Cheese soup: recipe

Cheese soup is the first dish thatyou won't often see it on everyday tables. Although recently you can hear more and more mentions of this soup in conversations. About how people who make cheese make this first course. According to one legend, the ancient Greeks were the first to make cheese. And the Slavic brothers were the first to put it in hot broth. They were the first to make soup with the addition of cheese. Cooking soup using cheese does not take much time, unlike first courses on beef or other types of meat bones.

Cheese is the main component of the first course

Cheese soup is healthy and tasty.It has been proven that cheese is a source of useful microelements, including calcium, and easily digestible protein. Nutritionists advise regularly eating such soups. So you can eat cheese soup in its various forms without harm to your health. And enjoy the benefits. Recipes that describe in detail the composition of the products and how to cook cheese soup are available in huge quantities. Almost every tenth family can boast of its own recipe for making a first course called cheese soup. They make it with the addition of meat broth, with chicken, salmon, mushrooms. And each cook praises his own recipe. But at the heart of any recipe called cheese soup is, of course, cheese or several types of different cheeses. For example, a soup can combine cheeses that are completely different in consistency and method of preparation: processed, hard, cooked in a lamb's stomach, feta, Adyghe, etc. Even an experienced cook wants and needs to have at least several different recipes for one dish in his culinary stock. And what can we say about an ordinary housewife. It is pleasant to surprise guests or household members by serving cheese soup cooked in a new way, using an unknown recipe. This article describes in detail how to cook cheese soup: hearty and healthy, without adding meat bones or fish components.

Composition of necessary products

For soup, you need to select only fresh ones.products. Cheese soup prepared using vegetables and cheeses is appetizing, has a pleasant creamy taste, which is not interrupted by the presence of meat and fish products in it. The appearance of the soup also attracts the eye. The presence of vegetables of different colors in it increases appetite and improves digestion. To prepare soup with cheese and vegetables according to this recipe, you will need the following products:

soft processed cheese (for example "Yantar") - 150 g;
Adyghe cheese - 200 g;
cauliflower - 200 g;
broccoli - 200 g;
potatoes - 2 tubers;
carrots - 1 pc.;
onion - 1 pc.;
red bell pepper - 0.5 pcs.;
white bread (loaf) - 4 pieces;
water - 2 l;
vegetable oil (for frying vegetables) - 50 ml;
bay leaf - 1 pc;
salt and fresh herbs - to taste.

Stages of cooking cheese soup with vegetables

Wash and clean the vegetables thoroughly. On a recipe, grate the carrot in a cheese soup on a shallow grater. Onion and red bell pepper finely chop. Broccoli and cauliflower thoroughly disassemble on inflorescences. Peeled potatoes for protection from darkening place in a separate container with cold water, a small saucepan or bowl will do.

In the frying pan pour the vegetable oil. In the red-hot fat, gently place first the chopped onion, then finely chopped Bulgarian pepper. Grated carrots are added to the pan last, because it absorbs a lot of oil. If you put it first, it will be difficult to achieve a uniform roasting of all added vegetables. When the products in the frying pan acquire a golden hue, they need to be put aside waiting for their turn.

Pour water into a saucepan and bring it to a boil.Add soft processed cheese, such as "Yantar", in small portions, stirring constantly, to the boiling liquid, which will be called cheese soup from now on. To make cheese soup, you can also use hard processed cheese, such as "Druzhba", but then you need to cut it into small pieces and add it to the boiling water, stirring gradually so that it does not have time to stick to the bottom and is well distributed. It is better to stir the cheese soup with a whisk. With its help, all the lumps will break up and the broth will become homogeneous.

Salt and taste the cheese soup.

Take the potatoes from the water, dry with a clean kitchen towel and cut into thin slabs.

In a boiling, evenly melted cheese soup, put sliced potatoes and prepared cabbage inflorescences. Cook until half cooked, about 5-7 minutes.

After this time, put fried vegetables from a frying pan and a bay leaf into the almost ready cheese soup. Cook until ready for about 5 minutes.

Remove from the plate and cover the cheese soup with a lid. Leave to stand for 5 minutes.

Pieces of white bread fry to a practically dry,with a small amount of vegetable oil, a frying pan to a ruddy crust on both sides. If you have a toaster at hand, you can use it.

In accordance with the recipe, immediately beforeserve spread on plates plates cut into pieces in size 2 by 2 cm Adyghe cheese. He will not melt away from the hot, but will remain whole, like pieces of meat in a borsch. On top with a ladle pour the cheese soup. It is necessary to pour so that in each plate were inflorescences and cauliflower and broccoli. Sprinkle with finely chopped fresh herbs. This will add vitamins to this useful soup.

According to the recipe, serve the cheese soup with toasted pieces of bread - croutons.

When serving soup, do not forget to wish everyone a pleasant appetite.

Light, tasty, nutritious and quick to prepareWhen cooking, cheese soup prepared according to this recipe will add variety to your everyday meals. It will give the people around you the opportunity to positively evaluate you as a hostess and a cook who knows how to quickly and deliciously prepare an extraordinary lunch from ordinary products.