TOP-5 CHEESY SOUPS

1) CHEESE SOUP WITH CROUTONS
Ingredients:
? 2 liters of water or broth
? 4 potatoes
? vermicelli
? processed cheese
? 20 g butter
? salt, pepper — to taste
? spices (optional)
? bread
? herbs

Preparation:

1. Peel the potatoes and cut them into sticks. Add to boiling water (broth) and cook until half done.
2. Cut the processed cheese into small pieces, add to the pot and mix well. When the cheese melts, add the vermicelli, salt, pepper, butter, and spices. Cook for another 10-15 minutes.
3. Cut the bread into small cubes and fry in butter until golden.
4. Pour the soup into bowls, add the croutons and chopped herbs.

2) CHEESE SOUP WITH MEATBALLS



Ingredients:

? 400-500 g ground beef
? 1 egg
? 2 onions
? 1 carrot
? 3 processed cheese blocks of 100 g each
? 5-6 medium potatoes
? salt, spices
? bay leaf, herbs
? vegetable oil

Preparation:

1. Dice the onions and fry them until golden in a small amount of vegetable oil.
2. Season the minced meat with salt and pepper. Add 1 egg and half of the fried onions. Mix well. Form meatballs.
3. Grate the carrot. Fry in vegetable oil.
4. In a pot with water, add the fried onions and carrots, and season with salt. Bring to a boil.
5. Add the prepared meatballs to the soup. Meanwhile, peel the potatoes and cut them into small sticks.
6. After 5-7 minutes, add the potatoes to the soup. Add the bay leaf and spices to taste.
7. Cut the cheese into small cubes. Add the cheese to the soup when the potatoes are ready. Stir well to dissolve the cheese.
8. After 3 minutes, add the herbs. The fragrant soup is ready.

3) CHEESE SOUP
(with mushrooms and broccoli)



Ingredients:

? Mushrooms — 5-7 pcs.
? Cheese blocks — 2 pcs.
? Broccoli — 200 g
? Potatoes — 1-2 pcs.
? Carrot — 1 pc.
? Salt, vegetable oil for frying

Preparation:

1. Slice the mushrooms. Fry for about 5-10 minutes. Grate the carrot and fry as well.
2. Divide the broccoli into florets, cut into smaller pieces.
3. You can use fresh broccoli (in season) or frozen.
4. In that case, slightly thaw the broccoli before preparing the cheese soup, otherwise it will be hard to cut.
5. Cut the potatoes. Add all the ingredients to boiling water, season with salt, and cook for 10 minutes.
Meanwhile, grate the cheese on a coarse grater and add it to the soup.
6. Cook for another 5 minutes until the cheese melts. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve the cheese soup with croutons or toast.

4) Cheese soup



Ingredients:

?2 tbsp butter
?2 tbsp wheat flour
?1 l broth from any meat
?120 g dry white wine
?800 g Dutch cheese
?2 pcs. chicken eggs
?3 tbsp thick sour cream
?100 g parsley
?2 cloves of garlic
?salt
?ground pepper and nutmeg to taste

Preparation:

In a pot, place the butter and melt it. Add the flour, mixing it well with the butter. Gradually add the warm broth to the mixture.
Mix thoroughly again and add the wine, minced garlic, and spices. After the soup comes to a boil, add the grated cheese.
When the cheese starts to melt, you can remove the pot from the heat. In a separate bowl, mix the egg yolks and sour cream. Add this mixture to the soup.
Finely chop the parsley and also add it to the finished soup. When serving, add cheese cut into cubes to the plates.

5) Cheese soup with trout and mushrooms

Prepare a delicate cheese soup with pieces of trout and mushrooms. A simple delight, not just a soup!



Ingredients:

? 250 g trout fillet
? 200 g potatoes
? 100 g carrots
? 80 g onions
? 100 g mushrooms
? 150 g processed cheese
? 100 g hard cheese
? 1 tsp starch
? 20 g butter

Preparation:

1. Clean the vegetables and mushrooms, cut them into pieces. Boil water, add the potatoes. Sauté the onions, carrots, and mushrooms in butter in a skillet.
2. Add the vegetables to the potatoes. Cook them until the potatoes are done. Cut the processed cheese and add it along with the grated hard cheese to the soup. When the cheese melts, season with salt, pepper, add dried celery and bay leaf.
3. Then cut the trout fillet into small pieces and add them to the soup, cook for 5 minutes. After that, dissolve the starch in water and pour it into the soup, stir.
4. Sprinkle with herbs, basil, and cook for another 2 minutes.