Cheese soup

Description

I wanted to somehow cheese soup... brought from the store melted cheese was weird and was ejected. And the soup you want, already tuned, and I decided to make sausage cheese. It turned out so delicious that quart saucepan we ate at one time. I must say that my husband, the soup is almost not eating, and this only dimmed and required supplements) Now the cheese soup, I only cook and every time he was with us for a long time is not delayed.

Ingredients

Cheese sausage

250 g
Potatoes

2 piece
Garlic

4 tooth
Onion

3 piece
Chicken fillet

300 g
Water

1 l
Salt

0.5 tsp

Cooking

Here is necessary ingredients. The bulbs I have are small so I took 3 things. And potatoes, on the contrary, very huge) In the middle products it's somewhere 1-2 onions and 3-4 potatoes. Fillet I forgot to weigh, so weight in the recipe given on the eyes. All the amount of ingredients can vary to your taste. With so many I get around 2.5 litres of slightly spicy soup (if garlic is good, today I have fresh and sharp)

Start to chop all of the products on the middle pieces. Fries and smaller meat, onions into 4 pieces, cut in half garlic cloves. Their size and form is not important, because it will still make a puree.

Naturally, the larger the pieces, the longer it will cook. So I try to cut smaller.

Sliced cheese, divide into 2 parts and one deferred. Also delayed 1-2 cloves of garlic. Everything else is chopped, place it into a saucepan and fill with water, the water I add to the eye, but it is about 1-1,5 l. Importantly, all products were closed and there was still a layer of water 5 cm

I really like this soup with crackers, so while the soup is cooking, I make crackers Ordinary loaf cut into pieces and put it in the oven on low heat for 20 minutes

Cook until cooked all products. It is about 30 minutes. When all cooked, drain the broth into another container and let cool slightly products.

I make the mashed potatoes, shifting into the blender so the consistency is much smoother than a submersible. Pending add cheese and garlic. Scrolled all, little by little adding the broth.

When I got a homogeneous mass, mix it with the broth. The broth is not necessary to pour the entire focus on getting the desired consistency of soup.

I have often soup quite watery. Then the pot of soup set on the stove and stir, argument to the boil. And cook for 5 minutes.

The cheese soup is ready! Hot, in my opinion, tastes better cold but it is also delicious and edible) Bon appetit. We love the combination of this soup with tomatoes and croutons and served)

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