Cheese soup made from curds. Hard Cheese Soup

Sometimes you can create something very interesting from the most common products. For example, cheese soup. It's quick and easy to cook, and the dish turns out to have a rich, creamy taste.

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 toasts - 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 put it in boiling water.
As soon as the broth starts to boil, add salt, a couple of allspice and black peas, bay leaves. Cook from the moment of boiling for 20 minutes.
Peel the potatoes and cut into cubes. We take out the meat, put in the potatoes and cook for 5-7 minutes.
We clean and rub the carrots. We do light frying in sunflower oil. Salt and pepper lightly. Add the finished frying to the soup and cook for another 5-7 minutes.
Add the processed cheese, mix well and turn off the heat.
Cut the baguette into long slices. Peel one garlic clove. Dip the bread in olive oil on both sides. Rub on both sides with garlic (cut in half lengthwise) and put in the oven for a few minutes at a temperature of 190-200 degrees. Serve the bread with the soup.

Cheese soup with broccoli and mushrooms

You will need:
champignons - 5-7 pcs.
processed cheeses - 2 pcs.
broccoli - 200 g
potatoes - 1-2 pcs.
carrots - 1 pc.
salt, vegetable oil for frying

How to cook:
Cut the champignons. Fry for 5-10 minutes. Three carrots on a grater and also fry.
Divide the broccoli into inflorescences, into smaller pieces. You can take fresh broccoli (in season), and frozen. If this is the case, defrost the broccoli slightly before making the cheese soup, otherwise it will be difficult to cut.
We cut the potatoes.
Add all the ingredients to boiling water, salt and cook for 10 minutes.
In the meantime, rub the curds on a coarse grater. And add to the soup.
Cook for another 5 minutes, until the curds disperse. Sprinkle with dried dill (if desired) and let the soup sweat for a couple of minutes. Serve cheese soup with croutons or croutons.

Shrimp Cheese Soup

You will need:
butter - 2 tbsp. l.
hard cheese - 150 g
garlic - 2 cloves
onion- 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 beforehand. When you start cooking, pour a liter of cold water over it and bring to a boil.
Fry the finely chopped onions in a skillet separately. When the onion has already become golden, here you need to darken the tomato or lightly fry the tomato paste.
While the rice is cooking, peel the shell of the shrimp and place it in a saucepan of boiling rice. Remember that shrimp cooks quickly and should be placed in water five minutes before the grits are cooked.
Add salt and pepper immediately after that. Then - fried onions with tomato, finely chopped garlic and a couple of bay leaves.
Grated cheese should only be added to the soup after the heat is turned off. When the cheese is completely melted, the tender 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 tablespoons l.

How to cook:
In a saucepan in olive oil, fry chopped onions, carrots, grated on a coarse grater. Add the fried pine nuts to the vegetables, mix everything.
Bring the water to a boil in a saucepan. Put crumbled processed cheese there, stir well with a wooden spatula.
Add diced potatoes to a saucepan and cook until half cooked.
Then put the sautéed vegetables in a saucepan, add the fish fillets cut into cubes there, salt and pepper and let the soup boil. Cook for 5 minutes until the fish is ready, add finely chopped dill and turn off the heat immediately.
The soup should be allowed to brew for 5 minutes, and can be poured into plates

Cheese soup with smoked meats

You will need:
smoked pork ribs - 500 g
soft processed cheese - 160 g
cream of 33% fat content - 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:
Cut the pork into separate ribs, fill with water and simmer for 40-45 minutes after boiling. You should make a strong broth. Then you need to get the ribs and cut the meat off them.
Finely chop the onion, chop the celery, dice the potatoes. In a saucepan, fry the onion and celery until almost completely cooked in olive oil, and then add the potatoes there and also lightly fry. Add tomato paste to the vegetables and keep on fire for another 2 minutes.
Pour in the broth and simmer the soup until the vegetables are tender. At the end of cooking, add cheese, parsley or dill.
Fry thin slices of bacon in a skillet without oil until crispy. The soup will look delicious if garnished with bacon chips and sprinkled with grated cheese.

Cheese soup with white wine and nutmeg

This soup is very quick to cook and has an exquisite taste. By the way, alcohol does not remain in it, it evaporates all during cooking, but the wine gives the soup its delicate aroma.
You will need:
chicken bouillon- 500 ml
cheese - 75 g
dry white wine - 75 ml
yolk - 2 pcs.
wheat flour - 1 tbsp. l.
butter - 30 g
sour cream - 2 tbsp. l.
garlic oil - 1 tbsp l. (or garlic - 2 cloves)
nutmeg (powder) - on the tip of a knife
parsley, salt, pepper
toast bread
olive oil

How to cook:
Cut a baguette or any other bread (it will be wonderful if it turns out figuredly, as in the photo), dip in olive oil, grate with garlic (or just spread with garlic oil on both sides) and put in a hot oven for 5-10 minutes.
Melt the butter in a saucepan. Add flour and fry it lightly.
Dissolve the flour and butter with hot chicken broth, while stirring with a whisk so that there are no lumps left.
Add wine, bring soup to a boil, cook for 5 minutes and remove from heat.
Put grated cheese into the soup, mix everything well so that it dissolves.
Combine the yolks with sour cream in advance and immediately after the cheese put the mixture in the soup, stirring actively with a whisk so that there are no lumps. Nutmeg, salt and pepper to taste complete the composition.
When serving, the croutons can be put in the soup or there is a bite to eat them.

Many housewives believe that their great-grandmothers still cooked the soup from processed cheese, but in fact, the biography of this simple soup is not as long as the history of Russian cabbage soup, Uzbek shurpa or French bouillabaisse.

The favorite first dish of bachelors and students has just turned 100 years old. And although culinary historians claim that French chefs have cooked great cheese soup since time immemorial, the recipe with melted cheese was invented by the Swiss only at the beginning of the 20th century, that is, shortly after they invented this very cheese.

In order for the soup to have a creamy consistency and a pronounced cheese taste, put processed cheese into it at the rate of 100-120 g for each liter of broth.

So that the cheese dissolves quickly and without residue in the soup, cut it into small cubes or mash it with a fork before adding it to the broth. It is undesirable to use a grater for this, since a hefty part of the rather viscous cheese will stick to its surface and will not fall into the pan.

The soup will be much tastier if you use 2-3 varieties of cheese for its preparation.

When choosing cheese curds for soup in a store, pay attention to their packaging. It must certainly have GOST 31690-2013, meaning that this product contains only milk fat, without the addition of palm oil and other surrogates.

If the recipe for cheese soup includes potatoes, then cheese is supposed to be added to it after it is completely ready. Otherwise, the potatoes may remain hard, as the lactic acids in the cheese prevent the vegetables from digesting.

When the processed cheese is added to the broth, the further cooking of the soup should be carried out with minimal heating of the burner, because if the boil is too vigorous, the cheese will not melt into a homogeneous mass, but will be brewed in hard lumps.

The best addition to thick cheese soup is white loaf croutons or rye croutons.

Cheese Soup Recipes

Unlike borscht or rassolnik, cheese soup does not have a single canonical version of preparation, so its recipe can include a variety of additional products, from mussels with shrimps to broccoli or sorrel.

In addition to onions and carrots, the most common additions to this hearty, thick soup, however, are chicken, potatoes, sausage, and mushrooms.

Basic Recipe - Easiest Cheese Soup

The recipe for this simplest cheese soup comes from the USSR during the times of total shortage, so it includes the minimum set of the most affordable products.

Soup ingredients:

water - 4 glasses;
cheese "Druzhba" - 2 pcs .;
butter - 2.5 tbsp. l .;
onion - 1 medium-sized onion;
sliced loaf - 1/2;
parsley and onion feathers - 2-3 stalks each.

Cooking procedure:

Put a saucepan with water on the stove, and while the liquid in it boils, chop the onion finely and fry the resulting onion cubes in half the specified rate of oil. Free the curds from the foil, transfer them to a deep bowl and mash there with a fork. Cut the loaf slices into nice even cubes and brown them in a separate frying pan in the remaining amount of oil.
When the water in the saucepan boils, scoop up a ladle of boiling water, pour the pieces of cheese over them and, carefully stirring the mass, achieve their complete dissolution.
Pour the cheese dressing into boiling water, put the fried onions in a saucepan, add a little salt to the soup, if desired, pour a pinch of hot pepper or paprika into it, and turn off the burner after 2-3 minutes.
Pour the soup into large bouillon cups, sprinkle with croutons and garnish with chives and parsley leaves.

The most popular recipe is chicken cheese soup

Quick to prepare, tender, light and at the same time satisfying, this warming soup with melted cheese and chicken breast is especially good for winter family dinner, and if you decorate it with parsley leaves and small golden croutons, then it may well become the main dish on any festive table.

Soup ingredients:

chicken breast - 1 pc. weighing 0.5-0.6 kg;
processed cheese - 2 standard packages, 100 g each;
onion - 2 onions;
filtered water - 8 glasses;
salt and crushed black pepper - optional;
potatoes –5 large potatoes;
carrots - 1 large root vegetable;
butter - 1/3 of a standard pack;
bay leaf - 1 leaf;
parsley - ½ bunch.

Cooking procedure

Wash the chicken breast, remove the skin and divide into 2 fillets. Cut each fillet crosswise into 4 approximately equal pieces. Fold the chicken breast pieces into a saucepan, pour water into it and place the pan on the full burner. When the liquid in the saucepan boils, reduce the burner flame to a minimum, remove the foam and cook the broth for 30-40 minutes.
While the breast pieces are cooking slowly, peel and wash all the vegetables. Cut the potatoes into cherry-sized cubes, finely chop the onions and chop the carrots on a coarse grater.
Dissolve the oil in a skillet, put the onion in it and fry until soft. Once the onion pieces are translucent, add the carrots to them and grill the vegetable mixture until light golden in color.
When the fillet is almost ready, load the potato cubes into the soup and boil them for 10-12 minutes, then put the frying in the pan, pepper the soup and salt it to taste, but do not get too carried away, since the processed cheese itself is quite salty, therefore there is a great risk of oversalting the dish!
Try the potatoes 3-4 minutes after setting the vegetable fry. If it is completely cooked, in small portions, one by one, add mashed processed cheese into the soup. Stir the brew carefully and, as soon as the cheese is completely melted, put a laurel leaf in the soup, cover the saucepan and turn off the burner.
After 10 minutes, pour the cheese soup into large bowls and garnish with whole parsley leaves.

Spicy cheese soup with smoked chicken

In this extraordinary cheese soup recipe, smoked chicken sets the tone. The original combination of creamy processed cheese with a smoke-smelling chicken meat makes the taste of this dish especially bright and non-trivial.

Soup ingredients:

ready-made chicken broth - 2 l (as a last resort, instead of homemade broth you can use bouillon cubes);
processed cheese - 0.2 kg;
one smoked chicken breast or two small legs;
large potatoes - 2 tubers;
large onions - 1 onion;
salt, marjoram, black pepper;
fresh dill - 3-4 branches;
carrots - 1 medium-sized root vegetable;
ghee - 2 tbsp l.

Cooking procedure

Divide the broth equally into two pots and place both containers with it on the stove. Turn on one hotplate at full power, the other at minimum.
Peel the vegetables. Cut the potatoes into small cubes and, as soon as the broth boils in the first pan, lower them there.
Cut the onions into thin quarter rings, grate the carrots on a "Korean" grater. Melt the butter in a skillet and sauté the roots in it until soft.
While the carrots and onions are fried, cut the smoked chicken into thick strips. Put finely chopped (or mashed with a fork) cheese into a second saucepan with a hot, but not boiling broth yet and wait until it melts completely.
Check the potatoes are cooked. If it is already soft, load the vegetable frying into the saucepan where it is being cooked, add salt, a pinch of marjoram and a little ground pepper. Stir the soup, put it in smoked chicken... After 2-3 minutes, pour the cheese mixture from the second saucepan into the potato broth in a thin stream and turn off the burner after 1 minute.
Keep the soup on a warm stove for 15 minutes, then pour it into broth cups or deep bowls and sprinkle with chopped dill.

Hearty cheese soup with mushrooms

Cheese soup with ground beef and champignons, and even cooked in rich meat broth, is an incredibly satisfying dish that can easily replace a lunch consisting of 2-3 dishes.

Soup ingredients:

beef broth - 10 glasses;
processed cheese - ¼ kg;
fresh champignons - ¼ kg;
beef pulp - ¼ kg;
celery root - ½ small root;
potato - 5 large potatoes;
onions - 1 large head;
refined oil - 1 tbsp. l .;
carrot - 1 large root vegetable;
onion feather - 5 stems;
green basil - 1 stalk;
young dill - 5 branches;
salt and crushed black pepper.

Cooking procedure

Make minced beef pulp. Rinse the mushrooms and cut into thin longitudinal slices. Peel the vegetables. Cut the onion and potato tubers into cubes, chop the celery and carrots into strips, cut the onion feathers into rings.
Fry the minced meat with the oil in a large, deep and thick-walled saucepan. 5 minutes after laying the meat, put the slices of mushrooms in a saucepan, and after another 3 minutes add chopped celery and carrots to them.
Fry the meat-and-vegetable mixture for 5 minutes, then pour the broth into the saucepan and when it boils, put the potatoes in it.
Cook the soup for about 15 minutes (until the potatoes are completely soft), then add processed cheese cut into small cubes. Stir the broth vigorously and, once the cheese has melted, season the soup with salt and crushed peppercorns. After 1-2 minutes, turn off the stove and leave the soup on it for a quarter of an hour.
Before serving, sprinkle the melted cheese soup poured into bowls with green onion rings and chopped dill, garnish each serving with 2-3 basil leaves as a finishing touch.

Creamy cheese soup

Incredibly tender and at the same time thick, high-calorie and slowly cooling cream soup made of processed cheese with crispy aromatic croutons is an excellent breakfast option for a winter weekend.

Soup ingredients:

processed cheeses with a fat content of 40-50% - 4 standard sticks weighing 100 g each;
onions - 2 large heads;
root celery - ½ small root;
potatoes - 3 medium-sized tubers;
dry white wine - ½ glass;
flour - 2 ½ tbsp. l .;
French baguette - 1/3 loaf;
filtered water - 4-5 glasses;
young dill - 4 branches;
butter and olive oil - 2-3 tbsp. l. everyone;
salt, freshly ground white pepper and grated nutmeg.

Cooking procedure

Peel and coarsely chop the celery potatoes and one onion. Heat the olive oil in a saucepan and fry the prepared vegetables in it lightly (for 1-2 minutes).
Pour the indicated amount of water into the kettle and put it on fire. Add wine to a saucepan and simmer vegetables with it for 2 minutes, then fill them with water warmed up by this time. When the vegetable broth boils, remove the foam from it, reduce the heat of the burner and cook the base of the soup for 25-30 minutes.
Transfer well-boiled vegetables, along with a portion of the broth in which they were cooked, to a blender container and puree them until creamy. Return the homogeneous vegetable mass to the saucepan, mix with the rest of the broth and put the bowl with the vegetable base of the soup back on the stove.
As soon as the liquid puree begins to boil, add the crushed processed cheese into it in small portions. Stir the soup constantly and when the cheese lumps are completely dissolved, season with salt, nutmeg and white pepper, then turn off the burner.
Carefully cut the crust from the baguette and cut the bread pulp across, into slices of a centimeter thick. Make croutons from the resulting bread slices. To do this, lightly salt the loaf slices, sprinkle them with ground chili and brown in butter. Cut the second onion into circles of medium thickness, disassemble them into separate rings, dip the rings in flour and fry in olive oil until crisp.
Pour the cream soup into bouillon cups, on top of each serving, place a warm toast, garnished with a ring of fried onions and a pinch of chopped dill.

Processed cheese soup with boiled sausage or bacon

The set of products for this version of cheese soup is very democratic, moreover, it is quite permissible to replace the sausage present in its recipe with any other smoked pork available in the house, be it brisket, hunting sausages, bacon or pieces of meat cut from smoked ribs.

Soup ingredients:

cheeses like "Friendship" - 4 pcs .;
sausage (only not dry-cured) or bacon or hunting sausages - 250 g;
medium-sized onion - 1 pc.;
potato - 2 large potatoes;
garlic - 1 clove;
water - 9 glasses;
carrot - 1 small root vegetable;
rice - 2 tbsp. l .;
dill is a small bunch.

Cooking procedure

Pour water into a saucepan and place it on the stove. Peel the vegetables, rinse the rice 5-6 times. Cut the potatoes into small cubes, finely chop the onion, chop the carrots on a medium grater, cut the sausages into slices.
Place the sausage slices in a dry, medium-heated skillet and wait for them to pour in the fat. If there is very little melted lard, add 1-2 tablespoons of oil to it and load chopped carrots and onions on top of the sausages.
While the vegetables are sautéing, immerse the potato cubes in the boiled water by this time and after 2-3 minutes send rice after them.
As soon as the potatoes become soft, add cheese curds cut into small pieces into the soup. Stir the brew vigorously, wait until the cheese is completely dissolved, and then add the fried sausage and vegetables to the soup.
After 1-2 minutes add salt to the dish, put the crushed garlic clove in it, add the chopped dill and turn off the stove.

Creamy cheese soup with vegetables

The classic combination of fresh cream, young green peas and delicate cauliflower, combined with a mixture of savory oriental spices, give this vegetable cheese soup a special sophistication.

Soup ingredients:

green peas (frozen) - ¾ glass;
cauliflower - 1 small head of cabbage, weighing just under 0.5 kg;
large potatoes - 3 tubers;
water - 9 glasses;
large carrots - 1 root vegetable;
processed cheese - 2 sticks weighing 100 g each;
cream 30% - 1 glass;
a mixture of dill with parsley - 1 small bunch;
sugar - ½ tbsp. l .;
turmeric, mustard seeds and curry - ½ tsp each;
salt - a little less than 1 tablespoon

Cooking procedure

Place a pot of water on the hotplate. Wash, peel and dice the root vegetables. Cut the potatoes into pieces the size of cherries, and the carrots even smaller - the size of a pea. Wash the cabbage and disassemble it into small cocks.
Fry the carrots in butter. Throw the potatoes into the boiled water by this time and after the liquid has boiled again, load the sautéed carrot cubes and cabbage inflorescences into the pan.
After 10 minutes, reduce the heat to a minimum and add the curds mashed with a fork to the soup. To dissolve all the lumps of cheese, stir the broth diligently and cook the soup in this mode for 5 minutes, then add sugar, spices and green peas to the pan. Salt the brew in moderation and after another 5 minutes pour the cream into the soup. As soon as the soup starts to boil again, turn off the hotplate.
Sprinkle the melted cheese soup poured into deep bowls with chopped dill and garnish with whole parsley leaves.

The method for preparing one of these original soups, namely, cheese soup with salmon and vegetables, is detailed in the following video.

In addition to the above options for processed cheese soup, there are at least two dozen different versions of its preparation, among which there are both very affordable and simple to perform (for example, soup with beans or noodles) and non-trivial recipes (soup with asparagus, shrimps or with red caviar).

Ingredients:

Chicken meat (thigh) - 2 pcs.
Processed cheese - 2 pcs.
Medium potatoes - 2 pcs.
Small carrots and onions - 1 pc.
Spices and herbs
Frying oil

Fortunately, gone are the days when processed cheese was bought only by a certain contingent for a snack. From such, at first glance, an unremarkable product, you can prepare a real culinary masterpiece.

We offer three of the most common recipes for processed cheese soups. In order to cook these soups, you do not need a lot of time and large financial costs, but the taste of cheese soups will turn out to be simply incomparable. Let's not waste time. We put on aprons and proceed.

Soup preparation step by step

As with regular soup, boil the broth first. When the meat boils, you can add sprigs of your favorite greens, and when the meat is cooked, remove.
We do frying by classic recipe- finely chop vegetables and fry on vegetable oil.
Cut the potatoes into strips or cubes.
If you don't like bones in the soup, remove the cooked meat and separate from the bone.
Send the pulp back to the broth, followed by the potatoes and frying.
You don't have to go to the soup for about 10 minutes. In the meantime, grate the cheese or chop it very finely (this will melt faster).
Send the prepared cheese to the pan, salt, add spices to taste.
Further optional. Put the greens directly into a saucepan and boil so that the cream cheese soup does not turn sour, or put them in portions on plates.

If you're worried that you won't be able to mix the cheese well when adding it to your soup, here's a little tip. Put it in a separate bowl and pour boiling water over it. In a small container, it will be more convenient to stir the cheese until a homogeneous consistency. And then, as per the recipe, pour the cheese mass into the broth instead of grated cheese curds.

The next cream cheese soup will be with mushrooms.

Fresh mushrooms (at your discretion) - 350 gr. dried - 50 gr.
Potatoes - 2 pcs.
Processed cheese curds (cheese mass) - 2 pcs. (200 gr.)
Carrot
Herbs, spices

Cooking steps:

We will use mushroom broth for this soup. If you bought fresh mushrooms, rinse and clean them well. Cut into pieces and cook for 40 minutes. Dried mushrooms pre-soak and rinse with special care so that later the sand in the soup does not grind on your teeth.
We do the same with vegetables as in the previous recipe. We cut the potatoes, and from the onions and carrots we make frying, into which, if desired, you can add special spices for the soup with mushrooms.
But the time that we were cooking vegetables, the mushrooms were practically boiled. We send the potatoes and fry to the broth and let them cook together for a bit.
Already using a well-known technology, we throw cheese.
Add salt, chop the herbs. The soup is ready, you can invite everyone to the table.

This recipe can be modified slightly. Make the main broth on meat, and fry the mushrooms with carrots and onions. It is better to take butter, so the frying will be more aromatic.

Cheese soup with rice and croutons

Rice - 100 gr.
Medium-sized carrots and onions - 1 pc.
Potatoes - 2-3 pcs.
Processed cheese - 200 gr.
Bulgarian pepper - 1 pc.
Salt, spices, herbs.

Cheese soups can (or even need to) be prepared in the form of a puree soup. For some reason, they turn out to be much tastier and even look prettier in the photo.

It is better to prepare croutons for this recipe in advance, so that later you will not be distracted by them, as you will need to ensure that they do not burn. Cut the bread (white or black does not matter) and dry it in the oven at the lowest temperature.
Make a roast. When the onions are clear, you can add a dash of your favorite spices.
Boil water. We send well washed rice and frying to boil.
After 3-4 minutes, after the rice boils, throw the potatoes.
Prepare the cheese. If it is processed cheese - cut into pieces. You can simply put the cheese mass with a teaspoon, it boils down quite quickly.
If the rice is practically cooked, throw in the cheese, herbs and check for salt.
When all the ingredients are cooked, you can turn an ordinary dish into an extravagant creamy soup.

If possible, buy homemade chicken for the cream cheese soup. The broth from it turns out to be much tastier and more aromatic, although the calorie content of cheese soup will increase slightly, but we do not cook it so often in order to save on taste.

For the broth, you can use both dry spices and fresh herbs. To do this, make a small broom from your favorite herbs and toss along with the meat. When the meat is done, remove them from the broth.

Would you like to please your family with an unusual soup? The most delicious cheese soup will help you out and diversify your daily menu. Temptingly appetizing, hearty, delicate soup does not take a lot of time to prepare: it is prepared simply and rather quickly. And the amazing aroma of cream cheese soup will not leave anyone indifferent - I fell in love with it from the first spoon. The recipe for the cream cheese soup is very simple, and even hard-core "not lovers" of first courses will appreciate the wonderful taste. Once you taste it, you will cook it often.

Ingredients:

white bread - 2-3 slices;
vegetable oil;
salt;
processed cheese - 2 pieces;
potatoes - 4 pieces;
carrots - 1 piece;
onions - 1 piece;
chicken leg - 2 pieces;
water - 2.5 liters;
ground black pepper to taste.

The most delicious cheese soup. Step by step recipe

For the tastiest cheese soup we need a saucepan (I use a three liter saucepan).
Pour water into the prepared pan (according to the recipe).
We send the pot of water to the stove.
Two chicken legs wash well and send to a pot of water. We leave, let the broth cook.
Advice. I really like it if I use fresh chicken meat for my cheese soup instead of frozen one. After all, chicken meat is very tender - and during defrosting it loses its taste.
In the meantime, while the broth is being cooked, let's start making crackers for cheese soup.
Cut the white bread into cubes (we cut the bread cubes not very finely, but not coarsely).
Tip: for making crackers for cheese soup, you can use not only white bread, slices of a loaf are ideal.
Cubes white bread we send to a baking sheet.
We put a baking sheet with bread cubes in the oven over low heat and dry for about 30 minutes. The cooking time depends on your oven, but you want the croutons to be completely dry.
Rinse the potatoes well under running water and peel them.
Tip: if you want a thick cheese soup, then use large potatoes. But I don't really like it when the soup is very thick, so I use medium potatoes.
Cut the peeled potatoes into cubes.
One onion (I really like it when there are a lot of onions in the cheese soup, so I use a large onion) for the soup, peel, wash and chop finely with a knife.
Rub one carrot on a coarse grater.
Remove the finished chicken legs from the broth and chop them finely.
Dip the prepared potatoes into the chicken broth and cook for 15 minutes.
Pour vegetable oil into the pan and send it to the stove to warm up.
Fry prepared onions and grated carrots in vegetable oil until golden brown.
Cut two processed cheese curds into small cubes (if you cut the cheese into large cubes, then it will dissolve in the soup much longer).
Now add chopped meat, onions with carrots, salt and black pepper to taste to the soup. Mix the entire contents of the pan.
Stirring constantly, cook the most delicious cheese soup until the curds are completely dissolved.
Serve spicy cheese soup with croutons and fresh herbs. The croutons should be placed in the cheese soup just before serving, so that they do not melt and are crispy.
Advice. I really like it when I use fresh parsley for my cheese soup. And you can take any greens.

Awesome cheese soup tastes amazing. Fragrant croutons give it a special piquancy. In a minimum amount of time, a plate of hot divine soup will decorate your table. Try making this recipe cheese soup at least once - and it will become a frequent guest in your kitchen. My family is just delighted with the cheese soup, and I really like it - simple, fast, easy and delicious. At "Very tasty" you will find many more interesting step by step recipes how you can quickly and easily prepare a delicious soup.

Learn how to quickly and easily prepare a meatless cheese soup that tastes like a French delicacy. It happens that time for cooking is sorely lacking, but I really want to please the family with something unusual. Here, the hostess will come to the aid of ordinary processed cheese, which can be purchased at any store.

Ingredients (for 1.5-2 liters of water):
Processed cheese curds - 2 pcs. (100 g)
Potatoes - 2-3 pcs. (200 g)
Bulb onions - 1 pc. (100 g)
Carrots - 1-2 pcs. (100 g)
Seasonings, fresh herbs.

Grate the carrots with large holes.
Add to the pan to the onion and fry further.
Cut the potatoes into cubes about 1 cm x 1 cm.
Rub the processed curds on a coarse grater.
Boil the potatoes until half cooked and add the fried vegetables.
After boiling, lay out the grated curds. Next is the line of salt and spices. Stir a little to melt the cheese.
Five minutes after boiling, the delicious, light and easy-to-prepare cheese soup is ready.
Bon Appetit!
It would seem that cheese soups have appeared quite recently. But this is not the case. Even the ancient Slavs who lived in the territory of modern Czech Republic and Slovakia prepared a dish based on meat broth with salted cheese, similar to feta cheese. And the ancient Romans and Greeks used this soup before the start of the competition at the Olympic Games. But this dish has become widespread thanks to French gourmets. It was they who were able to make this soup so popular.

To make the cheese taste especially tasty, you need to take into account some points.
- This is the dish that is not advisable to cook for future use. It was on the first day that the soup was truly tasty and aromatic.
- In order for the broth to have a rich cheese taste, it is necessary to adhere to the following proportion: 1 package of cheese (100 g) per 1 liter of liquid.
- You need to add cheese at the very end of cooking. Do not cook it for a long time, otherwise you will not get a pleasant creamy taste.
- In order for the cheese to dissolve evenly, it must be cut into small pieces or grated and diluted in a small amount of broth or hot water. Pour the resulting liquid into a saucepan.
- To make the dish more French, some or all of the vegetables can be chopped in a blender to a puree consistency, and then diluted with cheese broth.
- It must be remembered that this soup foams when boiling just like milk, so you should not leave it unattended.
In addition to the indicated ingredients, mushrooms can be added to this dish in any form (pickled, fried or raw). If possible, add canned corn, it will not only give a pleasant sweetish taste, but also make the dish brighter. Any boiled vegetables will also work well in this soup. You can use a store-bought frozen vegetable mix.

It is very important to choose the right cheese! Here are some simple tips:
1. Pay attention to the name and composition. The packaging should say “processed cheese”, not “processed cheese product”.
2. A piece of cheese should be smooth and homogeneous, without streaks, stains, seals and foreign inclusions.
3. The smell should be pleasant, sour milk, not pronounced.
It is better to serve this soup with finely chopped parsley. Dill, celery, basil are not suitable here, as they have a strong taste and aroma. Small croutons are very suitable, which are best made on your own from white bread or loaf.

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