Let's have a little French fest and make some amazing cheese soup! The French cheese soup recipe, despite its simplicity in preparation, is very popular in many world-famous restaurants.

Cheese soup recipe

Today we will reveal to you the secret of one of the most exquisite simple recipes for French cream cheese soup. It doesn't take a lot of your time and doesn't require a lot of ingredients. There are products for him in almost every home. Having mastered the cooking technology, each housewife can experiment in her kitchen, namely, add new ingredients, or add hard cheese instead of processed cheese to the soup. Famous culinary experts in France do just that.

For a classic French cheese soup for 4 servings, you will need:

• 100 grams of hard cheese per 1 liter of water.
• A couple of potatoes,
• 1 onion
• 1 carrot.
• Garlic,
• cilantro to taste.

Cooking procedure

1. Dice potatoes and place in a saucepan.
2. Add the required amount of water to the pot and put it on fire.
3. Until the water boils, finely chop the onion and rub the carrots, and after boiling the water, add the vegetables. You can stew onions with carrots in butter until soft. This will add color and flavor to the soup.
4. Vegetables should be cooked until they are ready, after which pieces of cheese should be added to the soup. Dissolving, it will give the soup a pleasant aroma, and the soup will become milky.
5. After the cheese is completely dissolved, the soup will be ready. In the finished masterpiece, you need to put finely chopped garlic and cilantro, then you can serve.
6. Note that the finer the ingredients are cut, the better and tastier your soup will be.
Cheese puree soup

In some European countries, mashed cheese soup is very popular, in which all the ingredients are mashed. To make a puree soup, strain the soup through a metal sieve before adding the cheese, wipe the vegetables. You can use a blender. Then return the saucepan with the puree soup to the stove, bring to a boil and grate the cheese on a coarse grater.

How can you diversify your cheese soup?

In each country, completely different ingredients are added to the cheese soup. For example, French cheese soup can often be found with mushrooms added (in the northern part of the country), and in the southern part of France, seafood is added to the dish. In the Scandinavian countries, a wide variety of cereals and small pieces of meat, such as chicken, ham, turkey, are added to the soup. Mediterranean countries such as Spain and Italy prefer to diversify their soup with vegetables, often tomatoes or bell peppers. You can make cheese soup in chicken broth, add green peas, cauliflower to it.

How to serve cheese soup?

Firstly, sour cream and herbs must be served with cheese soup.
A feature that can be found in some restaurants is either white toasted bread or rye croutons in a bowl of soup.
You can cook cheese soup in the oven in portioned pots, in which case you will also get a fragrant cheese crust.

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There is a recipe for onion soup in many national cuisines, but only the French managed to reveal the "soul" of a simple vegetable. The onion taste in this dish is so unexpected that it is worth at least once to devote half a day to making a real French soup. Find some free time, be patient, and the result will exceed all expectations.

Subtleties of the recipe

Probably, the onion soup was invented by the peasants, whose usual products were onions, cheese and bread. The version that the recipe for this dish belongs to the king of France is pretty, but unconvincing, because onions were the food of the poor. The phrase "onion soup" evokes many associations with the novels of Zola and Balzac, describing the life of hard workers, miners, poor people and other oppressed French people. Only in the last century the recipe for a worker-peasant soup penetrated into Parisian restaurants, apparently, then a romantic legend appeared about King Louis, who decided to starve a worm with a dish of his own preparation.

The usual recipe for French onion soup with melted cheese, in addition to the main ingredients, includes dry white wine, baguette croutons and broth - meat or vegetable. The products are simple, and the soup acquires an unusual taste due to long sautéing. Thin half-rings of onions are fried in butter over low heat, they become golden brown, soft and sweet.

Onion soup cannot be cooked for future use, its taste appears in the first 15 minutes after cooking and is lost when heated. It is best to cook the soup not in a saucepan, but in pots, and eat it hot.

At first glance, the recipe for cream cheese soup is simple, but it can be spoiled by disrupting the cooking order. In all variations on the theme of onion soup, the general rules apply:

Beef, chicken or vegetable broth with spices is suitable for the soup.

Alcoholic drinks give a special piquancy to the dish. Usually it is dry white wine, but there are recipes with cognac, semi-sweet wine and sherry. Alcohol should be weathered during the preparation process, retaining its own flavor and emphasizing the aroma of the soup.

You can serve croutons separately, placing them on the bottom or dropping them into an already filled plate. The bread must be dried well so that it does not soften too quickly.

Melted Cheese French Onion Soup Recipe

Cooking time - 5 hours. Servings Per Container - 2.

We will cook soup with melted cheese broth, try to buy the best one - the freshest and highest quality. In addition to cheese, we need:

Onions - 1-1.2 kilograms.

Butter - 50 grams.

Flour - 1 teaspoon.

Broth - 4 cups.

Dry white wine - half a glass.

For the broth, prepare :

Processed cheese - 100 grams.

A bunch of thyme and parsley.

A couple of bay leaves.

Black peppercorns - 4 pieces.

For croutons :

Baguette - 4 slices

Garlic - 1 clove.

Grated hard cheese - half a glass.

Cooking onion soup

1. Let's start by preparing the main ingredient - the onion. We remove the peeled onions from the tails, cut in half (lengthwise) and cut thinly with feathers. The recipe recommends moving along the fibers for this. In this case, such cutting is justified, since the onion will have to be processed for a long time, and the undisturbed fibers will retain their shape and evenly share the juice.

2. In a deep saucepan, heat the butter, it should only melt.

3. Put the whole onion in a saucepan, set the heat to medium. Our goal at this stage is to get the most of the onion juice. Cover the saucepan with a lid and stir the onion every 10 minutes. After an hour, the onion will halve in volume, and the bottom of the pot will be covered with juice.

4. Now we need to evaporate the juice. Remove the lid and stir the onion so that it does not burn. This process will take at least an hour. The onion will become even smaller and the liquid will evaporate. By the end of this stage, the onions will be brownish, but light enough.

5. The next task is to lure the sugar out of the onion. Believe it or not, onions are among the sweetest vegetables. Reduce heat to low and continue stirring the saucepan every 10 minutes. In no case should it be allowed to burn, otherwise the soup will turn out to be bitter and ugly.

6. The signal towards the end of the sautéing process will be the evaporation of the liquid and the complete absorption of the oil. This procedure takes time and patience, but the result will be worth the effort.

7. Trying onions. If it doesn't seem sweet, depending on the variety, you can add a teaspoon of granulated sugar or powdered sugar. Onion manipulation takes about 4 hours.

8. While browning, find time for the broth. Pour 800 ml of water into a saucepan, when it boils, lower the bound bunch of greens and peppercorns, after 10 minutes - a bay leaf. Let it boil for 5 minutes and take everything out of the pan. We are engaged in processed cheese, cutting it, dipping it into a boiling broth, stirring it from time to time until the cheese is completely dissolved.

9. Put the onion in a preheated saucepan with thick walls and sprinkle it with flour evenly. Stir until the flour combines with the onion.

10. Pour in the wine and stir the contents of the pan until the smell of alcohol disappears.

11. Pour the broth into the onion, stir and let it boil.

12. Reduce heat to minimum, leave to simmer for an hour, taste and salt to taste at the end.

13. At this time, we prepare croutons. Cut baguette slices and dry them in the oven until the crust turns golden. Rub the warm dried bread with garlic.

14. The soup is ready. Pour it into plates, put the croutons on top and sprinkle everything with grated cheese.

Start your meal immediately - the soup should not cool down.

We wish you new and wonderful taste experiences!

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Step-by-step recipes for French cheese soup with mushrooms, chicken, fried onions and various vegetables

Evaluation
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

6 gr.

6 gr.

Carbohydrates

99 kcal.

Option 1: Classic French cheese soup with chicken (3 cheeses)

In the classic recipe of French cheese soup, you can use any part of the chicken carcass, but still the most delicious and rich broth comes from the thighs and drumsticks. Additionally, you will need three different types of cheese. If you can't buy some product, then you can replace it with something similar, or just take two types, increasing their amount to the prescription rate.

Ingredients

• 500 g of chicken;
• 100 g mozzarella;
• 150 g Edam cheese;
• 75 g onions;
• 200 g of processed cheese;
• 200 ml of cow's milk;
• 4 potatoes;
• 200 g zucchini;
• 1.3 liters of water;
• 150 g white bread;
• 30 g butter;
• 70 g carrots;
• spices, parsley.

A step-by-step recipe for a classic French soup

Wash the chicken and put in a three-liter saucepan, pour over the prescription water, cook after boiling for about 40 minutes. Strain the broth, remove the bird, let it cool, then remove all the bones. We put the broth on the stove again, for the soup you need 1300 ml. If it turns out less, then immediately add a little water.

As soon as the chicken broth boils, we throw the potato tubers peeled and cut into small cubes into it. After seven minutes, add the chopped zucchini as well. You can safely replace it with zucchini, everything will work out great too. We throw in a teaspoon of salt.

Finely chop the onion and carrot. Lightly sauté in butter. As soon as the vegetables begin to brown, immediately transfer to a saucepan. Boil everything together for about five more minutes, add the pitted chicken.

Chop the cheeses, put in an almost ready-made soup. Melt food over low heat. We boil for about three more minutes. Pour boiling milk, heat for another minute. We try it for salt, this should be done after dissolving all the cheeses, add more if necessary.

Season the French soup with parsley, add black pepper. Dry croutons from white bread in the oven, put them on plates, fill them with a hot dish and serve immediately.

This soup is thick and rich. If desired, it can be made lighter and thinner by adding more water while boiling the broth.

Option 2: Quick French Cheese Soup Recipe

This soup is also made with chicken, but the breast is used. The dish is incredibly simple to prepare. You can make lunch in just half an hour. Fillets are best used without skin and cut into small pieces. In this case, it will not cook longer than vegetables.

Ingredients

• 300 g chicken fillet;
• 300 g potatoes;
• 1 leek;
• 35 g butter;
• 20 g flour;
• 100 g of processed cheese;
• 1.1 liters of water;
• 60 grams of carrots;
• 6 peppercorns;
• laurel, dill if desired.

How to quickly cook

Start with fillets. Rinse the chicken and chop it into small cubes. We run it into boiling water. As soon as the foam appears, you need to carefully remove it and fill in the potatoes cut into about the same small pieces. Boil the vegetables for about five minutes.

We chop the carrots, fall asleep and salt the soup immediately after that. We cut the white part of the leek, send it to the soup after boiling the carrots. Now we bring the vegetables almost to readiness.

Melt butter, add flour and fry a little. Take a ladle of liquid from the pan, pour into the pan, while stirring quickly. Boil the flour dressing for a minute. We shift to ready-made vegetables with chicken.

Stir the soup, add the cheese, wait for it to dissolve. Crush the pots of pepper, chop the green part of the leek into thin rings, chop the dill. We put all this into a saucepan, cover it, turn it off after a minute.

Instead of leeks, you can use the most common onions, but it is better to fry them in a skillet in oil before adding flour. Then dilute everything together with broth from the pan.

Option 3: French cheese soup (cream soup)

This is one of the most tender and creamy varieties of French cheese soup. It is prepared with vegetables without poultry or meat, but it still turns out nutritious, satiates well, satisfies hunger. Traditionally, it is served with fried croutons cooked in the oven or in a skillet. Instead of cream, you can add more than 3% fat milk to creamy soup.

Ingredients

• 120 g soft cheese;
• 0.4 kg of potatoes;
• 30 g butter;
• 2 onions;
• small carrot;
• 200 g zucchini;
• 200 ml cream 10%;
• crackers, herbs to taste.

How to cook

Lightly sauté the onion in butter, add the diced carrots, and then the potatoes. Pour vegetables from the kettle so that the boiling water barely covers the pieces. Cook after boiling water for about five minutes.

There is time to cut the zucchini. If they are large and there is a tough skin, then we first clean it. Add to the pot to the potatoes. Immediately boil milk or cream, pour into the soup. You can salt it, stir and cook until all vegetables are soft.

Puree the dish until smooth, add soft cheese. We put it on the stove, heat it over low heat until the cheese dissolves. Be sure to stir so that the thick mass does not burn.

We supplement the dish with fresh homemade crackers, herbs, sprinkle cream soup with ground pepper on top.

You can add a little cauliflower or broccoli instead of zucchini, they also make a delicious and aromatic cheese soup.

Option 4: French cheese soup with onions

Perhaps this recipe will change the idea of \u200b\u200bonions, make you feel its great taste and love. It is this vegetable that lies at the heart of this wonderful French dish. For frying, natural butter is used, but 1-2 tablespoons of olive can be added.

Ingredients

• 4 onion heads;
• 3 potatoes;
• 50 grams of oil;
• 100 g of cheese;
• 2 pinches of white pepper;
• half a carrot;
• 0.3 tsp grated ginger;
• greens to taste.

Step by step recipe

In butter (you can mix it with vegetable oil), fry a little onion cut into large cubes (strips). Stir constantly, do not allow the butter to burn. At the end, put ginger, stir quickly, turn off.

We transfer the onion to a saucepan, immediately add to it all the remaining vegetables, cut into arbitrary slices. Add about 800 ml of hot water, cook the dish for 12 minutes.

Add salt and cheese to the soup, cook for another three minutes. Season the cheese soup with herbs and white pepper. You can puree it, you get a wonderful cream soup.

For such a soup, it is very important to make a light sauté. The onions should not be too fried or burnt, otherwise the taste of the dish will be hopelessly spoiled, as will the color.

Option 5: French cheese soup with mushrooms

You will need a blender for this soup, as it is a creamy dish. Additionally, you need milk or low-fat cream 10%, you can dilute them in half with water, in any case, by adding processed cheese, you will get a rich and pronounced taste. For refueling, you need pine nut kernels, they are also used for decoration. If there is no such amount, then you can take half.

Ingredients

• 200 g of water or broth;
• 120 g processed cheese;
• 300 g fresh mushrooms;
• 400 g milk or cream;
• half sweet pepper;
• pepper and salt;
• 3 sprigs of dill;
• 2 tablespoons of oil;
• 30 g of pine nuts.

How to cook

We leave three champignons. Chop the rest of the mushroom finely, fill it with a glass of water, cook under the lid for a quarter of an hour. Since champignons have a lot of moisture, this liquid will be enough.

Add boiling milk or cream to the mushrooms, salt, add cheese and bell pepper. Simmer the dish for about ten minutes on low heat, then beat with a blender, adding half of the pine nuts.

Cut the remaining mushrooms into thin and neat slices. Heat a little oil in a skillet, spread the mushroom slices and fry until golden brown. Salt and pepper a little.

The finished soup must be tasted, add salt, add dill greens. Pour the dish into portions, lay out the fried mushroom slices, sprinkle with the remaining nuts. It is advisable to consume such a soup immediately; it is not reheated.

Any of the French soups can be cooked in meat or chicken broth, the dish will turn out to be more satisfying, more aromatic, but its calorie content will also significantly increase, especially when using poultry with skin or pieces with lard, fat.

Ecology of consumption. Let's have a little French cuisine feast and make an amazing cheese soup! The French cheese soup recipe, despite its simplicity in preparation, is very popular in many world-famous restaurants.

Let's have ourselves a little French fest and make some amazing cheese soup! The French cheese soup recipe, despite its simplicity in preparation, is very popular in many world-famous restaurants.

Cheese soup recipe

Today we will reveal to you the secret of one of the most exquisite simple recipes for French cream cheese soup. It doesn't take a lot of your time and doesn't require a lot of ingredients. There are products for him in almost every home. Having mastered the cooking technology, each housewife can experiment in her kitchen, namely, add new ingredients, or add hard cheese instead of processed cheese to the soup. Famous culinary experts in France do just that.

For a classic French cheese soup for 4 servings, you will need:

• 100 grams of hard cheese per 1 liter of water.
• A couple of potatoes,
• 1 onion
• 1 carrot.
• Garlic,
• cilantro to taste.

Cooking procedure

1. Dice potatoes and place in a saucepan.
2. Add the required amount of water to the pot and put it on fire.
3. Until the water boils, finely chop the onion and rub the carrots, and after boiling the water, add the vegetables. You can stew onions with carrots in butter until soft. This will add color and flavor to the soup.
4. Vegetables should be cooked until they are ready, after which pieces of cheese should be added to the soup. Dissolving, it will give the soup a pleasant aroma, and the soup will become milky.
5. After the cheese is completely dissolved, the soup will be ready. In the finished masterpiece, you need to put finely chopped garlic and cilantro, then you can serve.
6. Note that the finer the ingredients are cut, the better and tastier your soup will be.

Cheese puree soup

In some European countries, mashed cheese soup is very popular, in which all the ingredients are mashed. To make a puree soup, strain the soup through a metal sieve before adding the cheese, wipe the vegetables. You can use a blender. Then return the saucepan with the puree soup to the stove, bring to a boil and grate the cheese on a coarse grater.

How can you diversify your cheese soup?

In each country, completely different ingredients are added to the cheese soup. For example, French cheese soup can often be found with mushrooms added (in the northern part of the country), and in the southern part of France, seafood is added to the dish. In the Scandinavian countries, a wide variety of cereals and small pieces of meat, such as chicken, ham, turkey, are added to the soup. Mediterranean countries such as Spain and Italy prefer to diversify their soup with vegetables, often tomatoes or bell peppers. You can make cheese soup in chicken broth, add green peas, cauliflower to it.

How to serve cheese soup?

Firstly, sour cream and herbs must be served with cheese soup.
A feature that can be found in some restaurants is either white toasted bread or rye croutons in a bowl of soup.
You can cook cheese soup in the oven in portioned pots, in which case you will also get a fragrant cheese crust.published by

Ingredients for Real French Cheese Soup:

• Chicken broth - 1 glass
• Cream 20% fat - 0.5 cups
• Potatoes - 2 pieces of medium size
• Onion - 1 piece
• Sur Edam or Gouda - 100 grams
• Fresh parsley
• Salt and pepper to taste
• Baguette for making croutons

For centuries, France has been famous for its cheese dishes

French cuisine is loved by gourmets all over the world. There are many real culinary masterpieces in it. The gem of this cuisine is French cheese soup. Cheese in France is added to many soups. But not all of them are cheesy, as cheese is added to them in one small piece. These soups are called cheese soups. Cheese is not the main ingredient in these soups, it just sets off the flavor of other foods.

Real Cheese Soup in French is a dish where cheese acts as a solo violin. The soup has a pronounced cheesy flavor and color. The cheese in the soup dissolves completely during cooking. All other ingredients just add to the flavor of the cheese soup. Ideal proportion for making soup: 100 grams of cheese per 1 liter of broth.

If you throw hard cheese in one piece into the soup, then it will simply stratify. For making a flavored soup, hard cheese must be grated on a very fine grater. And at the time of adding to the pan, the broth must be constantly stirred. This will create a homogeneous emulsion. This will be the base of the soup.

You can do it differently: take processed cheese to make the soup. It certainly will not delaminate or curl up. The processed cheese has already been heat-treated. It also needs to be grated, after freezing. You should not take low quality processed cheese curds for making such a soup: the so-called "cheese products". There is very little real cheese in them. All other components of such cheese products will spoil the taste of this masterpiece.

Light soup with exquisite taste

Step-by-step cooking recipe:

1. Peel the onion and potatoes.
2. Place the vegetables in a saucepan or small saucepan.
3. Fill them with chicken broth, put on fire.
4. When the vegetables begin to boil, reduce the heat. Salt to taste.
5. Boil vegetables over low heat.
6. Remove the cooked vegetables from the broth and puree with a blender.
7. Return the mashed potatoes to the saucepan with the broth. Put on fire, bring to a boil.
8. Add cream to a saucepan with soup and cook further.
9. Grate cheese. Add to boiling soup. Stir until the cheese is completely dissolved in the soup. Turn off the fire. French cheese soup is ready.
10. Cut the baguette into large cubes. Dry the cubes in a dry frying pan without oil.
11. Serve the soup sprinkled with baguette croutons and parsley.

This soup can be prepared not only with Gouda cheese, but also with any other cheese. The dish will take on the flavor of the cheese that is added during the cooking process. You can even put several types of cheeses in it for a brighter and more unexpected taste. It is worth experimenting with different cheeses and finding exactly the taste that will give joy and pleasure both for the stomach and for the soul.

No less famous is the recipe for French cheese soup with chicken. To the composition of the products for cooking, you must add 200 gr chicken breast. Before cooking vegetables, cook the breast for 10 minutes. Next, cook in the same way as in the classic recipe. The breast should be mashed with vegetables. The addition of the breast makes the French cheese soup richer and thicker. Such a soup will be an excellent food for a sick person.

You don't need to use a blender when making cheese soups. Before cooking, you just need to chop the vegetables very finely. In this case, the onions are fried in butter and added to the broth when the potatoes are boiled. Many soup connoisseurs add fried mushrooms to the recipe for cheese soup in French. For this, it is better to take mushrooms. The mushrooms are cut into small cubes and fried in butter.

A very interesting recipe for French cheese soup with beer. Beer should be added to the broth when the vegetables are cooked. And then cook it for at least 2 hours. During this time, the alcohol will evaporate, and the soup will not taste bitter. In this soup, be sure to fried onions along with celery and carrots.

Cheese soup should be eaten hot. Do not cook it in reserve, as many housewives love. When stored for a long time, the soup loses its taste and aroma. And even with repeated heating, it loses its taste.