Cheese soup with croutons
8 servings
20 minutes
Cheese soup with croutons is a true symphony of flavors from French cuisine, embodying comfort and sophistication in one bowl. Its delicate, velvety texture infused with the aroma of garlic and cream unfolds in perfect harmony with the gooey melted cheese. The crispy golden croutons add textural variety, creating a balance of softness and light crunchiness. This soup is not just a dish but an embodiment of the French art of enjoying food. It is best served hot when the cheese is still melting and the croutons are barely sizzling as they absorb the fragrant broth. It is perfect for both a cozy family lunch and an exquisite dinner, enveloping you in the warmth and refinement of French culinary tradition.
1
Prepare the broth (dissolve the cubes in a separate pot). Or take fresh, just without meat and, if possible, without fat.
- Bouillon: 1 l
2
In a heated thin-bottomed pot, add oil, let it melt, and add flour, mixing thoroughly and allowing the flour to lightly fry. Gradually add broth and stir to avoid lumps (it's very simple, just don't rush and add the broth one tablespoon at a time).
- Butter: 50 g
- Wheat flour: 50 g
- Bouillon: 1 l
3
Then squeeze garlic into the soup. Let it simmer for 5-7 minutes (cover with a lid, keep the heat medium).
- Garlic: 3 cloves
4
Pour in the cream, stir, cover with a lid, reduce the heat, and let it sit for 3 minutes.
- Cream 10%: 165 ml
5
Add grated cheese and mix well. Simmer a bit, DO NOT BOIL!!! Then add ketchup and stir until a pink hue appears.
- Hard cheese: 300 g
- Ketchup: 2 tablespoons
6
For croutons, cut the bread into cubes, add butter, and fry until golden.
- White bread: 50 g
- Olive oil: 3 tablespoons
7
Pour the ready soup into bowls and garnish with croutons straight from the pan to sizzle.