French cheese soup. French onion soup French soup with cream cheese and chicken

Making French Cheese Soup

Pour cold water over the chicken fillet, breast or other part of the chicken and cook.

When the broth boils, add a little salt and allspice, reduce heat and cook for 20-25 minutes. Remove the finished meat, cool and cut with a knife or disassemble into small pieces with your hands.

The next step in preparing French cheese soup is to peel the potatoes, onions and carrots, wash them and chop them very finely. Potatoes and carrots can be grated or chopped into very thin cubes.

Place the processed cheese in the freezer for a few minutes, then grate it as well.

Add potatoes to the boiling broth and cook for 4-5 minutes.

Fry the onions and carrots for a few minutes in butter and transfer to a saucepan.

When the soup boils, reduce the heat and add grated cheese and a little milk. Cook for a few more minutes until all the cheese is melted. At the end of cooking, add boiled meat to the soup, a pinch (1/2 teaspoon) of dried herbs, bring to a boil and remove from heat.

Cut the bread into small cubes - approximately 3x3 centimeters. Dry in the oven or fry in a frying pan until golden brown.

The croutons can be added directly to a bowl of French cheese soup or served separately.

Bon appetit!

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.

Ingredients for real French cheese soup:

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

France has been famous for its cheese dishes for centuries.

French cuisine is very loved by gourmets all over the world. There are quite a few real culinary masterpieces in it. The crown jewel of this cuisine is French cheese soup. In France, cheese is added to many soups. But not all of them are cheesy, as the 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 taste of other products.

Real French cheese soup is a dish where cheese plays a solo role. The soup has a pronounced cheesy taste and color. The cheese in the soup completely dissolves during cooking. All other components simply complement the taste of the cheese soup. The ideal proportion for making soup is: 100 grams of cheese per 1 liter of broth.

If you throw hard cheese into soup in one piece, it will simply separate. To prepare aromatic soup, hard cheese must be grated on a very fine grater. And at the moment of adding it to the pan, the broth must be stirred constantly. This will create a homogeneous emulsion. This will be the base of the soup.

You can do it differently: to prepare the soup, take processed cheese. It certainly won't flake or curl up. Processed cheese has already undergone heat treatment. It also needs to be grated, first frozen. You should not use low-quality processed cheeses to prepare this 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 delicious taste

Step-by-step cooking recipe:

Peel the onion and potatoes.
Place vegetables in a saucepan or small saucepan.
Fill them with chicken broth and put on fire.
When the vegetables begin to boil, reduce the heat. Add salt to taste.
Cook vegetables over low heat.
Remove the cooked vegetables from the broth and puree with a blender.
Return the finished puree to the pan with the broth. Put on fire, bring to a boil.
Add the cream to the pan with the soup and cook further.
Grate the cheese. Add to boiling soup. Stir until the cheese is completely dissolved in the soup. Turn off the fire. French cheese soup is ready.
Cut the baguette into large cubes. Dry the cubes in a dry frying pan without oil.
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 acquire the taste of the cheese that is added during the cooking process. You can even put several types of cheeses in it, thereby achieving a brighter and more unexpected taste. It is worth experimenting with different cheeses and finding exactly the taste that will give joy and pleasure to both the stomach and the soul.

The recipe for French cheese soup with chicken is no less famous. To the composition of the products for cooking, you need to add 200 grams of chicken breast. Before you start cooking vegetables, cook the breast for 10 minutes. Next, cook as in the classic recipe. The breast should be mashed together with vegetables. By adding breast, French cheese soup becomes more satisfying and thick. This soup will be an excellent food for a sick person.

When making cheese soups, it is not necessary to use a blender. Before cooking, you just need to chop the vegetables very finely. In this case, the onion is fried in butter and added to the broth when the potatoes are cooked. Many soup connoisseurs add fried mushrooms to the recipe for French cheese soup. For this it is better to take champignons. 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 be bitter. In this soup, onions are necessarily fried along with celery and carrots.

Cheese soup must be eaten hot. You should not cook it in reserve, as many housewives like. When stored for a long time, the soup loses its taste and aroma. And when reheated, it loses its taste.

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.

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.