Cheese soup - tradition and modernity

Cheese soup - tradition and modernity
With croutons
With chicken
With meatballs
With bacon
With sausage
Smoked
Broccoli
With cabbage
Cauliflower
With leek
With mushrooms
With mushrooms
Shrimps

cheese soup French has long been famous for its delicious refined dishes. One of these dishes is, of course, cheese soup. Thick and flavorful, so delicate soup on the table is appropriate at any time of year, but especially good in autumn and winter: it perfectly warms and nourishes. What is the variation cheese soup owe their popularity?

The very first cheese soup

No one knows for sure when and by whom was created the first recipe for the cheese soup Cheese soup - a delicious dinner recipes . The recipe for this soup became popular thanks to French cooking. As you know, France - the birthplace of many other cheeses, and it is likely that French gourmets decided to add the cheese in the boiling broth, making the soup thick and hearty.

But the tradition of adding cheese to the soup existed in many nations. Of all the cheese is most easily dissolve in water or broth, cheese, so it can be assumed that she was the main component of the first cheese soup. For example, in Slovakia, was dissolved in water cheese, and in the resulting "broth" cooked homemade noodles. Soup refueled lard and paprika. Czechs cheese soup cooked a little differently, adding sliced cheese in ready-made noodle soup.

Cheese soup - a dish original, deli, which is appreciated by gourmets and followers of the national French cuisine. Cheese for the French - national pride, which gave birth to many dishes, and soup - just one, but his most famous culinary interpretation. The modern kitchen this dish has a special position, and gastronomy magicians do not get tired to give him more and more shades.

The origin of the cheese soup argue, attributing the authorship of the Swiss, who in 1911 invented the cheese, then the French, the home of cheese which is more than anywhere else. Today, cheese soup is prepared as of the budget process cheese, which you can buy at any grocery store, and the most precious varieties, including mold. With a variety of cheeses worldwide number flavored cheese soup is incalculable.

Cream cheese - additional features

cheese soup In the early twentieth century it was invented the technology of melting cheese at a low temperature, which avoids the separation of the product. The advent of processed cheese has considerably enriched cooking, especially there are many variants of cheese soups. Unlike other types of cheese, processed cheese is easily soluble in water, turning into a homogeneous emulsion fragrant. This allows you to quickly prepare a delicious soup using a minimum set of products.

Unfortunately, in the late twentieth - early twenty-first century, the producers of processed cheeses often began to offer low-quality products. They abuse the various preservatives, and added to processed cheese palm oil instead of butter, which can significantly reduce the cost of the product. Such additives can not affect the taste. Soups with "cheese product" instead of classical processed cheese is not only unprofitable for health, but also less tasty than the traditional.

Amazing diversity

cheese soup There is indeed a great many recipes for cheese soup - from the simplest to the most refined restaurant home. Taste the soup varies greatly depending on what kind of cheese used for him; It is of great importance and the technology of preparation; and, of course, important additions to the cheese which used basis. Thus, various variations of cheese soups differ significantly from each other. Light vegetable soup on the basis of processed cheese, which is prepared in minutes, is totally different from the thick cheese soup, which added mushrooms. A favorite in the West Slavic countries soup with cheese is very different from the Italian soup, seasoned with grated parmesan cheese.

Because cheese is successfully combined with the majority of products, such soups, you can add meat and poultry, and mushrooms, and seafood, and a variety of vegetables. All these variations enrich the taste of food, making it unique.

At the cheese soup a lot of advantages, but there are, if not the deficiencies, the limitations that are imposed on its consumption. As you know, the cheese - fat product. In the classic cheese contains from 40 to 60% fat, so as the basis for a soup dish he makes it difficult for the body and, of course, for the figure. One a plate a couple of times a week will not harm health and does not disrupt the harmony of the waist. There cheese soup every day is undesirable. Moreover, some cheeses contain a lot of salt, blue mold varieties in large quantities harmful for the stomach. If you have some problems with the gastrointestinal tract, the liver, the cheese soup should be a rare treat in your diet.

cheese soup Soups based on cheese may be thick and puree, but also liquid, classic soups and vegetables. To prepare this dish as the liquid base can be used water, vegetable broth, chicken broth, onion and herb broth (as is often done in a particular Provencal cuisine). The soup can be a mono-performance, where the cheese - it's the main ingredient, but to improve the nutritional value to it is often added to vegetables - carrots, potatoes, celery Celery: vegetable with obvious advantages Mushrooms. Serve cheese soup with roasted garlic can be simple or croutons, which are first laid on a plate, and then they poured the soup. Decorating cheese soup can be aromatic herbs, slices of fried mushrooms, croutons thin in the form of plates or blocks, if they are not added immediately.

Of course, every dish can be an object of improvisation on who cooks it. And if you conceive to make cheese soup to your own recipe, keep in mind the high nutritional value and fat content of the cheese alone. Consider these aspects add to the soup broth, preparing for the second high-calorie side dish or dessert fat.

Serving Secrets

cheese soup The apparent advantage of the cheese soup is its ability to not cool down for a long time. These soups are especially good in the cold season, they are nutritious and perfectly restore power. Regardless on what prescription will be prepared cheese soup, it is desirable to apply the cream Smetana: untold riches of Russian cuisine and finely chopped fresh herbs (parsley, dill, chives, perhaps - cilantro). Cheese soup successfully complete wheat crackers, other varieties of cheese soups are also well served fresh white bread.

Because the loaf of white bread you can prepare the original "plate" for the cheese soup. To do this, cut a round loaf of wheat bread "lid" and pull out the crumb, and the resulting capacity to pour soup. Cheese Soup in a bread "plate" looks original and different interesting taste.

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