FIELD: food industry.
SUBSTANCE: invention relates to the food industry, namely to the production of puree-like soups, and can be used in public catering enterprises. The method for preparing the cream soup includes preliminary preparation of the initial components, slicing carrots, onions, parsley root, lettuce leaves. The components of the cream soup are poached, rubbed, the mashed mass is combined with a white sauce obtained on a decoction of lettuce leaves, food salt is added, the components are diluted with broth and boiled, the cream soup is filled with liaison. Lettuce leaves after preliminary preparation are kept in water in the light for 90 minutes at a temperature of 25°С. For the preparation of cream soup, the following ratio of the initial components is used, g/250 g: lettuce leaves 70-74; onion 10; carrot 10-14; parsley (root) 1.5; white sauce 35.5; broth 100; liaison 18; food salt 1.
EFFECT: invention makes it possible to improve the indicators of hygienic safety of the finished product.
1 cl, 2 tbl, 3 ex
