Processed cheese soup
4 servings
25 minutes
Cheese fondue soup is a delicate and cozy dish from French cuisine, where creamy textures and exquisite flavors are valued. Historically, processed cheeses began to be used as a convenient alternative to traditional cheese due to their softness and ease of preparation. This soup delights with its velvety taste, combining the gentle aroma of cheese, the light sweetness of carrots, and the freshness of celery. Potatoes add thickness while butter adds richness. It is perfect for a cool evening when you want to warm up with something soft and soulful. Served with crispy bread or croutons that complement its lightness with contrasting texture. Elegant yet simple, this dish offers comfort and enjoyment to everyone who tries it.
1
Boil 2 liters of water in a pot, add peeled and chopped celery and potatoes, and cook over medium heat.
- Celery root: 1 piece
- Potato: 3 pieces
2
When the vegetables are almost ready, add the cheese to the water. Once the cheese is completely dissolved, remove the pot from the heat and mash the vegetables with a masher.
- Processed cheese: 2 pieces
3
Cut the carrot into small sticks, sauté in butter, and add to the soup. Place the pot on the heat and bring to a boil. Add salt, pepper, and herbs.
- Carrot: 1 piece
- Butter: 30 g
- Salt: pinch