Cheese soup

Chicken soup with melted cheese Soup is a universal and nutritious dish, and properly cooked soup is a great art that requires special attention and time. The technology of making soups is extremely variable, but there are general principles for making practically all hot soups. So, each product should not lose its full taste, however, each component must be cooked and fit into the overall composition. But salt the soup should be only at the end of cooking, but not in itself, but so that the components of the soup could absorb a sufficient amount of salt. In fact, nothing complicated, provided that you prepare the soup with pleasure. In addition, any recipe can be adapted to your taste, adding to the recipe your favorite ingredients. Before the appearance of the national product - processed cheese curds - the cheesemonger was not available to the chefs. In 1911, a method was invented to lower the melting temperature of cheese, while protecting the cheese from stratification during prolonged heating. The ancestors of "Friendship", "Waves" and "Amber" appeared. After their "birth" someone's head visited the idea of ​​"diluting" the melted cheese in the liquid. So it turns out that our soup is a product of the high-tech of the 20th century.

Chicken soup with melted cheese Soup is a universal and nutritious dish, and properly cooked soup is a great art that requires special attention and time. The technology of making soups is extremely variable, but there are general principles for making practically all hot soups. So, each product should not lose its full taste, however, each component must be cooked and fit into the overall composition. But salt the soup should be only at the end of cooking, but not in itself, but so that the components of the soup could absorb a sufficient amount of salt. In fact, nothing complicated, provided that you prepare the soup with pleasure. In addition, any recipe can be adapted to your taste, adding to the recipe your favorite ingredients. Before the appearance of the national product - processed cheese curds - the cheesemonger was not available to the chefs. In 1911, a method was invented to lower the melting temperature of cheese, while protecting the cheese from stratification during prolonged heating. The ancestors of "Friendship", "Waves" and "Amber" appeared. After their "birth" someone's head visited the idea of ​​"diluting" the melted cheese in the liquid. So it turns out that our soup is a product of the high-tech of the 20th century.

Ingredients:

• Chicken fillet 300 g
• Onions 1 pc.
• Parsley root 100 g
• Carrot 1 pc.
• Potatoes 3 pcs.
• Cream cheese 400 g
• Butter 50 g
• Vermicelli small 4 tbsp. l.
• Bay leaf 3 pcs.
• Basil dry 1 tsp.
• Pepper black ground 2 pinch
• Salt 1 tbsp. l.
• Water 4 l

Instructions

• Step 1 To make a cheese soup you will need: large onion and carrots, a small size parsley root, three medium potatoes, chicken fillet, cream cheese, butter and spices.
• Step 2 Prepare the onions, carrots and parsley root.
• Step 3 The basis of this soup is vegetable broth. To do this, bring the water to a boil, add the vegetables to the pan and simmer for 30 minutes on low heat.
• Step 4 After half an hour, add the large-sliced ​​potatoes into the broth.
• Step 5 Cook for another 20 minutes.
• Step 6 Finely chop the chicken fillets.
• Step 7 Remove all the vegetables and add the fillets to the broth. Onions, carrots and parsley root will no longer be needed. Pour the potatoes into a deep bowl.
• Step 8 In the broth, add crushed dry basil, bay leaf, ground pepper and salt.
• Step 9 Potatoes should be lightly cooked, but not to mashed potatoes.
• Step 10 When the chicken fillet is ready - add crushed potatoes.
• Step 11 Pour vermicelli onto the heated frying pan. You do not need to add oil.
• Step 12 Fry until golden brown. This way will add spice to any light soup.
• Step 13 Sift the processed cheese to a large grater. To make cheese easier to rub - hold it for about 10 minutes in the freezer.
• Step 14 Add cheese to the pan in small portions, stirring constantly.
• Step 15 When the cheese is completely dissolved - add vermicelli and cook for one minute.
• Step 16 Then remove the soup from the fire, add a piece of butter and cover, so that it is infused.