Hearty creamy soup with cheese is an incredibly tasty classic dish that is considered a traditional cuisine of almost all peoples of the world.

This article is intended for persons over 18 years of age.

Are you over 18 already?

• proteins: 8g;
• fats: 10g;
• carbohydrates: 8g.

These calculations are made on the basis of a technological map (a kind of passport of a dish used as a basis by chefs). According to her

in the recipe for this thick soup should be present:

• onion;
• carrot root;
• celery (root);
• potato tubers;
• cream 33%;
• vegetable oil;
• salt;
• bouillon.

But there are other options for recipes that are not inferior to the classics. Cream soup is prepared with:

• seafood and sea fish (with salmon or salmon);
• a variety of vegetables - with broccoli, potatoes, cauliflower. The recipe for cheese soup with broccoli is not only a classic of American cuisine, but also an excellent diet dish with a minimum of calories;
• meat products - with bacon, smoked meats, sausages.

The star of this dish is, of course, cheese, and the final taste of this delicious dish depends only on it (and its quality). For its preparation, both hard and soft varieties of the product are used. Do not forget about the beloved by all processed cheese, which is also suitable for this dish. In France, they most often use dor blue or brie, in Italy - parmesan, and here the most popular are cheddar, Dutch or regular processed.

How to make Cream Cheese Soup

Cooking the dish is very easy and simple. Even the most inexperienced hostess can do this. If you want to please your husband or just surprise your girlfriends with your culinary skills, cheese cream soup is exactly what you need. Doing it is a real pleasure that will not harm either your reputation or your figure.

Step by step recipe for classic cheese cream soup

To prepare the dish, you will need (for a three-liter pan):

• 4-5 medium potato tubers;
• 1 carrot;
• half a celery root;
• 1 regular onion or leek (white part)
• cream 33% - 0.5 cups (you can take with a lower fat content - there will not be much difference);
• 400g of any cheese (cheddar, gouda or dutch) or 3-4 processed cheese;
• vegetable or meat broth;
• 50g butter (vegetable oil is also suitable);
• spices - ground black pepper, white pepper and nutmeg;
• parsley;
• salt.

It is important to remember that the cheese must be natural, from milk. Any cheese products are unacceptable, as trans fats, widely used in their preparation, melt very poorly and can ruin a gourmet dish.

Step-by-step preparation of classic cheese cream soup

1. We carefully clean all the vegetables for our soup and cut them into small cubes (you can just grate the carrots).
2. Put the butter in a deep saucepan and put it on low heat.
3. When the butter is melted, add the onion to it and sauté until translucent.
4. Add carrots, celery and potatoes to the onion, pour them with hot broth.
5. Cook the vegetables over low heat until they are fully cooked.
6. Purée the prepared vegetables with a blender or rub through a metal sieve.
7. Thus processed vegetables, put on fire again and add cream. If the puree is thick enough, feel free to add more broth.
8. Salt the soup and add spices.
9. We rub the cheese on a fine grater (large pieces can exfoliate) and add to our vegetables. When it is completely dissolved, the cheese cream soup is ready.
10. It is best served with chopped parsley and croutons.

Croutons are small croutons made from white wheat bread (this is what distinguishes them from ordinary croutons). To prepare them, take a loaf or baguette, peel it from a hard crust, and cut the tender flesh into small cubes. First, fry them in a dry frying pan, and then dry them in the oven. You can serve them with soup or separately.

Cheese cream soup in a slow cooker

Many owners of universal cooking devices are wondering how to cook their favorite dish and at the same time preserve its exquisite taste as much as possible.

To prepare cheese cream soup in a slow cooker, you will need

• 1.5 liters of vegetable or meat broth;
• 400g potatoes;
• 270g carrots (approximately one large root vegetable);
• 250g onions;
• 250 g of creamy processed cheese (or a product of other varieties);
• salt, spices to taste.

Cooking order

1. Peel the potatoes and cut into cubes of 0.5-1 cm.
2. Peel the carrots and grate on a coarse grater.
3. Onion cut into strips (half rings).
4. Grate the cheese on a fine grater or cut into cubes with a side of 0.5 cm.
5. Put all the ingredients into a multicooker bowl and pour over the broth.
6. Add salt and spices.
7. Close the lid and set the program "Soup" or "Cooking" for 50 minutes. If there is none, then set the temperature to 160 degrees and cook the same amount of time.
8. After the signal, let the soup brew for another 5-10 minutes.
9. Puree the finished dish with a blender, sprinkle with chopped parsley and voila - the dish is ready to serve.

Note. Vegetables can be first fried in butter until golden brown for a richer taste. To do this, set the "Frying" mode for 10 minutes. After that, pour the vegetables with the broth, add the cheese and cook in the “Cooking” mode for another 40 minutes.

You can also add mushrooms, meat, smoked meats or seafood to your cheese cream soup. The total cooking time will not change.

Cheese cream soup with melted cheese

Processed cheese is a great substitute for classic hard cheese. It melts easily and has a pronounced creamy taste. But you should pay attention to the labeling of the product - the cheese product does not dissolve during cooking, but separates, which greatly affects both the aesthetic appearance of the dish and its taste.

Recipe for cheese soup with smoked meats and melted cheese

This hearty dish will be appreciated by men.

To prepare the dish you will need:

• 100g smoked sausages;
• 100g smoked pork ribs;
• 500g potatoes;
• 2 small carrots;
• 2 heads of onions;
• 300g creamy processed cheese;
• 1 cup low-fat cream or milk;
• 1.5 liters of meat broth;
• 25g vegetable oil;
• 1-2 cloves of garlic;
• salt and spices to taste.

Cooking

We clean the vegetables and lightly fry in vegetable oil. After the mixture, pour the broth and cook until tender. When the potatoes are cooked, puree the vegetables with a blender, return to the fire, add smoked meats and milk. Cook for 10-15 minutes and you can add processed cheese. If you have cheese in a block, then be sure to grind it on a fine grater. The dish is ready when the cheese is completely dissolved.

Serve this dish with chopped parsley or basil. It can also be garnished with well-fried bacon slices.

Cheese cream soup with chicken

The recipe for this dish is very similar to the classic one, because tender chicken goes well with cream.

The main ingredients are the same as in the main dish.

Step by step recipe

1. Wash the chicken (fillet) thoroughly and cut into small cubes.
2. Saute vegetables in butter.
3. Pour chicken fillet and vegetables with meat broth and cook until tender.
4. Mix the finished ingredients in a blender, add cream and cheese.
5. Cook until cheese is completely melted.
6. Serve with chopped herbs - parsley or basil.

Cheese cream soup with mushrooms

To prepare it, take

• champignons (or any other mushrooms) - 200g;
• potatoes - 4pcs;
• carrots - 2 pieces;
• onions - 2 pcs;
• cream - 200g;
• cheddar or gouda cheese - 200g;
• salt, spices to taste;
• fresh parsley for garnish.

Peel vegetables and mushrooms, cut into small cubes, put in a saucepan. Add 2 tablespoons of vegetable oil and sauté over low heat for 10-15 minutes. After pour them with water or vegetable broth and cook until tender. Puree the prepared vegetables, return to the fire and add cream and grated cheese. When the cheese is completely dissolved, the dish is ready. You can decorate it with chopped herbs or fried mushrooms.

Cheese cream soup with shrimps

cheese recipe Seafood dishes are the pinnacle of Mediterranean cuisine. But you can cook it just in your kitchen.

For it you will need

• shrimp - 400g;
• carrots - 200g;
• potatoes - 300g;
• onion - 200g;
• processed cheese - 2 pcs;
• vegetable oil for frying;
• low-fat cream or milk - 200g;
• spices and salt to taste.

Stew vegetables in vegetable oil for 5-10 minutes, add peeled shrimp, add water and cook until tender. Puree finished products, add cream, cheese and cook for another 10-15 minutes. Decorate the finished dish with fried shrimp.

Bon Appetit!

Cream soup is a traditional European dish that has recently begun to gain popularity in our country. This first course option perfect for lunch or a light dinner, because it is well absorbed by the body and does not contain many calories. In addition, cream soup is an exquisite and very tasty dish worthy of the highest cuisine!

That's why "With my own hands" prepared 10 options for cream soups that are simply impossible not to try!

Cold spanish soup Salmorejo

INGREDIENTS

• 800 g tomatoes
• 200 g stale white bread
• a few cloves of garlic
• 250 ml water
• salt, pepper and olive oil to taste

COOKING

1. Cut the bread into cubes, cutting off the crust, and fill it with a glass of water. Leave for half an hour so that the water is well absorbed into the bread. Now you need to peel the tomatoes. To do this, fill them with boiling water for 3 minutes, so that the skin lags behind itself. Cut the tomatoes into cubes and grind them in a blender along with bread and garlic.
2. Pour in 50 ml of olive oil. Put the resulting mixture in the refrigerator for 2 hours, after covering it with cling film. Before serving, add a few slices of chopped egg and a little ham to the soup.

Pea cream soup with bacon

INGREDIENTS

• 250 g peas
• 70 g smoked bacon
• 1 bulb
• 1 carrot
• a few cloves of garlic
• 3 art. l. olive oil
• 1 liter broth (vegetable or meat)

COOKING

First you need to soak the peas in cold water for at least 3 hours. At this time, fry the chopped onions, garlic and carrots in olive oil, then add the bacon and keep the pan on the fire for a while, stirring the ingredients constantly. Rinse the peas and put them in the pot along with the vegetables and bacon. Pour everything with broth and cook for about 60 minutes.

Mushroom cream soup

INGREDIENTS

• 500 g champignons
• several large potatoes
• 700 ml water or vegetable stock
• 1 garlic clove
• 1 sprig of parsley
• 50 ml cream
• 30 g butter
• salt and pepper to taste

COOKING

1. Rinse and clean the mushrooms (if necessary). Cut them up. Peel potatoes and cut into small cubes. Melt the butter in a saucepan, put finely chopped onions, potatoes and a whole clove of garlic into it. You need to simmer the ingredients over low heat for 10 minutes, periodically adding broth or water.
2. Then add the mushrooms and simmer for another 10 minutes. Then take the pan off the heat, remove the garlic and add salt and pepper. Pour in the remaining broth and grind the soup with a blender to the desired consistency. Pour in the cream and sprinkle in the finely chopped parsley. Put the saucepan back on the heat and, stirring, bring to a boil. Garnish with fresh mushrooms and a sprig of parsley.

Vegetable cream soup

INGREDIENTS

• 600 g potatoes
• 100 g leek
• 100 g carrots
• 500 ml milk
• salt, pepper to taste
• green onion
• 500 ml beef broth (or just water)
• 1 st. l. olive oil
• nutmeg

COOKING

Cut the onions and carrots into cubes and simmer them in a pan in olive oil over low heat for about 15 minutes. Cut potatoes into cubes. Then put in a saucepan, pour milk and salt. Boil until potatoes are ready. After that, grind it with a blender. Add carrots and leeks, beef broth or water to the pot, season with salt and simmer for about 10 minutes more. Serve the soup sprinkled with onions.

Cream soup with cucumber and yogurt

INGREDIENTS

• 2 large fresh cucumbers
• 800 ml vegetable or beef broth
• 3 art. l. olive oil
• 1 bulb
• Dill
• ground black pepper
• 100 ml yogurt
• zest of one lemon
• 4 tbsp. l. natural yogurt, a bunch of fresh dill for decoration

COOKING

Finely chop the dill and onion, and cut the cucumbers into cubes. Put the onion in a pan and fry it for a few minutes, adding olive oil. Add the cucumber to the pot and simmer for a few more minutes. Then pour in the broth, add the zest and dill. Cook for 20-25 minutes over low heat. After that, let the soup cool down and grind everything with a blender. Pour in yogurt, salt and pepper. Garnish with a sprig of dill when serving.

French soup Potage parmentier

INGREDIENTS

• 250 g leek
• 750 g potatoes
• 500 ml beef broth
• 200 g cream
• 3 art. l. olive oil
• salt and pepper to taste

COOKING

Finely chop the onion and fry it for a few minutes in olive oil in a saucepan. Add some broth and simmer for another 5 minutes. Put the potatoes in the pan and pour the remaining broth. Simmer for 15-20 minutes until potatoes are tender. Then grind it with a blender, pour in the cream and mix thoroughly. Cook for 5 more minutes. When serving, sprinkle with grated parmesan or herbs.

Cream soup with spinach

INGREDIENTS

• 250 g spinach (fresh or frozen)
• a few medium potatoes
• 500 ml beef broth or water
• 200 g cream
• 3 art. l. olive oil
• 1 bulb
• salt and pepper to taste

COOKING

Chop the spinach and finely chop the onion. Carcasses them in a pan in olive oil for 5-7 minutes. Then chop the onion with spinach in a blender, adding a little broth. Cut the potatoes into cups, boil it and grind it with a blender. Combine all ingredients in a saucepan and cook for 5 minutes. Add cream, salt and pepper. You can decorate with herbs and croutons.

Cream soup with pumpkin

INGREDIENTS

• 600 g pumpkin
• several large potatoes
• 1 liter vegetable or meat broth
• 1 bulb
• 2 tbsp. l. olive oil
• 200 ml cream

COOKING

Peel potatoes and pumpkin and cut into cubes. Boil them separately. Finely chop the onion and fry it in olive oil. Combine all the ingredients, add the broth to them and grind with a blender. Pour boiling water over the zira and let it brew for 15 minutes. Strain and add to soup. Pour in the cream and cook for another 5 minutes.

Cream soup with chicken

INGREDIENTS

• 600 g chicken fillet
• 2 carrots
• 1 bulb
• 40 g bread crumbs
• 1.5 liters of water
• 100 ml cream
• nutmeg, bay leaf, cloves, pepper

COOKING

Peel the vegetables and put them together with the chicken breast in the pot. Add spices and fill with water. Boil until meat and vegetables are cooked through. Now take out the breast and chop it, strain the broth. Place the bread crumbs in a saucepan and pour in the broth. Put on fire and cook until the soup thickens a little, remembering to stir constantly. Add chicken and grind everything with a blender. Pour in the cream, add salt, pepper and season with nutmeg.

With lentils

INGREDIENTS

• 250 g lentils
• 500 ml meat or vegetable broth
• 50 ml cream
• 3 art. l. olive oil
• 1 bulb
• 1 carrot
• salt, pepper to taste

COOKING

Rinse the lentils, cover them with water and simmer for about 60 minutes. Finely chop the vegetables and sauté them in olive oil. Pour the prepared lentils with broth, add vegetables, salt, pepper and chop with a blender. Pour in the cream and, stirring, bring to a boil.

These soups are worth trying at least once in your life to fall in love with them forever. They will conquer everyone with their taste and delicate aroma!

Cream soup is a type of puree soup, so their recipes have little difference. The main feature of the cream soup is that cream or milk is used in its preparation. Otherwise, the principles of cooking remain the same: to make cream soup, we boil and chop vegetables or other products, then dilute them with broth, milk or cream.

It is clear that for the preparation of cream soup, products are used that can be ground to a puree state. For example, meat cream soup is made from tender chicken meat. Complementing it with almonds or ginger, you can get an unusually tasty dish. Mushroom cream soup is also popular, for the preparation of which you can use any edible mushrooms, for example, champignons or porcini. Mushroom soup seasoned with cream is very tasty and satisfying. Another well-known cream soup is cheese soup, which is made from fragrant varieties of cheese.

Adherents of a healthy diet invariably prefer cream soup made from vegetables. For its preparation, broccoli, potatoes, spinach, cauliflower, zucchini, tomatoes, pumpkin, corn, asparagus, peas, lentils are used.

Seafood dishes are also very popular. You can use shrimp, salmon, salmon, etc. to make a creamy soup. You can also make combination soups, such as creamy corn and shrimp soup. We will introduce you to some of the most popular and delicious cream soups.

Cream soup - food preparation

Although cream soup is usually based on one component, when choosing products for its preparation, you need to remember that due to one poorly selected product, the entire dish can suffer. Therefore, you need to remember about the compatibility of products and their quality.

Cream soup - the best recipes

Recipe 1: Creamy corn soup with shrimps

A delicious cream soup that will not leave indifferent even the most demanding gourmets. You can cook it without shrimp, with crackers, because the main note in it still belongs to corn and its unforgettable taste.

Ingredients:

1.5 liters of chicken broth;
0.5 l cream;
1 carrot;
2 onions;
1 can of canned corn;
400 gr. peeled shrimp;
0.5 tsp turmeric;
1 st. l. butter;
salt to taste.

Cooking method:

1. After grating the carrots and finely chopping the onion, fry them together in butter in a deep frying pan.

2. Adding corn to the pan along with the liquid, simmer everything for about 10 minutes.

3. Then, in a saucepan, mix everything with cream, turmeric, salt and simmer for about 10 minutes.

4. Beat the soup in a blender until smooth, filter, add the shrimp and boil the cream soup for about 10 more minutes.

Recipe 2: Creamy Cauliflower Soup

Light, tender and very healthy cream soup. Cooking it is very fast, but even those who are not a fan of vegetable dishes will surely like it.

Ingredients:

1 head of cauliflower;
1 tsp bechamel sauce;
30 gr. butter;
200 gr. milk;
a few drops of lemon juice;
1 pinch of lemon zest.

Cooking method:

1. Having disassembled the cauliflower into inflorescences, boil it in lightly salted water. Then we separate the 6 largest inflorescences, wipe the rest through a sieve or grind in a blender.

2. Prepare bechamel sauce, for which we mix flour, butter and milk, bring to a boil, salt, add lemon zest and a few drops of lemon juice, pour this mixture into hot soup. Add butter.

3. Before serving, put one of the inflorescences set aside earlier in each plate and fill it with hot soup.

Recipe 3: Vegetable Cream Soup with Cheese and Crispy Bacon

There are also vegetables in this soup - potatoes, cauliflower, leek, which make it healthy, and bacon with cheese, which make it very tasty and satisfying. Therefore, this soup is an excellent choice for the dinner table.

Ingredients:

1 liter of chicken or vegetable broth;
350 gr. cauliflower;
350 gr. leek;
5 potatoes;
1 grated nutmeg;
300 gr. milk;
1 st. l. English mustard;
150 gr. cheddar cheese;
200 gr. smoked bacon;
salt and ground black pepper to taste.

Cooking method:

1. We clean the potatoes, wash them and cut them into large pieces. We disassemble the cauliflower into inflorescences. We also clean the leek, wash and cut into large pieces.

2. Bring the broth to a boil, then, adding prepared vegetables and nutmeg to it, cook under a closed lid for about 15 minutes over low heat.

3. Then grind the cooked vegetables in a blender to a puree state, mix it with the broth, heat it again, add milk with mustard and cheese. Pouring ready-made cream soup on plates, serve, putting bacon cut into cubes, grated cheese and sprinkled with black pepper in each.

Recipe 4: Mushroom Cream Soup

Mushroom lovers will love this recipe for its delicious mushroom flavor.

Ingredients:

75 gr. butter;
1 glass of cooking cream;
400 gr. champignons;
2 tbsp. l. flour;
6 cups beef or chicken broth;
3 egg yolks;
several sprigs of parsley, dill, celery;
salt, pepper to taste.

Cooking method:

1. Finely chop the onion, fry it in butter until transparent in a deep frying pan, then add finely chopped champignons there. Stirring constantly, fry mushrooms with onions for about 5 minutes. Then, continuing to stir, introduce the flour and, filling everything with broth, bring the soup to a boil. Adding greens, not slicing it, but straight with stalks, cook the soup for about half an hour over low heat.

2. We extract the greens and pour the broth through a sieve into the pan. Grind the remaining mass in a blender and send it to a saucepan with broth.

3. Slightly whipping the yolks, mix them with cream, and gently add the resulting mass with constant stirring into the soup in a thin stream, salt, pepper and heat.

4. Arrange the finished cream soup on plates and sprinkle with finely chopped herbs before serving.

To make cream soup thicker (this task is especially relevant when preparing a vegetable dish), flour is added to it, previously fried in butter.

To make the cream soup more satisfying, you can add pieces of meat or fish separately fried in a pan (depending on the compatibility of the products) to each plate when serving.

Pleasant in taste, light and refined vegetable cream soup with a delicate texture is considered a dietary dish, for which it is often included in various diets. Due to the special consistency, this soup is completely absorbed by the body, saturating it with vitamins and not leaving a feeling of heaviness in the stomach. Especially popular among people who watch their weight is cream soup with cream. The best culinary recipes for creamy soups are presented in our article. Let's try to reveal all the secrets of their preparation.

Secrets of making delicious cream soup

It would seem that there is nothing easier than making such a soup. A regular soup is boiled and whipped with a blender until a creamy consistency is obtained. In fact, there are secrets of how to cook a really delicious vegetable cream soup.

A recipe may include several ingredients, but only one of them is the main one, and during the cooking process it is important not to interrupt its taste.

When whipping the ingredients of the dish, the liquid should be introduced gradually so that the cream soup does not turn out to be too watery.

If it still turned out to be liquid, a white sauce based on butter, flour and milk will help to correct the consistency.

Vegetable cream soup with rice

Delicate and nutritious soup can be a great option for a hearty lunch for children. In composition, it is no different from ordinary vegetable soup, but the first course prepared according to this recipe has a pleasant creamy consistency.

Vegetable cream soup, the recipe of which is presented below, is used only fresh, therefore it is prepared in a small volume only at one time.

Step by step cooking:

1. A tablespoon of round-grain rice is boiled in salted water.
2. Young zucchini (100 g) is peeled, cut into cubes and boiled until soft. Vegetable broth after cooking should be kept in a volume of 300 ml.
3. The zucchini and rice are whipped with a blender until smooth.
4. Butter (10 g) is melted in a frying pan, after which the same amount of flour is fried on it. Next, 50 ml of milk is added, and the sauce is boiled down to a thick consistency.
5. Rice and vegetable puree is transferred to the pan, the preserved vegetable broth, salt and pepper are added to taste.
6. The finished soup is diluted with cream to the desired consistency (40-50 ml).
7. Served to the table with fragrant croutons.

Vegetable cream soup with cream: recipe

Any vegetable soup enriched with cream becomes much tastier than when diluted with regular broth. We offer to cook one of the most popular creamy soups with a rich mushroom flavor.

Vegetable and champignons are prepared in the following sequence:

1. First, peeled potatoes (4 tubers) are boiled until cooked. After cooking, part of the broth must be saved.
2. Mushrooms (300 g) and onions are fried in vegetable oil until tender.
3. Using a blender, potatoes and mushrooms with onions are crushed to a puree state. In the process of whipping, cream with a fat content of 20% (500 ml) is poured into the vegetables. Salt, pepper to taste and broth are added if the consistency of the soup is too thick.

Cream soup with cream and champignons is served with toasted toast.

Creamy pumpkin soup

Bright, healthy and very tasty pumpkin soup according to this recipe is prepared on the basis of chicken broth. But if you wish, you can replace it with low-fat cream, you get a very tender vegetable cream soup.

The cooking recipe is as follows:

1. A small piece of pumpkin (200 g) and carrots are peeled, cut into small cubes, poured with chicken broth and boiled for 15 minutes.
2. At this time, in a tablespoon of olive oil, the onion is fried until golden brown.
3. Then onion is transferred to the pan to the pumpkin and carrots, salt and red pepper are added to taste.
4. All ingredients are ground to a puree state using a blender. If necessary, cream is added to achieve the desired consistency.

Vegetable cream soup: dietary recipe

This low-calorie diet soup is a real storehouse of vitamins. Nutritionists recommend including it in various diets, and doctors advise eating it for gastritis and stomach ulcers. The main ingredient of vegetable cream soup is fennel root with a unique chemical composition.

Step by step cooking soup is as follows:

1. The fennel root is cut into small cubes and laid out in a saucepan with melted butter (20 g). A little water is then added, thanks to which the hard fennel will become soft and tender in 15 minutes. Salt and pepper the vegetables before cooking.
2. The white part of the leek is cut into half rings, added to the fennel and stewed for 5 minutes along with the root.
3. Next, diced potatoes are added to the vegetables, poured with boiling water and stewed until tender.
4. Water is drained from the pan with vegetables, after which the mass is crushed with a blender until smooth. To get a gentle cream soup, the resulting mixture should be passed through a sieve.
5. Pour the grated soup into a clean saucepan, immediately after boiling, add 200 ml of cream (20%) to it.
6. Remove cream soup from heat, garnish with fresh herbs and serve.

Cream soup with broccoli

In order to prevent cancer, stomach ulcers, cardiovascular and other diseases, it is recommended to eat broccoli at least a few days a week. And so that all the vitamins contained in cabbage are fully absorbed, it will be better to make a vegetable cream soup out of it.

The recipe for preparing a dish consists in the following sequence of actions:

1. Peel the onion and large potato tuber from the skin and cut the vegetables into cubes.
2. Disassemble broccoli into florets (400 g) or defrost.
3. Rinse the vegetables under running water, put in a saucepan, add water and cook for 15-20 minutes until tender.
4. Save ½ cup of broth and drain off any remaining liquid.
5. Grind cabbage, potatoes and onions with an immersion blender, gradually adding cream (150 ml) and reserved broth while beating.
6. Grate any hard cheese (100 g) on ​​a fine grater.
7. Add the cheese to the finished cream soup and mix.
8. Serve with pan-fried croutons.