French cheese soup - delicious taste

French cheese soup Among the many varieties of cheese soups most famous is, of course, French cheese soup Cheese soup - tradition and modernity . And no wonder: French cuisine is not for nothing is so popular around the world. The French have great respect for such products as cheese, so it is French cuisine gave the world the greatest number of exquisite and at the same time, light cheese soup.

What is he, cheese soup in French?

France is famous for its cheeses and dishes from them. French chefs have given the world a lot of dishes, one of the main components is the cheese - it's tender meat "in French," and fried Camembert, and, of course, cheese soup. It should be noted that French cooks often add cheese first course - so, without rarebit inconceivable famous onion soup French onion soup: a national delicacy . However, these first courses properly termed soups with cheese, not cheese soup - cheese plays a minor role in them, only emphasizing the flavor and aroma of other ingredients. The cheese is cheese soups taste should prevail. Furthermore, in such soups cheese itself must not be seen - it is thoroughly dissolved in the water or broth.

Even before the invention of the early twentieth century processed cheese French chefs have found a way to get cheese and broth soft emulsion that is nutritious but easily digestible dish.

There are soups made with hot cheese, but there are exceptions - for example, soup made of three types of cheese, which before being cooled in a refrigerator. In fact, it is a hybrid of soup and sauce, which can be watered pasta, potatoes, rice, boiled fish and meat.

Little secrets of French cuisine

There are many recipes of French cheese soup. Virtually all of these soups in a small amount added to grape wines, emphasizing the luxurious aroma and taste cheeses. Popular as outlined simple soups, main component of which is cheese, and complex compositions of cheese, meat, mushrooms and vegetables. Most often, the French cheese soup wipe, turning them into a puree. This gives the soup a special tenderness and traditional French dishes for refinement, and in addition, prevents folding the cheese in the broth.

Special soft taste of the soup will give the use of leeks. Unlike onions leek has a delicate slightly sweet flavor that goes well with the taste of most cheeses. But the seasoning should be used sparingly: a little garlic, a pinch of parsley, "bouquet garni" for broth.

Gourmet cheese soup from France

To this soup recommended cheese varieties, for example, Dutch, which has a very pleasant cheese flavor and slightly sharp aftertaste. Dutch cheese is permissible to replace other hard type, for example, Russian or Mimolette. Taste the finished soup depends on the selected cheeses, it is recommended to give preference to a little spicy aromatic cheeses.

In one liter of low-fat broth require one hundred and fifty grams of cheese, one hundred and twenty - one hundred and thirty milliliters of dry white wine, fifty grams of butter, sour cream and flour, two egg yolks, parsley, garlic, nutmeg and pepper to taste. The soup is best to use vegetable or chicken, but if necessary, you can prepare the soup with meat, mushroom, and even fish broth. This, of course, affect the taste of the dish. Especially gentle turn the soup if the broth to completely replace milk.

The thin-walled pan melt the butter you need and carefully pour the flour, without incurring lumps. With constant stirring, add small portions of hot broth. Then add the spices and wine, bring to a boil and remove from heat. Then the soup, stirring constantly, add the grated cheese and a mixture of egg yolks, whipped with sour cream Smetana: untold riches of Russian cuisine . Slightly heat the soup, without boiling, and serve, garnished with parsley. To this soup great fit fresh French baguette and garlic croutons.