How long 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

Products

Processed 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 into cubes, finely chop the onion. Carrots can be fried along with onions, but for a dietary option, carrots are best cooked.
• Pour boiling water into a saucepan, put vegetables and cook under the lid for about 15 minutes, and at this time do frying: fry the onion in a frying pan in butter until golden brown – this will give the cheese soup an appetizing smell.
• Put the frying along 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 the 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 – first cook the chicken broth, 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

Delicious facts

– Some of the processed cheese for the cheese soup can be replaced with hard or soft.

– You can cook cheese soup in 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 return to 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 the 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.

Check out the recipes for all the soups and the cooking times!