Soup and cheese. Light, delicate, creamy

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2018-03-19 10:50:46

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Most Often, the soup with cheese is prepared from various vegetables or mushrooms. Serve it with croutons from dried bread. These soups features a delicate creamy taste and nice soft texture. As a dressing, as a rule, use melted cheese or cheese. These products are pre-crushed, so they easily dissolve in hot broth.

Cream Soup of zucchini with feta cheese 

This recipe refers to the cuisine of Bulgaria. In this country just love vegetable dishes and serve them for any occasion. Can prepare this soup with melted cheese. Taste and aroma is every bit as good. For cooking you will need a medium size zucchini, 100 g of cheese brine, one canteen spoon oil, flour, a bunch of greens. If you want you can add onion, bell pepper. The quantity of the products is 1.5 l of water. Vegetables should be cleaned and pre-boiled with salt. Then they need to RUB or grind, so as to obtain a homogeneous mass, and add the butter. Soup put on low heat. Flour mixed with water and slowly pour into pan, stirring constantly. Add the grated cheese. Let the soup to writing a rolling boil for 5 minutes and wipe thoroughly with cheese and vegetables through a sieve. Serve with greens and sour cream.

Dutch bean soup

The Original soup with Dutch cheese, cook prepared green beans and cauliflower. For this first dish will need 200 g of green beans (and frozen), onion - 1 piece leeks - 2 stalks, small cabbage color, 100 g of cheese (hard), melted butter - 30 grams, broth of meat or vegetables - 4 cups of 200 ml, greens - 1 bunch. Boil and clean the green beans and add to broth. Onions and cabbage crumble as much as possible smaller and simmer in oil for about 10-12 minutes, adding a little boiled water. Vegetables wipe, add to the soup and cook for another 10 minutes. At the end of cooking to dissolve in the soup grated cheese to taste add spices and salt. Serve, sprinkled with herbs and white crackers. 

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Celery Soup 

Cream Soup with cheese and celery - a godsend for those who love to experiment in the kitchen. A first course served for lunch housewife from Denmark. To prepare it, you'll need a celery root (250 g), onion (1 piece), butter and flour (3 tbsp), cheese melted or solid (about 100 g), egg yolk, a jar of sour cream (100 g). As seasoning use the juice of a lemon, salt and sweet ground pepper. Of water or broth you will need 2 liters. Celery grind with a grater and add the vegetables into the hot, but not boiling, water. Finely chopped onion, sprinkle with flour and cook in butter. Add to the celery and boil for 10 minutes. Add grated cheese and, stirring constantly, give it to melt fully. Blend sour cream and egg yolk, adding to the mix a couple of tablespoons of water. Pour the filling into the soup to give the dish to boil and boil it for a few minutes. Season with pepper and salt, add lemon juice.

Cream Soup with cheese and green peas

To prepare you need green peas, frozen (400 g), chicken broth (1.5 l), leeks (2 stalks), hard cheese or grilled (150 g), butter (50 g), flour (2 tbsp). Peas, thaw as necessary, slightly put out, then RUB to a pulp. Pour the remainder of the stock. Chop the onions and fry in butter, sprinkled with flour. After the onions acquire a light Golden color, it is also necessary to wipe and add to the peas. Grate cheese and spread into the soup, stirring constantly. Once the cheese is completely dissolved, the soup is removed from the heat. Serve pea soup with egg or crackers. Pepper and salt are added to taste.

To Cook soup with cheese can be made of any vegetables. Quite suitable pumpkin, zucchini, potatoes, spinach, and broccoli. Season it with chicken pieces, boiled shrimp, sour cream and herbs. Don't be afraid to experiment and boldly combine different ingredients.

In conclusion, I would like to say that cheese is more suitable for the preparation of soups. The best option is, of course, a soft cheese, like "Hochland". Good fit for the aforesaid purposes and domestic cheese producers: "Orbit", "Friendship". Less fat cheese is suitable for those who count calories in every meal. Cheese before you put in the broth, you need to RUB smaller. Ready soup can additionally be beat using a mixer, whisk. If you like soups thicker consistency, adjust the ratio of liquid and other components of the soup. For those who prefer rich taste, use cream in addition to cheese.

Bon appetit!


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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