Cream cheese soup recipe made with melted cheese. Sirny cream soup Sirny cream soup in a blender

Sirny cream soup is simple, delicious and tasty. The wine has a delicate creamy consistency, which allows you to combine all the ingredients to a homogeneous mass and add cheese, milk and toppings. For creamy cheese soup, any type of cheese is suitable: hard, soft, melting and moldy. Ready-made cream soup, as a rule,...

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People have known about the measles of society for a long time. This legume crop is already alive, but you can add a little fat to make it an ideal product for dietary and healthy health.

Sour cream soup with French herb, a recipe that was passed down to us during the reign of the first emperors. As at that hour, wine becomes popular and modern through its tender and sophisticated relish.

Yogo is easy to prepare. These tasks are the main focus of the housewife.

Classic recipe with photos

In order to prepare the classic lilac cream soup, you need to make the broth. The most important thing when cooking is to remove all the fat from it.

The easiest way to cut out the low-fat broth is to use turkey or low-fat veal for your preparation.

Since fat is present at the highest level in meat, then the broth will become richer and richer. It is impossible to allow anyone. Therefore, carefully read the recipe, cook and enjoy this herb.

For preparation, we will take the current set of products in the following form:

• Chickens – 400 g;
• Medium size potatoes – 5 pcs.;
• Leek – 1 pc.;
• Morquini – 5 pcs.;
• Syru – 400 g;
• Greens, spices for soup, crackers, salt - for extra food.

Cooking time: 60 min.

Calorie content: 53 kcal.

How to prepare syringa soup?

Cook the broth by placing meat, potatoes, cibul and carrots in a saucepan. Finally, we remove the trigger, cool it and chop it into small pieces.

Vegetables are prepared in water using a blender.

Put the masa that comes out on the stove, add the raw milk, and check it until it melts. Let's mix the mixture. We put food in the form of chicken and salt with seasonings.

The table is full of crackers and greens. You can reduce the amount of calories by replacing the broth with water.

Varto remember that this sirna strava miraculously can be eaten with croutons at the chasnik. For croutons, it is necessary to prepare a product that looks like fresh white bread and cut it into small pieces.

Place the squabs on a frying pan, in which the grated chasnik sum with oil lies behind. Cook until golden color appears, stirring gradually with a spoon.

Sirny cream soup with chicken

Rich people will drink chicken soup in the future. This is traditional grass for Russians. However, you can make it more interesting by adding a savory ingredient like syru.

The fragrant herb is light, so it’s difficult to cook before speaking. This herb will surely please the whole family, so you will definitely learn how to cook it.

To prepare, you need to take a set of products from the following:

• Kupki Kurki - 250 g;
• Kartopli – 4 pcs.;
• Carrots – 1 pc.;
• Leek – 3 pcs.;
• Melted siru – 3 pcs.;
• Chasnik – 3 teeth;
• Rice cereal – 6 tbsp. l.;
• Spices for soup.

Cooking time: 60 min.

Calorie content: 63 kcal.

You can cook the syrup soup with chicken quickly. An important task is to boil meat forty lengths of meat. To do this, you need to put the chicken in a saucepan with water and boil it. Then, after the end of the hour, cook the fillet and place it in a saucepan with rice.

While the soup continues to cook, you can cut the vegetables: carrots, potatoes and cibul. They need to be added to the soup with freshly cooked rice. Then place the already sliced ​​chicken into the soup.

Boil the soup until the potatoes are ready. A couple of minutes before taking the soup out of the oven, place the melted cheese in a new saucepan, after which thoroughly stir the soup, add salt, pepper, add herbs and chopped chasnik.

Sirry cream soup with melted cheese and shrimp

You need to take the ingredients from the following:

• Sirkiv melted – 300 g;
• Leek – 2 pcs.;
• Tomatoes – 4 pcs.;
• bell pepper - 2 pcs.;
• Rice – 4 tbsp. l.;
• Shrimp – 150 gr.

Cooking time: 60 min.

Calorie content: 60 kcal.

Shrimp is a dietary and savory product. The soup with cheese has a particularly relishable stench. It’s quite difficult to prepare such a delicacy.

To prepare syrup soup with seafood (shrimp), you need to place a saucepan of water on the stove. Then coat the tsibul in a frying pan until golden brown. Before this, you need to add additional tomato and sweet pepper scraps and simmer.

Once the water has boiled, add the syrup step by step and simmer until it completely dissolves. In addition, once the syrup has melted, add rice and vegetables from the frying pan to the pan.

Cook until done. Boiled shrimp are served before seasoning and placed in soup bowls.

If you haven’t tried cooking pilaf with a multicooker yet, we recommend that you start with our recipes. How to prepare pilaf with pork in a multicooker. With such a helper, everything will go to glory.

And here are some wonderful recipes for lasagna with lavash. If you serve this herb to your guests, they will immediately ask you to teach them how to prepare such relish.

The famous biscuits with moths can now be safely baked in your home on your own, especially if you have such easy recipes with baking photos at your fingertips.

Mushrooms are on the way

Sour cream soup with mushrooms and croutons is a herb for gourmets. The wine is light, delicate and childlike. Let's try to prepare it further.

To prepare cherry herb, you need to take a set of products from the following:

• Melted siru – 600 g;
• Chicken broth – 3 l;
• Morquini – 3 pcs.;
• Small leek;
• Kartopli – 6 pcs.;
• Mushrooms – 400 g;
• A bunch of greenery;
• spices;
• Rusks – 200 rub.

Cooking time: 60 min.

Calorie content: 93 kcal.

For the soup you need to make some broth. To do this, take a saucepan of water, place it on the stove and put the chicken in it.

Over a period of forty minutes, cook the broth, periodically removing the kick from the soup. While the soup is cooking, don’t add it. Add it after cooking.

We clean, either or not, the carrots and cinnamon, until we coat them to a golden color. Then we grease the mushrooms, together with the vegetables, and add everything to the soup. There are potatoes there, mashed and finely chopped.

We cook the herb until it is ready, ten minutes before the end of the cooking we add the cheese. Serve to the table with greens and croutons, so you can easily finish the meal: take the bread and cut it into cubes.

Turn on the oven, remove the frying pan and add oil to it. This is where the crackers go. We send a little siru to them. Everything is smoothly lubricated, steadily stirring. Place the crackers on a serving platter to drain all the fat from them. Serve to the table, before the soup.

Tips from chefs

It is difficult to prepare lilac cream soup, knowing the tricks of the famous French and Italian masters. It’s easy to remember all the smells, but it’s also difficult to remember them.

1. To add spice, lightness and richness, add herbs. You can freeze fresh spicy herbs, and in winter you can use both fresh frozen and dried spices;
2. To give the soup its characteristic tender relish, add a few ounces;
3. To ensure that all the selected products do not sink to the bottom, grease the pan thoroughly and add until ready to serve. To do this, add two spoons of beard to the frying pan with olive oil and coat them with a stretch of five quills. Brush the pan over medium heat and stir constantly to ensure it doesn’t stick to the pan. Then, without stopping to stir, add one bottle of stirring soup, stir and pour everything into the soup. It is recommended to soak no more than one spoon with flour and add the broth again, otherwise the soup will become thicker;
4. Of course, all products are kept fresh. Never use frozen shrimp, stale cheese, or frozen butter. However, for vegetables, you can also purchase a ready-made soup mix, which is sold in frozen stores. Such vegetables do not taste the flavor of the herb. Golovne – choose them respectfully;
5. The bread for croutons can be either Borodinsky or White. Borodinsky is more beautiful with syringe notes.

Among the lack of personality of other city restaurants, soups of uniform consistency with a delicate top-heavy relish are becoming extremely popular. Classic siur cream soup, one of them, is often prepared with siru, tops, and chicken. Prepare wine based on chicken broth, greased cibul, red and white pepper, chasnik. Before serving, the grass is decorated with croutons, greased with bread or croutons, which, depending on the restaurant, are placed in a plate or in a separate bowl. Cream soup made from melted syrup is very popular among people.

How to prepare syringa cream soup?

The recipe for cream cheese soup is very simple from the Viconn, although there are no varieties. Boil the head of the gomilka, the quilt and the carcass of the chicken into a broth; vegetables are added during the process: carrots, cibul, diced potatoes. Broth trace carefully strain get rid of the fat. Place the vegetables in a glass container, beat with a blender to a smooth puree without breasts. Cut the chicken into thin strips. Add puree, shreds of syrup to the strained broth, cook until boiling, stirring. Serve topped with top butter, garnished with parsley and croutons.

Recipes for cream cheese soup

Vershko-syurd soup has a wide range of variations, which include types of syurt, added meat, fish or other seafood, forest mushrooms or liver. It’s also different to be shy about the basis of the herb. In many recipes, replace chicken, meat broth with milk. You can prepare lilac soup-puree deliciously by adding it until bacon bits, and all vegetables were replaced with broccoli and cauliflower. The most common recipe options:

• mushroom;
• smoking;
• with veal;
• garbuzovy.

Classic syringe soup

• Hour: 180 hwilin.
• Portion quantity: 5 persons.
• Calorie content: 56 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: French.
• Folding is easy.

Classic chicken cream soup with cheese came to the SND countries from France close to the end of the 19th century. Many restaurant cooks asked: how to prepare the miracle of foreign herbs? The recipe for this is simple in just a few hours, but without a normal blender, the ingredients had to be pureed by hand. Try to grow this herb yourself classic recipe - and you will be amazed by the bottom-heavy taste of the puree.

Ingredients:

• trigger - 0.4 g;
• potatoes – 0.3 kg;
• leek - 1 pc.;
• young carrots – 300 g;
• hard cheese – 0.4 kg;
• parsley and cilantro – 1 bunch.

Cooking method:

1. Dice the potatoes and carrots into large cubes, place them in one container with the chicken, add water, add salt and pepper, and cook the broth until medium.
2. Remove the chicken, chop the vegetables, and process the butter in a blender until pureed.
3. Strain the broth and remove all fat.
4. Grate the cheese, boil all the products, adding the broth, in one container, stirring constantly.
5. Serve garnished with coarsely chopped parsley and cilantro.

Potato cream soup with cheese

• Hour: 80 hwilin.
• Portion quantity: 5 persons.
• Calorie content: 102 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Folding is easy.

Homemade potato cream soup with melted syrup can be prepared deliciously if you follow the exact instructions. The main secret of the delicate taste of such a herb is the trivial process of boiling vegetables, which must be entered before basis. It is very important to mix everything until it becomes a homogeneous mass with a blender, so that the breast is not lost. This is entirely due to the similarity, which has created a unique new one.

Ingredients:

• vershkova butter – 250 g;
• melting cheese – 250 g;
• potatoes – 400 g;
• Cybula ripchasta - 200 g;
• carrots – 200 g;
• salt, pepper – 1 tbsp. l.

Cooking method:

1. Peel the potatoes, carrots and skins, and let them cook.
2. Cut the zibula into cubes, coat with half the oil until golden brown.
3. Boiled carrots, potatoes cut finely, pour in 0.5 liters of boiled water, bring to a boil, add the slices behind the melting cheese, another half of the oil.
4. After blending the syrup, add the broth, stir the soup with a high-heat blender until it becomes a homogeneous mass.

With melted sire

• Hour: 40 hwilin.
• Portion quantity: 5 persons.
• Purpose: for lunch.
• Cuisine: Italian.
• Folding is easy.

Cream soup with melted cheese - a very simplified version of the classic recipe. It’s just so delicious to come out, and photos of the final result can be safely sent to culinary blogs. Here the secret of relish lies in the correct choice of processed cheese. The optimal solution would be to take the standard Burshtin without additional flavoring additives or flavorings.

Ingredients:

• melting syrup – 500 g;
• milk – 320 ml;
• cibul ripchasta - 320 g;
• vershkova butter – 200 g;
• parsley – 10 g;
• seasoning khmeli-suneli, salt, pepper – 2 tbsp. l.

Cooking method:

1. Cut the cibul into small cubes, thin the butter.
2. Coat the tsibul with half a sheet of top oil|mastila| Season until golden brown.
3. Bring the milk to a boil, add frying, olive oil, and sire. Cook over low heat, stirring with a blender.
4. Serve to the table, sprinkled with parsley.

With trigger

• Hour: 80 hwilin.
• Portion quantity: 5 persons.
• Calorie content: 60 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Folding is easy.

Cream soup made from syru, based on chicken meat and broth – this is a classic. This is a variant of the recipe for a few shortenings without wasting the savory parts for ease of preparation. Strava has a pleasant, tender, smoky taste, and photos of its new appearance can be safely placed on the same page as the paintings. This version of the classic recipe is often used in restaurants.

Ingredients:

• trigger – 500 g;
• tops - 1/2 bottle;
• vershkova butter – 100 g;
• Cybula ripchasta - 400 g;
• chasnik – 50 g;
• salt, pepper – 1 tbsp. l.;
• hard cheese – 200 g

Cooking method:

1. Cook the chicken until the broth is medium, add salt and pepper.
2. Cut the zucchini into strips and coat it with a little butter until golden brown, finally coating the chasnik. Pour in the tops, quench 2 hvilini.
3. Add chicken meat to the brushes and strain the broth. Pour broth over the chicken, greased and cheese, until smooth.

• Hour: 40 hwilin.
• Portion quantity: 5 persons.
• Calorie content: 80 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: French.
• Folding is easy.

A fragrant syringe soup with tops filled with hot meat or chicken broth. To understand how to prepare it correctly, you need to practice. The meat is easy to firm up from the brushes, to be soft, without falling apart - but it gives more than half the taste of the herb. The lower end product will come out as soon as the tops are roasted: your guests will not forget this unique taste and aroma.

Ingredients:

• tops – 300 ml;
• young potatoes – 300 g;
• Cybula ripchasta - 300 g;
• vershkova butter - 1 pack (200 g);
• parsley – 10 g;
• sire – 200 g.

Cooking method:

1. Peel the vegetables, cook until cooked. Coat the tsibul until golden brown, add hops-suneli.
2. Cut the vegetables into cubes, add tops, 200 ml of water, add frying, salt, pepper, bring to a boil.
3. Use a blender to thoroughly blend the mixture until it becomes pureed. step by step adding, sir.
4. Serve with seasoned greens.

With smoked cowbass

• Hour: 60 hwilin.
• Portion quantity: 5 persons.
• Calorie content: 76 kcal per 100.
• Purpose: for lunch.
• Cuisine: Italian.
• Folding is easy.

The pleasant aroma of milky sausages and other smoked meats can effectively complement the lower top-syrupy flavor of the herb. This version of the soup is not very popular - not everyone enjoys the taste of smoked meat. The cowboys themselves act as a seasoning; additives before seasoning are not added when cooked, otherwise their aroma will be greatly weakened or may fall absolutely.

Ingredients:

• sire cheddar – 200 g;
• Myslyovskie cowbaski – 300 g;
• Vershkova butter – 50 g;
• Cybula ripchasta - 300 g;
• potatoes – 300 g;
• carrots – 100 g;
• milk - 1 bottle;
• salt|salt|, pepper - 2 tsp.

Cooking method:

1. Peel the vegetables, set to simmer over low heat until cooked, cut into pieces.
2. Coat the tsibul until golden brown, add milk, bring to a boil, add vegetables, cheese. Use a blender to refine the masa.
3. Add diced cowbask, salt, pepper.

With mushrooms

• Hour: 60 hwilin.
• Portion quantity: 5 persons.
• Calorie content: 73 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: French.
• Folding is easy.

The combination of mushroom flavor with topping is the basis of many world-famous herbs, photos of which are often posted on forums: French meat, sauces, beef stroganoff. Try making the most basic soup-puree with forest mushrooms and pecheritsa. Its taste already welcomes guests and they immediately ask for more. This recipe is very simple from the Viconn.

Ingredients:

• tops – 300 ml;
• pecheritsi – 300 g;
• Cybula ripchasta - 300 g;
• vershkova butter – 200 g;
• parsley – 10 g;
• seasoning khmeli-suneli, salt|salt|, pepper - 1 tbsp. l.;
• sire – 200 g.

Cooking method:

1. Coat the tsibul with mushrooms until golden brown, add hops-suneli.
2. Pour in the tops and bring to a boil.
3. Serve with seasoned greens.

With shrimps

• Hour: 60 hwilin.
• Portion quantity: 5 persons.
• Calorie content: 60 kcal per 100.
• Purpose: for lunch.
• Cuisine: Mediterranean, Japanese.
• Folding is easy.

Mediterranean and Japanese cuisine are related to cinnamon-based, childish food. Salmon top soup is especially popular. Such herbs can be infused into hedgehogs when supermundane vase, high cholesterol Try adding the taste of greased king prawns to the creamy taste of the soup-puree.

Ingredients:

• sire cheddar – 200 g;
• king shrimps – 300 g;
• Vershkova butter – 150 g;
• Cybula ripchasta - 200 g;
• potatoes – 300 g;
• milk – 200 ml;
• salt, pepper – 2 tbsp. l.

Cooking method:

1. Peel the potatoes, let them cook over low heat until they are ready, cut into pieces.
2. Coat the tsibul until golden brown with half the oil, add milk, bring to a boil, add vegetables, cheese. Use a blender to refine the masa.
3. Clean the shrimp, remove the tails, brush until lightly browned, serve on a small plate before the soup.

With tomatoes

• Hour: 70 hwilin.
• Portion quantity: 5 persons.
• Calorie content: 78 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: French.
• Folding is easy.

Most of the taste of the famous herb called beef stroganoff is stewed in tomato tops. Puree soup, prepared with a similar recipe, can also be refreshing with bright expressions summer aroma of tomatoes. Add to the top and take away the grandiose, traditionally delicate relish that will become part of the great meal of the restaurant scene.

Ingredients:

• tops – 300 ml;
• tomati – 300 g;
• Cybula ripchasta - 300 g;
• vershkova butter – 200 g;
• parsley – 10 g;
• salt, pepper – 2 tbsp. l.;
• sire – 200 g.

Cooking method:

1. Tomati details. Grease the tsibul, add salt and pepper.
2. Pour in the tops, prepared tomato paste, bring to a boil.
3. Use a blender to puree the mixture, gradually adding the cheese.
4. Serve with seasoned greens.

With quasole

• Hour: 240 hwilin.
• Portion quantity: 10 persons.
• Calorie content: 70 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Polish.
• Folding is easy.

Fermented fermented soup tastes even better than lentil soup. The overwhelming intensity of taste, aroma, richness of the herb is its main advantage. Cooking takes a decent amount of an hour per batch of boiled kvass, but the result of that cooking: tender Kremova masa miraculously, there is hunger, sprague, which may be a full-fledged, self-sufficient offense.

Ingredients:

• vershkova butter – 250 g;
• cheddar - 300 g;
• tops – 100 ml;
• milk – 400 ml;
• red kvass – 400 g;
• carrots – 200 g;
• salt, pepper – 1 tbsp. l.

Cooking method:

1. Soak the kvass until the outer shell swells and softens. Leave to cook until ready.
2. Cut the carrots into thin slices and brush them.
3. Pour in the tops and bring to a boil.
4. Mix all the ingredients, pour in the milk, and place on high heat.
5. Use a blender to add milk step by step.

Video

For lovers of cheese, cream soup with its favorite role can become a real culinary treat. The most delicious tastes will never be deprived of the rich, clearly “readable” cheese flavor, wonderful aroma and delicate creamy structure. Use a blender to puree all the ingredients for the soup.

And the axis here begins most importantly: it means that to prepare this herb, you can use a variety of products: vegetables, meat, fish... - you can overdo it for a long time. The unchangeable one is deprived of his sire. Depending on the variety, type, and structure of the wine, everything may depend on how far your love for that dairy product has taken you. Anything is suitable for puree soup, starting with melted cheese and ending with expensive varieties of Parmesan and moldy cheese.

The variety itself contains the taste of all the herbs. This means that what kind of syringe cream soup you like will only be determined by culinary experiments and tastings. The best thing is to cook it first in small portions: it’s even tastier when it’s freshly cooked.

I decided on a creamy cheese soup with melted cheese, salmon and smeared shrimp. Preparing this version is simple and even quick, it comes together like this: literally five minutes - and you still end up with an empty pan.

Cooking time: 15-20 minutes / Yield: 3 servings

warehouses

• potatoes 4 pieces
• cibulin 1 piece
• 1 carrot
• salmon 200 grams
• shrimp 100 grams
• Sir vershkovy (melting) 2 pieces
• olive oil 2 tbsp. spoons
• greenery
• chasnik 3 cloves
• salt and pepper for the taste.

Preparation

All vegetables are cleaned and washed with water. Grate the carrots, cut the cibul into cubes, and cut the potatoes into small pieces.



In a saucepan while cooking the soup, pour in a tablespoon of olive oil and add the carrots and carrots.



Place the pan with the vegetables on the stove and, stirring occasionally, fry until golden brown. Add potato pieces.



Pour a liter of boiled cold water over the vegetables and set them on the stove to cook until the potatoes are ready. Add salt and pepper for relish.



Rub the top of the melted milk onto a fine grated grater.



When the potatoes are boiling, add pieces of fresh salmon to the soup.



Then add the grated melted cheese. Bring the soup to a boil and cook for two or three minutes, remove from the stove. The dish is ready.



Now, using a hand blender, blend the vegetables and fish together to a puree consistency. Since there is no blender, you can puree the soup instead with a mother, which is intended for clarification of potatoes.



We clean the shrimp from the shell. The teeth of the chasnik are cut into plates.



Pour a tablespoon of olive oil into the frying pan and brush the saucepan. After which we throw it away, we won’t need the wine, the spicy vegetables have stripped all their aroma from the oil.



Place in chasnik-olive oil to clean the necks of the shrimp.



We coat the shrimp on both sides on the surface and remove from the stove.



The finished lilac cream soup is poured at the plate. Place the shrimp necks on top and simmer the greens. It will be even more delicious to serve croutons (pieces of white bread, brushed with butter) before the soup.

With this first country you can easily please your entire homeland and seriously entice your homeland with a truly tender country. Syurray cream soup, a creamy recipe that we are familiar with today, has a wonderful combination of ingredients and an unforgettable syringe taste. The wine is light and smooth when prepared, the products are available and inexpensive, and the whole country will ask you for more.

As you might guess, syringe cream soup has its roots in French cuisine, and only those there could have come up with such a delicate and sophisticated herb. About this soup became known in the early 20th century, and cream soup became especially popular in the 50s in the 20th century, when they began to prepare mass-produced melted cheese.

Calorie content of cheese cream soup with melted cheese

Caloric content and food value of cream cheese soup per 100 g of finished herb, which includes melting cheese.

The table contains oriental values. The BJU of the product may change significantly depending on the additional ingredients that are used.

How to prepare syringa cream soup?

You can prepare lilac cream soup just like a gentleman, and to make it even more delicious, tell us our report’s recipe. As melting sire, we will vikoristuvat the widest sirok, which is on the police in any store.

warehouses

• Water - 2-2.5 liters.
• Sirok melting "Khvilya" - 2 pcs.
• Sirok melting “Friendship” from tsibule – 2 pcs.
• Potatoes - 3 pcs.
• Cibulina – 1 pc.
• Chasnik – 2 cloves
• Carrots – 1 pc.
• Roslinna oliya – 1 tbsp. spoon
• Green cibula - 3 feathers
• Creep - 1 glass
• Parsley – 1 spoon.
• Pepper

Yak zrobiti sirny cream soup

Place a saucepan containing 2.5 liters of water on the fire. While the water is boiling, the food is being prepared. We peel the potatoes, remove the skins, and cut them into medium cubes.

The cibul is cut larger. Crush the chasnik, or you can cut it into pieces.

Pour the olive oil onto the heated frying pan, put in the carrots, and brush with a few pieces of pineapple.

Then we add the cibul to it. Let's fry until golden and ruddy. Add some tips so as not to burn.

Take the melted cheese and cut it into cubes so that it can be easily dissolved in hot water.

The water began to boil. Add the chopped potato on the side and cook until tender, 10 minutes, approx.

Then add melted cheese into cubes. When we change the heat to medium mode, the remaining milk cheese will quickly rise and everything will continue.

If you want to eat syre, you can have some melted syre, with whatever you like, like shredded ham, mushrooms, bacon, greens.

Cook the doti, doki, the whole sire does not melt, approximately 15 hvilins. Don’t forget to stir occasionally, shards of cheese may stick to the bottom of the pan.

As soon as the cheese has melted, the potatoes have boiled until tender, put the greased zucchini and carrots into the pan. Fire is changed to a minimum.

We take a blender and thoroughly blend everything to a creamy consistency.

We cut the crepe into pieces. Cream the crop, you can add green cibul and parsley.

We pour the lilac cream soup into plates, decorate the greens with the eggplant croutons.

This soup can be prepared with chicken broth. For this, the breast is boiled until cooked, cut into cubes and then mixed with all the ingredients in a blender.