3 simple cheese soup for every taste

Cheese soup - a delicious and nutritious meal every day. And these options with chicken, vegetables and beer just do not leave you indifferent. The more that the author of one of the recipes Jamie Oliver himself.

Cheese soup with chicken

Ingredients

• 500 g of chicken;
• 200 g of cream cheese;
• 400 g of potato;
• 150 g of onion;
• 180 g of carrots;
• 3 laurel leaves;
• 2 peas allspice;
• butter - for frying;
• salt, ground black pepper - to taste;
• greens and croutons - on request.

preparation

Put the fillets and cover with water in the three-liter pot. Place the pot over medium heat. When the broth comes to a boil, salt it and add allspice and bay leaf. Boil for 20 minutes meat.

After 5-7 minutes after boiling the broth add the peeled and sliced ​​potatoes large cubes. While he is preparing together with the meat, make zazharku butter of minced onion and grated carrot, season it with salt and pepper.

When fillet is ready, remove it from the pan and cut into cubes. In soup add zazharku and cook with the potatoes for 5-7 minutes. Then return the meat to the pan and cook for 3-4 minutes, and enter the grated or finely sliced ​​cheese. Stir the soup, wait until the cheese melts, and remove the dish from the fire.

Before serving, garnish the soup with greens and croutons.

Cheese soup with beer

Ingredients

• 3 tablespoons olive oil;
• 2 medium chopped onions;
• 2-3 pinch of salt and pepper;
• 2 crushed garlic cloves;
• 350 ml of lager without pronounced bitterness;
• 3 cups chicken broth;
• ½ cup flour;
• 2 cups low-fat milk;
• ¼ teaspoon freshly ground black pepper;
• 140 g of acute cheese (preferably Cheddar take);
• fried bacon, greens and croutons - on request.

preparation

In a pan with a thick bottom pour olive oil (oil must cover the bottom, so that said volume can be increased) and heat it on medium heat. Add the onion, salt and pepper and cook for 4-5 minutes. Then enter the garlic and cook for another minute. Pour beer, bring it to a boil, reduce heat to low and simmer for about 20 minutes, until the onion is soft.

Pour the mixture beer and 1 ½ cups chicken broth in a blender. Leave the lid ajar blender and cover with a towel to hot liquid did not explode and is not sprayed. Grind soup until uniform.

In a separate bowl whisk together the flour and half a cup of chicken broth. Pour into pan and preheated for 1-2 minutes boil, stirring continuously. Then return pan in beer mixture mix well, add the remaining cup chicken soup broth and bring to a boil. Cook for about 10 minutes until thick, then add the milk mixed with freshly ground pepper, and cook for another 10 minutes. Remove the dish from the fire. Add the chopped cheese and stir until then, until it melts.

Serve the soup with fried bacon, croutons and herbs.

Cheese and vegetable soup from Jamie Oliver

Ingredients

• 2 carrots;
• 2 celery;
• 2 medium onions;
• 2 garlic cloves;
• 800 g of cauliflower;
• 2 tablespoons olive oil;
• 200 g cheese medium soft;
• 2 chicken or vegetable bouillon cubes;
• salt and black pepper - to taste;
• 1 teaspoon mustard;
• green - on request.

preparation

Cut the carrots, celery, onion and garlic cubes, cauliflower and divide into florets. Heat a large saucepan 2 tablespoons olive oil, then add the vegetables and cook them over medium heat, covered, stirring occasionally. Wait until carrots soften, and the onions become lightly golden: The process may take about 10 minutes.

In a separate bowl, dissolve bouillon cubes in 1.8-2 liters of boiling water. Add the stock to the vegetables, bring to a boil and simmer for about 10 minutes until vegetables are tender.

Remove the pan from the heat, add the cheese, mustard, salt and pepper. Grind the soup in a blender and serve decorated with grated cheese and herbs.