Description
Soup for true cheese lovers. In General, in my opinion, the cheese soup is a great invention of cooks! How to feed a fussy small nehochu broccoli? Yes, just to disguise broccoli with cheese soup! I propose not quite soup-and soup is hot appetizer. Tender, juicy, flavorful! Rich taste, perfect texture and interesting flavor. When I served this wonderful dish on the table, literally 10 tablespoons of soup magically change the status of our meal, the category of "Sunday lunch at Tiffany's" immediately takes off to "the solemn reception of the French Ambassador". Try it!
Ingredients
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Soft cheese
200 g
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Cheese
100 g
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Cheese
100 g
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Potatoes
2 piece
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Cream
200 ml
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Greens
-
Pepper white
0.25 tsp
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Water
600 ml
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Onion
1 piece
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Nutmeg
0.25 tsp
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Butter
1 Tbsp
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Salt
0.25 tsp
Cooking
You can use different cheeses, the main thing is to use one cheese with green or blue mold, one with a delicate sweet and nutty flavor. Do not abuse spices, delicate taste of the cheese should not be smothered!
Onion and potato finely chopped
Grate or crumble cheese, a few pieces of cheese left for decoration. Cast a Cup of cream.
Take a saucepan with thick bottom. Put on the heat, put the butter and fry just until transparent onions, then spread the potatoes, stir, add nutmeg and salt, pour in hot water.
Once it boils, add the cheeses, except blue cheese. Cook on medium heat until cooked potatoes, add a large part of cheese, cook until complete dissolution of cheese. Porirua soup immersion blender into a homogeneous mass.
Pour in the cream and warm the soup without boiling.
Pour the soup in small bowls, add pieces of cheese, pepper and put a few leaves of greens. The soup is well served croutons of white bread into long sticks. Nice!
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