How much cheese soup to cook?
The principle of cooking cheese soup: vegetables are boiled in water, milk or broth, melted cheese or several different types of cheese are added to them, and simmer for a couple of minutes, after which the soup is infused without fire under a lid. As a rule, soup is boiled for 1-2 meals, the cooking process takes no more than an hour.
How to make cheese soup
ProductsProcessed cheese "Druzhba", "Karat", etc. - 200 g
Potatoes - 2 large
Carrots and onions - 1 large each
Water - 2 liters (can be replaced with milk or a mixture of cream and water)
Salt - 1 teaspoon, take into account the salinity of the cheese
Butter - 30 grams
Cheese Soup Recipe
- Heat 2 liters of water in a kettle, and while it heats up, prepare the vegetables: peel and chop the potatoes and carrots, chop the onion finely. Carrots can be fried along with onions, but for a dietary version, it is better to cook carrots.
- Pour boiling water into a saucepan, put vegetables and cook under the lid for about 15 minutes, and at this time do frying: in a frying pan, fry the onion in butter until golden brown - this will give the cheese soup an appetizing smell.
- Put the frying together with all the butter in the general brew, add the cheese and stir until boiling. Don't miss the boil - cheese is foamy and may boil out of the pot. Then grind everything with a blender and boil for a couple of minutes.
- Finish cooking cheese soup: leave it for 10 minutes under a tightly covered lid, check for salt, and serve, sprinkle with chopped herbs.
How else is cheese soup made
- in chicken broth with chicken pieces - boil first chicken bouillon, then the principle is the same- with finely chopped ham and sprinkle with black crackers on top - the ham is added along with the cheese, the crackers are poured onto the soup in plates
- with fried fresh mushrooms and chopped carrots - fry the mushrooms with onions and thin slices of carrots
Fusofacts
- Some of the processed cheese for the cheese soup can be replaced with hard or soft.- You can cook cheese soup with chicken, mushroom, meat or vegetable broth.
- After the cheese soup is cooked, you can puree it with a blender.
- Keep in mind that the cheese soup becomes thicker as it cools - to restore its former consistency, just add boiling water to the heated soup and stir.
- Ready-made cheese soup can be decorated with herbs, croutons, croutons - this should be done in plates.
- Due to its calorie content, cheese soup is served not only for lunch, but also for dinner, along with a light side dish of vegetables.
- The calorie content of the dish depends on the type of cheese: if you cook cheese soup according to a simple recipe, 80-90 kcal / 100 grams.
- Spices such as oregano, thyme, marjoram are excellent for cooking cheese soup.
Take a look recipes for all soups and their cooking time!
Last update Author / Editor - Lydia Ivanova