A special place among the first courses is occupied by mashed soups, due to their delicate creamy consistency. Always choosing different ingredients, the taste of the soup changes significantly, so this dish is rarely boring.
Mashed potato soup with aromatic croutons due to the combination of crunchy bread and a creamy base comes out tasty and appetizing in appearance. The cooking recipe is quite simple, but there are still some nuances. For example, all vegetables must be cooked to their maximum softness, especially potatoes. Undercooked ingredients after chopping can retain small pieces in the dish. You can make croutons tastier if you cook them yourself instead of buying them at the store. Garlic croutons with spices are excellent for the presented mashed potato soup.
Ingredients:
Potatoes - 800 gr.
Bulb onions - 1 pc.
Cream 20% - 150 ml.
Vegetable oil - 1 tbsp.
Garlic - 2 teeth
Sliced bread - 2-3 pieces
Butter - 10 gr.
Parsley - 15 gr.
Salt, pepper - to taste
How to cook:
1. Wash all required vegetables thoroughly before cooking.
2. Separate the onion head from the husk, cut into cubes of any size.
3. Place a saucepan on the hotplate in which you will cook the soup. Pour vegetable oil inside, heat it, then load the onion pieces. Saute them over medium heat for the next 5 minutes until they are translucent and golden.
4. Peel the potato tubers, chop into medium-sized segments.
5. Place the potato slices in a container for the onion sauté. Pour in the indicated amount of water immediately.
6. Bring the water to the boil stage, season with salt to taste. Boil the potatoes until tender, about 15-20 minutes. The cooking time may vary depending on the variety.
7. At the same time, cook croutons: cut the bread slices into small squares, throw them into a frying pan preheated to a moderate state. Cook them for about 2 minutes, stirring constantly with a spatula. Next, remove the pan from the heat, sprinkle the croutons with spices, add garlic, previously crushed into gruel with a garlic. Stir the mixture, leave in a pan so that the pieces dry well and are soaked in spices.
8. Kill the finished potatoes with the broth with an immersion blender until smooth. The density of the soup can be adjusted independently by pouring in another portion of boiling water.
9. Add room temperature cream and heat the dish back on the stove without boiling.
10. For a more delicate taste, you can throw a piece of butter into the finished soup.
Before serving, add spicy croutons to the dish, sprinkle with chopped herbs. The main thing to remember is that the croutons are thrown only when the puree soup is poured into plates, otherwise they will simply turn into porridge.
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