If the refrigerator is empty, but we must urgently prepare a delicious and satisfying first course, there is an excellent solution to the problem. This is how to make an original and beautiful cheese soup based on the popular product in Soviet times - processed cheese. According to old memory, one or several of these silver bars are always found in the corners of the refrigerator.
Producers currently produce processed cheese with different flavors and fillers (bacon, greens, mushrooms, paprika), as well as with different fat content. This is an excellent option for making soups with different flavors and ingredients.
So, how to make a cheese soup?
Here's the recipe for cheese soup for 3 liters of water:
- 3 processed cheese with any taste;
- 2-3 middles of potatoes;
- 1 carrot;
- 1 onion;
- salt, pepper, spices, greens to taste.
If you want to change the amount of soup in the large or smaller side, take the amount of water at the rate of 1 cheese per 1 liter of water. Put a pot of water on the fire, until the water boils, the potatoes must be cleaned and cut into cubes or straws. Put potatoes in soup and cook until half cooked over medium heat.
Finely chopped onions and grated carrots are spread on vegetable oil until golden in color and are also added to the soup.
The soup should be salt, pepper to taste, it's also good to add fragrant herbs - savory, marjoram, oregano, parsley. After the potatoes are half cooked, the cheese is added to the soup grated on a large grater. If you do this before, potatoes can not boil. For the remaining time, the cheese will melt and evenly spread over the soup liquid. Rub it better after 15 minutes of freezing, when the cheese becomes firmer.
The soup is cooked on low heat until the cheese is completely dissolved and the potatoes are ready. At the last minute greens and garlic are added, after the cheese soup is cooked, it needs to be left for 10 minutes.
An excellent variation of the recipe, how to cook a vegetable cheese soup puree - take more potatoes, or replace it with an equivalent amount of cauliflower, broccoli. After the full preparation of the vegetables, but before laying the grated cheese, the vegetables are taken out of the broth and crushed with a blender or wiped through a sieve.
Also good in this soup are beans, lettuce, corn and other vegetables, mushrooms, the main thing is not to overdo it and make soup from cheese soup with cheese.
Serve cheese soup with sour cream, fresh bread or crispy croutons, crackers.
As a basis, in addition to vegetable, you can take fish, mushroom or meat broth, choosing for filling cheese with the right tastes or classic creamy.