Cheese soup - soft and easy dish

cheese soup puree Everyone knows that the soups are very helpful, but most modern people first courses for some reason does not like. Meanwhile, there are many recipes are not only useful but also very tasty soups, such as refined cheese soup Cheese soup - tradition and modernity -pyure, invented in France. This soup is both hearty and light meals can be served for lunch or dinner.

Soup - a dish that does not leave indifferent the one who tried it at least once. Its soft velvety texture warm winter evenings and makes a meal in a special atmosphere of domesticity and comfort. Cheese soup puree - the next stage in the first creamy dishes. With its delicate and refined flavor, which can vary depending on the type of cheese, salty and subtle expressive and exotic taste this soup many years a symbol of culinary aesthetics.

Homeland cheese soup puree considered France. Representatives of other European countries with rich cheese tradition and an impressive assortment can dispute this fact, but it was in French cuisine there is the greatest variety of recipes for soups based cheese sauce.

Cheese soup can be cooked like with minimal ingredients and then the cheese itself would be his main "actor". Modern chefs do not hesitate to experiment by modifying the original cheese soup recipes, so its composition may include a variety of vegetables, seafood and, of course, mushrooms. But even in the preparation of concise cheese soup, mashed potatoes, this dish can not be denied in the taste and nutritional value. On the Diversity of cream soups based only on cheese even can not speak, because every kind of cheese can give birth to a new soup with its own unique culinary character.

cheese soup puree Typically, cheese soups cook vegetarian, using a variety of vegetables: onions, carrots, potatoes, cabbage (cabbage, cauliflower, broccoli), zucchini, celery Celery: vegetable with obvious advantages and others. Everyone knows that in the diet of modern man vegetables occupy a rather modest place. Meanwhile, nutritionists constantly urged to include in your diet as many vegetable dishes. This is easily done if you periodically bring to the table cheese soup with vegetables, which combines the health benefits, delicate flavor and delicate texture. As a rule, from this soup does not reject even those who are indifferent to the vegetables.

The benefits of such a cheese and vegetable soup is beyond doubt: the dish is rich in fiber, vitamins and minerals as well as protein and calcium contained in the cheese. Due to its soft consistency, cheese soup with vegetables is perfect for baby food, and adults will appreciate the taste of this dish.

Cooking cheese soup puree

In our time to cook soups nice and easy: to replace the outdated sieve to wipe the vegetables come handy and compact kitchen blender, with which you can grind any food for a few seconds. Cooking soup puree takes slightly longer than normal cooking soup.

On a half liters of water need one onion (you can replace it with the white part of the leek, it will make the taste of the soup sweeter), one small carrot, three small potatoes, one hundred grams of celery, two hundred grams of cheese without herbal supplements, two tablespoons flour and butter, two hundred milliliters of cream, salt, pepper, garlic and herbs to taste.

Water to boil, add the finely diced vegetables and cook for ten or fifteen minutes. Meanwhile, in another bowl prepare the sauce: melt the butter and mix it with flour to prevent any lumps. Small portions add to the weight of the warm cream, then gently, with constant stirring, pour this sauce into the pan with the cooked vegetables. There also add cheese and stir until dissolved.

Use the blender to grind the vegetables in the soup, to the consistency of dishes became homogeneous. Heat the soup on the stove, without boiling, and serve immediately to the table. This soup is very crunchy croutons decorate of wheat bread, and fresh parsley or dill.

What goes better served cheese soup?

cheese soup puree Impressions of cheese soup puree largely depend on how homogeneous texture to get it, as well as additions to the chef chooses for his support. When cooking cream soup on the basis of cheese must be aware of some features of the product, which in this dish can tune in other colors, or vice versa, completely spoil the impression of a dish.

The cheese you choose soup can be a) a high percentage of fat, b) too salty taste c) pronounced flavor. Each of these three factors is good or bad is combined with features of other products in the soup.

If you choose a fat cheese, then refrain from sour cream Smetana: untold riches of Russian cuisine or cream, which is usually added to it in feed. To prepare a delicious cheese soup and did not get better, choose as the basis for vegetables, which are usually recommended in dietary nutrition. Especially good florets of broccoli and cauliflower, which themselves do not have a sharp flavor and taste, so perfectly combined with cheese.

If the cheese is very fragrant, give up spices, which can interrupt their smell cheesy, poorly mixed with it. Parsley and dill may not be suitable, they can be replaced from the top with grated almonds or hazelnuts, roasted mushrooms.

Cheese soup is often served with shrimp, but if the cheese is salty enough, look to it softer, neutralizing salt products. Suit and mushrooms, and cream, dill, sage, coriander.

Maria Bykov

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