Cream cheese soup appeared in cooking relatively recently - a hundred years ago, when cream cheese was invented in 1911 .
Chefs could not dissolve ordinary cheese in water or broth, and during long cooking it became "rubber" and tough. The melted one was perfectly dissolved to a uniform consistency, giving the soup saturation, density and a delicious creamy aroma.
To make the “right” cream cheese soup, you need to know a few secrets:
- Cheese must be fresh, of good quality.
- Soup is not cooked for long.
- Such a dish is prepared “at once,” that is, after cooking, it is immediately eaten, since the next day it will lose its aroma and tenderness.
- Observance of proportions: 100 g of processed cheese is consumed per 1 liter of water.
There are many ways to make cream cheese soup: with croutons, meatballs, ham, mushrooms, shrimp, fish. Black pepper and fresh herbs enhance the taste and emphasize the color of the soup.
"Mushroom Tale" - a light and tasty soup with cream cheese and mushrooms. Saturated with protein, energizes, and cooks fast.
Aromatic mushrooms are needed - champignons, porcini or oyster mushrooms are ideal for cheese soup. Cut the mushrooms into slices, put in a pan, add a little water and simmer until the water evaporates. We cut the onion in half rings, add to the mushrooms and sauté in butter.
In vegetable or meat broth, we dissolve the processed cheese per 100 g of cheese per liter of liquid. Stir until the cheese is completely dissolved.
Add mushrooms and onions to the broth, cook for 10 minutes over medium heat. Soup with mushrooms and cream cheese is good with fresh herbs.
“Bavarian cheese soup with onions” is very popular with men - it is nutritious, rich in protein and very tasty.
We need a glass of strong light beer, two glasses of vegetable or meat broth, ¾ glass of low-fat cream, 100 g of cream cheese, 4 large onions, 3 fresh raw yolks (can be replaced with 5 yolks of quail eggs), fresh herbs, 50 g of butter, favorite seasonings, cayenne pepper, baguette.
Cut the onion into half rings and spasser in oil until light golden.
Pour the broth into the pan, boil, add cream, reduce heat and heat, not bringing to a boil. Dissolve the cheese, pour in the whipped yolks, stirring, heat over low heat. Cheese broth should be homogeneous, without lumps. If lumps have formed, beat the broth with a blender or mixer.
Add beer, fried onions and spices. Warm the soup over low heat so that the products combine.
Fry the baguette slices.
Serve soup with fresh herbs and crunchy croutons.
Sea Breeze - cheese soup with cream cheese, trout and shrimp.
We will need a liter of fish stock, 150 grams of trout fillet, 150 grams of peeled shrimp, 100 grams of low-fat cream, favorite spices for fish.
In a boiling broth, dissolve the cheese, add cream, mix until smooth.
Add shrimp and trout pieces, spices, simmer for about 15 minutes.
Season the prepared soup with white ground pepper and serve with chopped dill, which emphasizes the freshness of fish and shrimp.