant golden hue, add the tomatoes and curry. Keep the vegetables at the previous mode for another five minutes.
12. Pour boiled water to vegetables, pour lentils, cook beans in the "Cooking" mode for twenty minutes.
13. Add potato cubes and a small piece of butter.
14. Cooking, again setting mode "Cooking", about another fifteen minutes.
15. Grind all the cooked components of the soup in puree, salt, pepper, add herbs to taste, pour in sour cream. Mix well.
16. We bring the soup puree in the multicooker to full readiness by turning on the “Heating” mode for ten minutes.
5. Cream soup in chanterelle multicooker
Ingredients:
• 350 ml of chicken broth;
• 400 grams of fresh chanterelles;
• 120 grams of sour cream;
• salt pepper;
• three large potato tubers;
• two medium onions;
• 70 grams of butter.
Cooking method:
1. We wash the chanterelles with special care, simultaneously removing all unnecessary forest debris.
2. Using a sharp small knife, we scrape the hard layer of the skin from the mushroom legs.
3. Dry the mushrooms and cut into several pieces.
4. Peel and chop the potatoes and onions: onions in half rings, potato slices.
5. Put the butter in the multicooker pan, turn on the "Frying" mode.
6. As soon as the butter is melted, put the prepared chanterelles, fry them slightly, then switch to the "Extinguishing" mode, setting the timer for ten minutes, wait until all the liquid has evaporated from the mushrooms.
7. After the allotted time for chanterelles, open the lid of the multicooker, spread onions to the mushrooms, fry for five minutes in the "Frying" mode.
8. Switch the mode to "Cooking", pour in the broth, after boiling, lay out the potatoes, cook for 30 minutes.
9. After grinding all the ingredients until smooth, pour in sour cream, add pepper, spices, salt to taste.
10. Tomim for five to ten minutes in the "Heating" mode, pour into plates, serve, decorated with greens. Pour cream into a small bowl so that everyone can season the soup to their liking.
11. If desired, at the time of frying the mushrooms, you can leave a few chanterelles whole to decorate the soup puree.
6. Milk-nut soup in a slow cooker
Ingredients:
• 500 ml of milk;
• 500 ml of chicken broth;
• 50 grams of butter;
• one small onion;
• a small head of cauliflower (600-700 grams)
• salt pepper;
• 100 grams of peeled walnuts;
• two teaspoons of curry.
Cooking method:
1. We disassemble the washed cabbage into inflorescences.
2. Peel the onion and cut it into cubes, as small as possible, so that the vegetable is cooked faster.
3. Grind the nuts by chopping or breaking them into small pieces.
4. Pour boiling broth into a multi-cooker saucepan, spread onions and cauliflower, cook, turning on the “Soup” mode for ten minutes.
5. Pour milk, pour nuts, cook for five more minutes at the previous mode.
6. Blender whip all the ingredients until a homogeneous soft texture, add salt, curry and pepper to taste.
7. Turn on the "Heating" mode for seven to ten minutes.
8. Before serving, add a piece of butter to a hot prepared soup. After spilling soup on plates, you can sprinkle it with herbs and nuts.
7. Soup puree in a multicooker of green peas
Ingredients:
• 400 grams of green peas (fresh or frozen);
• a quarter pack of butter;
• garlic clove;
• 130-150 ml of 33% cream;
• salt pepper;
• 500 ml of chicken broth;
• 50 grams of greens;
• 50-70 grams of sour cream.
Cooking method:
1. Cut the peeled garlic into small pieces with a knife.
2. Melt butter in a multivariate bowl on the “Frying” mode, spreading garlic and green peas. If the peas are frozen, we first hold it at room temperature for about ten to fifteen minutes.
3. Switch the mode to "Quenching", we turn on the ingredients for ten minutes.
4. Pour chicken broth, add salt and pepper, simmer another five minutes, then grind all the ingredients with an immersion blender.
5. Pour in warm cream, simmer for five minutes on the "Warm Up".
6. Serve the soup puree, garnished with chopped herbs and seasoned with sour cream.
8. Liver cream soup in a slow cooker
Ingredients:
• a pound of chicken liver;
• two carrots;
• 300 ml of milk;
• two eggs;
• 80-100 grams of butter;
• salt;
• litere of water;
• 50 grams of flour;
• pepper;
• nutmeg;
• three bay leaves;
• sesame seeds;
• parsley.
Cooking method:
1. To begin, soak the liver for twenty minutes in cold water, then rinse it thoroughly.
2. Put the liver in a multicooker bowl, pour in water, salt, and pepper. Cooking, setting the mode "Cooking" for 30 minutes.
3. Add the peeled and finely chopped carrots, bay leaves, cook in the same mode for another 15 minutes.
4. While the main ingredients of the puree soup are boiled, we will take up the sauce: pour the milk into a dry clean container, add two yolks, beat the mass with a mixer until foam.
5. Put the finished liver and carrot into the bowl of the blender, pour in the filtered broth and the milk mixture. Grind, leave for a while in the blender bowl.
6. Meanwhile, in the pan of the multicooker, we melt the butter in the “Frying” mode, add flour, stir vigorously, bring the mass to homogeneity.
7. Pour the mashed potatoes from the blender bowl into the multicooker pan, add spices, mix.
8. Tomim soup for another five minutes, setting the mode "Heated".
9. Serve, sprinkled with sesame seeds and herbs.
Soup-mash in a slow cooker - tips and tricks
• It is not necessary to use durum cheese for cooking cheese soup in a multicooker, you can take a processed product or even a blue cheese, it all depends on your taste preferences.
• A pinch of curry will give any soup puree a pleasant golden hue.
• All recipes can be added to your taste with any ingredients.
• Mushroom soups-mashed potatoes can be prepared from different mushrooms, the main thing to consider is that they all require different times and approaches in the preliminary preparation.
• When cooking, put salt to a minimum. It is better to add a little more at the time of grinding the ingredients than to salt the dish.
• Serve garlic rolls, crispy toasts, croutons of black or white bread for mashed soups - these are the ones that best emphasize the taste of this wonderful delicate dish.
