Everyone knows that the first hot dishes have a positive effect on the human body, namely on its digestive and cardiovascular systems. A dish like soup speeds up the body's metabolism, and also normalizes the natural metabolism. In addition, almost all liquid soups contain a large amount of natural and healthy ingredients.
There are a lot of various recipes for cooking the first dish all over the world. There are complex recipes, which include a large number of ingredients, and there are simple, which do not need to spend a lot of food and time. From such simple recipes can be distinguished soup with melted cheese. This recipe came to us from France for a long time, and now it is only being improved.
The advice of the soup professionals
In order for the soup with melted cheese to be not only tasty, but also to have a presentable appearance, you need to adhere to the following professional advice:
- Cheese is put in broth at the rate of 100-120 grams per liter of liquid. The creamy consistence with expressed cheese taste will turn out.
- Before laying the cheese should be cut into small cubes and mash with a fork. This will allow the cheese to dissolve completely and quickly in the broth. In this case, it is not recommended to use the grater, so much of the product will simply remain on it.
- To improve the taste, it is recommended to use at least three varieties of the melted product.
- If the recipe for the soup involves the presence of potatoes, then the cheese should be thrown into the pan after the root vegetable is cooked. Otherwise, the potatoes will turn out solid and tasteless.
- After the cheese has been introduced into the pan, the fire should be reduced to a minimum. Since with a strong boil it does not dissolve, but will be taken into lumps, which will greatly affect the appearance and taste.
- It is best to serve rye crackers or fresh white bread to this hot dish.
- When choosing a cheese, you must pay particular attention to the composition, which should not contain palm oil and other surrogates. The product should be only from natural milk fat, fresh.
- You should not cook such soups for future use, because after warming, they lose not only taste, but also useful properties.
- Upon completion of the preparation, you must add fresh herbs and dry spices to taste.
The most popular cheese soup recipes
Cooks from different countries prepare cheese soups in different ways. But in Russia the most common recipes are listed below.
The usual option with croutons
This recipe is the easiest, with a minimum amount of ingredients.
Necessary components for cooking:
- 4 glasses of water;
- 2.5 cheeses "Friendship";
- 2.5 tablespoons of butter;
- 1 medium bulb;
- half a loaf of white bread;
- salt, spices - to taste.
Cooking:
- Pour water into the pan of the desired volume, put on high heat;
- finely chop the onion, fry it in butter;
- mash cheese in a deep plate, pour a small amount of boiling water and stir thoroughly until they are completely dissolved;
- cut bread into even cubes, dry it in a frying pan with butter;
- in boiled water pour the resulting cheese mixture, put onion fried and salt;
- ready to sprinkle soup on plates, sprinkle with croutons, decorate with greens.
Cooking time - 30 minutes.
Calories per 100 grams of the finished dish - 55 kcal.
Soup with melted cheese and mushrooms
This dish is very satisfying, as it uses rich broth and ground beef.
Necessary components for cooking:
- 2.5 liters of beef broth;
- 250 grams of melted cheese;
- 250 grams of fresh champignons;
- 250 grams of fresh beef tenderloin;
- one small celery root;
- five medium potatoes;
- one large onion;
- one big carrot;
- refined oil;
- fresh herbs (onion, basil) and salt to taste.
Cooking:
- make minced meat;
- Wash mushrooms and cut into thin slices;
- root vegetables (onions, carrots and celery) chop julienne, and potatoes - diced;
- cooked mince fry in a hot skillet for about five minutes, then add the mushrooms. After three minutes, add the chopped vegetables to the pan. Fry everything together for about five minutes;
- fry pours into a pot of boiling broth, at the same time put the potatoes;
- when the potatoes are cooked, finely chopped cheese is added to the soup, mixed thoroughly;
- after the cheese is completely dissolved, salt is added to the soup;
- the finished dish is poured into portions, decorated with chopped greens.
Cooking time - 1 hour 30 minutes.
Calories per 100 grams of the finished dish - 158 kcal.
How to cook with melted cheese and chicken
This recipe for cheese soup is very tender, satisfying and at the same time dietary. It is suitable for a daily ordinary dinner, and for a festive feast.
Necessary components for cooking:
- 2 liters of water;
- half a kilo of chicken fillet;
- 200 grams of processed cheese;
- two small bulbs;
- one carrot;
- five medium sized potatoes;
- 100 grams of butter;
- salt and spices to taste.
Cooking:
- cut chicken fillet into four equal parts, put in a pan with cold water;
- put on the fire, after boiling, simmer for about forty minutes;
- cut potatoes and onions into cubes, and grate carrots on a coarse grater, chop sticks.
- onions and carrots to sauté with the addition of butter until golden brown;
- when the fillet is cooked, add chopped potatoes to the pan, cook until it is fully cooked;
- at the end of cooking, add crushed cheese and fry to the soup. Boil the entire consistency over low heat for 3-4 minutes. Salt before removing from heat;
- pour the cooked soup into bowls and, if desired, garnish with fresh parsley leaves.
Cooking time - 60 minutes.
Calories per 100 grams of the finished dish - 76 kcal.
Cheese Cream Soup
If you follow the recipe, the soup is very tender, high-calorie and, most importantly for a hot dish, slowly cooling.
Necessary components for cooking:
- one liter of water;
- four standard cheese fat content is not less than 40-50%;
- two large onions;
- three potatoes;
- 100 ml of white dry wine;
- 1 tablespoon wheat flour;
- butter and olive oil as needed;
- spices, salt and fresh herbs to taste.
Cooking:
- clean and chop all necessary root vegetables;
- pour a little olive oil into a saucepan, heat it, add pre-prepared root vegetables. Fry for two minutes, stirring occasionally.
- add wine to the skillet with roasted vegetables, stew for another two minutes. Then pour the boiling water over the wine-vegetable mixture, boil the resulting soup base for about twenty minutes on low heat;
- boiled vegetables need skimmer to shift into a blender, it is good to propure;
- return the resulting mass back to the saucepan and bring to a boil;
- in boiled mashed potatoes in small portions add well-crushed processed cheese;
- boiled pureed soup for seven minutes, salt and remove from heat.
Cooking time - 1 hour 20 minutes.
Calorie per 100 grams of the finished dish - 147 kcal.
Cooking flavored first course in a slow cooker
This kitchen fixture has gained wide popularity among housewives. In it, you can cook almost any dish, including cream cheese soup.
Necessary components for cooking:
- 1 liter of water;
- one small onion;
- one carrot;
- three potatoes;
- two processed cheese;
- butter, salt and spices to taste.
Cooking:
- Vegetables are first prepared (washed, cleaned and chopped).
- A small piece of butter, chopped onions and carrots is placed in a multicooker container.
- Set for ten minutes mode "Baking".
- Then chopped potatoes and water are added to the container.
- All this is prepared in the "Baking" mode for thirty minutes.
- After the salt and fork mashed cheese are added, the soup is boiled for another ten minutes in the same way.
Cooking time - 1 hour 25 minutes.
Calories per 100 grams of the finished dish - 58 kcal.
Chef's Tips
To make the first hot dish tasty, healthy and appetizing, you need to adhere to the following recommendations from famous chefs:
- Cooking should be exclusively from fresh and quality products.
- Avoid any flavorings.
- When cooking use fresh greens.
- Use only proven recipes, otherwise you can stay hungry.
- Cheese should be added only after the potato has been completely cooked, and salt at the very end of cooking.
- Never use sunflower oil in cooking cheese soups. In this case, it is best to replace it with cream or olive.
- For creamy taste and consistency, you can add a little cream or sour cream to the soup while cooking.
As you can see, cooking cheese soup is very simple, especially since there are a lot of recipes: with mushrooms, chicken.
