Pureed soups are very easy to prepare. Take the vegetables of your choice, cut them into large pieces and cook them in stock . Puree the whole thing and season the soup with salt, pepper and chopped herbs.
Even if you have a few leftovers from the previous day: Rice, pasta or potatoes, a fine soup can also be conjured up from these leftovers. Place all the cooked ingredients in a pan, add stock until the ingredients are covered. Bring to the boil briefly, puree, season to taste and the delicious dish is ready.
Fruity chickpea soup with pineapple (for 2 portions)
Soak 100g of dried chickpeas in water overnight. The next day, pour off the water and cook the chickpeas in 7.5dl stock for approx. 45 minutes until they are cooked. Remove 1/3 of the chickpeas from the stock and set aside. Puree the rest of the chickpeas in the stock. Prepare 3 carrots and 1 leek and cut them into small cubes, diamonds or strips. Prepare ½ pineapple and cut the flesh into small cubes. Heat a little butter in a pan and sauté the carrots, leek and pineapple in it. Sprinkle with 1 tbsp curry and sauté for a further 5 minutes. Add 4 tbsp milk and 2 tbsp cream . Add the vegetables and the remaining chickpeas to the soup. Bring to the boil briefly and season with pepper, cayenne pepper, salt, 1 tsp honey and 3 tbsp lemon juice. Serve the soup in pretty soup bowls and garnish with chopped parsley.
- If you want it quicker, you can also use tinned chickpeas.
Fennel soup (for 2 portions)
Prepare 250g fennel and cut into strips. Sauté it in a little butter . Deglaze with 5dl stock and cook until done. Puree the soup. If you like, you can pass it through a fine sieve to remove any fibers. Season the soup to taste with salt and pepper . Serve in pretty soup bowls and top with a dollop of whipped cream. If you like, sprinkle the soup with chopped herbs or roasted seeds.
- You can replace the fennel with any other vegetable to make a delicious soup.
Read the previously published article on the soup series:
Look forward to the next soups:
- Soups - Cold soups
- Soups - Sweet soups
Suppen - Pürierte Suppen
In der Einleitung dürfte es sich um einen peinlichen Tippfehler handeln wenn sie von "gekackten" Kräutern schreiben. Oder habe ich eine neue Schneidetechnik verlässt?