Cheese soup in French recipe. French Delicates - Cheese Soup, Cooking Secret

20.04.2021

French Delicates - Cheese Soup, Cooking Secret

The exact date, when the first cheese soup tried in the history, does not exist. However, a dish has been many decades, the mention of it began at the beginning of the 20th century.

Cheese Soup - History of Appearance

The authorship of the first cheese soup is attributed to several peoples at once. On the one side of the birthplace of this first dish, France is considered, in which the inconspicuous number of types of cheeses is used in almost all dishes. On the other hand, the fused cheese invented in Switzerland, which is most quickly dissolved in the broth. In addition, Slovakia and the Czech Republic added cheese in national dishes. In these countries, the cheeknza is finely rubbed, and fat or smoked ribs are added to the broth. In Britain, this first dish is preparing with the addition of traditional Cheddar.

Cheese soup

As legend says, cheese soup, as a phenomenon, took its place in the kitchen as a result of the fact that the cooks tried to thicken the broth. Adding cheese to it and appreciating the resulting beautiful taste, cooks began to select suitable components.

One way or another, cheese soup is considered a delicious dish of French national cuisine. This French cheese soup can be tasted in almost any good European cuisine restaurant, for example, in the PAUL CUSHIST restaurant in Moscow. If you do not have time to go to restaurants, you can still try this and many other restaurants here - http://dostavka1.com and order delivery of food home or office in Moscow. The most pleasant thing is shipped around the clock and free!

French Cheese Soup - Cooking Recipe

But back to the secrets of cooking a cheese soup, for those who want to try their strength in the preparation of this exquisite French dishes.

There are several classic recipes of cheese soup. Basically, crushed solid cheese is used as the main ingredient, but recently it becomes increasingly the melted version. You can use noble cheeses or even several different species at the same time. However, it is necessary to remember the dangers of excessive consumption of cheeses with mold, as well as the fact that the cheese soups are very satisfying and calorie.

French cheese soup with chicken

So, you first need to prepare light chicken broth. It adds potatoes chopped into it and boiled about 5 minutes. At this time, onions and carrots were fried on butter with seasonings. You can use olive herbs, garlic or kinse. Next, the components are added to boiling potatoes and boil until prepaid. A couple of minutes before readiness you need to add crushed cheese. There is no restrictions in the form of cheese, but it must be borne in mind that the melted or cheese is dissolved much faster than the solid grade.

The finished dish is served with sour cream or croutons. A baguette (or another baton) is cut for the croutin and is baked on a blurred counterfeit about 5 minutes before the formation of a characteristic crust. The soup has a unique aroma and pleasant, slightly dairy taste. It is allowed to grind cheese soup in puree. It is also preparing, only cheese is added to the vegetables already cooked and shredded on a blender. Some cooks consider the formation of a dense cheese crust. This effect is achieved by baking the dish in the oven in special pots portion.

Cheese soup with croutons and champignons

Try and you cook such a soup, write in the comments, as you succeed, send a photo! Bon Appetit!

Cheese soup will be no less tasty if you prepare it with chicken or seafood. You can also add champignons, tomatoes, Bulgarian peppers - will be even tastier! Implise!

There is a recipe for onion soup in many national kitchens, 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 preparing a real soup in French. Find free time, pardimate - and the result will exceed all expectations.

Subtleties of recipe

Probably, onion soup came up with the peasants who were familiar with whose products were onions, cheese and bread. The version that the recipe of this dish belongs to the France's king is pretty, but unconvincing, because the bow was food of the poor. The phrase "onion soup" causes many associations with Zola and Balzak's novels, which described the life of workers, miners, poor and other oppressed French. Only in the last century, the recipe for the working and peasant soup penetrates the Parisian restaurants, apparently, then there was a romantic legend about King Louis, who decided to climb the worm with a dish of her own preparation.

The usual prescription of the French onion soup with melted cheese, in addition to the main ingredients, includes dry white wine, croutons from baguette and broth - meat or vegetable. The products are simple, and the unusual taste of soup acquires thanks to a long Passer. Thin semiring onions are roasted in creamy oil on low heat, become golden brown, soft and sweet.

Onion soup cannot be prepared in the future, its taste is manifested in the first 15 minutes after cooking and is lost when heated. Best cooking soup is not in a saucepan, but in pots, and there is it hot.

At first glance, the recipe for soup with melted cheese is simple, but it can be spoiled, violating the order of cooking. In all variations on the theme of the onion soup there are general rules:

For soup, beef, chicken or vegetable broth with spices.

A special piquancy dish give alcoholic beverages. This is usually dry white wine, but there are recipes with brandy, semi-sweet wine and sherry. Alcohol should weave in the cooking process, retaining your own taste and emphasizing the soup flavor.

You can feed the croutons separately, laying on the bottom or lowering the already filled plate. The bread must be good to dry so that it does not sink too quickly.

Recipe for french bulbous soup with melted cheese

Cooking time - 5 hours. Number of portions - 2.

We will cook soup on branded cheese broth, try to buy the best - the most recent and high-quality. In addition to cheese, we need:

Onions - 1-1.2 kilograms.

Creamy oil - 50 grams.

Flour - 1 teaspoon.

Broth - 4 glasses.

White dry wine - half cup.

Prepare for broth :

Melted cheese - 100 grams.

A bunch of thyme and parsley.

A pair of laurel leaves.

Black pepper peas - 4 pieces.

For crouthing :

Baguette - 4 slice.

Garlic - 1 teeth.

The grated solid cheese is half a cup.

Cooking onion soup

1. Let's start with the preparation of the main ingredient - Luka. Purchased from the husks of the bulb we deliver from the tails, cut in half (along) and finely cut feathers. The recipe recommends that it is advanced along the fibers. Such a cut in this case is justified, since Luka has long processing, and the impudent fibers will retain the shape and evenly shake the juice.

2. In a deeply saw, heating the creamy oil, it should only melt.

3. Put the entire bow in the scenery, set fire to the average level. Our goal at this stage is to get the maximum onion juice. Cover the saucepan with a lid and take onions every 10 minutes. An hour later, the bow will decrease in the volume halved, and the bottom of the ass will cover juice.

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

5. The following task is to lure sugar from the bow. To believe it is not easy, but the bow refers to the category of the sweetest vegetables. We reduce the fire to a minimum and continue every 10 minutes to mix the contents of the scenery. In no case cannot be admitted by burning, otherwise the soup will be bitter and ugly.

6. The signal to the end of the passer will be evaporation of the liquid and the total absorption of the oil. This procedure takes time and patience, but the result will justify the effort.

7. We try onions. If it does not seem sweet, and it depends on the variety, you can add a teaspoon of sugar sand or powder. Manipulation with onions occupy about 4 hours.

8. During the passage we find time for broth. We pour 800 ml of water into a pan when it boils, omit the bound bunch of green and pea pepper, after 10 minutes - the bay leaf. Let's get drunk 5 minutes and get everything out of the pans. We are engaged in melted cheese, cutting it, omit in the boiling broth, stirring it from time to time until the routine is completely dissolved.

9. In a heated pan with thick walls, put onions and evenly sprinkle it with flour. Stir until the flour is connected to the bow.

10. We pour wine and stir the contents of the pan until the smell of alcohol will disappear.

11. Broth pour into the bow, mix and let me boil.

12. Reduce the fire to a minimum, we leave to boil for an hour, at the end we try and salt to taste.

13. At this time, we prepare croutons. Cut the baguette slices and dry them in the oven until the crust is golden. Warm dried bread rubbed garlic.

14. Soup is ready. We break it into the plates, lay the croutons on top and sprinkle all with grated cheese.

Immediately proceed to the meal - the soup should not cool.

We wish you new and beautiful taste impressions!

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Ecology of consumption. Let's arrange a small holiday of French cuisine and prepare amazing cheese soup! The French recipe for a cheese soup, despite the simplicity of cooking, is very popular in many restaurants with a world-famous name.

Let's arrange a small holiday of French cuisine and prepare amazing cheese soup! The French recipe for a cheese soup, despite the simplicity of cooking, is very popular in many restaurants with a world-famous name.

Recipe of cheese soup

Today we will open you the secret of one of the most exquisite simple prescriptions of the French soup from the melted cheese. Cooking does not take it a lot of time and will not require a large number of ingredients. Products for him are almost in every home. Having mastered the cooking technology, each hostess can experiment in its kitchen, namely, add new ingredients, or add solid cheese instead of melted. Famous cookies of France exactly do.

For classic French cheese soup on 4 portions, it will be necessary:

100 grams of solid cheese per 1 liter of water.
Pair of potatoes,
1 bulb,
1 carrot.
Garlic,
kinza - to taste.

Procedure of cooking

1. Cut into cubes potatoes and put in a saucepan.
2. Add the desired amount of water into the pan and put it on fire.
3. Until the moment the water does not boil, we apply a small onion and sweat the carrots, and after boiling water we will add vegetables. You can swipe onions with carrots until soft on cream oil. This will give the soup an extra color and aroma.
4. Vegetables need to be boiled until they are ready, then in the soup you need to add pieces of cheese. Dissolving, he will give the soup a pleasant aroma, and the soup will become milk.
5. After complete dissolution of cheese soup will be ready. In the finished masterpiece you need to put finely chopped garlic and kinza, then you can serve on the table.
6. Please note that the smaller the ingredients will be cut, the better your soup will be tastier.

Cheese soup

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

What can diversify cheese soup?

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

How to file cheese soup?

First, it is necessary to serve sour cream and greens to cheese soup.
A feature that can be found in some restaurants is either white dried bread, or rye crackers in a plate with soup.
You can cook cheese soup in the oven in the portion potters, in which case you will also get a fragrant cheese crust.published

Recipe of cheese soup

For classic French cheese soup on 4 portions, it will be necessary:

100 grams of solid cheese per 1 liter of water.

Pair of potatoes,

1 bulb,

1 carrot.

Garlic,

kinza - to taste.

Procedure of cooking

Cheese soup

What can diversify cheese soup?

How to file cheese soup?

First, it is necessary to serve sour cream and greens to cheese soup.
. A feature that can be found in some restaurants is either white dried bread, or rye crackers in a plate with soup.
. You can cook cheese soup in the oven in the portion potters, in which case you will also get a fragrant cheese crust.

Ingredients for real cheese soup in French:

Chicken broth - 1 cup
Cream 20% fat - 0.5 cups
Potatoes - 2 pieces of medium size
Onions - 1 piece
Sur Edam or Gaud - 100 grams
Fresh parsley
Salt and pepper to taste
Baguette for the preparation of crackers

Over the centuries, France is famous for its cheese dishes.

French cuisine is very loved by gourmets around the world. There are not few real culinary masterpieces in it. Pearl of this kitchen is French cheese soup. Cheese in France is added to many soups. But not all of them are cheese as cheese is added to them with one small piece. Such soups are called cheese soups. Cheese is not in these soups the main ingredient, he only shall with the taste of other products.

The real cheese soup in French is a dish where the cheese acts as a solo violin. Soup has a pronounced cheese taste and color. Cheese in the soup completely dissolves during cooking. All other components simply complement the taste of the cheese soup. The ideal proportion for cooking soup: 100 grams of cheese on 1 liter of broth.

If in the soup throw solid cheese in one piece, then it will simply cut down. Solid cheese for the preparation of fragrant soup must be gratened on a very small grater. And at the time of adding to the saucepan, the broth must be constantly stirred. So it turns out a homogeneous emulsion. This will be the basis of soup.

You can do differently: to prepare soup to take the melted cheese. He certainly will not slap and will not come. The fused cheese has already passed the heat treatment. It also needs to grate on the grater, pre-frozen. Do not take for the preparation of such soup melted low-quality raw materials: the so-called "cheese products". There are very few real cheese. All other components of such cheese products will spoil the taste of this masterpiece.

Easy soup with refined taste

Step-by-step preparation recipe:

Clear bulb and potatoes.
Put vegetables in a saucepan or a small shill.
Bay their chicken broth, put on fire.
When vegetables begin to boil, the fire is reduced. Salt to taste.
On the weak heat of vegetables to cook.
Cooked vegetables from broth and pour blender.
A ready puree to return to a pan with a broth. Put on fire, bring to a boil.
Cream add to a saucepan with soup and cook on.
Grate cheese. Add to a boiling soup. Stirring to the complete dissolution of cheese in the soup. Turn off the fire. Franc cheese soup ready.
Baguette cut into large cubes. Cubes are driving on a dry pan without oil.
Serve soup, sprinkling it with crackers from baguette and parsley.

Such soup can be prepared not only with the Gaud cheese, but also with any other cheese. The dish will acquire the taste of that cheese that is added during the cooking process. You can even put several types of cheeses in it, seeking more bright and unexpected taste. It is worth experimenting with different cheeses and find exactly the taste that will give joy and pleasure for the stomach and for the soul.

The recipe for French cheese soup with chicken is not less famous. To the composition of cooking products, you need to add chicken breast 200 grams. Before the start of cooking of vegetables, breasts cook for 10 minutes. Next prepare as well as in a classic recipe. Breast need to pour together with vegetables. From adding breast, cheese soup in French becomes more satisfying and thick. Such soup will be excellent food for a sick person.

When cooking cheese soups do not necessarily use a blender. Vegetables before cooking you just need to cut very finely. The bow in this case is roasted on the butter and is added to the broth when potatoes are welded. Many soup connoisseurs add fried fried mushrooms into the recipes of cheese soup. To do this, it is better to take champignons. Mushrooms cut into small cubes and roasted on butter.

Very interesting recipe for French cheese soup with beer. Beer must be added to the broth when vegetables are welded. And then cook it at least 2 hours. During this time, alcohol will evaporate, and the soup will not be pattering. In this soup, the onions are sure to roasted together with celery and carrots.

Cheese soup must eat hot. Do not boil him about the reserve, as many mistresses love. With a debt of storage, soup loses its taste and aroma. Yes, and during re-heating, he loses his taste.