Vegetable soup with cheese. Vegetable soup with processed cheese Vegetable soup with processed cheese

There are often times when you really want to diversify your usual chicken and meat soups with something new. This is why we offer cheese soup - a recipe with melted cheese, which can be prepared either in the classic style or based on chicken, seafood and even simple smoked sausage.

The simplest cheese soup consists of a minimum amount of ingredients.

Based on 2.5 liters of water, you will need the following amount of products:

melted cheese with onion/mushroom/bacon flavor (whichever you like) - 200 g;
potatoes - 4-5 units;
a little post. oils;
salt - 1-2 tsp;
turmeric - a pinch;
black ground pepper - a couple of pinches;
onion - 1 small;
carrots - 1 small;
mixture of dill and parsley - 50-70 gr.

We clean the vegetables, cut the potatoes into cubes and immediately set them to boil. Add salt and pepper after the foam stops rising. The foam must be removed.

While the potatoes are cooking, finely chop the onion and three carrots. Fry in oil, adding turmeric to the vegetables. It will take 5-7 minutes for the sauté to be ready, no more.

After the water boils, cook the potatoes for a third of an hour. After this, add the sauté and mix. Three processed cheeses and cook, stirring, for several minutes.

Rinse and cut the greens, add to the soup and stir. Cook for another 2-3 minutes, then turn off the stove and leave for a quarter of an hour to brew.

Note! If the cheese curds are of poor quality, they will not be able to completely dissolve in the broth and will float in the form of cheese shavings.

Chicken recipe

Processed cheese soup with chicken differs from the classic one only in the presence of chicken meat. We also suggest adding a little rice cereal - this will make the soup even more satisfying.

For a 1 liter pan you will need:

chicken fillet/chicken thigh - 400-550 g;
potatoes - 3-5 units;
round rice - ½ cup;
carrots and onions - 1 unit each;
dill greens - 50 g;
processed cheese - 160-200 g;
salt and pepper - to taste;
dried garlic - 1 teaspoon. l.

Wash the meat thoroughly, if necessary, remove any remaining fluff from the skin or simply remove the skin. Fill a saucepan with water, put the meat in it and put it on the fire. During the boiling process, skim off the foam. When foaming stops, add salt and, if desired, add bay leaves for flavor. Cook for 30-35 minutes.

Wash and peel the vegetables. Cut the potatoes into cubes, the onions into small cubes, and the carrots into thin strips. Fry onions and carrots in oil until golden brown.

When the meat is ready, remove it and let cool. Meanwhile, add potatoes to broth. Rinse the rice several times and add to the potatoes. When the meat has cooled a little, take it apart into pieces/fibers and put it back into the broth. Cook the potatoes and rice for 15 minutes after boiling, then add the frying, spices, and meat. Stir and cook for a few more minutes. Grate the cheese into the soup, add chopped parsley and cook for another 5-7 minutes.

On a note. To ensure that the cheese grates well, you can freeze it in the freezer for 5-10 minutes before using.

Cheese cream soup step by step

It’s worth noting right away that this soup cannot be left for the next day; it is better to eat it right away. Therefore, adjust the amount of food to be prepared depending on how many people it is being prepared for.

The number of components is designed for 2 servings:

melted cheese - 70-100 g;
hard cheese - 50 g;
potatoes - 2-3 units;
medium carrot;
salt - a couple of pinches;
vegetable/chicken broth - 0.5-1 l;
onion - 1.
greens for decoration.

We clean the vegetables. We cut the potatoes into small pieces, three carrots into a large nozzle, and finely chop the onion.

First, fry the onion, after a couple of minutes add carrots to it. After 2-3 minutes, add the potatoes, simmer for a couple of minutes and add broth. Salt - a little, since cheese also contains salt. Let's leave it to get ready.

Meanwhile, three cheeses.

When the potatoes are ready, you need to grind the mass with a blender until smooth, adding broth if necessary. When the mass becomes homogeneous, add grated cheese and process a little more with a blender.

Place the finished soup into bowls and sprinkle with chopped herbs.

On a note. Adjust the amount of broth according to your own preferences - if you want a thinner soup, add more; if it is thick, add less.

With added mushrooms

Soup with mushrooms and processed cheese is perhaps one of the most popular cheese soups.

The recipe for the dish is as follows:

4 potatoes;
1 onion;
450 g chicken fillet;
50 grams of raw round rice;
200 g melted cheese with mushroom flavor;
1 tsp. salt;
1 tsp. black pepper;
300-400 grams of champignons;
50 grams of onion feathers.

The soup is prepared in the same way as cheese soup with chicken. The only difference is that the mushrooms and onions are fried in oil until the liquid has completely evaporated. Mushrooms are added 10 minutes before the end of cooking, chopped green onions - 5 minutes.

With zucchini and chicken

Cheese cream soup will sparkle with new flavor notes if you add a little zucchini to it:

water - 1 l;
cream - 200 ml;
chicken fillet - 300 g;
potatoes - 200 gr;
processed cheese - 75 g;
garlic - 2 cloves;
onions and carrots - 1 medium each;
zucchini - 2 medium;
fast. butter - 1 table. l.;
salt, pepper, nutmeg;
wheat croutons and fresh herbs for serving soup.

First of all, prepare the sauteed onions and carrots, add the garlic.

Meanwhile, wash and cut the zucchini into cubes. Add to vegetables and simmer for ten minutes.

While the zucchini is cooking, peel the potatoes and cut them into cubes. Rinse the meat, cut into pieces and set to cook. As soon as the foam disappears, let it sit for 15 minutes, then add the potatoes. After five minutes, add the broth, stir, and cook for another 10-12 minutes.

Meanwhile, grate the cheese and mix with heated cream. Process the soup with a blender to make a puree. Add the creamy cheese mixture and process for another minute with a blender. Cook on the stove for another five minutes. Then you can serve, sprinkling a portion of the soup with croutons and fresh herbs.

With shrimps

An original, incredibly tasty and tender cheese soup with shrimp can be prepared for a family lunch on a weekend.

To prepare this unusual soup you will need:

melted cheese - 200 gr;
potatoes - 3-4;
carrots - 1 small;
salt - 1 tsp;
peeled shrimp - 200 g;
cream - 100 ml;
greens - several branches;
water - 1.5 l.

Let the water boil. While the water for the soup is heating up, we clean and chop the vegetables: cube potatoes, grate carrots.

As soon as the water starts to boil, add cheese and cream. Stir. Add the vegetables and stir again. Season for about ten minutes, then add the shrimp and add a little salt. Chop the washed greens and add to the soup. We wait a few minutes, then turn off the stove and leave to brew for 15-30 minutes.

It only takes a few minutes for the shrimp to be ready, so the soup cooks very quickly, which is also very important when preparing a tasty and quick lunch.

With sausage and noodles

A rich and aromatic soup is made with smoked sausage. Preparing cheese soup with processed cheese based on sausage is very simple, because the cooking time is much less than when using any type of meat.

You can prepare this soup from the following products:

2-3 medium potatoes;
1 carrot and 1 medium-sized onion;
100 grams of small pasta;
200 grams of fatty smoked sausage;
water - 2.5 l;
salt;
fast. oil.

We clean and rinse the vegetables, cut them into cubes - larger potatoes, smaller carrots and onions. We also cut the sausage into cubes, slightly larger than potato pieces. We cut the cheese into slices.

Let the water warm up. Place the potatoes in it and cook, skimming off the foam. 10 minutes after boiling, add the pasta and stir several times so that the pasta does not stick together.

Fry the carrots and onions in oil for a couple of minutes, add sausage to them. Fry for ten minutes.

Place the finished roast into the soup along with the cheeses. Cook for a few minutes, stirring. This will take about 5 minutes. Add the chopped herbs and leave to brew under the lid for 20 minutes, then you can serve.

Cheese soup with croutons

2.5 liters of water;
2 chicken legs;
2 processed cheese “Druzhba”;
4 potatoes;
1 carrot;
1 onion;
a little post. refiner oils;
salt and pepper;
small wheat baguette;
tea l. favorite herbs.

Let the chicken legs cook. After boiling, cook for 20-25 minutes.

In the meantime, prepare the vegetables: peel, wash, cut, and three carrots. Three cheeses on a coarse grater. We also prepare croutons - cut them into cubes, place them on a baking sheet, sprinkle with oil, sprinkle with herbs and dry in the oven for about 20-30 minutes at 180-190 degrees.

By this time the legs will be ready, they can be taken out, cooled a little and taken apart into pieces. Add the potatoes to the broth and cook for 15 minutes.

While the potatoes are cooking, prepare the carrots and onions. Add it to the potatoes, return the chicken meat to the soup. Add the cheese and stir until it has completely dissolved.

With smoked chicken

water - 2 l;
potatoes - 200 gr;
smoked chicken - 280 g;
onion - 50 g;
carrots - 50 g;
dill - 2 sprigs;
melted cheese - 150 gr;
post oil - 2 table. l.;
salt - ½ table. l.

First of all, set the water to boil. Add chopped potatoes and smoked meat of a sprig of dill, divided into 3-4 parts (for aroma). Cook for about 20 minutes, skimming off the foam.

Meanwhile, three carrots and chop the onion. Fry them in oil.

Remove the twigs and meat from the broth, add the sauté and cheese, add salt and spices.

Let the meat cool slightly, then cut it into small pieces. Place it in the broth, squeeze the garlic into it and continue cooking for another five minutes.

Delicious soup with salmon and spinach

salmon fillet - 300 g;
potatoes - 4 units;
onions and carrots - 1 each;
tomatoes - 2-3 small;
melted cheese - 200 gr;
yellow sweet pepper - 1;
salt, ground pepper;
dill and parsley - 2-3 sprigs each;
post oil

Preparing the vegetables. Let the potatoes cook, and in the meantime prepare the frying - fry the pepper, then add onions and carrots to it, fry for several minutes. Then add the diced tomatoes. Cut the fish into small squares and add to the frying pan, add salt and pepper. Fry for a few more minutes, then add to the soup. Add cheese to a saucepan and stir for a few minutes. Lastly, add the chopped herbs, cook for another 2-3 minutes, let it brew for 10 minutes and serve.

Cooking in the microwave

meat broth - 100 g;
potatoes - 1-2 small tubers;
crackers - 20 g;
hard cheese - 60 g;
processed cheese - 1 unit;
sweet paprika and salt - ½ tsp each.

Place diced potatoes in a microwave-safe container, season and salt, add broth and place in the microwave. At maximum power, heat for about 10 minutes. Add the cheese, mix, and place in the microwave at the same temperature for another 10-15 minutes. Stir and leave covered for a quarter of an hour.

Cheese soup with meatballs

water - 3 l;
float cheese - 200 gr;
mixed minced meat (chicken and pork) - 450 g;
champignons - 250 gr;
carrots and onions - 1 each;
potatoes - 4 medium;
garlic - 2 cloves;
laurel;
allspice - 4;
salt to taste.

Divide the finished minced meat into small balls, for example, using a teaspoon. To make it more convenient to roll the meatballs with your hands, your palms should be wet - then the minced meat will not stick to the skin.

While we are rolling the meatballs, the water with salt and bay leaves should boil. Place all the balls in boiling water at the same time and leave to cook for ten minutes. When foam appears, remove it.

Meanwhile, cut the potatoes into cubes, finely chop the onions and carrots. After ten minutes, put them in the broth. Let's leave it to get ready.

Wash and dice the mushrooms and add to the broth. Immediately add spices and finely chop the garlic. Three cheeses, stirring, cook for a few more minutes until the cheese is completely melted. Let it sit for a third of an hour.

Puree soup with cheese is a delicious, inexpensive and low-calorie lunch for the whole family.

Preparation does not take much time: cheese is diluted in broth with vegetables, ground to a puree consistency - the dish is ready.

The article describes in detail the process of preparing this soup with various vegetables.

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The cheese for the soup is selected from soft varieties, the most common and budget option is processed cheese. The broth can be used as both meat and vegetable broth for vegetarians or diet food. Very tasty puree soup and...

Vegetable dish recipes

The recipe uses Dijon (the second name is French) mustard with honey. It adds a bright aroma and zest to the dish.

Advice! Don't be afraid of the sharp taste of mustard. Unlike Russian mustard, Dijon mustard, on the contrary, is soft and sweetish.

You can safely treat even children to this soup.

Difficulty level: average.

Cooking time: 30 minutes.

Purpose

Ingredients:

butter 50 g;
onion 1 piece;
garlic 3 cloves;
thyme leaves 2 tsp;
chicken broth 900 g;
Cheddar cheese 220 gr;
Dijon mustard with honey 3 tsp;
ground white pepper - to taste;
breadcrumbs 4 tbsp.

For decoration:

white croutons;
onion rings/green onions;
fresh thyme leaves.

Preparation:

Melt butter in a deep frying pan. Fry the onion and garlic over low heat until transparent.
Add thyme leaves. Pour in the broth and bring to a boil. Instead of chicken broth, you can use vegetable broth.
Add grated cheese, Dijon mustard and breadcrumbs. Simmer for a few minutes until the cheese melts. Season with ground white pepper.
Grind the soup to a puree consistency and pour into bowls. You can garnish with onion rings, fried until caramelized, and croutons. Another option is potato slices, fried until crisp, green onions or fresh thyme leaves.

This video will help you prepare onion-cheese soup:

This bright and delicate creamy little gourmets will definitely like the soup. Processed cheese can be used with various additives; an interesting combination with pumpkin gives a mushroom taste.

Difficulty level: average.

Cooking time: 60 minutes.

Purpose

Ingredients:

pumpkin 700 gr;
honey 3 tbsp. l.;
onion 1 piece;
carrots 1 pc;
sunflower oil;
cream 10% 100 ml;
processed cheese 1 pc.

For decoration:

pumpkin seeds;
Tiger chrimp;
greenery.

Step by step recipe:

Cut the pumpkin in half, remove the peel and seeds. Coat each half with honey and pour a spoonful of milk into the indentation. Wrap in foil and bake for 40 minutes at 180 degrees.
While the pumpkin is baking, fry the diced carrots and onions in odorless vegetable oil in a saucepan.
Remove the pumpkin from the oven, pour the milk out of the halves, and cut into cubes. Add to vegetables and fry for another fifteen minutes. To prevent it from burning, you can pour in a glass of water or any broth.
Remove from heat, cool slightly and puree with a blender.
Then return the puree back to the saucepan, heat it up, add cream and processed cheese. When it boils, turn it off.
Serving option: place fried shrimp on the bottom of the plate, pour in the soup, sprinkle with herbs and pumpkin seeds on top.

Watch the video of making pumpkin cream soup with cheese:

Very simple and inexpensive recipe hastily.

Difficulty level: Just.

Cooking time: 30 minutes.

Purpose: dinner; first course; for children; dinner.

Ingredients:

meat broth 500 ml;
potatoes 2 pcs;
carrots 1 pc;
processed cheese 1 piece;
sunflower oil 50 ml;
salt, pepper - to taste.

For decoration:

parsley;
white croutons.

Cooking process:

Cut the peeled and washed potatoes into slices and cook in the broth until tender.
Finely chop the carrots, simmer in sunflower oil, and add to the potatoes.
Dissolve the cheese in the resulting soup, add salt and season with spices.
Attention! When using salt, remember that it is already contained in the cheese!
Mash to a puree consistency; it is fashionable to use a simple masher.
Serve with white croutons and finely chopped herbs.

Delicious puree soups are made from legumes and grains: with, (),.

Difficulty level: average.

Cooking time: 60 minutes.

Purpose: dinner; first course; dinner.

Ingredients:

fresh broccoli 1/2 head;
vegetable broth 500 ml;
potatoes 1 piece;
onion 1 piece;
garlic 1 clove;
cream 20% 100 ml;
salt, white pepper - to taste;
ground nutmeg - to taste.

For the cheese rolls:

cheese 100 gr;
egg 1 pc;
flour 100 - 140 g;
salt.

Recipe:

Peel onion, garlic, potatoes and cut into cubes.
Wash the broccoli well, separate it into florets, and cut up the stem can also be used.
Heat the broth, put vegetables in it and cook for 10 - 15 minutes. Leave a couple of inflorescences for future decoration.
Advice! To prevent boiled broccoli from browning, you need to plunge it into ice water.
Grind the soup in a blender until smooth.
Pour cream into the puree, add salt, pepper and nutmeg. Simmer on the fire for another 15 - 20 minutes. 10 minutes before being ready, add the cheese rolls.
Serve the soup in a bowl, garnished with broccoli florets.

Preparing the rolls:

If you use processed cheese, put it in the freezer in advance.
Beat the egg with salt, add flour and knead the dough. Cover with a towel and let rest for half an hour.
Roll out the dough as thin as possible. Remove the processed cheese from the freezer and grate it on a grater greased with sunflower oil.
Distribute the cheese evenly over the dough and roll into a tight roll.
Cut the roll into pieces 3-4 mm thick. Cook for no more than 10 minutes so that they do not become overcooked.

From zucchini

Zucchini is a hypoallergenic vegetable, but it does not have a pronounced taste. The cheesy taste and spicy aroma of curry will turn a simple zucchini soup into a favorite dish for the whole family.

Difficulty level: Just.

Cooking time: 30 minutes.

Purpose: dinner; first course; for children.

Ingredients:

zucchini 1 kg;
processed cheese 1 piece;
onion 1 piece;
garlic 1 clove;
curry 1/4 tsp;
salt - to taste;
butter 20 gr.

For decoration: white crackers.

Cooking method:

Finely chop the onion and garlic, fry in a saucepan in butter until soft.
Peel and chop the zucchini, add to the saucepan, and lightly fry without adding liquid.
Pour in water or any broth. The liquid should lightly cover the vegetables.
Add cheese and cook until zucchini is completely cooked. Salt and add curry.
Puree the soup with a blender. When serving, decorate with croutons.

How to make puree soup from zucchini, you will learn from the video:

Vegetable

This is a classic creamy soup recipe. You can take any vegetables- what you have in the refrigerator, or better yet, straight from the garden.

Difficulty level: simple.

Cooking time: 30 minutes.

Purpose: dinner; first course; for children.

Ingredients:

potatoes 2 pcs;
carrots 2 pcs;
onion 1 piece;
fresh tomatoes 200 gr;
processed cheese 70 g;
butter 50 g;
salt - to taste;
seasonings - to taste, for example, oregano.

For decoration:

parsley dill;
toast.

Recipe:

Peel the potatoes, carrots and onions, cut into large pieces and place in a saucepan. Add water until it lightly covers the vegetables.
Cook over high heat. As soon as the water boils, reduce the heat, add salt and cook for another 15 - 20 minutes.
Chop the tomatoes coarsely so they don’t lose their juice ahead of time. Add to the remaining vegetables and cook until tender for another 10 minutes.
Once the vegetables are cooked, cool slightly and puree in a blender until smooth.
Pour the puree back into the pan, add melted cheese and a piece of butter. Stir until the cheese dissolves.
When serving, garnish with finely chopped herbs and croutons.

A useful video will help you prepare vegetable cream cheese soup:

To obtain a pronounced taste and color, add at least 100 grams of cheese per 1 liter of water to the soup.
Use only those ingredients which do not require long heat treatment.
To ensure that the processed cheese dissipates quickly and without lumps in the soup, it must first be finely chopped or grated.
For satiety, you can add cereal, for example, Fig. VKontakte
Bring the beef broth to a full boil. Next, peel the potatoes and cut them into small cubes. Place the potatoes in a saucepan with boiling broth and cook everything for 10 minutes.

We wash the carrots, peel them and peel them. Next, cut it into small cubes and throw it into a preheated frying pan with vegetable oil. Fry the carrot cubes.

Now you need to add the leeks cut into rings, mix and fry the whole mass until golden brown, but no more (this is a very important point on which the taste and color of the soup depends).

Place the fried vegetables in a pan with potatoes and cook for 7-10 minutes.

Now grate the cheese on a coarse grater, setting aside a little for decoration.

Pour the grated cheese into the pan and wait for it to completely dissolve. Pour the hot soup into bowls, top with grated cheese and serve hot with fresh white bread.

Important tips from the chef

To prepare such soups, you can use special processed cheese for soup. Such curds dissolve well in broth and therefore you can simply cut them into small pieces and throw them into the soup.

Cooks generally can use three types of leeks:
1. “Mercury” - this type of leek is usually used for preparing dishes in autumn and winter;
2. “Karatan” - this variety of leek is late-ripening and due to this it is often used in winter in cooking;
3. “Bulgarian late ripening” - has a very long stalk, which reaches 30 cm. It is recommended to wash such leeks very thoroughly, since a lot of debris often forms between the stalk and onion leaves. But this onion is incredibly juicy and tasty, which significantly adds piquancy to the dish.
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Sometimes you can create something very interesting from the most ordinary products. For example, cheese soup. It's easy and quick to prepare, and the dish comes out with a rich, creamy flavor.
website I have collected recipes for incredibly delicious cheese soups for you. In addition, they are great for experimentation: such soups require completely simple ingredients and are difficult to spoil. And when you’ve prepared everything from our selection, try adding cauliflower or celery, smoked hunting sausages or noodles - you’ll get a completely new dish.
French cheese soup with garlic croutons
You will need:
- chicken fillet - 400 g
- soft processed cheese - 200 g
- potatoes - 3 pcs.
- carrots - 1 pc.
- salt, ground pepper, allspice - to taste
- vegetable oil - 2 tbsp. l.
- bay leaf - 3 pcs.
- fresh herbs to taste
- for croutons - baguette (or any other bread), garlic, olive oil
How to cook:
- Boil 1.5 liters of water in a saucepan, cut the chicken into small pieces and place it in boiling water.
- As soon as the broth begins to boil, add salt, a couple of allspice and black peppercorns, and bay leaves. Cook from the moment of boiling for 20 minutes.
- Peel the potatoes and cut into cubes. Take out the meat, add the potatoes and cook for 5-7 minutes.
- Clean and grate the carrots. We do a light frying in sunflower oil. Lightly salt and pepper. Add the finished roast to the soup and cook for another 5–7 minutes.
- Add melted cheese, mix well and turn off the heat.
- Cut the baguette into long slices. Peel one clove of garlic. Dip the bread in olive oil on both sides. Rub garlic on both sides (cut halfway lengthwise) and place in the oven for a few minutes at a temperature of 190–200 degrees. Serve bread with soup.
Cheese soup with broccoli and champignons
You will need:
- champignons - 5–7 pcs.
- processed cheese - 2 pcs.
- broccoli - 200 g
- potatoes - 1–2 pcs.
- carrots - 1 pc.
- salt, vegetable oil for frying
How to cook:
- We cut the champignons. Fry for 5-10 minutes. Grate three carrots and fry them too.
- Divide the broccoli into florets and into smaller pieces. You can use fresh broccoli (in season), or frozen. In this case, defrost the broccoli slightly before preparing the cheese soup, otherwise it will be difficult to cut.
- We cut potatoes.
- Add all the ingredients to boiling water, add salt and cook for 10 minutes.
- Meanwhile, grate the cheeses on a coarse grater. And add to the soup.
- Cook for another 5 minutes until the cheeses are gone. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve cheese soup with crackers or croutons.
Cheese soup with shrimp
You will need:
- butter - 2 tbsp. l.
- hard cheese - 150 g
- garlic - 2 cloves
- onions - 1 pc.
- shrimp - 400 g
- rice - 2 tbsp. l.
- salt, pepper, bay leaf
- 1 tomato or 1/2 tsp. tomato paste
How to cook:
- Rice should be soaked in advance. When you start cooking, fill it with a liter of cold water and bring to a boil.
- Separately, fry finely chopped onions in a frying pan. When the onion has already become golden, here you need to simmer the tomato or lightly fry the tomato paste.
- While the rice is cooking, peel the shrimp and place them in a pot of boiling rice. Remember that shrimp cook quickly and should be added to the water five minutes before the grits are ready.
- Immediately after this add salt and pepper. Then - fried onion with tomato, finely chopped garlic and a couple of bay leaves.
- Grated cheese should be added to the soup only after the heat is turned off. When the cheese is completely melted, the delicate soup can be served.
Cheese soup with salmon and pine nuts
You will need:
- fish fillet (salmon, salmon) - 200–300 g
- onions - 1 pc.
- carrots - 1 pc.
- dill - 1 bunch
- potatoes - 3 pcs.
- pine nuts - 3 tbsp. l.
- processed cheese - 4 pcs.
- black pepper, salt
- water - 1 l
- olive oil - 2 tbsp. l.
How to cook:
- In a saucepan, fry chopped onions and carrots, grated on a coarse grater, in olive oil. Add roasted pine nuts to the vegetables and mix everything.
- Let the water boil in a saucepan. Place the crumbled processed cheese there and stir well with a wooden spatula.
- Add diced potatoes to the pan and cook until half cooked.
- Then put the sauteed vegetables in a saucepan, add diced fish fillets, salt and pepper and let the soup boil. Cook for 5 minutes until the fish is ready, add finely chopped dill and immediately turn off the heat.
- The soup should be allowed to brew for about 5 minutes, and then you can pour it into plates.
Cheese soup with smoked meats
You will need:
- smoked pork ribs - 500 g
- soft processed cheese - 160 g
- cream 33% fat - 200 g
- onion - 1 pc.
- celery stalks - 150 g
- potatoes - 1–2 pcs.
- tomato paste - 2 tbsp. l.
- water - 800 ml
- bacon slices (optional)
How to cook:
- We cut the pork into individual ribs, add water and cook over low heat for 40-45 minutes after boiling. You should get a strong broth. Then you need to take out the ribs and cut off the meat from them.
- Finely chop the onion, chop the celery, cut the potatoes into cubes. In a saucepan, fry the onion and celery in olive oil until almost fully cooked, and then add the potatoes there and fry lightly as well. Add tomato paste to the vegetables and keep on fire for another 2 minutes.
- Pour in the broth and simmer the soup over low heat until the vegetables are soft. At the end of cooking, add cheese, parsley or dill.
- Fry thin slices of bacon in a frying pan without oil until they become crispy. The soup will look very appetizing if you garnish it with bacon chips and sprinkle with grated cheese.
Cheese soup with white wine and nutmeg
Slice a baguette or any other bread (it will be wonderful if it turns out curly, as in the photo), dip in olive oil, rub with garlic (or simply spread with garlic butter on both sides) and place in a hot oven for 5-10 minutes.
Melt the butter in a saucepan. Add flour and fry it lightly.
Dilute the flour and butter with hot chicken broth, stirring with a whisk so that there are no lumps left.
Add wine, bring the soup to a boil, cook for 5 minutes and remove from heat.
Add grated cheese to the soup and mix everything well until it dissolves.
Combine the yolks with sour cream in advance and immediately after the cheese, add the mixture to the soup, actively stirring with a whisk so that there are no lumps. Nutmeg, salt and pepper to taste complete the composition.
When serving, croutons can be added to soup or eaten as a snack.