How to cook cheese soup in French. French onion soup. Light soup with delicious taste

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

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

Cheese soup recipe

Today we will tell you the secret of one of the most delicious simple recipes for French cream cheese soup. Preparing it will not take you much time and will not require a large number of ingredients. There are products for it in almost every home. Having mastered the cooking technology, every housewife can experiment in her kitchen, namely, add new ingredients, or add hard cheese to the soup instead of processed cheese. Famous French chefs do just that.

For 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. Cut the potatoes into cubes and place in a saucepan.
2. Add the required amount of water to the pan and put it on the fire.
3. Until the water boils, finely chop the onion and grate the carrots, and after the water boils, add the vegetables. You can simmer onions and carrots in butter until soft. This will add extra color and flavor to the soup.
4. Vegetables need to be cooked until they are ready, after which you need to add pieces of cheese to the soup. As it dissolves, it will give the soup a pleasant aroma and the soup will become milky in color.
5. After the cheese has completely dissolved, the soup will be ready. You need to add finely chopped garlic and cilantro to the finished masterpiece, then you can serve it.
6. Please note that the finer the ingredients are chopped, the better and tastier your soup will be.

Cheese cream soup

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

How can you diversify cheese soup?

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

How to serve cheese soup?

Firstly, you need to serve sour cream and herbs with the 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 flavorful cheese crust. published

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

Cheese soup recipe

For 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

How can you diversify cheese soup?

How to serve cheese soup?

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Cooking French cheese soup. A distinctive feature of any proper cheese soup is that the cheese flavor should predominate in it, and the rest should only complement it and slightly shade it.

French cheese soup

Cheese soup is a type of soup whose main component is cheese. The idea of this soup is based on melting cheese in boiling water, which gives the soup a special taste and high nutritional value. Cheese soup can usually include onions, carrots, potatoes, celery, mushrooms, butter, milk, meat broth, etc. Sometimes there are recipes with meat products, as well as with a large number of components. Different types of cheeses are used for preparation: processed cheeses (especially for instant soups), cheddar, Dutch, etc.

Ingredients:

Chicken fillet - 500 g,
processed cheese - 200 g,
potatoes - 400 g,
onions - 150 g,
carrots - 180 g,
rye croutons,
butter,
spices,
greenery.

How to cook:

Place the meat in a saucepan (volume 3 liters) and add water. As soon as the broth begins to boil, add 1 teaspoon of salt, a couple of allspice and black peppercorns, 2-3 bay leaves. Cook from the moment of boiling for 20 minutes. Then remove the meat.
Peel the potatoes and onions and cut into cubes.
Grate the carrots.
Cut the meat into small pieces.
Grate or cut the processed cheese into cubes.
Place potatoes into boiling broth. From the moment of boiling 5-7 minutes.
Lightly fry in butter. First put onions, then carrots. Lightly salt and pepper.
Add the prepared roast to the soup and cook for another 5–7 minutes.
Then add the chopped meat. Cook for 3-4 minutes, add melted cheese, mix well and turn off the heat.

Often, when serving, croutons are placed on plates and poured over the finished soup.

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

2018-02-17 Marina Vykhodtseva

Grade
recipe

2228

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

Carbohydrates

7 gr.

99 kcal.

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

In the classic recipe for French cheese soup, you can use any part of a chicken carcass, but still the most delicious and rich broth is obtained from thighs and drumsticks. Additionally, you will need three different types of cheese. If you can’t buy a certain product, you can replace it with something similar or simply take two types, increasing their quantity to the prescription level.

Ingredients

500 g chicken;
100 g mozzarella;
150 g Edam cheese;
75 g onions;
200 g processed cheese;
200 ml 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.

Step-by-step recipe for classic French soup

Wash the chicken and place in a three-liter saucepan, add the recipe 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 back on the stove; for soup you need 1300 ml. If it turns out less, then immediately add a little water.

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

Chop the onion and carrot finely. Make a gentle sauté in butter. As soon as the vegetables begin to brown, immediately transfer them to the pan. Boil everything together for about five more minutes, add boneless chicken.

Chop the cheeses and add them to the almost finished soup. Melt the ingredients over low heat. Boil for about three more minutes. Pour in boiling milk and heat for another minute. Test for salt; this should be done after all the cheeses have dissolved; add more if necessary.

Season the French soup with parsley and add black pepper. Dry croutons from white bread in the oven, put them on plates, pour over 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 when cooking the broth.

Option 2: Quick French Cheese Soup Recipe

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

Ingredients

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

How to cook quickly

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

Chop the carrots, add them and immediately after that add salt to the soup. Chop the white part of the leek and add it to the soup after the carrots have boiled. Now we bring the vegetables almost to readiness.

Melt the butter, add flour and fry a little. Take a ladle of liquid from the pan, pour it into the frying pan, and stir quickly. Boil the flour dressing for a minute. Transfer to prepared vegetables and chicken.

Stir the soup, add 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 pour all this into the pan, cover it, and turn it off after a minute.

Instead of leeks, you can use ordinary onions, but it is better to fry them in a frying pan 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 smoothest and creamiest versions of French cheese soup. It is prepared with vegetables without poultry or meat, but it still turns out nutritious, satisfies well, and satisfies hunger. Traditionally it is served with fried croutons, cooked in the oven or in a frying pan. Instead of cream, you can add fat milk over 3% to cream soup.

Ingredients

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

How to cook

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

It's time to cut the zucchini. If they are large and there is a hard skin, then peel it first. Add to the saucepan with the potatoes. Immediately boil the milk or cream and pour it into the soup. You can add salt, stir and cook until all the vegetables are soft.

Puree the dish until smooth, add soft cheese. Place on the stove and heat over low heat until the cheese has dissolved. Be sure to stir so that the thick mass does not burn.

We complement the dish with fresh homemade croutons, herbs, and sprinkle the creamy soup with ground pepper on top.

Instead of zucchini, you can add a little cauliflower or broccoli; they also make a tasty and aromatic cheese soup.

Option 4: French onion cheese soup

Perhaps this recipe will change the idea of onions, make you feel their great taste and fall in love with them. It is this vegetable that forms the basis of this wonderful French dish. Natural butter is used for frying, but you can add 1-2 tablespoons of olive.

Ingredients

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

Step by step recipe

In butter (or a mixture with vegetable oil) lightly fry the onion, cut into large cubes (straws). Stir constantly, do not allow the butter to burn. At the end, add ginger, stir quickly, turn off.

Place the onion in a saucepan and immediately add all the remaining vegetables, cut into arbitrary slices. Add about 800 ml of hot water and cook the dish for 12 minutes.

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

For such a soup, it is very important to do a gentle sauté. The onion should not be too fried or burnt, otherwise the taste of the dish will be hopelessly ruined, as will the color.

Option 5: French cheese soup with mushrooms

For this soup you will need a blender as it is a creamy dish. Additionally, you need milk or low-fat cream 10%, you can dilute it in half with water, in any case, by adding processed cheese you will get a rich and pronounced taste. For dressing you will need pine nut kernels; they are also used for decoration. If you don’t have that amount, you can take half.

Ingredients

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

How to cook

Leave three champignons. Finely chop all the other mushrooms, add a glass of water, and cook covered 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, add salt, cheese and bell pepper. Simmer the dish for about ten minutes over 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 frying pan, add slices of champignons and fry until golden brown. Add a little salt and pepper.

You need to taste the finished soup, add salt, and add dill. Pour the dish into portions, lay out the fried slices of champignons, sprinkle with the remaining nuts. It is advisable to consume this soup immediately; do not reheat it.

Any of the French soups can be prepared with meat or chicken broth; the dish will be more satisfying and flavorful, but its calorie content will also increase significantly, especially when using poultry with skin or pieces with lard or fat.

The recipe for onion soup is found in many national cuisines, but only the French managed to reveal the “soul” of a simple vegetable. The onion flavor in this dish is so unexpected that it’s worth at least once devoting half a day to preparing real French soup. Find free time, be patient - and the result will exceed all expectations.

Subtleties of the recipe

Probably onion soup was invented by peasants, whose usual products were onions, cheese and bread. The version that the recipe for this dish belongs to the king of France is nice, but unconvincing, because onions were the food of the poor. The phrase “onion soup” evokes in many people associations with the novels of Zola and Balzac, which described the life of hard workers, miners, poor people and other oppressed Frenchmen. It was only in the last century that the recipe for workers’ and peasants’ soup found its way into Parisian restaurants; apparently, that’s when the romantic legend about King Louis, who decided to kill a worm with a dish of his own making, appeared.

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

Onion soup cannot be prepared 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 soup with processed cheese is simple, but it can be ruined by violating the order of preparation. 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 add a special flavor to the dish. This is usually dry white wine, but there are recipes with cognac, semi-sweet wine and sherry. The alcohol should disappear during the cooking process, retaining its own taste and highlighting the aroma of the soup.

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

French Onion Soup with Cream Cheese Recipe

Cooking time – 5 hours. Number of servings – 2.

We will cook soup using processed cheese broth, try to buy the best - 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.

Prepare for the broth :

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 - onions. Remove the stems from the peeled onions, cut them in half (lengthwise) and thinly slice them into feathers. The recipe recommends moving along the fibers for this. Such slicing is justified in this case, since the onion will undergo long-term processing, and the undamaged fibers will retain their shape and evenly share the juice.

2. Heat the butter in a deep saucepan until it just melts.

3. Place all the onions in a saucepan and set the heat to medium. Our goal at this stage is to get maximum onion juice. Cover the saucepan with a lid and stir the onion every 10 minutes. After an hour, the onion will have reduced in volume by half, and the bottom of the vessel 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 quite light.

5. The next task is to lure the sugar out of the onion. It’s hard to believe, but onions are one of the sweetest vegetables. Reduce the heat to low and continue stirring the contents of the saucepan every 10 minutes. Under no circumstances should you allow it to burn, otherwise the soup will turn out bitter and unsightly.

6. The signal for the end of sauteing will be the evaporation of the liquid and complete absorption of the oil. This procedure requires time and patience, but the result will justify the effort.

7. Try the onion. If it does not seem sweet, and this depends on the variety, you can add a teaspoon of granulated sugar or powder. Manipulating the bow takes about 4 hours.

8. During sautéing, find time for the broth. Pour 800 ml of water into the pan, when it boils, lower the tied bunch of herbs and peppercorns, after 10 minutes add the bay leaf. Let it simmer for 5 minutes and remove everything from the pan. We handle the processed cheese by cutting it, dropping it into the boiling broth, stirring it from time to time until the cheese has completely dissolved.

9. Place the onion in a preheated pan with thick walls and sprinkle it evenly with flour. Stir until the flour is combined 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 the heat to low, leave to simmer for an hour, taste at the end and add salt to taste.

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

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

Start your meal immediately - the soup should not get cold.

We wish you new and wonderful taste experiences!

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