Is cheese soup and cheese soup the same thing? In general, no. Cheese soup is a “technological” invention of the twentieth century. Soup with cheese is a simpler phenomenon that existed in nature long before culinary progress with the help of technology increased steps tenfold and began to use new cooking methods and methods.
Recipes for cheese soup can be found in ancient cookbooks, the publication date of which has long been overwritten.
The recipe for cheese soup in the modern interpretation appeared not so long ago. In real cheese soup, to find cheese ... impossible! That is, there is a lot of cheese in it, but it is problematic to see it with the naked eye. It is ideally dissolved to a uniform consistency with water.
The fact is that hard varieties are completely unsuitable for making real cheese soup. Such cheese does not want to melt completely and mix with boiling water. In other words, it is impossible to make a base for soup from hard cheese.
Before processed cheese appeared on the market, gourmet chefs could only dream of cheese soup. A method of manufacturing processed cheese familiar to us was invented in 1911. It was then that in someone's brilliant head the idea of making cheese soup was born. Processed cheeses are excellently soluble in liquids.
The technology for making soup with cheese was born a long time ago. The Slavs prepared such soups with the addition of feta cheese. In Europe, hard cheese is put directly on a plate, and on top it is poured with soup.
Modern cheese soup is not too complicated in terms of manufacturability. Moreover, he is preparing very quickly, and to the delight of lazy people, quite simply. The cheese soup recipe is short.
The golden rule of “chatting” with cheese soup is speed. Both in cooking and in the absorption process. You cannot cook soup for a long time, but you need to eat it immediately after cooking, leaving nothing for tomorrow.
Cooking secrets
In order for the soup to acquire a beautiful rich color, you need to add at least 100 grams of cheese (processed) per liter of water to it. All the ingredients that you plan to add to the soup should be practically ready to eat and not require long cooking.
The recipe for cheese soup is democratic: you can add sausages, sausages, smoked meats, seafood, meat, any vegetables to it. In short, everything you love.
Raw foods to be added to the soup must be fried beforehand. Then the components are filled with water (you can add a little white wine) and boil until cooked. Not a couple of minutes before turning off, chopped processed cheese is put in the soup and mixed until smooth. Salt and spices are added to taste. As you can see, the recipe for cheese soup is really simple.
A classic addition to cheese soup is croutons and herbs. Beautiful, and most importantly, delicious!
Plain cheese soup
French recipe
Per liter of water - 100 grams of cream cheese.
Diced potatoes are put in a pan, water is added. Finely grated carrots and chopped onions are added to boiling water. Vegetables are cooked until tender, then small pieces of cheese are added to the broth and dissolved in a liquid. In the soup you need to add chopped garlic and cilantro, salt.
The taste of the soup will be all the more saturated, the finer the ingredients are cut. Often French cheese soup is complemented by mushrooms or seafood. You can add slices of ham and chicken, tomatoes and bell peppers. Many people like to serve sour cream for cheese soup.
Student Recipe
Per liter of water - 1 small onion, 1 small carrot, 1 medium potato, 40 grams of rice, 1 Yantar cheese (two can be), salt, parsley, crackers from a loaf.
Fry finely chopped onions and grated carrots until golden. In onion water, put onions, carrots, chopped potatoes and rice into small cubes. Cook for 12-15 minutes. Then add the chopped cheese and dilute it to a homogeneous mass in a hot broth. Croutons and parsley can already be added to the plates.