Cheese soup-puree with croutons, onions and herbs
4 servings
45 minutes
Cheese cream soup with croutons, onions, and herbs is a true masterpiece of French cuisine that embodies the traditions of gastronomic artistry. Its history begins in the rural kitchens of France, where simple ingredients are transformed into a refined dish. The velvety texture of the soup is created by the gentle combination of potatoes, celery, and onions that turn into fragrant puree after boiling. The added grated cheese gives the dish a rich creamy flavor that harmoniously complements the crispy golden croutons. Sautéed onions with light caramelization add a hint of spiciness, while fresh dill completes the picture by filling the soup with freshness. An ideal choice for a cozy dinner, this soup captivates hearts with warmth and tenderness, reminding one of home comfort and French elegance.
1
Chop onion, celery root, and potato, and fry in a pot with vegetable oil. Place the roots in the pot, cover with boiling water, boil until soft, then puree in a blender.
- Leek: 2 pieces
- Celery: 0.5 piece
- Potato: 3 pieces
2
Grate the cheese on a coarse grater and add it to the soup. Season with salt and pepper. Bring to a boil, stirring until the cheese is completely dissolved, and remove from heat. Cut the bread into small squares and fry in butter. Slice the remaining onion into rings, coat the rings in flour, and fry in vegetable oil.
- Hard cheese: 350 g
- Wheat flour: 1 tablespoon
3
Pour soup into each plate, add a crouton, fried onion, and sprinkle with finely chopped dill.
- Dill: 1 bunch