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5 most delicious cheese soups: recipes
Cheese soups, the main component of which is cheese melted in boiling water, contain nutrients, have a special taste and aroma, and are also great as a main course at any time of the year. We offer five recipes for the most delicious cheese soups.
Ingredients:
Butter – 2 tablespoons l.
Flour (wheat) – 2 tbsp. l.
Meat broth – 1 l
White wine (dry) – 120 ml
Cheese (Dutch) – 800 g
Chicken egg – 2 pcs.
Sour cream – 3 tbsp. l.
Parsley – 1 sprig
Garlic – 2 cloves
Salt, ground pepper, nutmeg – to taste
Method of preparation
Put the butter in a saucepan and melt over low heat.
Cool the melted butter, add flour and mix everything well.
Pour warm broth in neat portions into the creamy mass. To stir thoroughly.
Then add wine, chopped garlic, salt and spices.
Put the soup over medium heat and after it boils, add the cheese grated on a coarse grater. When the cheese has dissolved, remove the pan from the stove.
In a separate bowl, mix the egg yolks and sour cream until smooth. Gently pour the resulting mixture into the soup.
Add chopped parsley and diced cheese to the finished dish.
Ingredients:
Broth (can be replaced with water) – 2 l
Potatoes – 4 pcs.
Vermicelli – 100 g
Processed cheese – 1 pc.
Butter – 20 g
Bread – 2 slices
Greens – 2 branches
Salt, pepper, spices – to taste
Method of preparation
Put the broth (or water) on fire and bring to a boil.
Cut the potatoes into strips, add to the boiling broth and cook until half cooked.
Cut the curd into pieces, add to a saucepan and cook until melted. Then add vermicelli, butter, salt and spices to the pan and cook for 15 minutes.
Cut the bread into cubes and fry in butter until golden brown. Finely chop the greens.
Pour the finished dish into plates and serve with crackers and herbs.
Cheese soup with champignons and broccoli
Ingredients
Champignons – 5-7 pcs.
Processed cheese – 2 pcs.
Broccoli – 200 g
Potatoes – 2 pcs.
Carrots – 1 pc.
Salt to taste
Vegetable oil – 5 g
Method of preparation
Cut the champignons and fry for 10 minutes in a pan. Grate the carrots on a coarse grater, add to the mushrooms and fry for 5 minutes. Disassemble the broccoli into inflorescences (medium-sized). Cut the potatoes into strips. Finely chop the greens.
Bring the broth (or water) to a boil, add broccoli, potatoes, fried mushrooms, salt and spices to taste. Cook for 10 minutes.
Grate the processed cheese and add to the soup. Cook for 5 minutes until the curds are melted. Sprinkle with herbs. The soup should stand for 2 minutes.
The finished dish can be served with croutons.
Cheese soup with mushrooms and trout
Ingredients
Trout fillet – 250 g
Potatoes – 2 pcs.
Carrots – 1 pc.
Bulb onion – 1 pc.
Mushrooms (champignons) – 100 g
Processed cheese – 150 g
Hard cheese – 100 g
Starch – 1 tsp
Butter – 20 g
Bay leaf – 1 pc.
Greens (basil) – to taste
Dried celery – optional
Salt, pepper – to taste
Method of preparation
Peel vegetables and mushrooms and cut into small pieces.
Boil water in a saucepan, pour potatoes there and cook until half cooked.
Add butter, onions, carrots, mushrooms to the pan and fry for 7-10 minutes.
Then add the fried vegetables to the potatoes and cook for 10 minutes.
Grate the processed cheese and hard cheese, pour into the soup and, when the cheese melts, add salt, spices, bay leaf and dried celery (optional).
Cut the trout into pieces, add to the soup and cook for 5 minutes. Dissolve the starch with water, pour into the soup and mix gently.
Finely chop the greens, pour into the soup and cook for another 2 minutes.
Cheese soup with meatballs
Ingredients
Minced beef – 400-500 g
Chicken egg – 1 pcs.
Bulb onion – 2 pc.
Carrots – 1 pc.
Processed cheese — 3 piece.
Vegetable oil – 10 g
Potatoes (medium size) – 6 pcs.
Bay leaf – 1 pc.
Greens – 1 sprig
Salt, pepper, spices – to taste
Method of preparation
Dice the onion and fry in a small amount of vegetable oil until golden brown.
Grate the carrots and fry them separately in a little vegetable oil.
Put the minced meat in a separate bowl, season with salt and pepper. Add 1 egg and half of the fried onion, stir until smooth and form into small meatballs.
Put a pot of water on fire and bring to a boil. Then add onions, carrots, salt, meatballs and cook for 7 minutes.
Peel the potatoes, cut into strips. Add potatoes, bay leaves and spices to the soup, mix everything and cook for 5 minutes.
Cut the processed cheese into small cubes, add to the soup and cook until the potatoes are tender.
Pour the finished dish into plates and sprinkle with finely chopped herbs.