Cheese cream soup with croutons
4 servings
30 minutes
Cheese cream soup with croutons is a true delight for gourmets, embodying comfort and warmth in one bowl. Its roots trace back to Italian cuisine, where cheese has always played a key role, adding tenderness and richness to dishes. The velvety texture of the soup, achieved through melted and hard cheese, is enriched with the aromas of nutmeg and white wine, creating a refined palette of flavors. Croutons topped with crispy onions and dill complement the composition by adding contrasting texture and a hint of spiciness. An ideal choice for a cozy family dinner or an elegant lunch. Served hot to fully reveal the creamy depth of flavor, accompanied by a glass of dry white wine or a fresh salad. This dish not only nourishes but also provides true gastronomic pleasure.
1
Chop one onion, potato, and celery into large pieces. Heat 2 tablespoons of olive oil in a pot and sauté the vegetables for 1-2 minutes.
- Onion: 2 pieces
- Potato: 3 pieces
- Celery root: 100 g
- Olive oil: 4 tablespoons
2
Pour in the wine, cook for 2 minutes, then cover the vegetables with hot water. Bring to a boil, skim off the foam, and reduce the heat. Cook for 30 minutes.
- Dry white wine: 0.5 glass
- Water: 1 l
3
Blend the cooked vegetables until smooth. Grate the cheese and add it to the soup. Season with salt, pepper, and nutmeg. Stir and bring the soup to a boil, then remove from heat.
- Hard cheese: 150 g
- Processed cheese: 400 g
- Wheat flour: 2 tablespoons
- Dill: 1 tablespoon
4
Cut out circles of bread with a diameter of 7-8 cm and fry them in butter. Slice the remaining onion into rings, coat in flour, and fry in olive oil until crispy. Place the fried onion on each toast and sprinkle with dill.
- White bread: 5 piece
- Butter: 2 tablespoons
- Onion: 2 pieces
- Wheat flour: 2 tablespoons
- Olive oil: 4 tablespoons
- Dill: 1 tablespoon
5
Pour the soup into bowls, top with croutons, and serve.