A skewered soup is a soup that has been mixed. Puree soups are pureed soups. Read here which ingredients these soups contain and with the basic recipe you can also make delicious homemade pierced soups.
Ingredients of skewered vegetable or puree soups
Moisture
Usually water, sometimes also the cooking liquid from potatoes or vegetables that are used in the soup
Binder
The potatoes always form the binding agent in a skewed vegetable soup. Calculate about 300 grams per liter of water, which is the equivalent of three medium potatoes. Instead of peeling fresh potatoes, you can use leftover boiled potatoes. New potatoes are not suitable for making puree soup.
Fatty matter
Count on 20 grams per liter of moisture. This corresponds to a piece of butter the size of a walnut. In addition to butter and vegetable fats, you can also use olive oil.
Products that improve the taste, nutritional value and appearance of the soup
These are mainly vegetables in skewed soups. You can combine matching vegetables or you can use a single vegetable. These are cut into 1½ to 2 centimeter pieces. About 30 grams of onion per liter of liquid is present in every soup. The vegetable that predominates in taste or quantity gives the name to the soup, for example leek soup, tomato soup, celery soup. Normally, a portion of the vegetable in question is finely chopped, stewed or browned separately and added to the soup as a decoration before serving.
Herbs and spices
Pepper is used in all pierced soups. Salt usually too, but not necessary. Often a herb bunch of thyme, bay leaf and cloves is also added in, for example, tomato and onion soup, but not in leek or celery soup, because the flavors do not match.
Dyes
In the puree soups it is mainly the vegetables that give the color to the soup. This color must therefore be clearly visible. For example carrot soup: orange; tomato soup: red; onion soup: brown; celery soup: green.
Basic recipe
Clean the onion and vegetables and rinse well in cold water. Peel the potatoes and play in cold water. Cut the vegetables and potatoes into 2 cm pieces, the onion into ½ cm pieces. Let the fat get hot in a saucepan and fry the onion until golden yellow. Add the potatoes, vegetables and half a cup of water and simmer for a few minutes to get as many fragrant ingredients into the soup as possible. Add the herbs, the herb bunch or bouquet garni and the water. Place the lid on the saucepan and bring the soup to a boil. Reduce the heat and let it cook gently for 20 to 30 minutes (Legumes need a longer cooking time). Remove the herb bunch from the soup. Cross or mix the soup. Let them cook again for 5 minutes to let the released starch granules swell completely. Meanwhile, separately stew the garnish for the soup. Add this later to the soup. Taste and season, optionally with meat or vegetable extract. Serve it very hot.