Peach cream soup takes only a few minutes, and it tastes exquisite. That’s all you need to cook the strawberry cream, fresh or frozen. Peanut soup will work great for the first dish.
Ingredients:
- 400 grams of peaches peeled
- , fresh or frozen 500 ml of vegetable broth corresponds to 2 cups
- 120 g of large onions
Two cloves of garlic - 2 tablespoons of clear butter cloves or dried spoon
- Add 3 tablespoons of cream cheese or mascarpone.
- 300 ml of lemon juice
- Pump of pepper
- half a teaspoon of salt
- The glass I have has a capacity of 250 ml.
Vegetables are weighed before rubbing or otherwise prepared.
The items I used used to calculate my calories. That’s about as many calories, because the amount of calories in the broth may be different from the one I used. From the given amount of ingredients, you can prepare about a liter of tasty peanut cream.
My other favorite is peach cream soup. He likes all kinds of thick soups. Besides, the peach cream has a very smooth and pleasant consistency. It tastes fresh and at the same time creamy, with a note of lemon. You should try.
Peanut cream soup At the beginning of the summer, I take the fresh peanut and use it to prepare the cream from the green peanut. Outside the season, I either use frozen peas or buy it in 400-gram packages. As you can see below, the peas has been heated and rinsed. They look great now.
I make a whole grape soup out of one dish. In a medium-sized pot I pour two tablespoons of fine olive oil or two tbsp of cleared butter. When the fat gets hot, I cut and peel the onion. I took the onion and cut it. I don’t care how well they’re cut, because I mix them with the soup anyway. You can use pores instead of onions!
Sack the onion and add to the pot. Cook for five minutes on medium heat. Remove the peel from two garlic teeth and cut them into thin slices. We’ll fry the whole thing for two more minutes.
I mix 400 grams of green peach with garlic and onion. Add two glasses of vegetarian broth. Instead of the fresh lily leaves that I use, you can use a spoonful of dried lily or a bunch of chopped parsley. But love chosen is the best.
Put a lid on the soup and heat it. Ten minutes until the water boils. During this time the soup should slowly cook. After that time, the peas should be so soft that I don’t cook the soup anymore. To remove a little boiled peach from the pot into a small bowl, I always use a tablespoon. These pears look beautiful in a bowl with already mixed soup, and after a bite they taste exquisite 🙂
Finally, I add three tablespoons of lemon or lemon juice, half a teaspoon of salt and a pinch of pepper to the soup. In the least caloric form, this type of soup is ready to be transformed into a smooth cream.
But I think you should add three more tablespoons of mascarpone cheese. Thanks to this, all flavors combine well with each other and the mass is smooth. You do not need to use mascarpone cheese. You can also use instead of this 30% beaten cream, 18% cream (remember to harden it before) or ordinary milk. If you use mascarpone cheese instead of milk, the green peach soup will be denser. Sir, mascarpone is my choice.
Grapefruit cream should be mixed and cooked for another minute. Now all we have to do is mix the soup. It is preferable to use a glass blender or a giraffe-shaped hand blender. If you mix longer, it’ll be smoother.
Adding fresh caterpillar, lubricant leaves or parsley nuts to the peach cream makes it taste even better.
Delicious.
