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

Cauliflower cheese soup

Cheese soup with cauliflower - gentle treat for all

It is known that men for the most part like to eat for lunch nourishing hearty soups, while the fair sex preference for vegetable soup with a delicate flavor. A nice spicy flavor stands out among these soups cheese soup with cauliflower Cauliflower: Queen vegetable table - An easy and at the same time nourishing.

Delicate vegetable for the most exquisite taste

Cauliflower - delicate and easily digestible vegetable is one of the first crops, which are offered to infants as a complementary food The lure: a spoon first adult food . The cauliflower contains a minimum amount of fiber, so vegetables are very easy to digest and young children, and adults weakened, and those who suffer from certain diseases of the gastrointestinal tract. This is the only kind of cabbage, which can be consumed without fear of those who are appointed to a light diet.

Easy digestibility combines cauliflower with great nutritional value. This vegetable contains high amounts of vitamins and minerals: iron, calcium, potassium, phosphorus, magnesium, vitamins C, PP, B1, B2. Many in the cauliflower and protein.

Preparing cauliflower fast, it goes well with most vegetables, as well as meat and fish products. The delicate taste of the cauliflower is easily changed by different spices, so dishes cauliflower little stale. The combination of cauliflower with cheese tested by time: cheese sauce is traditionally served in a cabbage fried in batter, and young inflorescences often served to cheese fondue.

Cooking cheese soup with cauliflower

For this easy soup with a delicate texture will need two liters of low-fat chicken or vegetable broth, six hundred grams of cabbage, two stems petiolar celery, two small onion, two carrots, two cloves of garlic, two hundred and fifty grams of cheese "cheddar" (or other hard cheese with bright spicy taste), a teaspoon of English mustard, a little olive oil, salt and pepper.

Carrots, celery Celery: vegetable with obvious advantages and onions should be coarsely chopped, cauliflower into florets to disassemble, crush the garlic. Fry the vegetables in olive oil for about ten minutes at the half-cover. Then pour the hot vegetable broth and cook until they are tender.

Cheese grate. Turn off the fire under the pot and add cheese to the hot vegetable soup with constant stirring. Season the soup with mustard, salt and pepper to taste, and then carefully grind into a puree using a blender. Immediately bring to the table, decorated with greens and - on request - bacon, fried to a crisp. Perfect for soup fresh whole grain bread. Reheat this soup is not recommended, it is best to eat it freshly.

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