Most often, soup with cheese is made from various vegetables or mushrooms. This dish is served with croutons of dried bread. Such soups are distinguished by a gentle creamy taste and a pleasant light consistency. As dressing, as a rule, use processed cheese or feta cheese. These products are pre-crushed so that they easily dissolve in the hot broth.
Chicken Zucchini Puree Soup
This recipe applies to Bulgarian cuisine. In this country, they simply love vegetable dishes and serve them for any occasion. You can make mashed soup with melted cheese. Taste and aroma will be no worse. For cooking, you will need a medium-sized zucchini, 100 g of pickled feta cheese, one tablespoon of table oil and flour, a bunch of greens. If desired, you can add onions, bell peppers. The number of products is designed for 1.5 liters of water. Vegetables must be peeled and boiled with salt. After which they need to be wiped or chopped, so that a homogeneous mass is obtained, and add butter. Put the soup on low heat. Stir the flour with water and slowly pour into the pan, stirring constantly. Add grated feta cheese. Let the soup boil for 5 minutes and thoroughly rub the cheese and vegetables through a sieve. Serve with herbs and sour cream.
Dutch bean soup
The Dutch cooks make original soup puree with cheese from green beans and cauliflower. For this first dish you will need 200 g of green beans (frozen product is also suitable), turnip onion - 1 pc., Leek - 2 stalks, a small head of cauliflower, 100 g of cheese (hard), ghee - 30 g, broth from meat or vegetables - 4 cups of 200 ml each, greens - 1 bunch. Boil and rub the green beans and add to the broth. Chop onion and cabbage as finely as possible and simmer in oil for about 10-12 minutes, adding quite a bit of boiled water. Rub vegetables, add to soup and cook for another 10 minutes. At the end of cooking, dissolve the grated cheese in the soup, add spices and salt to taste. Serve sprinkled with herbs and white crackers.
Celery soup
Soup puree with cheese and celery is just a godsend for those who like to experiment in the kitchen. This is the first meal served by a housewife from Denmark. To cook it, you need celery root (250 g), onion (1 pc), melted butter and flour (3 tbsp each), processed or hard cheese (about 100 g), yolk, a jar of sour cream (100 g) . Lemon juice, salt and sweet ground pepper are used as seasoning. Water or broth will need 2 liters. Grind celery with a grater and add vegetables to hot, but not boiling, water. Chop the onions finely, sprinkle with flour and stew in butter. Add to celery and boil for 10 minutes. Pour in grated cheese and, stirring constantly, allow it to completely melt. Beat sour cream and yolk by adding a couple of tablespoons 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 lemon juice.
Puree soup with cheese and green peas
For cooking, you need frozen green peas (400 g), chicken broth (1.5 l), leeks (2 stalks), hard or melted cheese (150 g), cow butter (50 g), flour (2 tbsp. .). If necessary, thaw the peas, slightly extinguish, and then wipe to obtain mashed potatoes. Pour in the remaining broth. Chop onion and fry in oil, sprinkled with flour. After the onion has a light golden color, it must also be wiped and added to the peas. Cheese is grated and spread in soup, stirring constantly. After the cheese has completely dissolved, the soup is removed from the heat. Serve pea soup with egg or crackers. Pepper and salt are added to taste.
You can cook soup with cheese from any vegetables. Pumpkin, zucchini, potatoes, spinach, broccoli are quite suitable. You can season it with pieces of chicken, boiled shrimp, sour cream and herbs. Do not be afraid to experiment and boldly combine a variety of ingredients.
In conclusion, I would like to say which cheese is more suitable for making mashed soups. The best option is, of course, soft processed cheese, such as Hohland. Cheeses of domestic producers: "Orbit", "Friendship" are also not bad for the stated purposes. Less fat cheese is suitable for those who count the calories in each dish. Hard cheese before placing in the broth, you need to rub smaller. Ready soup puree can be whipped with an additional mixer, whisk. If you like soups with a thicker consistency, change the ratio of liquid to other components of the soup. For those who prefer a rich taste, we recommend using cream in addition to cheese.
Bon Appetit!