Cheese puree soup with croutons will appeal to any cheese lover, as it is full of bright cheese taste and aroma. This soup is very tender and thick. Among other things, it is quite unusual and interesting.
It is necessary
- - 1.5 liters of vegetable broth
- - 1 tbsp. cream
- - 1 pack of processed cheese (about 200 g)
- - 100 g soft cheese
- - 200 g potatoes
- - 1 onion
- - 250 g 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
Instructions
Step 1
Peel the vegetables, rinse them in cold water, place on a plate and pat dry. Cut the peeled potatoes and onions into wedges. Pour water into a saucepan, salt it, bring to a boil, put vegetables in it, cook until they are cooked.
Step 2
Grind the cooked vegetables with an immersion blender, add cream to them, whisk. Bring the cheeses to room temperature, put in a saucepan and mix everything thoroughly or chop again. Put the mixture on low heat and cook for 15-20 minutes. Season the soup with salt, pepper and spices and add olive oil.
Step 3
Cut the bread into slices, ideally into cubes. Preheat a frying pan, put butter on it, melt. Put the bread in the pan and fry it, stirring constantly, until it is nicely crispy.
Step 4
Grind the garlic with garlic press in a small container, add paprika. Place the toasted bread in this bowl, cover and shake well to soak and flavor the croutons.
Step 5
Cheese puree soup is ready. Now pour it into bowls, add the croutons and serve.
