Cream cheese soup with parmesan
5 servings
10 minutes
Cheese cream soup with parmesan is a delicate dish of European cuisine, captivating with its velvety taste and rich cheese aroma. Its roots trace back to the traditions of French and Italian chefs who valued melted cheeses for their softness and depth of flavor. The base of the soup is mashed potatoes, giving it thickness, while the melted cheese adds a pleasant creaminess. The finishing touch is parmesan, which adds rich savory notes. It is important to serve the soup hot, complemented by crispy croutons to harmonize the textures. This soup is perfect for cozy evenings or as an elegant first course for lunch. Its simplicity in preparation makes it a favorite recipe for lovers of soft and warming dishes.
1
Pour 400-500 ml of water into a pot, and when it boils, add the processed cheese in small portions.
- Processed cheese: 250 g
2
Whisk well directly on the stove. A cheese broth was made.
3
Without removing from the stove, add the puree in small portions and whisk again until smooth.
- Mashed potato: 400 g
4
We cook the soup for another 2-3 minutes.
- Spices: to taste
5
Served hot, with 10 grams of croutons and 5 grams of Parmesan cheese added to each portion.
- Cheese-flavoured croutons: 150 g
- Grated Parmesan cheese: 50 g
