If you love cheese, especially cheddar, then this soup will definitely suit your taste. A very tender and creamy texture, the soup melts on the tongue, and the smoked bacon and garlic add a touch of piquancy.
It is necessary
- - 2 carrots
- - 1 stalk of celery
- - 1 small white onion
- - half of bell pepper
- - a quarter cup of butter or margarine
- - 2 cloves of garlic
- - a third of a glass of wheat flour
- - half a liter of chicken broth, ready-made
- - 2 glasses of milk
- - 4 cups grated cheddar cheese
- - half a teaspoon of salt
- - an incomplete teaspoon of ground pepper
- - 4 slices of bacon
Instructions
Step 1
We wash the vegetables well under running water, peel the onions, garlic and carrots. Cut the carrots into small strips. Then finely chop the celery, onion and green pepper into cubes. Chop the garlic or pass through a garlic press.
Step 2
Take a saucepan with a thick bottom and melt butter or margarine in it. Dip vegetables and garlic into the heated oil. We simmer vegetables in oil until tender; it will take about five to seven minutes. At the same time, we constantly stir the vegetables so that they do not burn.
Step 3
Add flour to vegetables and butter, stir for about one minute. Then gently pour in milk and chicken broth, cook for about five minutes.
Step 4
Add grated cheese, salt and pepper to the pan, mix everything and wait until the cheese dissolves. If the soup is too thick, add milk. While the cheese is melting, toast the bacon slices, then cut them into cubes.
Step 5
Put the finished soup in bowls or bowls, sprinkle each portion with bacon cubes. If you like croutons, then they will be quite appropriate in this soup. Buy ready-made croutons or cut your favorite bread into cubes and then dry it in the oven. You can season the bread with spices such as oregano and drizzle with olive oil to make your croutons even more appetizing.
