Cheese soup: 3 recipes. Video

Cheese soups are very popular in European cuisine. Housewives appreciate them for the speed of preparation, and the owners of restaurants and cafes – for their spectacular appearance. The dish can be served in a tureen or bowls, but it is usually served in deep bowls in which the soup retains heat well.

One of the main rules of cheese soups is the speed of serving. After cooking, pour them and put them on the table immediately. Preheat bowls and bowls to keep the soup warm. Serve croutons, croutons, toasts separately and add to the dish just before use.

Cheese soups can be prepared in a variety of ways. They are made for water, meat, vegetable or mushroom broth. A separate category is soups made from processed cheese. They cook very quickly and are especially loved by children. Try to make several varieties of soups – among them there is surely one that you will especially like.

This dish has a very rich taste, because in addition to strong freshly brewed broth, it contains spicy cheddar and tomatoes.

You will need: – 1,5 liters of broth; – 200 g of cheddar; – 2 medium-sized onions; – 2 tablespoons of tomato paste; – 2 tablespoons of sweet mustard; – 100 ml of fat milk; – 2 tablespoons of flour; – 100 g raw smoked ham; – ground red pepper; – nutmeg; – vegetable oil for frying; – salt.

Peel the onion and cut into thin half rings. Heat vegetable oil and fry the onion in it until golden brown. Add tomato paste, flour and mustard, mix everything and heat for a few more minutes. In a separate skillet, sauté the smoked ham, cut into thin strips.

Pour the broth into a saucepan, bring it to a boil and add the milk, sautéed onion with tomato, grated cheddar and sautéed ham. Simmer the soup for 15 minutes, stirring occasionally. Season the dish with a pinch of nutmeg and salt to taste. Cook for another 5 minutes, then remove from heat and sprinkle with ground red pepper. Let the soup sit, covered for 5-7 minutes, and then pour into warmed bowls. Serve grain bread or fresh baguette separately.

To spicy cheese soup, you can serve fresh sour cream or season each portion with a couple of tablespoons of cream

This soup has a rich flavor. A mixture of fresh and spicy, fatty and leaner cheeses provides the dish with an ideal consistency, interesting aroma and a very effective appearance. Vary the types of cheese – dor blue can be replaced with any other cheese with a green or blue mold, instead of maasdam, take damtaller or another product with a delicate sweetish taste. Do not overdo it with spices, the delicate taste of the cheese soup should not be interrupted. Instead of the usual black pepper, it is better to take white or pink, these varieties have a more delicate aroma.

You will need: – 100 g of cheddar; – 100 g of parmesan; – 100 g of maasdam; – 100 g of dor blue; – 4 potatoes; – 200 ml of cream; – parsley; – a mixture of white and pink ground pepper.

Grate cheddar, maasdam, and parmesan. Chop the door-blue and put it in a separate container. Peel the potatoes, grate and boil in a little water. Whisk the mixture with a blender and pour the cream into it. Heat the soup without bringing it to a boil. Add grated cheeses to a saucepan.

While stirring, cook the soup until it is completely smooth. Pour the dish into warmed-up plates, pour the crumbled door blue into each. Garnish with parsley and lightly sprinkle with freshly ground pepper. Serve immediately.

Sweet shrimps go well with fatty and spicy cheese. In addition, this dish looks very nice. Add pre-cooked seafood to each serving before serving. The duet of shrimp and cheese will be complemented by spicy herbs such as parsley or cilantro.

You will need: – 400 g of processed cheese; – 100 ml of cream; – 200 g of large shrimps; – 100 g of celery root; – 3 medium-sized potatoes; – 1,5 liters of water; – 2 onions; – 4 tablespoons of olive oil; – 2 tablespoons of butter; – 0,5 cups of dry white wine; – a bunch of parsley; – salt.

Cheese soup should be accompanied by a glass of dry white or rose wine

Peel onions, celery, and potatoes. Chop vegetables finely and place in a saucepan with heated olive oil. While stirring, fry the vegetable mixture until soft. Pour the wine into a saucepan, stir and simmer for another 2 minutes. Then add hot water. Bring the mixture to a boil, remove the foam, reduce the heat, and cook the soup for 20 minutes.

Boil water in a separate saucepan, add salt and boil the shrimp. Throw them in a colander and peel, leaving the ponytails. Grate the cheese, finely chop the parsley.

Run the soup through a food processor and pour it back into the pot. Add cream and grated cheese. While stirring, heat the mixture until the cheese is completely dissolved. Pour the hot soup into warmed-up plates, in each place the shrimp with the tails up. Sprinkle portions with parsley and serve with toasted bread or croutons.