Cheese soup with melted curd cheese - 66 cooking recipes

Find exemplary, tested recipes for processed cheese soup on the impeccable culinary portal bestrecipes24.com. Try interesting options with mushrooms, vegetables, rice or noodles, chicken, smoked sausage, meatballs, shrimp, aromatic herbs, and a variety of frozen vegetable mixtures. Feel free to experiment with a set of ingredients and get a hot and tasty masterpiece every time!

To create this delicate soup with an amazing creamy flavor, you will need high-quality processed cheese. In this case, you should choose sliced ​​or spreadable cheeses and avoid purchasing a cheese product. The composition of the cheese curds must be made exclusively from natural dairy ingredients. There are no curd cheeses without additives (citrates and phosphates); their presence is required by the technological process. But it is advisable to avoid chemical dyes and flavors. You need to know that the more complex the list of cheese ingredients, the worse it is. First-class processed cheese has a smooth and shiny surface. Sliced ​​cheese (Druzhba, Dutch, Creamy, etc.) should not crumble, its texture is elastic-elastic. If the spreadable cheese is in a plastic box, then it must be marked PP (food grade plastic).

Interesting recipe: 1. Cut the washed and carefully peeled potatoes into random pieces, carefully and not very coarsely.2. Grate the carrots into long, coarse shavings. Peel and finely chop the onion. 3. Pour chopped vegetables into boiling water. Cook, adding salt to taste.4. While the potatoes are cooking, make the meatballs: add a little salt and pepper to the minced meat, season with aromatic seasonings, add twisted or grated onions, and an egg. To stir thoroughly. Form into balls.5. Place the meatballs into the boiling, semi-ready soup. Cook covered with a lid for about twenty minutes.6. Wash the champignons, cut them beautifully and fry with a small amount of onion and carrots.7. Grind the processed cheese. Add it to the soup. Add the onion-mushroom mixture there. Cook, stirring slightly, until the cheese dissolves.8. Sprinkle with chopped aromatic herbs and turn off the heat.

Helpful tips:• For the soup to have a bright, pronounced cheese flavor, you must adhere to the proportion of 100 g of cheese per liter of liquid.• The dish will be more interesting if you combine several varieties of cheese.