Let's have a little holiday french cuisine and cook amazing cheese soup! french recipe cheese soup, despite the ease of preparation, is very popular in many restaurants with a worldwide reputation.
cheese soup recipe
Today we will reveal to you the secret of one of the most exquisite simple recipes French cream cheese soup. Cooking it will not take you much time and does not require a large number of ingredients. There are products for it in almost every home. Having mastered the cooking technology, each housewife can experiment in her kitchen, namely, add new ingredients, or add hard cheese instead of processed cheese to the soup. Famous French chefs do just that.
For a classic French cheese soup for 4 servings, you will need:
- 100 grams of hard cheese per 1 liter of water.
- A couple of potatoes
- 1 onion
- 1 carrot.
- Garlic,
- cilantro - to taste.
Cooking order
1. Cut potatoes into cubes and put in a saucepan.
2. Add the right amount of water to the pot and put it on the fire.
3. Until the water boils, finely chop the onion and rub the carrots, and after the water boils, add the vegetables. You can stew the onions with carrots until soft on butter. This will add extra color and flavor to the soup.
4. Vegetables need to be cooked until they are ready, after that you need to add pieces of cheese to the soup. Dissolving, it will give the soup a pleasant aroma, and the soup will become milky in color.
5. After the cheese is completely dissolved, the soup will be ready. In the finished masterpiece, you need to put finely chopped garlic and cilantro, then you can serve it on the table.
6. Pay attention to the fact that the smaller the ingredients are cut, the better and tastier your soup will be.
Cheese cream soup
In some European countries, cheese puree soup, in which all the ingredients are pureed, is very popular. To make soup - mashed potatoes, before adding cheese, strain the soup through a metal sieve, wipe the vegetables. You can use a blender. Next, return the pot with the puree soup to the stove, bring to a boil and grate the cheese on a coarse grater.
How can you diversify cheese soup?
In each country, completely different ingredients are added to cheese soup. For example, French cheese soup can often be found with the addition of champignons (in the northern part of the country), and in the southern part of France, seafood is added to the dish. In Scandinavian countries, a wide variety of cereals and small pieces of meat, such as chicken, ham, and turkey, are added to the soup. Mediterranean countries, such as Spain and Italy, prefer to diversify the soup with vegetables, often tomatoes or bell peppers. You can cook cheese soup in chicken broth, add to it green pea, cauliflower.
How to serve cheese soup?
Firstly, sour cream and herbs must be served with cheese soup.
. A specialty that can be found in some restaurants is either white toasted bread or rye croutons in a bowl of soup.
. You can cook cheese soup in the oven in portioned pots, in which case you will also get a fragrant cheese crust.
The recipe for onion soup is found in many national cuisines, but only the French managed to reveal the “soul” a simple vegetable. The onion taste in this dish is so unexpected that it is worth devoting at least half a day to cooking real French soup. Find free time, be patient - and the result will exceed all expectations.
Subtleties of the recipe
The onion soup was probably invented by the peasants, familiar products which were onions, cheese and bread. The version that the recipe for this dish belongs to the king of France is pretty, but unconvincing, because onions were the food of the poor. The phrase "onion soup" evokes many associations with the novels of Zola and Balzac, who described the life of hard workers, miners, the poor and other oppressed French. Only in the last century, the recipe for a worker-peasant soup entered Parisian restaurants, apparently, then a romantic legend appeared about King Louis, who decided to kill the worm with his own dish.
The usual recipe for French onion soup with melted cheese, in addition to the main ingredients, includes dry white wine, baguette croutons and broth - meat or vegetable. The products are simple, and the soup acquires an unusual taste due to long sautéing. Thin half rings of onions are fried in butter over low heat, becoming golden brown, soft and sweet.
Onion soup cannot be cooked in advance, its taste appears in the first 15 minutes after cooking and is lost when heated. It is best to cook the soup not in a pot, but in pots, and eat it hot.
At first glance, the recipe for cream cheese soup is simple, but it can be spoiled by violating the cooking order. In all variations on the theme of onion soup, the general rules apply:
For soup, beef, chicken or vegetable broth with spices.
Alcoholic drinks add a special piquancy to the dish. Usually it is a dry white wine, but there are recipes with cognac, semi-sweet wine and sherry. The alcohol should dissipate during the cooking process, retaining its own flavor and bringing out the aroma of the soup.
Serve croutons separately, laying on the bottom or lowering into an already filled plate. The bread must be well dried so that it does not soften too quickly.
Recipe for french onion soup with melted cheese
Cooking time - 5 hours. The number of servings is 2.
We will cook soup on melted cheese broth, try to buy the best one - the freshest and highest quality. In addition to cheese, we need:
Onions - 1-1.2 kilograms.
Butter - 50 grams.
Flour - 1 teaspoon.
Broth - 4 cups.
White dry wine- half a glass.
Prepare for the broth :
Melted cheese - 100 grams.
A bunch of thyme and parsley.
A couple of bay leaves.
Black peppercorns - 4 pieces.
For croutons :
Baguette - 4 slices.
Garlic - 1 clove.
Grated hard cheese - half a glass.
cooking onion soup
1. Let's start with the preparation of the main ingredient - onions. Peeled onions get rid of the tails, cut in half (lengthwise) and thinly cut with feathers. The recipe recommends moving along the fibers for this. In this case, such cutting is justified, since the onion will have to be processed for a long time, and undisturbed fibers will retain their shape and evenly share the juice.
2. In a deep saucepan, heat the butter, it should only melt.
3. Put the whole onion in a saucepan, set the fire to a medium level. Our goal at this stage is to get as much onion juice as possible. Cover the saucepan with a lid and stir the onions every 10 minutes. After an hour, the onion will decrease in volume by half, and the bottom of the bowl will be covered with juice.
4. Now we need to evaporate the juice. Remove the lid and stir the onion so that it does not burn. This process will take at least an hour. The onion will become even smaller, and the liquid will evaporate. By the end of this stage, the onion will be brownish, but light enough.
5. The next task is to lure the sugar out of the onion. It’s hard to believe, but onions are among the sweetest vegetables. Reduce the heat to a minimum and continue to mix the contents of the saucepan every 10 minutes. In no case should it be allowed to burn, otherwise the soup will turn out bitter and ugly.
6. The signal for the end of the passerovka will be the evaporation of the liquid and the complete absorption of the oil. This procedure takes time and patience, but the result will justify the effort.
7. We try onions. If it does not seem sweet, and this depends on the variety, you can add a teaspoon of granulated sugar or powdered sugar. Bow manipulation takes about 4 hours.
8. During sauteing, we find time for the broth. Pour 800 ml of water into the pan, when it boils, lower the bundle of greens and peppercorns, after 10 minutes - bay leaf. Let it simmer for 5 minutes and take everything out of the pot. We are engaged in processed cheese, cutting it, lowering it into a boiling broth, stirring it from time to time until the cheese is completely dissolved.
9. In a preheated pan with thick walls, put the onion and evenly sprinkle it with flour. Stir until the flour combines with the onion.
10. Pour in the wine and stir the contents of the pan until the smell of alcohol disappears.
11. Pour the broth into the onion, mix and let it boil.
12. Reduce the heat to a minimum, leave to cook for an hour, at the end we try and salt to taste.
13. At this time, we are preparing croutons. Cut the baguette slices and dry them in the oven until the crust is golden. Rub warm dried bread with garlic.
14. The soup is ready. Pour it into plates, spread the croutons on top and sprinkle everything with grated cheese.
Start eating immediately - the soup should not cool down.
We wish you new and wonderful taste experiences!
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Sometimes you can create something very interesting from the most ordinary products. For example, cheese soup. It is quick and easy to prepare, and the dish turns out with a rich creamy taste.
site collected for you recipes of incredibly mouth-watering cheese soups. In addition, they are great for experiments: such soups require absolutely simple ingredients and it's hard to mess them up. And when you have cooked everything from our selection, try adding cauliflower or celery, smoked hunting sausages or noodles - you get a completely new dish.
French cheese soup with garlic croutons
You will need:
- chicken fillet - 400 g
- soft processed cheese- 200 g
- potatoes - 3 pcs.
- carrots - 1 pc.
- salt, ground pepper, allspice - to taste
- vegetable oil- 2 tbsp. l.
- bay leaf - 3 pcs.
- fresh herbs to taste
- for croutons - a baguette (or any other bread), garlic, olive oil
How to cook:
- Boil 1.5 liters of water in a saucepan, cut the chicken into small pieces and put it in boiling water.
- As soon as the broth begins to boil, add salt, a couple of peas of allspice and black, bay leaves. Cook from the moment of boiling for 20 minutes.
- Peel potatoes and cut into cubes. We take out the meat, put the potatoes and cook it for 5-7 minutes.
- We clean and rub the carrots. We make a weak frying on sunflower oil. Lightly salt and pepper. Add the finished frying to the soup and cook for another 5-7 minutes.
- Add melted cheese, mix well and turn off the heat.
- Cut the baguette into long slices. Peel one clove of garlic. Dip bread on both sides in olive oil. We rub garlic on both sides (cut in half lengthwise) and put in the oven for several minutes at a temperature of 190-200 degrees. We serve bread with soup.
Cheese soup with broccoli and mushrooms
You will need:
- champignons - 5–7 pcs.
- processed cheese - 2 pcs.
- broccoli - 200 g
- potatoes - 1–2 pcs.
- carrots - 1 pc.
- salt, vegetable oil for frying
How to cook:
- We cut the mushrooms. Fry for 5-10 minutes. Three carrots on a grater and also fry.
- Broccoli is divided into inflorescences, into smaller pieces. You can take fresh broccoli (in season), you can also frozen. In this case, thaw the broccoli slightly before preparing the cheese soup, otherwise it will be difficult to cut.
- We cut potatoes.
- Add all ingredients to boiling water, salt and cook for 10 minutes.
- In the meantime, grate the cheese on a coarse grater. And add it to the soup.
- Cook for another 5 minutes, until the curds disperse. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve cheese soup with crackers or croutons.
Cheese soup with shrimps
You will need:
- butter - 2 tbsp. l.
- hard cheese - 150 g
- garlic - 2 cloves
- onion - 1 pc.
- shrimp - 400 g
- rice - 2 tbsp. l.
- salt, pepper, bay leaf
- 1 tomato or 1/2 tsp. tomato paste
How to cook:
- Rice should be soaked in advance. When you start cooking, fill it with a liter cold water and bring to a boil.
- Separately, fry the finely chopped onion in a pan. When the onion is already golden, here you need to darken the tomato or lightly fry tomato paste.
- While the rice is cooking, remove the shells from the shrimp and place them in a pot of simmering rice. Remember that shrimp cook quickly and should be placed in the water five minutes before the grits are ready.
- Immediately after that, add salt and pepper. Then - fried onion with tomato, finely chopped garlic and a couple of bay leaves.
- Grated cheese should be put into the soup only after the fire is turned off. When the cheese is completely melted, the tender soup can be served on the table.
Cheese soup with salmon and pine nuts
You will need:
- fish fillet (salmon, salmon) - 200–300 g
- onion - 1 pc.
- carrots - 1 pc.
- dill - 1 bunch
- potatoes - 3 pcs.
- pine nuts - 3 tbsp. l.
- processed cheese - 4 pcs.
- black pepper, salt
- water - 1 l
- olive oil - 2 tbsp. l.
How to cook:
- In a saucepan in olive oil, fry chopped onions, carrots, grated on a coarse grater. Add the roasted pine nuts to the vegetables, mix everything.
- Let the water boil in a saucepan. Put the crumbled cream cheese there, stir well with a wooden spatula.
- Add diced potatoes to the pan, cook until half cooked.
- Then lay the browned vegetables in a saucepan, add the fish fillet cut into cubes, salt, pepper and let the soup boil. Cook for 5 minutes until the fish is ready, add finely chopped dill and immediately turn off the heat.
- The soup should be allowed to brew for 5 minutes, and can be poured into plates.
Cheese soup with smoked meats
You will need:
- pork smoked ribs- 500 g
- soft processed cheese - 160 g
- cream 33% fat - 200 g
- onion - 1 pc.
- celery stalks - 150 g
- potatoes - 1–2 pcs.
- tomato paste - 2 tbsp. l.
- water - 800 ml
- bacon slices (optional)
How to cook:
- We cut the pork into separate ribs, fill it with water and cook over low heat for 40-45 minutes after boiling. You should have a strong broth. Then you need to get the ribs and cut the meat from them.
- Finely chop the onion, chop the celery, cut the potatoes into cubes. In a saucepan, fry the onion and celery almost until fully cooked in olive oil, and then add the potatoes there and also lightly fry. Add tomato paste to the vegetables and keep on fire for another 2 minutes.
- Pour in the broth and simmer the soup over low heat until the vegetables are soft. At the end of cooking, add cheese, parsley or dill.
- Fry thin slices of bacon in a frying pan without oil until they become crispy. The soup will look very appetizing if you decorate it with bacon chips and sprinkle with grated cheese.
Cheese soup with white wine and nutmeg
Let's have a little french feast and make some amazing cheese soup! The French recipe for cheese soup, despite its ease of preparation, is very popular in many world-famous restaurants.
cheese soup recipe
Today we will reveal to you the secret of one of the most delicious simple recipes for French cream cheese soup. Cooking it will not take you much time and does not require a large number of ingredients. There are products for it in almost every home. Having mastered the cooking technology, each housewife can experiment in her kitchen, namely, add new ingredients, or add hard cheese instead of processed cheese to the soup. Famous French chefs do just that.
For a classic French cheese soup for 4 servings, you will need:
- 100 grams of hard cheese per 1 liter of water.
- A couple of potatoes
- 1 onion
- 1 carrot.
- Garlic,
- cilantro - to taste.
Cooking order
1. Cut potatoes into cubes and put in a saucepan.
2. Add the right amount of water to the pot and put it on the fire.
3. Until the water boils, finely chop the onion and rub the carrots, and after the water boils, add the vegetables. You can stew onions with carrots until soft in butter. This will add extra color and flavor to the soup.
4. Vegetables need to be cooked until they are ready, after that you need to add pieces of cheese to the soup. Dissolving, it will give the soup a pleasant aroma, and the soup will become milky in color.
5. After the cheese is completely dissolved, the soup will be ready. In the finished masterpiece, you need to put finely chopped garlic and cilantro, then you can serve it on the table.
6. Pay attention to the fact that the smaller the ingredients are cut, the better and tastier your soup will be.
Cheese cream soup
In some European countries, cheese puree soup, in which all the ingredients are pureed, is very popular. To make soup - mashed potatoes, before adding cheese, strain the soup through a metal sieve, wipe the vegetables. You can use a blender. Next, return the pot with the puree soup to the stove, bring to a boil and grate the cheese on a coarse grater.
How can you diversify cheese soup?
In each country, completely different ingredients are added to cheese soup. For example, French cheese soup can often be found with the addition of champignons (in the northern part of the country), and in the southern part of France, seafood is added to the dish. In Scandinavian countries, a wide variety of cereals and small pieces of meat, such as chicken, ham, and turkey, are added to the soup. Mediterranean countries, such as Spain and Italy, prefer to diversify the soup with vegetables, often tomatoes or bell peppers. You can cook cheese soup in chicken broth, add green peas, cauliflower to it.
How to serve cheese soup?
Firstly, sour cream and herbs must be served with cheese soup.
A specialty that can be found in some restaurants is either white toasted bread or rye croutons in a bowl of soup.
You can cook cheese soup in the oven in portioned pots, in which case you will also get a fragrant cheese crust.
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French delicacy - cheese soup, the secret of cooking
There is no exact date when the first ever cheese soup was tasted. However, the dish has been around for many decades, mentions of it began at the beginning of the 20th century.
Cheese soup - the history of appearance
The authorship of the first cheese soup is attributed to several nationalities at once. On the one hand, France is considered the birthplace of this first course, in which a myriad of types of cheeses are used in almost all dishes. On the other hand, processed cheese was invented in Switzerland, which dissolves most quickly in the broth. In addition, the cheese National dishes added residents of Slovakia and the Czech Republic. In these countries, cheese is finely rubbed, and lard or smoked ribs are added to the broth. In Britain, this first dish is prepared with the addition of cheddar, which is traditional in those parts.
Cheese soup As legend has it, cheese soup as a phenomenon took its place in the kitchen as a result of the fact that chefs tried to thicken the broth. Having added cheese to it and appreciating the resulting great taste, the chefs began to select the appropriate ingredients.
One way or another, cheese soup is considered a delicacy of the French national cuisine. Authentic French cheese soup can be tasted in almost any good restaurant European cuisine, for example, in the Paul restaurant in Moscow. If you don’t have time to go to restaurants, then you can still try the dishes of this and many other restaurants here - http://dostavka1.com and order food delivery to your home or office in Moscow. The best part is that delivery is available 24/7 and free of charge!
French cheese soup recipe
But back to the secrets of making cheese soup, for those who want to try their hand at cooking this exquisite French dish.
There are several classic recipes cheese soup. Basically, crushed hard cheese is used as the main ingredient, but recently it has been increasingly replaced fused version. You can use noble cheeses or even a few various kinds simultaneously. However, you need to remember the dangers of excessive consumption of blue cheeses, as well as the fact that cheese soups are very satisfying and high-calorie.
French cheese soup with chicken So, first you need to prepare light chicken bouillon. Diced potatoes are added to it and boiled for about 5 minutes. At this time, onions and carrots are fried in butter with seasonings. Can be used Provencal herbs, garlic or cilantro. Next, the components are added to boiling potatoes and boiled until tender. A couple of minutes before readiness, you need to add chopped cheese. There are no restrictions in the form of cheese, but keep in mind that processed cheese or cheese will dissolve much faster than a hard variety.
The finished dish is served with sour cream or croutons. For croutons, a baguette (or other loaf) is cut and baked on a greased baking sheet for about 5 minutes until a characteristic crust forms. The soup has a unique aroma and a pleasant, slightly milky taste. It is allowed to grind the cheese soup into a puree. It is also prepared, only cheese is added to vegetables already cooked and chopped on a blender. Some cooks consider it necessary to form a dense cheese crust. This effect is achieved by baking the dish in the oven in special pots in portions.
Cheese soup with croutons and champignons Try and cook such a soup, write in the comments how you did it, send a photo! Bon Appetit!
Cheese soup will be no less tasty if you cook it with chicken or seafood. You can also add champignons, tomatoes, bell pepper- will be even tastier! Improvise!
