French cheese soup with processed cheese
5 servings
70 minutes
The basis of the soup is a dietary turkey broth. And if you want the word "dietary" not to be left out of the soup's description, you can replace the butter used for frying vegetables with vegetable oil. And if you can neglect the diet, then leave the butter - it tastes much better with it.
1
Place meat in a 3-liter pot and add water. Once the broth starts boiling, add 1 teaspoon of salt, 2 peppercorns (both allspice and black), and 2-3 bay leaves. Boil for 20 minutes from the moment it boils. Then remove the meat.
- Turkey fillet: 500 g
- Salt: to taste
- Allspice peas: 2 pieces
- Bay leaf: to taste
2
Peel the potatoes and cut them into cubes. Dice the onion. Grate the carrot. Cut the meat into small pieces. Grate the processed cheese (if in a block) or cut it into cubes.
- Potato: 400 g
- Onion: 150 g
- Carrot: 180 g
- Turkey fillet: 500 g
- Processed cheese: 200 g
3
Add potatoes to the boiling broth. Cook for 5-7 minutes after boiling.
- Potato: 400 g
4
At this time, make a light sauté in butter. First add the onion, then the carrot. Slightly salt and pepper. Add the sauté to the soup and cook for another 5-7 minutes.
- Butter: to taste
- Onion: 150 g
- Carrot: 180 g
- Salt: to taste
- Ground black pepper: to taste
5
Then add the chopped meat. Boil for 3-4 minutes, add the melted cheese, mix well and turn off the heat.
- Turkey fillet: 500 g
- Processed cheese: 200 g
6
Sprinkle with greens before serving. Optionally serve with croutons.
- Green: to taste