Cheese soup with seafood
8 servings
60 minutes
Cheese soup with seafood is a delicate, aromatic dish inspired by Italian culinary traditions. It combines the creamy taste of melted cheese with the fresh flavor of seafood, creating a harmonious and rich treat. The light sweetness of carrots and onions adds depth to the soup, while potatoes provide heartiness. Garlic and paprika croutons complement the flavor profile with a crunchy texture and spicy notes. This soup is an ideal choice for a cozy dinner, especially in cooler weather. Its mild taste makes it suitable for both everyday menus and festive tables. It should be served hot, garnished with fresh herbs to highlight its delicate aromatic accents.
1
Grate the carrot, finely chop the onion, and sauté in vegetable oil.
- Carrot: 1 piece
- Onion: 1 piece
2
Pour water into a pot, place it on the heat, add grated cheese, stirring gradually to prevent curdling. Bring to a boil, season with salt and pepper. Then add potatoes and sautéed vegetables, cook for 10 minutes. Add seafood and green peas (to taste), cook for 5 minutes. While the soup is cooking, prepare croutons. Sauté cubed white bread in butter, then sprinkle with garlic and paprika.
- Processed cheese: 230 g
- Water: 2 l
- Potato: 3 pieces
- Seafood: 400 g
- Sweet paprika: to taste
- White bread: 5 piece
- Garlic: 1 clove
3
Sprinkle the ready soup with greens and serve with croutons.