Cheese Soup Puree
4 servings
15 minutes
Cheese cream soup is the embodiment of cozy home cooking and a beloved dish from the Soviet era. It emerged in a time when there was a desire to create simple yet hearty meals from available ingredients. Its delicate, velvety texture and rich creamy flavor with subtle hints of smoked chicken make it truly comforting. Processed cheese adds softness, while aromatic greens provide fresh notes. This soup is an ideal option for a quick and nutritious lunch, especially in cold weather. Serving it with crispy croutons and garlic makes it even more fragrant and appetizing. It takes only 10-15 minutes to prepare but delights with its depth of flavor and richness. This dish warms you up and offers gastronomic pleasure from the very first spoonful.
1
On butter, the onion is lightly sautéed (the main thing is not to forget to peel the onion in a hurry!).
- Onion: 1 piece
2
Add 1 kg of white meat from grilled chicken (or smoked; if you have time, you can boil 0.5 kg of chicken breasts in advance for a richer broth, but the taste will be different), processed cheese, and fried onions to boiling water. Cook.
- Grilled (rotisserie) chicken: 1 kg
- Processed cheese: 2 pieces
- Water: 1 l
- Onion: 1 piece
3
Everything is blended until smooth, brought to a boil again, and chopped greens (dill, parsley), black pepper, and salt to taste are added.
- Fresh herbs: to taste
- Ground black pepper: to taste
- Salt: to taste
4
When serving, you can add crushed garlic (to taste) and croutons made from white bread.
- Garlic: to taste
- Fried bread (grenki): to taste
5
The cooking process takes 10-15 minutes (and even less if you boil water in an electric kettle). The soup turns out to be very hearty.
