French soup

French cream soup French soups differ significantly from our rich first dishes with an impressive piece of meat. They are as numerous as the regions of France, having their preferences for these dishes. And yet, despite the variety of recipes, all the soups of this country can be divided into two main categories: transparent (consomme) or thick (soups-mashed potatoes, cream soups). Their appearance is associated with some historical legends. Soup purees and cream soups are associated with the era of Louis XI, when women preferred to eat grated soups. They feared that chewing causes wrinkles on the face. It is assumed that transparent soups appeared later, during the reign of Louis XIV, who received the nickname "King-Sun". The royal cooks created a soup that would allow him to see his reflection in the bowl. It should be noted that meat is often not used for the preparation of French soups, but vegetables, including potatoes, are briefly stewed before cooking in cream or olive oil. And one more thing: soup the French prefer to eat for dinner.

French cream soup French soups differ significantly from our rich first dishes with an impressive piece of meat. They are as numerous as the regions of France, having their preferences for these dishes. And yet, despite the variety of recipes, all the soups of this country can be divided into two main categories: transparent (consomme) or thick (soups-mashed potatoes, cream soups). Their appearance is associated with some historical legends. Soup purees and cream soups are associated with the era of Louis XI, when women preferred to eat grated soups. They feared that chewing causes wrinkles on the face. It is assumed that transparent soups appeared later, during the reign of Louis XIV, who received the nickname "King-Sun". The royal cooks created a soup that would allow him to see his reflection in the bowl. It should be noted that meat is often not used for the preparation of French soups, but vegetables, including potatoes, are briefly stewed before cooking in cream or olive oil. And one more thing: soup the French prefer to eat for dinner.

Ingredients:

• Chicken broth 800 ml
• Potatoes 2 pcs.
• Onions 1 pc.
• Sorrel fresh 1 bunch
• Spinach fresh 1 bunch
• Butter 30 g
• Bread white 2 piece
• Cream 50 ml

Instructions

• Step 1 Prepare the following ingredients for the soup: chicken broth, potatoes (the amount depends on the size), onions, spinach and sorrel leaves in equal proportions (small bundles), and a piece of butter.
• Step 2 Potatoes are cleaned and cut into large pieces.
• Step 3 Send the potatoes to boil in chicken broth.
• Step 4 Cut the onions into small pieces.
• Step 5 Put out onions in butter until soft.
• Step 6 We send the onions to a pot with potatoes.
• Step 7 While the potatoes are being cooked, cook the croutons. Let's cut the white bread into cubes, sprinkle with olive oil and brown it in a dry frying pan.
• Step 8 Cut the washed leaves of spinach and sorrel.
• Step 9 Spinach and sorrel will be added to the pot only when the potatoes become soft, otherwise the acid contained in the leaves will not allow the potatoes to boil. Once the sorrel changes color, the soup can be turned off.
• Step 10 We rub the soup with a blender. You can also wipe the vegetable portion of the soup through a sieve, then diluting with the liquid in which they are cooked.
• Step 11 We pour the soup, season it with a small amount of thick cream and immediately serve with rusks, with which the soup is poured with food.