avg —
Cheese Soup with Processed Cheese
Instructions
Peel the vegetables and cover them with water – it does not really matter whether the water is cold or boiling, the result will be the same. But to save time, you can put a pot of water on the heat and prepare all the vegetables while it comes to the boil.
Bring the water to the boil and reduce the heat to medium. Cook the vegetables for 10–12 minutes, until the potato is easily pierced with a fork. Salt to taste – about 1 teaspoon per 2 litres of water. For a richer flavour, add a mushroom or chicken stock cube. Grate the processed cheeses on a coarse grater beforehand, or cut them into small cubes – this way they melt faster. Add the cheese to the pot and stir until it has completely melted, 2–3 minutes over low heat.
Take the pot off the heat and let the contents cool for 5 minutes – this is essential for safety when working with a blender. Using an immersion blender, blend the soup until it is completely smooth and velvety – this takes 2–3 minutes. If you do not have an immersion blender, you can transfer the soup in batches to a standing blender or pass it through a fine sieve. Return it to low heat and warm through for 2 minutes, stirring constantly.
At this stage it is the perfect time to add spices. These can be dried or fresh herbs, any kind of pepper, turmeric, or ginger. Stir the cream soup well, bring it to the boil, and switch off the heat.
The cheese soup with processed cheese is ready to serve. It makes a great lunch or a light dinner. If you are cooking for small children or people with digestive problems, be careful with the spices – you can leave them out altogether. It can be served topped with sour cream. It is better not to reheat the soup, but to make just enough to eat at once rather than leaving it for the next day.
Tips
- 1
Serve with crunchy croutons made from white bread and rubbed with garlic – they go beautifully with the delicate texture of the cream soup.
- 2
For a more cheesy flavour, add 50 g of grated parmesan together with the processed cheese.
- 3
Use Druzhba or Hochland processed cheese – they melt better and give a more uniform consistency.
FAQ
Why won't the cheese dissolve? +
Some cheap processed cheeses contain a lot of vegetable fats and melt poorly. Be cautious with products labelled "cheese product". A fine grater and constant stirring over low heat also help.
Can cheese soup be frozen? +
It is not recommended – when thawed, the texture separates and the cheese comes out in flakes. Make it in single servings and eat it freshly cooked.
- Comment
or post as a guest
Be the first to comment.
