Cheese cream soup
4 servings
15 minutes
Cheese cream soup is a delicate, velvety dish of French cuisine that delights with its soft flavor and deep creamy texture. Its history traces back to the traditions of European chefs who aimed to create warming and nourishing soups. The recipe is based on a fragrant combination of onion, potato, carrot, and celery root that reveal their natural sweetness when cooked. Cream cheese enhances the flavor by adding richness and a slight tanginess. Crispy croutons made from French baguette serve as the perfect complement, creating a pleasant contrast of textures. This soup not only pleases the palate but also warms the soul, making it ideal for cozy evenings or exquisite lunches.
1
Cut 1 onion, potato, carrot, and celery root into large cubes. Heat 2 tbsp of olive oil in a pot and sauté the vegetables for 1-2 minutes, then cook for 2 minutes. Add hot water to completely cover the vegetables. Bring to a boil, skim off the foam, and reduce the heat. Cook for 30 minutes. The vegetables should be well cooked.
- Onion: 2 pieces
- Potato: 3 pieces
- Celery root: 100 g
- Olive oil: 4 tablespoons
2
Blend the cooked vegetables with an immersion blender until smooth (if no blender, mash through a fine sieve), add butter. Add cheese to the soup and mix well. Season with salt, pepper, and nutmeg. Bring the soup to a boil while stirring continuously and remove from heat. Cut circles of 7-8 cm diameter from white bread and toast them. Serve the croutons with the soup.
- Butter: 2 tablespoons
- Cream cheese: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- French baguette: 6 pieces