3 simple cheese soups for every taste

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cheese soup is a delicious and nutritious meal for every day. And these options with chicken, beer and vegetables will definitely not leave you indifferent. Moreover, the author of one of the recipes is Jamie Oliver himself.

Cheese soup with chicken

Ingredients

• 500 g chicken fillet;
• 200 g of processed cheese;
• 400 g potatoes;
• 150 g onions;
• 180 g carrots;
• 3 bay leaves;
• 2 allspice peas;
• butter - for frying;
• salt and ground black pepper - to taste;
• greens and croutons - optional.

Preparation

Put fillets in a 3-liter saucepan and cover with water. Place the saucepan over medium heat. When the broth boils, season with salt and add allspice and bay leaf. Cook the meat for 20 minutes.

5-7 minutes after the broth has boiled, add the peeled and coarsely diced potatoes. While it is cooking with the meat, fry in butter with chopped onions and grated carrots, season it with salt and ground pepper.

When the fillet is done, remove it from the pan and cut into cubes. Add frying to the soup and cook with potatoes for 5-7 minutes. Then return the meat to the saucepan, cook for 3-4 minutes and add grated or finely chopped processed cheese. Stir the soup, wait for the cheese to melt, and remove from heat.

Garnish the soup with herbs and croutons before serving.

Cheese soup with beer

Ingredients

• 3 tablespoons olive oil
• 2 medium onions, chopped;
• 2-3 pinches of salt and ground pepper;
• 2 cloves of garlic, minced;
• 350 ml of light beer without pronounced bitterness;
• 3 cups chicken stock
• ½ cup flour;
• 2 cups low-fat milk
• ¼ teaspoon freshly ground black pepper;
• 140 g spicy cheese (cheddar is better);
• fried bacon, herbs and croutons - optional.

Preparation

Pour the olive oil into a saucepan with a thick bottom (the oil should cover the bottom, so that the specified volume can be increased) and heat it over medium heat. Add onion, salt and pepper and cook for 4-5 minutes. Then add the garlic and cook for another minute. Pour in beer, bring to a boil, reduce heat to low and simmer for about 20 minutes, until onions are tender.

Pour the beer mixture and 1 ½ cups of chicken stock into a blender. Leave the lid ajar and cover the blender with a towel to prevent the hot liquid from exploding and splashing. Grind the soup until smooth.

In a separate bowl, beat the flour and half a glass of chicken stock. Transfer to a preheated saucepan and cook for 1-2 minutes, stirring continuously. Then return the beer mixture to the pot, stir well, add the remaining glass of chicken stock and bring the soup to a boil. Cook for about 10 minutes until thick, then add milk mixed with freshly ground pepper and cook for another 10 minutes. Remove the dish from heat. Add shredded cheese and stir until melted.

Serve the soup with fried bacon, croutons, or herbs.

Cheese and Vegetable Soup by Jamie Oliver

Ingredients

• 2 carrots;
• 2 stalks of celery;
• 2 medium onions;
• 2 cloves of garlic;
• 800 g of cauliflower;
• 2 tablespoons olive oil
• 200 g of medium soft cheese;
• 2 chicken or vegetable bouillon cubes;
• salt and black pepper to taste;
• 1 teaspoon mustard
• greens - optional.

Preparation

Cut the carrots, celery, onion and garlic into cubes and divide the cauliflower into florets. Heat 2 tablespoons of olive oil in a large saucepan, then add vegetables and cook over medium heat, covered, stirring occasionally. Wait for the carrots to soften and the onions to lightly golden; the process can take about 10 minutes.

In a separate bowl, dissolve the bouillon cubes in 1, 8-2 liters of boiling water. Add broth to vegetables, bring to a boil and simmer for about 10 minutes until vegetables are tender.

Remove the pan from heat, add cheese, mustard, salt and pepper. Grind the soup in a blender and serve garnished with grated cheese and herbs.