Cheese cream soups appeared in the culinary arsenal in the early 20th century, when they learned how to make melted cheeses that completely dissolve in water. Since then, they occupy a place of honor in many cuisines around the world. In many respects the popularity of this dish is due to the mobility of the recipe, which makes it easy and at ease to improvise with the ingredients. We offer to make cheese soup-puree according to one of our recipes.
Cheese soup with mushrooms and toast
Ingredients:
- champignons - 200 g;
- vegetable oil;
- curd cakes - 2 pieces;
- onions and carrots - 1 pc .;
- potatoes - 3 pcs .;
- pepper, salt - to taste;
- water - 1.5 liters.
Preparation
We chop the onions finely, cut the mushrooms into thin slices and pass them in lean oil. Sliced carrots and potatoes, put into boiling water, and boil until cooked. We boil the boiled vegetables in a blender. Vegetable puree poured back into the pan, make a small fire, add grated cheese, then fried mushrooms with onions, salt and pepper to taste. Cook on low heat for 10 minutes until the cheese melts. To this soup usually served toast, fried in butter.
Cheese cream soup with chicken and croutons
Ingredients:
- cheese fused - 400 g;
- rice - 150 g;
- potatoes - 400 g;
- chicken - 500 g;
- carrots - 150 g;
- onions - 150 g;
- salt, pepper - to taste;
- crackers - to taste;
- greenery.
Preparation
We cook broth from chicken, we take out the ready meat from the broth, we cool it and cut it into pieces. Let the broth boil and fall asleep rice, cook for 10 minutes. Then lay the diced potatoes, finely chopped onions and grated carrots. Cook until ready for vegetables, add chopped meat. Remove from heat, whisk with a blender in puree, add processed cheese, mix thoroughly again. Put the soup on a small fire and let it boil. Serve with greens and white croutons.
Cheese cream soup in a multivark
Ingredients:
- chicken fillet - 500 g;
- cheese - 200 g;
- rice - 3 tbsp. spoons;
- potatoes - 4 pcs .;
- carrots and onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- salt, pepper, bay leaf - to taste;
- parsley greens, dill finely chopped - 2 tbsp. spoons;
- lean oil - 2 tbsp. spoons;
- water - 3 liters.
Preparation
Chicken cut into small pieces, carrots three on a grater, chop the onions finely. We set the multi-bar to the "Frying" mode ("Baking"), set the timer for 20 minutes. Pour the vegetable oil into a saucepan, when it is warm, fry onions and carrots, stirring frequently. Then add the potatoes, diced, meat, rice and finely chopped Bulgarian pepper, salt and pepper, pour hot water. We activate the "Soup" mode, the time is 60 minutes. 10 minutes before the end of cooking we put grated cheese, greens, laurel. Turn off the multivark and mix the soup with a blender. Then we prepare another 5 minutes on the same regime.
Cheese cream soup with shrimps
Ingredients:
- potatoes - 4 pcs .;
- shrimps large 3 pcs .;
- Parmesan - 25 g;
- shrimp frozen peeled - 250 g;
- cream cheese 180 g;
- dill - 1 bunch;
- water - 1200 ml;
- salt - 2 teaspoons;
- turmeric - 0,5 tsp.
- pepper black ground - 0,5 g.
Preparation
Peeled potatoes cut into fairly large pieces, boil until cooked. Ready potatoes are purried in a blender. We put the mashed potatoes back into the water in which we cooked it. Mix to a homogeneous consistency, add frozen shrimps, give a boil. Cheeses grated on a grater, put in soup. All is well mixed and weighed on a small fire for 8 minutes until the cheeses are completely dissolved. Solim, pepper, add the spices. Finely chop dill and fall asleep in the soup, mix well and remove from heat. Let's stand a little. Boil large shrimps. Served portionwise, spreading in each plate shrimp and sprinkling with thin parmesan plates. All soup with prawns is ready!
Cheese soup with broccoli and champignons
Ingredients:
- water - 2 l;
- carrots - 2 pieces;
- onion - 1 pc .;
- broccoli - 400 g;
- champignons - 400 g;
- cream - 200 ml;
- cream cheese - 2 pcs .;
- vegetable oil - 2 tbsp. spoons;
- spices - to taste.
Preparation
In the boiling water we put chopped carrot and onion, cut in half. When the soup boils, let him cook a little, sort broccoli into inflorescences and put it in soup, leave to cook. Half the mushrooms are cut and fried in lean oil. The second part of the mushrooms is put in the soup and cook until the carrots are ready. From the pan take out one half of the bulb. Pour the cream into a bowl, add the cream cheese, grated. Mix well and put it in the soup when the carrot is ready. Then we mix everything with a blender. We serve, adding fried mushrooms to the soup dish.