Description
Not difficult, but quick, delicious and hearty cheese soup
Ingredients
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Broth
1 l
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Meat
100 g
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Carrots
1 piece
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Onion
1 piece
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Potatoes
2 piece
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Butter
50 g
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Baton
2 slice
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Cheese
100 g
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Basil
Cooking
Prepare the broth. Dwell on it will not fit any. And the broth and leave the meat out of it.
Take one carrot, one onion and two medium potatoes. I have fine - picked 4.
Put the saucepan over a small fire, throw into it the butter.
Crumble how they got there is the onion and carrots
Onions and carrots a bit pripuskaet (but not fry).
Also how did crumble the potatoes
Pour the broth and cook for 20 minutes
Until the vegetables are cooked, we will make toast! Take a loaf (I like extra croutons, so I got three).
Cut the crust
Cut into cubes
Throws straight with no oil in the pan, and dry on low heat. Who wants to, shortly before the end, add the olive oil for color and flavor.
Take the meat from the broth, cut haphazardly. Svalivsheesya meat and vegetables put in a blender, add part of the broth (important not to overdo it), grind everything into a puree.
A drink is poured into the empty saucepan and cook for another 3 minutes. If very thick, add broth.
Grate cheese on a fine grater
Add cheese to the soup and, stirring constantly, over low heat bring to a full melt. After that, depending on tastes and brands of cheese, soup, salt may be added.
Decorate soup croutons, Basil, triangles of cheese.
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