If you really love cheese, you can not help but be aware of the delicate soups based on them. Creamy, slightly spicy spicy or, conversely, a delicate creamy taste cause a real delight. A scent that they exude, promises a real culinary delight everyone, to whom is this dish. You really can not resist, and you will quickly dip a spoon into the bowl of soup, scoop, send in your mouth and barely restrained so as not to close his eyes and groaned with happiness. At the same time, you promise yourself again and again to come back to the restaurant and get a chance to sample this delicious dish.
But excellent cheese soup does not cost anything to cook in your own kitchen. It is only necessary to know a few important secrets that guarantee the success of even a beginner cooking, no matter what recipe he will choose: simple or complex. For example, if you use soup or processed cheese, cream, adding they should be at the very end. But you can meet and prescription, providing a different sequence when the last stage are put vegetables, mushrooms or meat. In this case, the cheese should be rubbed on a coarse grater. And when you add it to the soup, you need to continue to cook on low heat. Otherwise, the pieces of cheese are melted and welded. And more about the intricacies of cooking will tell you our recipes.
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Cheese cream soup with celery
This soup is prepared on the vegetable broth, especially saturated and aromatic it does add celery, and especially refined taste gives a dry white wine. Cheese in this case is taken fused, and the amount thereof is quite large. By itself, this recipe is very simple, but the first dish, which is obtained as a result, can cause your home or friends real culinary ecstasy. Well, you have wondered? Then do not linger and go into the details.
processed cheese - 400 g
onions - 2 pieces
celery - 100g
Potatoes - 3 pieces
wheat flour - 3 tablespoons
butter - 2 tablespoons
olive oil - 4 tablespoons
dill chopped - 1 tablespoon
dry white wine - 0, 5 cups
white bread - 6 slices
water - 1, l 2
salt, ground black pepper, nutmeg - to taste
Vegetables Clean and wash thoroughly. In a saucepan, pour the olive oil in an amount that provides a prescription. While it would be warm, chop the celery root, whole potatoes and 1 onion into large pieces. Send them to the pan and fry for 1-2 minutes. Then add the wine to them and after a further 2 minutes, pour hot water. The contents of the pan, bring to a boil, carefully remove the resulting foam and cook on low heat for at least 30 minutes.
When the vegetables are ready, pass them in the bowl of a blender along with the broth and whisk until the consistency of cream. Then, the homogeneous mass return back into the pan. Cream cheese slice as finely as possible or grate. Add it to the soup, which 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 cream cheese-infused soup, get cooking toast. To do this, cut the slices of bread slices, 7-8 cm in diameter each. In a frying pan, melt butter and quickly fry the croutons in it. If you remember, the recipe provides for two bulbs, one of which ought to cook in the soup. The second slice into thin rings and fry until golden brown in olive oil. Take toast, gently lay him ready appetizing onion, sprinkle with dill. Pour soup bowls, putting in each portion of the slice of crispy bread, and serve the dish to the table.
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Cheese cream soup with zucchini
This recipe involves cooking the soup in the vegetable broth and without potatoes. With this first dish with cheese turns out very easy. Delicate creamy consistency it is given zucchini, known for their delicate flavor. All ingredients in the soup are some particularly harmonious combination. And in many ways - because of the interesting way of cooking vegetable broth.
carrots - 2 pieces
parsley - 1 piece
onions - 2 pieces
leeks - 1 stalk
celery - 2 stalks
zucchini - 2 pieces
soft cream cheese with a neutral taste - 250 g
butter - 1 tablespoon
sweet bell pepper - 1 pinch
salt, pepper, sweet pepper - to taste
bacon - 200 g
water - 2L
Thus, in the first place, you need to cook broth. Take cut in half carrot, parsley root and stalk of leek, put them in the oven on the grill grate and a little propekite. Then add the vegetables in the pan, adding to them celery, pour 2 liters of cold water and put on fire. Yes, carrots do not forget to remove the skin. When the broth comes to a boil, throw in a few peppercorns, salt to taste and continue to cook for an hour.
Peel onions and chop into small cubes. Take the pan in which you cook the cheese soup, melt the butter in it and pour the onion to cutting. Simmer it on medium heat for 5-7 minutes. But note that the onions should be golden, but only transparent. Then wash the zucchini, cut into cubes of medium size, and send them to the same pan. Mix the onion and cook for another 5 minutes.
Take 1 liter of vegetable broth and pour them onions and zucchini. A little salt soup foundation for the future, but it is important to be careful, because you'll be adding another ingredient - cheese. But it also has a certain amount of salt. Cover the pan with a lid and simmer the contents on a small fire for 10 minutes. This time is enough to zucchini slices are soft.
When this happens, it's time to add the cream cheese. Because he has a fairly soft consistency, it's best to spread it into the pan with a spoon. Make sure that all the cheese melted into the soup, and turn off the heat. This recipe allows the use of a conventional immersion blender. Put it in a pot and give the soup a creamy consistency. Bacon cut into small cubes, lightly fry in a pan. Ready pour the soup bowls and sprinkle each serving with sweet paprika and this podzharochkoy. It will only accentuate the delicate taste of the dish, and it will feature.
By the way, this soup is very fond of French children. Our also not be an exception, as a first - a real feast at the dinner table. And as a variation, try to use instead of the usual zucchini or broccoli, zucchini and add to the soup a little chopped parsley or mint. Get at least a tasty, fragrant and slightly unusual.
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Cheese cream soup with sweet pepper
If you want to play in the kitchen is this recipe, you can enjoy a special and very rich flavor gamut of the resulting soup. The combination of onions, carrots and peppers with cream cheese tenderness does not leave you indifferent. Thanks thyme dish will be very fragrant, and add milk only emphasize all its delicacy.
processed cheese - 200 g
carrots - 1 piece
onions - 1 pc
yellow sweet pepper - 2 pieces
any vegetable oil - 1 tbsp. spoon
butter - 1 tbsp. spoon
Milk - 200 ml
thyme - 2 sprigs
salt, ground black pepper - to taste
Preheat oven to 180 ° C. Wash yellow peppers, sprinkle a small amount of vegetable oil and put to bake for 15 minutes. Then shift them in a deep bowl, cover tightly and let cool slightly. Now you can easily remove them from the skin. When this is finished, remove the core, along with seeds and pulp turn itself into a puree in any arbitrary way.
Clean and wash the remaining vegetables. Grind them with a knife. In a saucepan, place the butter, melt and fry the onion and carrots for about 6 minutes. Then fill them with 500 ml of hot water and let boil. In another vessel heat the milk, put it on a coarse grater grated cheese and dilute, stirring constantly. When all the pieces go out, to add the pepper puree, then pour the whole mass into the pot, where boiled onions and carrots. With immersion blender to make soup uniform and cream, bring it to a boil, season with salt and pepper and pour into plates. Garnish each serving with thyme leaves.
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Cream cheese "cheddar"
And this recipe will delight thrill-cheese soup. The taste of this first course turns creamy and spicy at the same time. This is achieved by a combination of milk and cheese "Cheddar". The soup will be quite satisfying, because it has a potato. Its delicate creamy consistency will be enjoyed by lovers of food, enjoy the process of eating and guessing components from which it is cooked. By itself, the recipe does not pose any difficulty and is therefore suitable for frequent use in the daily menu.
Potatoes - 2 pieces
small carrots - 1 piece
onions - 1 pc
celery greens - 4 petiole
Cheese "Cheddar" - 200 g
butter - 25g
Milk - 300 ml
salt and pepper - to taste
The number of the above ingredients is designed for cooking small portions of soup, which is enough for a meal for 2 people. If you take a little more food and soak with the proportion available, you will be able to cook more acceptable to the portion of your family first. But better to start with the preparation of vegetables. They need to clean and wash. Onions and carrots chop, put in a pan and lightly fry in a minimal amount of butter.
Celery and potatoes cut into medium size pieces. Take a pan, put on the bottom of the remaining oil and fry the potato cubes in it for 5 minutes. Then add about 1 liter of hot water, boil and continue to cook over low heat for 20 minutes Pour the slices of celery, add a little water, put the onion, carrot zazharku, stir and cook for 5 minutes.
Now Put it all in the blender bowl, whisk until smooth creamy consistency and return back into the pan. Add to the same pre-warmed milk, season with salt and pepper. When the soup boils, remove the pan from the heat and pour into it the grated cheese on a coarse grater. All mix well until complete dissolution of the last ingredient, and the soup can be submitted.
Finally, a few useful tips. If you are faced with the fact that the selected soup bad cheese Grate, just put it on for 15 minutes in the freezer, and the problem will disappear. For those who love culinary experiments should take into account the fact that the cheese is particularly delicious soup are obtained if they add smoked meat products. As the base in this case, you can take any recipe. If you want to cook a nourishing soup, put in a chicken. That's all, enjoy your meal!