Cheese cream soup - general principles of cooking
At the beginning of the 20th century, new sorts of cheese were invented by the method of melting (the so-called melted cheese), which made a real revolution in the culinary world. Light salads and appetizers, hearty desserts and, of course, cheese soups began to delight with the unusual taste of gourmets and simple lovers of tasty food.
The peculiarity of processed cheese is that it can completely dissolve in boiling water, giving the soup a creamy aroma and taste.
Cheese soup - mashed potatoes - preparation of products and dishes
Cheese soup is naturally based on cheese. How he should be - a type of “Druzhba” type melted cheese or a pasty cheese “spread”, like the popular “Viola”, is up to you. The main rule in the purchase of such cheese is to ensure that the product is always fresh. It is not necessary to use “pure” cheese, without additives. You can put in the cream cheese with greens, the taste of bacon or seafood.
Pay attention to the amount of carbohydrates that are contained in melted cheese. The packaging shows the amount of nutrients per 100 grams of product. The amount of carbohydrates should not exceed 3 grams, the larger number indicates that sugar or other non-useful additives are used in the product.
To make a pureed cheese soup, you need an immersion blender to grind the soup ingredients.
Recipes for cream cheese soup:
Recipe 1: Cream Cheese Soup
This recipe is quite simple, although the resulting dish with its only aroma will cause abundant salivation. You can also add some low-fat cream to the soup, then the dish will have an even brighter creamy flavor. Serve ready soup, sprinkle with chopped fresh herbs.
Ingredients Required:
- 2 potatoes
- Carrots 1 piece
- Water for soup 1 liter
- Cream cheese 200 grams
- Condiments
Preparation Method:
- Put water into a saucepan and put it on the stove.
- Peel potatoes and carrots. As soon as the water starts to boil, put the vegetables in a saucepan as a whole, salt it.
- After 10 minutes, remove the carrots from the pan, after 15 potatoes.
- Immerse the vegetables in a blender and chop to a puree.
- Return the mashed potatoes back to the pan. When water boils, add processed cheese to the soup. Wait for the cheese to dissolve and turn off the soup.
Recipe 2: Cheese Cream Soup with Mushrooms
Mushrooms are perfectly combined with cheese, and therefore ready-made cheese cream soup will simply drive you crazy with great aroma and taste. For this dish it is recommended to take champignons.
Ingredients Required:
- Mushrooms 400 grams
- Potato 1 piece
- Onion 1 piece
- Water for soup 1.5 liters
- Cream cheese 200 grams
- Butter
- Salt
Preparation Method:
- Peel the onions from the husks and cut them as small as possible. Mushrooms wash off the ground and cut into cubes.
- Heat the griddle and brush with butter. Spread the onion, and then the mushrooms. Simmer the vegetables until the mushrooms are halved in size from the original volume. Turn off the heat and cool the vegetables.
- Pour water into the pan and set on fire.
- Peel the potatoes and, as a whole, put in the pot as soon as the water boils. Pickle. After 15 minutes, remove the potatoes.
- Immerse potatoes and mushrooms in the blender bowl, chop to a puree-like state.
- Return shredded vegetables to the pan. As soon as the water boils, add melted cheese to the soup. As soon as it dissolves, cheese cream soup with mushrooms is ready.
Recipe 3: Cheese cream soup with spinach and broccoli
This soup is not only very tasty, but also incredibly useful, thanks to the use of green vegetables.
Ingredients Required:
- Spinach 300 grams
- Broccoli 400 grams
- Garlic 2 teeth
- Processed cheese 200 grams
- Butter 50 grams
- Water for soup 1.5 liters
- Condiments
Preparation Method:
- Separate the spinach leaves from the cuttings, wash them in running water and chop finely.
- Heat the saucepan, melt a piece of butter in it, put the sliced spinach leaves. Simmer the spinach for about ten minutes, then remove from heat and cool.
- Put water into the pot for soup, put broccoli cabbage there, divided into small inflorescences. 10 minutes after boiling water, remove the cabbage and cool slightly.
- Dip cabbage and spinach in a blender bowl, chop to a puree-like state.
- Put the chopped vegetables in the pan. As soon as the water boils, add the melted cheese and mix.
- Remove the husks from the garlic. Squeeze it through the press into the saucepan.
- Once the cheese has dissolved, remove the cheese soup from the stove and serve.
Recipe 4: Cheese Chicken Cream Soup
Chicken broth soup will be quite nourishing, but not very high-calorie and not at all fatty.
Ingredients Required:
- Cauliflower 300 grams
- Chicken fillet 300 grams
- Cream cheese 200 grams
- Water for soup 1.5 liters
- Condiments
- Salt
Preparation Method:
- Wash chicken fillet, remove films and pieces of fat. Cut the meat into cubes.
- Wash the cabbage and divide into florets.
- Add water to the pan and salt. As soon as the water boils, add chicken and cabbage to the soup. After 15 minutes, remove the vegetables and meat from the pan.
- Once the ingredients have cooled, place them in a blender and grind to a puree-like state.
- Return the mashed potatoes back to the pan. When the soup boils, add melted cheese to the soup, mix.
- When the cheese melts, the soup is ready! Remove the pan from the heat and serve.
Cheese puree soup - secrets and useful tips from the best chefs
- In the finished cheese soup, add chopped fresh greens. This additive will decorate the look of the dish and make it even more fragrant.
- Ready soup can be served both hot and chilled. In chilled soup, add white bread croutons.
- Water for soup must be purified using a filter or specially purchased from a mineral source. Hard water from the tap can significantly degrade the taste of delicate dishes.
