Preparation: Step 1
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Video receptor of cheese cream-soup
Watch the video on a separate page
Recipe for cheese cream-soup with step-by-step photos
Prepare all the ingredients for the preparation of a cheese cream-soup.
The basis is, of course, the melted cheese. Choose the one that melts well and with a natural composition. I have flown cheese with salmon. But you can take a classic creamy cheese.
For a denser, saturated taste, I recommend taking cream of 20% fat.
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Step 2
Clean the onion of the husk. Finely chop.
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Step 3
Clean the garlic. Cut it into thin slices.
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Step 4
Put in a pan, where a cheese cream is prepared, a piece of butter. Melt the oil over medium heat. Add chopped onions and garlic to it.
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Step 5
Fry the onion with garlic over a moderate heat for about 2 minutes with periodic stirring.
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Step 6
Clean carrots. Cut into medium cubes approximately the same size.
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Step 7
Clean potatoes. Cut into medium identical cubes.
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Step 8
Put chopped carrots in a pan. Add potatoes, salt and pour in water.
Cover the pan with a lid. Put on medium fire. As soon as the water boils, reduce the fire and prepare the soup with moderate boiling until the potatoes and carrots are completely readily read. On average, it takes about 15 minutes.
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Step 9
The water will boil a little, but it is not necessary to add it so that the soup does not turn out with liquid. All vegetables should be fully prepared.
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Step 10
Pour the cream into the pan. Add slices of melted cheese. Mix everything well.
Instead of slices of cheese, you can use melted cheese in jars.
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Step 11
Let it boil. Cook with moderate boiling for about 3-5 minutes. The cheese should completely disperse.
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Step 12
Pierce a blender until a homogeneous creamy state.
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Step 13
The cheese cream-SUP is ready.
On top, to each portioned plate, add the cheese grated on a large grater.
Bon appetit!
Other recipes of cream-soups see 👉🏻 HERE
