Cheese cream soup with celery
This soup is cooked on vegetable broth, especiallyrich and aromatic it makes the addition of celery, and a special refinement to taste gives white dry wine. Cheese in this case is taken fused, and its quantity is quite large. By itself, this recipe is very simple, but the first dish that is produced as a result, can cause your home or friends a real culinary ecstasy. Well, have you already become interested? Then do not hesitate and go to the details. Ingredients:
- cream cheese 400 g
- onion - 2 pieces
- celery root - 100 g
- potatoes - 3 pieces
- wheat flour - 3 tablespoons
- Butter - 2 tablespoons
- olive oil - 4 tablespoons
- dill crushed - 1 tablespoon
- wine white dry - 0.5 cups
- white bread - 6 slices
- water - 1,2 l
- Salt, pepper black ground, nutmeg - to taste
Cooking method: Vegetables brush and wash thoroughly. In a saucepan, pour olive oil in the amount that prescribes. While it is warming up, chop the celery root, all the potatoes and 1 onion into large pieces. Send them to a pan and fry for 1-2 minutes. Then add wine to them and after another 2 minutes pour hot water. Pour the contents of the pan to a boil, be sure to remove the foam and cook for a minimum of 30 minutes. When the vegetables are ready, transfer them into the bowl of the blender together with the broth and whisk until the consistency of the cream. Then return this homogeneous mass to the saucepan. Melted cheese as small as possible or grate on a large grater. Add it to the soup, do not forget to add salt, season with nutmeg and black pepper. Bring your first dish to a boil and remove from heat. While the cheese cream soup is insisted, make cooking toast. To do this, from the bread slices, cut the circles, 7-8 centimeters in diameter each. In a frying pan, melt the butter and quickly fry the croutons in it. If you remember, the recipe provided for the presence of 2 onions, one of which was to be cooked in the soup. The second cut into thin rings and fry until golden in olive oil. Take a toast, gently lay on it a ready appetizing onion, sprinkle dill from above. The soup is spread over the plates, putting in each serving a slice of this crusty bread, and serve the dish to the table. 
Cheese cream soup with zucchini
This recipe provides for the preparation of soup forvegetable broth and without potatoes. Thanks to this, the first dish with cheese is very light. A delicate creamy consistency is given to him by zucchini, known for its delicate taste. All the ingredients in the soup are in some particularly harmonious combination. And in many respects - because of an interesting way of cooking vegetable broth. Ingredients:
- carrots - 2 pieces
- parsley root - 1 piece
- onion - 2 pieces
- Leek - 1 stem
- celery - 2 stems
- zucchini - 2 pieces
- soft creamy cheese with neutral taste - 250 g
- Butter - 1 tablespoon
- sweet paprika - 1 pinch
- salt, pepper fragrant peas - to taste
- bacon - 200 g
- water - 2 l
Cooking method: So, first of all you need to boil the broth. Take the carrots cut in half, the parsley root and the stalk of leeks, put them in the oven on the grill and grate a bit. Then add these vegetables to the pan, adding celery to them, pour 2 liters of cold water and put on fire. Yes, with carrots do not forget to peel. When the soup boils, throw a few peas of pepper into it, salt to taste and continue to cook for an hour. The heads of onions peel and chop into small cubes. Take a saucepan in which you will prepare a cheese cream soup, melt the butter in it and pour onion on it. Simmer it on a low heat for 5-7 minutes. But keep in mind that the onion should not become golden, but only transparent. Then wash the zucchini, cut into cubes of medium size and send them to the same pan. Stir with the onions and cook for another 5 minutes. Take 1 liter of vegetable broth and pour onion and zucchini. A little salt the basis of the future soup, but it is important to be careful, because you will add another ingredient - cheese. But there is also some salt in it. Cover the pan with a lid and simmer the contents over a low heat for 10 minutes. This time is enough to make the pieces of zucchini soft. When this happens, it's time to add cream cheese. Since it has a fairly soft consistency, it is most convenient to spread it into a saucepan with a spoon. Make sure that all cheese is dissolved in the soup, and turn off the fire. This recipe allows the use of a conventional submerged blender. Put it in a saucepan and give the cream a creamy consistency. Bacon cut into small cubes, lightly fry in a pan. Ready soup pour on plates and sprinkle each serving with sweet paprika and this fried. It will only emphasize the delicate taste of the dish and become its special feature. By the way, this soup is very fond of French children. Our too will not be an exception, because such a first - this is a real holiday on the dining table. And as variations try to use instead of zucchini broccoli or ordinary zucchini and add to the soup a little chopped green parsley or mint. It will turn out not less tasty, fragrant and a bit unusual. 
Cheese cream soup with sweet pepper
If you want to play in your kitchenthis recipe, you can enjoy a special and very rich palatable range of the resulting soup. The combination of onions, carrots and sweet peppers with creamy tenderness of cheese will not leave you indifferent. Thanks to thyme, the dish will be very fragrant, and the addition of milk will only emphasize all its delicacy. Ingredients:
- cheese fused - 200 g
- carrots - 1 piece
- onion - 1 piece
- sweet yellow pepper - 2 pieces
- vegetable oil any - 1 tbsp. a spoon
- butter - 1 tbsp. a spoon
- milk - 200 ml
- thyme - 2 sprigs
- salt, pepper black ground - to taste
Cooking method: Preheat the oven to 180 ° C. Wash the yellow peppers, sprinkle them with a little vegetable oil and cook for 15 minutes. Then put them in a deep bowl, cover tightly and allow to cool slightly. Now you can easily peel them off. When this is done, remove the core together with the seeds, and turn the pulp into puree in any arbitrary way. Clean and wash the remaining vegetables. Grind them with a knife. In the pan, put the butter, melt and fry the onions and carrots in it for about 6 minutes. Then pour 500 ml of hot water and allow to boil. In another container, heat the milk, put the melted cheese on it and dissolve it, stirring constantly. When all the pieces are gone, add the puree of pepper there, and then pour all this mass into a pan where the onions and carrots are boiled. With the help of a submerged blender, make the soup homogeneous and creamy, bring it to a boil, season with salt and pepper and pour over the plates. Each serving is decorated with thyme leaves.
Cream-soup with Cheddar cheese
And this recipe will please lovers of sharp cheesesoups. The taste of this first dish is creamy and spicy at the same time. This is achieved by combining milk with Cheddar cheese. The soup will be quite satisfying, because it has potatoes. Its delicate creamy consistency will be enjoyed by connoisseurs of dishes, enjoying the process of eating and guessing the ingredients from which it is cooked. The recipe itself does not present any complexity and is therefore suitable for frequent use in the daily menu. Ingredients:
- potatoes - 2 pieces
- carrots small - 1 piece
- onion - 1 piece
- celery with herbs - 4 petioles
- Cheddar cheese - 200 g
- Butter - 25 g
- milk - 300 ml
- salt, pepper - to taste
Number of ingredients listed aboveis designed to make a small portion of soup, which is enough for lunch for 2 people. If you take a little more products and withstand the existing proportions, you can cook a more acceptable portion for your family. And to start better with the preparation of vegetables. They need to be cleaned and washed. Onions and carrots are chopped, put into a frying pan and lightly fry in a minimal amount of butter. Celery and potatoes cut into small pieces of medium size. Take the pan, lay the remaining oil on the bottom and fry the potato cubes in it for 5 minutes. Then add about 1 liter of hot water, boil and continue cooking on low heat for another 20 minutes. Pour out the celery pieces, add a little water, place the onion-carrot fry, mix and cook for 5 minutes. Now transfer all this into the blender bowl, whisk to a homogeneous creamy consistency and return it back to the pan. Add the same pre-heated milk, salt and season with pepper. When the soup boils, remove the pan from the fire and pour into it grated cheese on a large grater. Mix everything thoroughly until the last ingredient is completely dissolved, and the soup can be served. In conclusion, some useful tips. If you are confronted with the fact that the cheese chosen for the soup is not rubbed on the grater, just place it on the freezer for 15 minutes and the problem disappears. Those who love culinary experiments, it is worth considering the fact that cheese soups are especially delicious, if you add smoked meat products to them. As a base in this case, you can take any recipe. If you want to prepare a nutritious cream soup, put chicken in it. That's all, enjoy your appetite!
