Meat-Based Puréed Soups

Supy-pjure mjasnye

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By Elena Molokhovets

Published 1992

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Remarks about puréed soups made from pulses and vegetables: Use root vegetables from which puréed soups are prepared, such as carrots, turnips, rutabagas, and Jerusalem artichokes. Wash them and, without peeling or slicing them, put them in warm water. Bring them just to a boil; this will remove the raw, bitter taste. Drain them immediately in a sieve. Now peel and wash the vegetables, cut them into small cubes, and place them in a stoneware pot. Cover with boiling water or bouillon. Boil them until they are completely soft, rub them through a colander, and dilute with the remaining bouillon. Thicken the purée with a liaison; that is, beat 2 egg yolks with ½ glass of cream, strain the eggs and cream, and add to the puréed soup. Heat until the soup is very hot, but not boiling, as this would curdle the eggs. The liaison keeps the vegetable purée from settling or separating from the bouillon and gives the soup a smooth consistency. The liaison serves the same purpose in puréed pulse soups, as well.