Ingredients for Cheese Cream Soup
- Potato 3 pieces (medium)
- Carrot 1 piece (large)
- Bulgarian pepper (sweet) 1-2 pieces
- Onion 1 piece (large)
- Butter 20 grams
- Cream cheese (without fillers) 200 grams
- Purified water, broth or vegetable broth 1 liter
- Salt to taste
- Parsley to taste and desire
- Main ingredients Potato, Carrot, Cheese, Butter
- Serving 1 serving
- World Cuisine
Knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Bowl, Deep plate - 3 pieces, Plate - 2 pieces, Stove, Deep pan with a lid (capacity 3 liters), Skimmer, Frying pan, Kitchen spatula, Kitchen towel, Hand blender, Ladle
Cooking cheese cream soup:
Step 1: prepare the ingredients.
First of all, put on a medium heat a deep pan filled with purified water, broth or vegetable broth. While the liquid is boiling, peel the potatoes, onions and carrots. We cut off the stalk of lettuce and gutted it from the seeds. Then we wash the vegetables under cold running water, dry with paper kitchen towels, take turns on a chopping board and chop. Cut the potatoes into cubes up to 2 centimeters in size, transfer them to a bowl of cold water and leave them in this form until use.
Cut the carrots into rings, cubes, straws or slices of any shape from 1 to 2 centimeters in size. We cut each bell pepper into 2 halves or leave them whole.
We chop onions in half rings up to 5 millimeters thick and lay out the slices into deep plates.
After that, remove the packaging from the processed cheese, cut them into cubes and put on a separate plate. We also put salt on the kitchen table.
Step 2: cook the vegetables.
When the liquid in the pan boils, put the chopped carrots and potatoes in it, after draining the water from it. Add some salt there and cook the vegetables until soft. 20 - 25 minutes.
In 10 minutes before cooking, add the bell pepper to the saucepan, boil it the remaining time and use the slotted spoon to remove it from the fragrant broth - this vegetable is needed only to give its flavor to the soup being prepared.
Step 3: fry the onions.
In the meantime, pepper is cooked, put on a medium heat in a frying pan and put a little butter in it. When it warms up, dip the chopped onion into the oil and fry it until golden, stirring occasionally with a kitchen spatula. After the half rings of the vegetable are covered with a slight blush, shift them to a plate and proceed to the next, final step.
Step 4: bring the soup to full readiness.
Using a kitchen towel, remove the saucepan from the stove, pour half the liquid from it into a separate bowl, and lower the submersible blender into it.
We turn on the kitchen appliance at medium speed and grind the vegetables to a state of homogeneous mashed potatoes. Gradually add the pre-casted liquid to the pan, thus bringing the first hot dish to the desired density.
When the mixture in the pan takes on the desired structure, put it on medium heat again.
After boiling, add the cream cheese cubes there and cook the soup until they melt, periodically stirring it with a slotted spoon.
Then again we remove the pan from the stove, again grind all the components of the soup with a blender, again bring it to a boil and cook 3 minutes.
Ready first course, insist under the lid 5 - 7 minutes. Then, with the help of a ladle, pour it into deep plates, put one or two tablespoons of fried onions in the middle of each serving, and serve the soup to the table.
Step 5: serve the cheese cream soup.
Cheese cream soup is served hot as the first course for dinner. Each serving of this dish is served with fried onions and optionally complemented with homemade crackers or chopped parsley. Also, this dish can be seasoned with sour cream or homemade cream. Enjoy it!
Enjoy your meal!
- if desired, you can add spices to the soup, such as white pepper, allspice, black pepper, paprika, coriander, nutmeg, laurel leaf and many others;
- instead of butter, you can use vegetable;
- onions can be fried with mushrooms;
- Very often, liquid 15% cream is added to this type of soup. They are poured into a pan with chopped vegetables instead of pre-poured liquid.