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 leek

Cheese soup with leek

Leek cultivated by the ancient Romans, but to this day, this vegetable is relatively rarely used in cooking. Many housewives simply do not know how to cook leeks, so do not buy it. Meanwhile, many dishes can benefit from the replacement of onions on leeks - such as cheese soup with leek raids much more gentle and delicate taste than the same soup with ordinary onions.

Leek - a gentle alternative to onions, turnip

Leek well satisfies hunger Psychology and physiology of hunger - the two sides of the same coin Leaving a feeling of satiety for a long time, but it contains few calories. This vegetable is rich in potassium has beneficial effects on digestion and improves metabolism. Like other types of onions, leeks helps cleanse the blood, useful for acute respiratory diseases. The high content of fiber in leeks helps cleanse the body of toxins.

The taste of leeks taste like onions, but it is more gentle and sweet flavor of leeks and much nicer than the pungent smell of onions. This culture - a real godsend for fans sociable onion: after eating leek there is no specific breath. Leeks can be eaten both raw and cooked, fried or baked form.

Good taste quality Leek made him very popular in Europe, especially in France, where this vegetable is prepared salads, soups, main courses and even pancakes. Directly in the food used only the white part of the stem and young leaves, but also coarse green leaves are used: they are well wrapped meat or fish before baking. During the preparation of the shell of leaves leek dish tells a subtle and pleasant aroma. Particularly well with leeks and cream, sour cream Smetana: untold riches of Russian cuisine , Cream cheese and a variety of light sauces. Cheese soup with leek - flavored dish for lunch or dinner

Delicious cheese and onion soup

To prepare a hearty soup will need three liters of water or low-fat broth, two hundred and fifty - three hundred grams of lean ground beef, three or four hundred grams of cream cheese, two stems of leeks, potatoes couple of medium size and one hundred grams of celery root.

Low-fat ground beef should fry in a dry frying pan, stirring constantly, until nicely browned. After that, put the beef in a pot of boiling water or broth to the drop finely diced potatoes, grated on a coarse grater celery Celery: vegetable with obvious advantages and leek, chopped thin rings (for soup, use only the white part of the stem). After that, with constant stirring, add to the soup cream cheese and continue cooking until cooked vegetables. Ready to pour soup into bowls and garnish with fresh herbs and croutons.