Any cheese lover will like cheese puree soup with croutons, as it is full of bright cheese flavor and aroma. Such a soup is very tender and thick. Among other things, it is quite unusual and interesting.
Pick your recipe
You will need
- - 1.5 l of vegetable stock
- - 1 tbsp. cream
- - 1 pack of cream cheese (approximately 200 g)
- - 100 g soft cheese
- - 200 g of potatoes
- - 1 onion
- - 250 g of white bread
- - 3 tbsp. l olive oil
- - 2 tbsp. l butter
- - 2 large cloves of garlic
- - 1 tsp paprika
- - greens
- - salt and pepper to taste
Instruction manual
1
Peel the vegetables, rinse them in cold water, put on a plate and dry. Chopped peeled potatoes and onions. Pour water into a saucepan, salt it, bring to a boil, put vegetables in it, cook until they are cooked.
2
Grind cooked vegetables with a submersible blender, add cream to them, whisk. Bring the cheeses to room temperature, put in a pan and mix everything thoroughly or chop again. Put the mass on a slow fire and cook it for 15-20 minutes. Season the soup with salt, pepper and spices, add olive oil.
3
Cut the bread into slices, best in cubes. Heat a frying pan, put butter on it, melt. Put bread in a pan and sauté it, stirring constantly, until beautifully crisp.
4
Grind garlic-squeezed garlic into a small bowl, add paprika. Put the toasted bread in this bowl, cover and shake well so that the croutons are saturated and saturated with aroma.
5
The cheese puree soup is ready. Now pour it into plates, add croutons and serve.
note
If the broth is too much, then it can be reduced.
Useful advice
Before serving, sprinkle with mashed soup greens.