Cream soup - proven recipes. Potato with semolina

When preparing children's soups, it is advisable to adhere to a few simple rules. Firstly, there is no need to fry in oil; the vegetables are dipped into the broth raw. Next, don’t overdo it with the amount of salt, because children’s taste buds don’t need it as much as we think. It is better not to use spices and seasonings at all, especially if the taster of your culinary masterpiece is still very young. Cream soup is a simplified version of the usual soup. It is ideal if the child still has very few teeth. But you can also prepare cream soups for the whole family, and for older children, because they are very tasty, and most importantly, incredibly healthy.

Let's prepare the necessary ingredients. Our puree soup for children will have a little bit of everything: vegetables, legumes, milk.

Vegetables need to be chopped. Cut the potatoes into 4 parts, also the onion, and separate the broccoli into florets. Wash all vegetables thoroughly.

You can cook the soup in water or broth. We have some broth left over from homemade chicken, let's use it. Place all the vegetables in a saucepan, add the washed lentils, and pour the broth over everything. Add a couple of pinches of salt. Cook for 30 minutes until the ingredients are soft.

After the allotted time, we turn off the gas, we see this picture - all the vegetables and lentils are cooked.

Using an immersion blender, grind all the ingredients of the soup.

Add milk to the puree soup and heat over low heat. There is no need to bring it to a boil.

Stir the milk thoroughly. Cream soup for children is ready.

Before serving, you can decorate the puree soup with fresh herbs, croutons and pieces of cheese. The soup turned out to be very tasty - both children and adults enjoyed their lunch.

Another photo of baby puree soup

Ingredients for puree soup:

• Pumpkin – 1 or 2 slices
• Carrots – 1 pc.
• Cream – 150 ml.
• Butter - a small piece.
• A pinch of salt

A healthy vitamin vegetable that contains dietary fiber that helps digest food better and relieves constipation. Therefore, it is recommended to introduce it. In this recipe I will share my recipe for pureed pumpkin soup with cream (or milk). I have been making this soup for my baby since he was 8 months old.

Pumpkin puree soup for children with cream – Recipe with photo:

Cream soup is considered one of the lightest first courses. Thanks to the cream, it has a delicate taste and a pleasant aftertaste.

Another advantage is the cooking time. Elementary culinary actions allow you to quickly prepare a dish even for those who are far from the skill of a chef.

The disadvantages of this soup include the need to eat it quickly. It does not have the same qualities as borscht, for example, when the taste only improves over time. Creamy soups are good in the heat, but after that the taste characteristics fade a little.

Depending on the fat content of the cream, the soup will also change. If the recipe involves a lot of rich ingredients, then it is better to choose cream with a low fat content.

How to make creamy soup - 15 varieties

One of the most suitable ingredients for such a soup is mushrooms. They highlight the delicate taste of the dish.

Ingredients:

• Mushrooms - 150 g
• Butter - 1 tbsp
• Bulbs - 1 piece
• Garlic - 2 cloves
• Broth - 1 glass
• Cream 33% - 1/2 cup
• Flour - 2 tbsp
• Salt and ground black pepper

Preparation:

The mushrooms are not cut too finely, but the onions, on the contrary, should be chopped finer.

Garlic can be crushed using a press.

Place butter at the bottom of the pan. Then you need to send onions and mushrooms there. Fry until the mushrooms begin to release juice.

Garlic and flour are added to the stew. When it becomes browner, you need to add broth.

Mix the soup well so that the flour is evenly distributed.

At the last stage, cream is added and the dish is brought to a boil.

The recipe may contain different types of mushrooms at the same time. This will only add flavor and richness. You can even use dried mushrooms. You just need to soak them before cooking.

This dish has a very interesting taste. Pumpkin makes it moderately sweet and aromatic.

Ingredients:

• Peeled pumpkin - 1 kg
• Cream - 200 ml
• Garlic - 2 cloves
• Butter - 100 g
• Red onion - 1 pc.
• Chicken broth - 1 l
• Parsley
• Pepper

Preparation:

In a frying pan with butter, you need to fry the onion, then add the garlic, and then the diced pumpkin.

When the pumpkin becomes soft, you need to put the mixture in a saucepan and fill it with broth. Boil, and then grind all the ingredients in a blender. Add cream, stir, bring to a boil.

Finely chop the parsley and sprinkle it over the soup.

This option can be classified as puree soups. It has a thicker consistency thanks to the mashed potatoes.

Ingredients:

• Chicken broth - 500 ml
• Potatoes - 5 pcs.
• Onion - 1 piece
• Cream - 100 ml
• Cheese - 50 g
• Salt and pepper

Preparation:

Potatoes and onions must be peeled and placed whole in the pan. Pour in hot chicken broth. After this, the pan is placed on the fire and the vegetables are boiled.

Then the products need to be crushed to a puree.

The resulting mass is poured into the broth and brought to a boil.

Remove the pan from the heat and pour in a small stream of cream. Shredded cheese is sprinkled on top. The soup is put back on the fire so that the cheese melts.

It is important to pour in the cream without boiling the soup at this point, otherwise it may curdle.

This is a traditional Turkish dish that combines very nourishing and aromatic ingredients.

Ingredients:

• Lentils - 150 g
• Onion - 1 piece
• Carrots - 1 pc.
• Sunflower oil - 30 ml
• Butter - 15 g
• Flour - 30 g
• Cream 33% - 50 ml
• Lemon - 1/2 pcs
• Mint to taste

Preparation:

Boil lentils in one liter of water.

Grate the carrots, chop the onion.

Fry onions and carrots in butter and sunflower oil. Flour is poured into the mixture and the frying process continues.

Place the ingredients in a saucepan, remove it from the heat and pour in the cream. Then put it back on the stove and let the soup boil.

The top of the dish is sprinkled with herbs and mint.

The dish is reminiscent of mushroom soup, but creamy notes make it more original.

Ingredients:

• Mushrooms - 300 g
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 piece
• Cream 20% - 100 ml
• Butter - 1 tbsp
• Salt pepper

Preparation:

First you need to fry mushrooms, onions and carrots in butter. Add grated potatoes and continue frying.

Transfer the mixture into a saucepan. Then add cream and simmer over low heat. When they boil, add water and bring to a boil.

The soup needs to be salted and pepper added.

Cream soup "Engamat"

This dish was invented in Sweden and is representative of its traditional cooking. It has gained popularity all over the world and continues to amaze gourmets.

Ingredients:

• Cauliflower - 1/2 piece
• Carrots - 3 pcs.
• Potatoes - 3 pcs.
• Vegetable broth - 1 liter
• Flour - 1 tbsp
• Cream - 200 ml
• Egg yolk - 2 pcs
• Pepper

Preparation:

Let the broth boil and add the vegetables cut into slices.

Mix the yolks and flour with the cream and pour into the soup. Boil a little and you can serve.

This dish not only uses chicken broth, but also chicken itself, making it more filling.

Ingredients:

• Chicken fillet or breast - 400 g
• Mushrooms - 250 g
• Carrots - 2 pcs.
• Celery - 2 stalks
• Garlic - 3 cloves
• Cream - 250 ml
• Butter - 3 tbsp
• Flour - 2 tbsp
• Paprika - 1/2 tsp
• Dry thyme - 1/2 tsp
• Parsley - 1 bunch
• Salt and pepper

Preparation:

Mushrooms are cut into slices. All vegetables are chopped by hand or using a food processor.

Onions, carrots and mushrooms are fried in butter. Garlic, thyme and paprika are added. Vegetables are stewed for another 10 minutes.

The chicken is cut in any convenient way and added to the mushroom mixture. The flour goes there too.

Everything is mixed well and water is added to the volume that needs to be obtained in the end.

The cream is poured into the soup, after which it is cooked for another 5-10 minutes. Sprinkle with herbs on top.

This dish is not for everyone. Spices give it a spicy aroma and taste, which is not always liked by guests.

Ingredients:

• Butter - 40 g
• Garlic - 3 cloves
• Onion - 1 piece
• Potatoes - 500 g
• Vegetable broth - 500 ml
• Cream 33% - 250 ml
• Celery root - 50 g
• Horseradish - 30 g
• Cloves - 2 pcs.
• Bay leaf - 2 pcs
• Nutmeg to taste
• Salt, pepper to taste

Preparation:

Place butter at the bottom of the pan, melt it and fry the onion and garlic. Add diced potatoes, broth, and boil.

Pour in the cream. Add chopped celery, grated horseradish, cloves, bay leaf and nutmeg.

Beat the mixture with a blender until creamy.

One of the most delicious creamy soups. It is more expensive, but the taste cannot be compared with simple versions of this dish.

Ingredients:

• Salmon - 400 g
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Cream 30% - 500 ml
• Greens - 1 bunch
• Bay leaf - 1 piece
• Salt and pepper to taste

Preparation:

The potatoes need to be cut into small cubes, the carrots should be grated on a coarse grater, the onion should be finely chopped, and the tomatoes should be chopped into cubes in the same way.

The salmon must be peeled and cut into medium pieces.

A little vegetable oil is poured into the pan. Onions, carrots, and tomatoes are placed there step by step. Everything is mixed and fried until the ingredients are soft.

Then 1.3 liters of water are poured in and the potatoes are poured out. The soup is salted to taste.

When the potatoes are almost cooked, salmon is added.

Cream is gradually poured in. The dish is seasoned with spices. Portions can be decorated with herbs.

There is nothing “Japanese” in this dish except soy sauce. But it is easy to prepare and has an original taste.

Ingredients:

• Potatoes - 500 g
• Meat broth - 500 ml
• Soy sauce - 2 tbsp
• Sour cream - 100 g
• Cream - 100 ml
• Salt pepper

Preparation:

Boil potatoes in broth and chop using a blender.

Pour in sour cream and cream, do not boil.

Add soy sauce, add a little salt and pepper.

Creamy soups are popular all over the world. This Finnish soup “Lohikkeito” is proof of this.

Ingredients:

• Salmon (head and tail) - 1 piece each
• Onion - 1 piece
• Bay leaf - 1 piece
• Black peppercorns - 2 - 3 pcs.
• Potatoes - 5 pcs.
• Salmon fillet -400 g
• Cream 33% - 300 ml
• Flour - 2 tbsp
• Butter - 1 tbsp
• Dill - 1 bunch

Preparation:

At the initial stage you need to prepare fish broth. To do this, the head and tail of the salmon are placed in a pan, filled with water and boiled. During the process, an onion, bay leaf and peppercorns are added to the container.

After the fish is cooked, it is taken out, cooled and filleted.

Add chopped potatoes, onions and salmon fillet, cut into pieces, into the resulting broth. All this is cooked over low heat.

Flour is added to the cream and when the vegetables and fish are cooked, they are poured into the soup.

The consistency needs to be cooked for another 10 minutes, and then add butter and dill.

To make the broth more transparent, you need to strain it after the fish tail and head are cooked.

A dish that deserves to be presented to guests. It has a delicate taste and is easy to prepare.

Ingredients:

• Zucchini - 2 pieces
• Butter - 2 tbsp
• Onion - 1 piece
• Garlic - 1 clove
• Cream - 1/2 cup
• Chicken broth - 1/2 liter

Preparation:

Place butter in a frying pan, then diced zucchini, onion and garlic, finely chopped. Everything needs to be put out.

When the products become soft, they need to be crushed with a blender.

Pour the resulting mass into the pan, pour in the broth and cream. Place on fire and bring to a boil.

Broccoli would also be great in a creamy soup. It is not only tasty, but also very healthy.

Ingredients:

• Chicken - 300 g
• Potatoes - 3 -4 pcs.
• Broccoli - 300 g
• Cream - 100 ml
• Processed cheese - 100 g
• Onion - 1 piece
• Garlic - 2 cloves
• Nutmeg
• Oregano
• Basil
• Coriander
• Fresh herbs

Preparation:

The meat is cut into pieces and boiled. After the chicken has boiled, cubed potatoes are added.

Broccoli is cut into small pieces and also added to the pan.

The onion is finely chopped, fried in butter and poured into the total mass.

Processed cheese is crushed into cubes and gradually added to the soup.

Cream is poured in and all the spices and herbs are added. After the dish boils, boil it for another 10-15 minutes and turn off the stove.

Another representative of creamy soup, but with an interesting combination of beets and cream.

Ingredients:

• Beetroot - 400 g
• Carrots - 100 g
• Onion - 1 piece
• Tomato puree - 50 g
• Garlic - 2 cloves
• Cream 40% - 200 ml
• Chicken broth - 1 liter
• Sunflower oil - 50 ml

Preparation:

Cut beets, carrots and onions into cubes and fry. When they become soft, add tomato puree.

Place the broth on the stove, heat it up, pour in the tomato mixture. Beat the resulting mass with a blender, add cream, beat again.

Add garlic and bring to a boil.

A very original first course. The combination of tomato and cream is not for everybody, but everyone should try it.

Ingredients:

• Tomato - 400 g
• Tomato paste - 2 tbsp
• Cream 10% - 150 ml
• Onion - 1 piece
• Garlic - 1 clove
• Basil - 1 tbsp
• Parsley - 1 tbsp
• Dried paprika - 1 tbsp
• Olive oil

Preparation:

The garlic needs to be finely chopped. Parsley, basil and onion are finely chopped.

Pour olive oil into a pan, add onions and fry. Garlic, herbs, paprika are added to it and everything is fried.

Tomato paste and tomatoes are added to the container.

Using a blender, all ingredients are pureed. Pour in the cream and let the soup simmer for a few minutes over low heat.

If the soup is too sour, you can add a little sugar.

Have a terrible and terrible day everyone, my dear fellow tribesmen! All year we have been waiting for this event, and here it is, this day has come.... THE DAY when we can finally break free into the world of people and feast on fresh, innocent souls! *evil laughter sounds
In different countries and on different continents this night is called differently. For the successors of the ancient Slavs, this is the Night of Veles, for the descendants of the ancient Celts, who now live throughout Europe and even on the continent of North America, this is the eve of All Saints' Day, which modern residents nicknamed Halloween, in China, this is the Deng Jie holiday - the day of remembrance of ancestors, and in Mexico “El Dia de los Muertos”, which translates as the days of the dead. These days end with picnics at the graves of deceased relatives. So on November 2, we will finish our feast, perhaps in Mexico

Here everyone present begins to get out of their dark hiding places with interest and slowly and make approving sounds, and some even try to applaud with their decaying limbs.

Let me introduce myself! I am a Succubus. Many people consider me a woman, but I hasten to disappoint - in fact, I am a sexless creature, and I only take on the image of a sexual seductress, and since I skillfully read people's thoughts and desires, I absolutely accurately guess the preferences of my victim and appear to him in exactly that image. which he will not be able to resist. People call me a real devil in female form. My sweetest morsels are honest and respectable Christians, Catholics, Protestants and Jews. Oh, Lord of Darkness! You simply cannot imagine how much pleasure it gives me to persuade these abstainers to such a sweet sin of adultery! Thanks to the victim's confusion and fear, I am able to successfully paralyze him, distort his perception of reality and get what I need. After all, the result of our erotic act can be not only my filling with one of the most powerful sexual energies, but also fertilization, as a result of which magicians, sorcerers and witches are born.

Who else will go with us to Earth so that chaos and horror reign in the name of our brotherhood?!

Anonymous

There is a close relative. She gave birth late, the child is not mentally healthy. The problem is that she believes that other children, relatives, should tolerate her child’s quirks.
Together with another relative, we are celebrating our children’s joint birthday. We decided not to invite this one and her child. So she found out from another sister and now the offense is terrible. Are we wrong that we don’t want to spoil the holiday?

Anonymous

Kindness is evil. It's such a shame, ladies. In the summer, a friend called, she had serious health problems and needed money. She begged and cried. She said that she wrote a statement at work and was promised financial assistance, but not quickly. She has a small child. Need it right here and now. I borrowed her money, 50 thousand. And summer has passed, and autumn has almost passed too. I call back and am glad that she is feeling better. I'm waiting for money. She feeds breakfast. Yesterday I met her by chance at the metro. And she has a new fur coat. Beautiful. She was so tossed around. I ask, what about financial assistance? She bekala-mekala. In short, they gave help, but it’s winter, there’s nothing to wear blah blah blah. I bought a fur coat. And what about me? And someday I will.
It was my husband's birthday and anniversary. I had to borrow for a gift. I was terribly upset.
I myself understand that I’m a fool and I won’t see the money. (((((
Tell me, am I the only one?

Anonymous

Anyone who has had IVF, not cryo, please share your experience.
How did you behave after the replanting? Today is day 3. I live on the 4th floor without an elevator, can I walk up the stairs without fear? How to get rid of a phobia? It seems that I am a crystal vase and must lie down, even the toilet causes fear. It's time to go to work. Sedentary work at a computer without running around. Work for a couple of days and have 3 days off.
And also, the number of drugs I take scares me. Proginova 5 tablets per day, Utrozhestan 3 capsules, Duphaston 3 tablets, Curantil 6 tablets, Folic acid 1 tablet 4 mg, Metypred 1 tablet, plus Clexane injections in the stomach.
There were other girls at the drop-in, they had a much smaller list of medications.
What were you prescribed and how long did you take them? So far I have been prescribed all of the above before hCG, but they said that some of them will need to be taken for several months.
And another question about hCG, how many days after the replantation did you have the test done? There were 4 of us at the drop-off, three of us were scheduled for 9.11, and I was assigned for 12.12. Why is that?
Well, the main question about the embryos, one turned out good and was transferred, and 2 have been under observation for the 8th day, there is nothing to freeze yet (((Is there a chance that the embryos will be good or that’s it? All the other girls have already been told everything 5 -6th day and their straws were already frozen on Monday-Tuesday, I’m the only one in the dark...

Soups are part of the mandatory diet; they are healthy and tasty food that is present on every person’s table every day. Some eat them for lunch at home with their families, while others eat them in the work canteen. But one thing remains the same - the first course, no matter what it is.

A beautifully presented plate with the first course, on the surface of which fat sparkles with sparkling droplets, mixed with fresh herbs and an unsurpassed aroma, excites not only the appetite, but also the imagination.

However, it was puree soups that entered our diet relatively recently, mainly from French culinary traditions.

The benefits of puree soups for the human body

Due to the products used, they have high nutritional and energy value, at the same time they have a delicate, uniform consistency without pieces. Due to this, they are quickly digested, as well as useful substances and various microelements tend to fill our body with energy and strength.

It is because of this ability that they are classified as dietary food and are often prepared for children.

A wide variety of products are used to cook first courses: vegetables and fruits, cereals, milk and cream and many, many others. Even their common names indicate their benefits. Vegetables and fruits contain fiber, vitamins, micro and macroelements. Cereals, among other things, thanks to their vegetable starchy structure, protect our stomach from irritation. Dairy products, of course, provide calcium, which is so necessary for us in childhood.

Recipes for dietary puree soups

Carrot with melted cheese

This is a tender vegetable first course that even a novice housewife can handle.

Product composition:

1. carrots – 1 piece (180-200 g);
2. onion – 1 head;
3. processed cheese – 70 g;
4. parsley - a couple of sprigs;
5. vegetable broth – 300-350 ml;
6. salt - to taste;
7. ground black pepper - to taste;
8. sunflower oil – 15 ml.

Cooking process:

1. Peel the carrots and onions, wash them and cut into small cubes.
2. Sort out the parsley. Select only fresh, green leaves, which should be washed in cold water and slightly dried at room temperature.
3. Peel the processed cheese from the packaging and cut into cubes and set aside for now.
4. Sauté onions and carrots in oil until they change color slightly.
5. Pour vegetable broth into the soup pot and heat it almost to a boil. If you don't have it, you can use regular filtered water. Add chopped cheese and sautéed vegetables.
6. Salt and pepper.
7. Then wait until it boils, be sure to remove the foam and cook until the onions and carrots are ready. The cheese should be completely melted by this time.
8. Then take an iron sieve and rub the contents of the pan through it and boil it again.
9. Finely chopped parsley is added to the dish when laying it out on separate plates. This way, the vitamins it contains will be preserved better.

From broccoli

It is also dietary; adding spices and herbs is optional and depends on the preferences of the cook. The structure of the preparation is a little complicated due to two stages: cooking the vegetables, then the sauce for them.

Product composition:

Cooking process:

1. Process broccoli. Cut off the contaminated parts and disassemble into inflorescences. Rinse in a cup of cold water. Then cut each inflorescence into pieces.
2. Peel and wash the carrots, cut into cubes.
3. Sort the parsley and rinse under running cool water. Dry, chop finely and leave for decoration.
4. Place broccoli and carrots in a saucepan, add cold boiled or filtered water and cook for about 10 minutes.
5. Grind the products with an immersion blender. If this is not the case, strain the food through a sieve and puree the vegetables.
6. Season with salt, nutmeg and ground pepper to taste.
7. Now you can start preparing the sauce. Place the butter in a small frying pan and melt, add flour and stir. Sauté until light brown.
8. Add cream to the pan and simmer until thickened.
9. Add the sauce to the saucepan with the soup. If desired, you can pass it through a sieve again and warm it up a little over moderate heat. It is better not to bring it to a boil.
10. Toast the sesame seeds in a dry frying pan until golden.
11. Pour the finished soup into a plate, sprinkle with parsley and sesame seeds.

Green peas with croutons

In terms of complexity of preparation, this soup is no more difficult than the previous ones. Canned peas are used here, but you can also use regular dry peas, but in this case, before cooking, the peas need to be washed and soaked for a little less than an hour. Also in the recipe, croutons from dry wheat bread are baked separately in the oven. If the prepared soup is not intended for children under 3 years of age, the croutons can be grated with a small amount of fresh garlic.

Product composition:

Cooking process:

1. Peel the carrots and onions, wash and finely chop. Then sauté in oil.
2. Divide the canned peas into two parts. Boil half of it separately and set aside for preparing the finished soup.
3. Pour the second part of the peas into the sautéed vegetables, add a little hot boiled water and simmer for 2-3 minutes.
4. Rub the resulting broth with vegetables through a sieve or grind with an immersion blender, sprinkle with salt to taste.
5. Cut the wheat bread into cubes and place it on a lightly greased baking sheet and bake in the oven at 180°C for a few minutes.
6. In a separate small frying pan, melt the butter and add flour, sauté, stirring until golden brown. Then pour this mixture into the soup and stir. Boil.
7. Peel the egg and pour into a small bowl, where you beat with a whisk until smooth. This can also be done using two forks, positioned so that the backs of the forks touch each other.
8. Season the soup with the egg mixture.
9. Pour a portion of the prepared dish into a plate, pour boiled peas and croutons on top.

Pumpkin soup with sesame and ginger

The combination of sesame with a hint of ginger transforms ordinary pumpkin soup into a savory and flavorful holiday dish. Since the recipe uses dry ginger, the complexity of preparation does not increase. But if you use fresh ginger, it will just take a little longer.

Product composition:

Cooking process:

1. Peel and wash the onion. Cut in small pieces.
2. Wash and peel the pumpkin and potatoes, cut into thin slices.
3. Sort and rinse the green cilantro and chop finely.
4. Lightly heat the sesame seeds in a dry frying pan until the color changes to crispy.
5. Fry the onion pieces in oil, then place in the pan prepared for cooking the soup.
6. Fry the pumpkin slices and add to the onions.
7. Pour hot boiled water into a saucepan with vegetables and bring to a boil, then add potatoes. Remove foam. Boil vegetables until done.
8. Season with salt, dried ginger and pepper. Add cilantro. Grind with a blender until smooth and bring to a boil.
9. Pour the soup into a bowl and sprinkle with sesame seeds.

Recipes for children's puree soups

For complementary feeding

It should be mentioned right away that complementary feeding with broths and first courses should be introduced into the baby’s diet from 6-7 months, starting with one spoon of boiled cereal with vegetables.

Light vegetable puree soup

The name already speaks volumes about this dish! It is easy to digest for a child’s body, which is just beginning to learn new foods and dishes. For better perception by the baby, milk can be replaced with breast milk or infant formula, which the young discoverer is accustomed to.

Product composition:

Cooking process:

1. Peel and rinse the vegetables thoroughly, then chop finely.
2. Pour the vegetables into the pan and place on low heat on the stove. Cook until the vegetables are completely cooked.
3. Wipe the contents of the pan.
4. In a separate saucepan or pot, bring the milk and butter mixture to a boil. Add to the pan.
5. Season with salt and bring to a boil.

Potato with semolina

Semolina is the first type of complementary food allowed for a child from six months. First courses with this cereal are the best solution to diversify your baby's diet. They are tender, satisfying and healthy at the same time.

Product composition:

• semolina – 1 tbsp. l.;
• potatoes - 1 piece;
• cold water – 200 ml;
• milk – 80 ml;
• salt - to taste;
• carrots – 30 g.

Cooking process:

1. Peel and wash the potatoes and carrots, chop finely. Place in a saucepan, add water and cook. When the vegetables become soft (after 9-10 minutes), rub through a sieve.
2. In the meantime, add semolina to cold milk and add salt. Place on the fire and heat while stirring. The porridge will be cooked without lumps.
3. Pour the soup into the porridge in portions and, stirring, bring to a boil.

For children from 1 to 3 years old

Sweet carrot and rice soup

It has a delicate structure and mild sweet taste, ideal for baby food. But, rice cereal has a slightly “fixing” effect and you should not give it if your baby has constipation.

Product composition:

Cooking process:

1. Sort the rice and rinse thoroughly. Fill with water and set the stove to cook on moderate heat.
2. Peel and wash the carrots, grate them.
3. In a separate pan, cook the carrots, add butter and sugar, and add salt.
4. When the rice is cooked, without washing it, remove it from the broth and transfer it to a pan with carrots.
5. After 10-12 minutes, rub the soup through a sieve and add pre-boiled milk into it. Boil.

Vegetable with chicken

The chicken in this recipe enhances the nutritional value of the dish. Since a growing baby needs more satisfying and nutritious food, this soup is quite suitable for a lunch break.

Product composition:

• minced chicken – 100 g;
• zucchini – 100 g;
• cauliflower or white cabbage – 50 g;
• potatoes – 50 g;
• chicken egg – 1 piece (you only need the yolk);
• butter – 5 g;
• salt - to taste.

Cooking process:

1. Peel and wash the vegetables, cut into small pieces.
2. Pour 200-250 g of water into a saucepan and put on fire. Throw vegetables into water and cook for 5-10 minutes.
3. Then add minced chicken in portions. Stir and skim off foam. Cook for another 10 minutes over low heat.
4. Grind the soup through a sieve and bring to a boil. Then turn off the heating.
5. Add butter, yolk and salt. Mix quickly and serve.

For children over three years old

With chicken liver

Not all children love liver, but because of its nutritional value, dishes with liver should sometimes be present on the table. Chicken liver is comparatively more tender than beef and pork, it can be easily disguised in soup, and the baby will not even know what dish he is eating.

Product composition:

Cooking process:

1. Rinse the chicken livers well in a cup of cold water; if there are green or dark parts, discard them.
2. Soak the bread in cream.
3. Place the selected liver, bread and cream into a blender bowl and grind until smooth.
4. Bring the vegetable broth to a boil and add the liver mixture. Skim off the foam and cook for 5-10 minutes over moderate heat. If the amount of ingredients increases, the cooking time also increases.
5. Rub the finished soup through a sieve, bring to a boil and turn off the heat.
6. Add the yolk and butter. Mix.

With meatballs

Brief description of taste and degree of difficulty of preparation

Product composition:

• onion – 1 head;
• beef without fat – 100 g;
• raw chicken egg – 1 piece (you need a yolk);
• parsley – 1-2 sprigs;
• carrots – 1 small;
• dry wheat bread – 30 g;
• rice cereal – 20 g;
• salt - to taste.

Cooking process:

1. Wash and cook the beef. Separate the broth and meat.
2. Sort and rinse the parsley. Cut in small pieces.
3. Peel and cut carrots and onions. Place in a saucepan with broth and cook.
4. Wash the rice and add to the vegetables. Add parsley. Stir, skim off foam. Cook over low heat.
5. Then grind the contents of the pan until smooth with an immersion blender and bring to a boil over moderate heat.
6. Pass the beef and bread through a meat grinder. Add salt and egg yolk. Use two teaspoons or dessert spoons to form meatballs (this can also be done with your hands) and throw them into the soup one at a time.
7. Cook for another 10 minutes.

You will find a simple and tasty recipe for vegetable puree soup in the following video:

Today, recipes for puree soups form a large library, numbering hundreds of copies. Puree first courses are a universal solution for dietary and baby food. A huge variety of products are used to make them, so few gourmets will refuse to try these creations.

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