Four Cheese Soup
6 servings
30 minutes
The 'Four Cheese' soup is a true masterpiece of European cuisine, combining a delicate creamy texture with a rich palette of cheesy aromas. Its history begins in French and Italian traditions where cheese has always played a central role in gastronomy. This soup unites four types of cheese – cheddar, parmesan, mozzarella, and blue cheese – creating a harmony of flavors from mild creamy to tangy. Leeks and potatoes add tenderness to the dish while croutons provide textural variety. Perfect for cozy evenings, it is served with crispy toast or fresh baguette. This soup will be the star of the meal, filling the home with warmth and aromas of the best European culinary traditions.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Cut the bread into cubes, place in a bag, add vegetable oil, a pinch of salt, and shake.
- White bread: 150 g
- Vegetable oil: 30 ml
- Salt: to taste
3
Place the bread on a baking sheet and bake in the oven until golden brown, about 10 minutes.
4
Wash the leek well and cut the white part into half rings. The green part can be frozen and used for broth in the future.
5
Melt butter in a pot and sauté the onion for 5 minutes over medium heat.
- Butter: 30 g
- Leek: 2 pieces
6
Clean and chop the potatoes.
7
Add potatoes to the pot and pour in the broth.
- Potato: 200 g
- Chicken broth: 1 l
8
Bring to a boil and simmer until the potatoes are cooked, about 15-20 minutes.
9
Grate all cheeses except for the blue cheese. Cut the blue cheese into cubes or break it into small pieces.
- Cheddar cheese: 90 g
- Parmesan (Parmigiano Reggiano): 90 g
- Pizza mozzarella (low-moisture): 90 g
- Blue cheese: 90 g
10
Add cream and cheese to the pot with the soup.
- Cream 20% fat: 500 ml
- Cheddar cheese: 90 g
- Parmesan (Parmigiano Reggiano): 90 g
- Pizza mozzarella (low-moisture): 90 g
- Blue cheese: 90 g
11
Blend the soup until smooth.
12
Serve the ready-made 'Four Cheese' soup with croutons.
