Soup with mashed potatoes. Light, delicate, creamy

Most often, soup-puree with cheese is prepared from all sorts of vegetables or mushrooms. Serve this dish with croutons from dried bread. Such soups are distinguished by a delicate creamy taste and a pleasant light consistency. As a dressing, as a rule, use fused cheese or cheese. These products are pre-ground to easily dissolve in the hot broth.

Zucchini soup with cheese

This recipe refers to the cuisine of Bulgaria. In this country they just adore dishes from vegetables and serve them for any occasion. You can make such cream soup with melted cheese. The taste and aroma will not be worse. For cooking, you need a medium-sized zucchini, 100 grams of brynza brine, one tablespoon of butter and flour, a bunch of greens. If desired, you can add onions, bell peppers. The quantity of products is calculated for 1.5 liters of water. Vegetables must be cleaned and pre-boiled with the addition of salt. After that they need to be wiped or crushed, so that a homogeneous mass is obtained, and add butter cream. Put the soup on a low fire. Stir the flour with water and slowly pour into a saucepan, stirring constantly. Add grated cheese. Let the soup boil for 5 minutes and thoroughly wipe the cheese and vegetables through a sieve. Serve with greens and sour cream.

Dutch bean soup

Original soup puree with cheese, Dutch chefs are made from green beans and cauliflower. For this first dish, you need 200 g of green beans (a frozen product), onion-1, leek - 2 stems, a small head of cabbage, 100 g of cheese (solid), butter, cooked - 30 g, Broth from meat or vegetables - 4 glasses of 200 ml, greens - 1 bunch. Boil and rub the green beans and add to the broth. Onion and cabbage crumble as small as possible and stew in oil for about 10-12 minutes, adding quite a bit of boiled water. Vegetables wipe, add to the soup and cook for another 10 minutes. At the end of cooking, to dissolve in the soup grated cheese, add spices and salt to taste. Serve, sprinkle with greens and white croutons.

Celery soup

Soup puree with cheese and celery is just a find for those who like to experiment in the kitchen. This is the first dish to be served by a housewife from Denmark. To make it, you will need a celery root (250 g), a bulb (1 piece), butter and melted flour (3 tablespoons), cheese melted or hard (about 100 g), yolk, a can of sour cream (100 g) . As a seasoning, lemon juice, salt and sweet ground pepper are used. Water or broth will need 2 liters. Celery grind with a grater and add the vegetables in hot, but not boiling, water. Onion finely chop, sprinkle with flour and simmer in butter. Add to the celery and boil for 10 minutes. Pour grated cheese and, stirring constantly, let it completely melt. Beat up sour cream and yolk, adding a couple of spoonfuls of water to the mixture. Pour the dressing into the soup, let the dish boil and boil it for a few more minutes. Season with pepper and salt, add the lemon juice.

Soup with cheese and green peas

For preparation, green peas (400 g), chicken broth (1.5 l), leeks (2 stems), cheese hard or melted (150 g), cow oil (50 g), flour (2 tbsp) .). Peas, if necessary, defrost, lightly extinguish, then rub to make a mashed potatoes. Pour the remaining broth into it. Chop onion and fry in oil, sprinkled with flour. After the onion gets light golden color, it also needs to be wiped and added to the peas. Cheese grate and spread in soup, stirring constantly. After the cheese has completely dissolved, the soup is removed from the fire. Serve the pea soup with an egg or croutons. Pepper and salt are added to taste.

You can cook soup with cheese from any vegetables. Pumpkin, zucchini, potatoes, spinach, broccoli are quite suitable. Season it with chicken pieces, boiled shrimps, sour cream and greens. Do not be afraid to experiment and boldly mix the most different ingredients.

In conclusion, I would like to say about what kind of cheese is more suitable for making soups-mashed potatoes. The best option is, of course, soft fused cheese, such as "Hochland". Not bad suitable for these purposes and cheeses of domestic producers: "Orbit", "Friendship." Less fatty cheese will suit those who count the calories in each dish. Hard cheese before you put in broth, you need to rub a little less. Ready-made soup can be beaten with a mixer, corolla. If you like soups of a more dense consistency, change the ratio of liquid and other components of the soup. For those who prefer a rich taste, we recommend using cream in addition to cheese.

Bon Appetit!