delicious cheese soup Cheese soup is the first dish that is not sooften you will meet on everyday tables. Although recently, more can be heard in the conversations mentioning this soup. About how they make this first dish people engaged in cheese making. According to one of the legends, the Greeks started to make cheese first. And the first to put it in a hot broth was invented by the Slavs. They were the first to make soup with the addition of cheese. The preparation of soup using cheese does not take much time, unlike the first dishes for beef or other kind of meat bones.

Cheese - the main component of the first dish

Cheese soup - useful and tasty. It is proved that cheese is a source of useful microelements, including calcium, and easily digestible protein. Nutritionists are advised to regularly eat such soups. So you can without harm to health there is a cheese soup in its various forms. And rejoice at the benefits. Recipes in which the composition of the products is described in detail and how to make cheese soup is available in huge quantities. Almost every tenth family can boast of its own recipe for cooking the first dish called cheese soup. Make it with the addition of meat broth, with chicken, salmon, mushrooms. And every chef praises exactly his recipe. But at the heart of any recipe, called cheese soup, is, of course, cheese or several kinds of different cheeses. For example, in soup can be combined completely different in the consistency and method of making cheeses: melted, hard, cooked in mutton stomach, cheese, Adyghe, etc. Even the experienced chef wants and needs to have in his culinary reserve at least a few different recipes of one dish . And what can we say about an ordinary housewife. It is pleasant to surprise guests or household members by serving a cheese soup prepared in a new way, using a nobody's recipe for cooking. This article describes in detail how to prepare a cheese soup: nourishing and healthy, without the addition of meat bones or fish components. cheese soup with broccoli

Composition of necessary products

For soup it is necessary to select only freshproducts. Cheese soup, cooked with vegetables and cheeses - appetizing, has a pleasant creamy taste, which is not interrupted by the presence in it of meat and fish products. The appearance of the soup is also attractive. The presence in it of vegetables of different colors raises appetite and improves digestion. For the preparation of soup with cheese and vegetables under this recipe will need the following products:

  • cheese soft melted (for example "Amber") - 150 g;
  • Adyghe cheese - 200 g;
  • cauliflower - 200 g;
  • broccoli cabbage - 200 g;
  • potatoes - 2 tubers;
  • carrots - 1 piece;
  • onion - 1 pc .;
  • red bell pepper - 0,5 pcs .;
  • bread white (loaf) - 4 pieces;
  • water - 2 l;
  • vegetable oil (for toasting vegetables) - 50 ml;
  • bay leaf - 1 pc;
  • salt and fresh herbs - to taste.

cheese soup with croutons

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 the pan and bring it to a boil. In boiling liquid, which will later be called cheese soup, add in a small portion, stirring constantly, soft melted cheese, for example, "Yantar". To cook the cheese soup, you can also use hard melted cheese, such as, for example, "Friendship", but then it must be cut into small pieces and injected into boiling water, gradually stirring, so that it does not have time to adhere to the bottom and breaks well. To stir a cheese soup is better than a whisk. With it, all the lumps will be broken 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.
  • In accordance with the counter, serve cheese soup along with fried pieces of bread - croutons.
  • When serving soup, do not forget to wish everyone a pleasant appetite.
  • Light, delicious, nutritious and fast incooking a cheese soup cooked according to this recipe will bring a variety to your daily dinners. He will give the opportunity to people around you to positively assess you as a hostess and a cook who can quickly and deliciously prepare an unusual dinner from ordinary products.

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