Cheese soup - a delicious dinner recipes

Cheese soup - a delicious dinner recipes
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cheese soup recipes Soups are so-called seasonal dishes. Spring Soup delight consumers first fresh herbs; Light summer soups are refreshing in the heat; Autumn allow enjoy a rich vegetable taste and warm winter. Such a warming winter soups is primarily famous cheese soup recipe is very diverse.

The secret of the cheese soup

cheese soup recipes The most important thing in making cheese soup - to achieve its smooth consistency, gently dissolving cheese in hot liquid. It is not an easy task as it might seem at first glance. The technology depends primarily on what type of cheese used.

The easiest way to cook soup of melted cheese, which when mixed with hot liquid (broth or water) are not collapsed and are not stratified. Soft processed cheese are added to the hot soup and carefully stir with a spoon. Dense processed cheeses (such as "stand" or "wave") before adding to the soup should be cut into small pieces. It is possible to cool the cheese in the freezer, and then grate - it will facilitate their dissolution in the soup. Depending upon the recipe, processed cheese can be placed at the beginning of cooking, before setting the other ingredients, and in the end.

Cheeses are also easily dissolved in the soup. However, it should be remembered that since brine cheese contains a lot of salt, add some salt added soup to be very careful. Excessive salinity can be neutralized by adding soup starchy foods: potatoes, rice, pasta.

Unlike processed cheese, cheese durum soup added only at the end of cooking. Grated cheese can be added directly to the plate, and can be mixed with a small amount of warm broth, gently put in soup with constant stirring and immediately turn the heat off. Re reheat this soup is not allowed, it should have immediately after preparation. Soft cheeses are usually added to soups, creams. Before the addition of the soup is necessary to grind and mix with milk or cream. The mixture was gently introduced into the soup at the end of cooking.

Thick and flavorful soup

cheese soup recipes When preparing a cheese soup is very important to prevent collapse and separation of cheese - it's hopeless ruin the dish. If desired, the soup can be further thickened with flour or starch - it will help prevent folding cheese and facilitate its mixing with the liquid.

To make the soup turned out really delicious, do not skimp on the cheese: per liter of water should be taken not less than one hundred grams of cheese. This allows a rich cheese flavor and aroma as well as imparts sufficient density broth. Not permitted saving not only quantity but also the quality of the cheese must be natural, without herbal supplements.

Hearty soups cheese

cheese soup recipes Delicious soup can be prepared by adding to molten cheese mushrooms or wild mushrooms. And adding vermicelli-webs make such a hearty soups. Instead of cooked pasta can be used and homemade noodles - of course, cooking this soup will take longer, but the dish will turn out very tasty.

On three liters of water should be taken three hundred grams of cheese (preferably take the cheese with herbs or mushrooms), two hundred grams of mushrooms, one large onion and seventy grams of dry noodles. Water should be boiled, add the chopped mushrooms and cook for ten minutes. After that you should add the finely chopped and sautéed onions and shredded processed cheese. Boil soup for another five minutes and add a homepage or vermicelli noodles. Simmer until cooked pasta. Ready soup with salt and pepper to taste and serve with dill.

If desired, instead of mushrooms can be used ham, sausage or hot dogs - enough to two hundred grams to three liters of water. The remaining ingredients are taken in the same amounts as in the previous recipe, cooking technique, too, is similar to the technology soup with mushrooms and noodles.

Not only cheese

The easiest soup cheese consists of cheese, water and lightly fried onions. This recipe can complicate to infinity by adding carrots, celery Celery: vegetable with obvious advantages , Parsley, potatoes, cabbage (cabbage, cauliflower, broccoli), rice, noodles, eggs, meat, fish and mushrooms. The soup can be prepared not only on water but also on any broth: vegetables, meat, chicken, mushroom, fish. The finer the cut will be the ingredients, the tastier get cooked soup: not for nothing that the French prefer to cook with cheese various soups and soups creams.