Cheese soup-puree with cream
4 servings
60 minutes
Cheese cream soup is a delicate and aromatic dish of European cuisine that is warming and refined. Its roots trace back to the traditions of French and Italian gastronomy, where creamy soups are valued for their velvety texture and rich flavor. The recipe is based on chicken broth that adds depth of flavor, soft potatoes and onions that create a silky consistency. The addition of cream makes the dish tender, while parmesan provides a pleasant saltiness and richness. The soup pairs wonderfully with crispy rye croutons and fresh herbs, adding contrast in textures and freshness. It is perfect for cozy family lunches and festive dinners, offering comfort and gastronomic delight.
1
Prepare chicken broth.
- Chicken broth: 1.5 l
2
Peel and wash the potato and onion. Pour in hot chicken broth and place on medium heat. Bring to a boil. Reduce heat and cook for 30 minutes.
- New potatoes: 10 pieces
- Onion: 1 piece
- Chicken broth: 1.5 l
3
Remove the cooked vegetables from the broth and mash them into a puree.
4
Pour the ready puree with chicken broth again, mix until smooth, and bring to a boil.
- Chicken broth: 1.5 l
5
Add 10% cream and mix.
- Single cream 10% fat: 150 ml
6
Sprinkle grated cheese on top (preferably on a fine grater), mix, bring to a boil, and cook until the cheese is completely melted.
- Grated Parmesan cheese: 150 g
7
The soup is ready. For flavor, you can sprinkle with herbs and add rye croutons.
- Fresh herbs: to taste
- Fried bread (grenki): to taste
