Methods for preparation of squash soup puree

Contents:

• The recipe for the classic soup puree of zucchini
• Recipe soup puree of zucchini with new potatoes
• Recipe soup puree of zucchini with beans
• Recipe Cauliflower
• Recipe with melted cheese

Cream of zucchini - incredibly tasty and healthy dish. Besides, it does not bring any harm to the figure, because in 100 gr. zucchini pulp contains only 27 calories.

But the use of it is huge. Dishes from the most usual zucchini is very useful to use for people with serious gastrointestinal diseases, diabetes, obesity. It can give even small children, as it does not cause allergic reactions. However, no matter how useful this vegetable, contraindications do exist - to eat it can not be the people who have seen a variety of kidney disease.   Prepare the soup of zucchini is very simple. Any prescription under its force even novice mistress.

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The recipe for the classic soup puree of zucchini

Classic squash soup is the most simple ingredients available in every home. For its preparation we need:

• courgettes - 2 pcs.
• milk - 0, 5 st.,
• vegetable broth - 300 ml
• wheat flour - 1 tbsp. l.,
• butter - 2 tbsp. l.,
• the yolk of a raw egg,
• salt.

Cooking method:

Teen zucchini washed, cut into small cubes. If you have a vegetable seed box is already formed, it is first cleaned, and then remove the seeds. Heat the butter, add to it chopped zucchini and pour in the milk. Cook on low heat for 10-15 minutes. Once the vegetables are soft, everything is ground through a sieve or blender whipped into a homogeneous mash.

Next, prepare the sauce. Fried in butter a tablespoon of flour, salt, cooled and diluted with pre-prepared vegetable broth. Ready sauce is added, carefully mixed and heated again. Then the soup of courgettes need to cool down again, then season it lezone and heat, so that it thickens.

Recipe lezone. Take a raw egg yolks, whisk it with a fork or whisk and add a little hot milk. The resulting mixture was heated on a very low heat, not allowing a boil. Hot filtered through a sieve. The resulting lezone added to the soup.

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Recipe soup puree of zucchini with new potatoes

Ingredients:

• zucchini - 1 pcs.
• carrots - 1 pcs.
• potatoes - 2 pcs.
• hard cheese - 100 g,
• onions - 1 pc.,
• salt,
• spices
• vegetable oil.

Cooking method:

Onions finely chopped carrots grate. In a frying pan with hot oil put the chopped onion, fry a little and add the grated carrots. Put out 1-2 minutes. Put everything in a small saucepan, add diced zucchini and potatoes, cover with boiling water (2 cups) and simmer over low heat. Once the vegetables are soft, pass them into a blender and blend into a homogeneous mass. Then, the resulting dish again pour into a saucepan, add salt and spices. You can also put a little finely chopped parsley. Before serving in squash soup adding croutons and grated cheese.
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Recipe soup puree of zucchini with beans

Ingredients:

• Leeks - 30 g,
• zucchini - 200 g,
• wheat flour - 1 tbsp. l. with a slide,
• butter - 12 g,
• green beans - 25 grams,
• milk - 75 ml
• vegetable broth - 200 ml
• dried toast,
• greenery.

Cooking method:

Leeks wash, chop and fry gently. Zucchini cut into small cubes, add to the saucepan and add to them fried onion, pour any vegetable broth, salt the. Boil for 10 minutes, then grind through a sieve or blender whisk until the sauce. Next, prepare the sauce. The butter fry flour, cooled and diluted with milk. Add the sauce, well stirred and heated for 1 minute. Green beans separately boil and add to the soup before serving. On top of soup and sprinkle with dried croutons and finely chopped greens.

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Recipe Cauliflower

Ingredients:

• hard cheese - 100 g,
• zucchini - 1 kg
• Cauliflower - 1kg
• carrots - 200 g,
• egg yolk - 4 pcs.
• bow - 2 pcs.
• vegetable oil,
• croutons.

Cooking method:

Finely chop the onion, carrot rub on a medium grater. Squash peeled and seeds, cut into small cubes. Cauliflower florets to disassemble. Eggs boil and take out the yolks. In a frying pan with hot oil spread chopped onion, lightly fried, add to it grated carrots, simmer for 2-3 minutes. In a pan put the sliced ​​zucchini, cauliflower and fried onions and carrots, pour boiling water and boil for 15-20 minutes. Then cook the vegetables we shift into a blender and blend. Before serving in the soup add the grated egg yolks and cheese, sprinkle with dried croutons. If desired sprinkle the soup with finely chopped greens.
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Recipe with melted cheese

Ingredients:

• onions - 2 pcs.
• squash - 2 pcs.
• carrots - 1 pcs.
• vegetable soup - 500 ml
• Garlic - 2 cloves,
• bread crumbs - 2 tablespoons. l.,
• melted cheese - 1 pc.

Cooking method:

Squash peeled and seeds. Finely chop the onion, carrots, three on a grater. Garlic is passed through the press. All we add the prepared vegetables in a pan and pour the hot vegetable broth. Bring to a boil and leave to languish until tender vegetables.

Before removing from heat, add the soup in bread crumbs and chopped processed cheese. Beat in a blender into a homogeneous mash. Serve the soup hot, sprinkled with finely chopped greens.