Tag Archives: Cheese soup

Cheese soup with leeks

Cheese soup with leeks can also be found in greater amounts than party soup prepared quickly and easily. Very aromatic cheese with leek soup tastes when they are cooked with fresh mushrooms. To the best of fresh baguette. Heat a nonstick pan initially neutral oil like corn oil, soybean oil or sunflower oil. Add ground beef and sear. This shred the meat with a wooden spoon or spatula until it is fine crumbling.


Meanwhile, fresh mushrooms with a soft cloth, wipe dry and cut off any brown interfaces from the stalk.Slice the mushrooms and minced give. An onion peel, halve and cut into small cubes. Onions to the pan along with the mushrooms and how to see in the picture above, light brown roast. Turn the heat back to medium. Leeks / leeks, cut into rings and thicker mitsch tumors in the pan until the onion rings are soft. For the cheese soup with leeks to pan contents into a saucepan and heat to fill a medium temperature. Add dry or semi-dry white wine and top with soup. At best, the cheese with leek soup tastes when using self-cooked beef broth (see recipe). Stir cheese, to taste cream cheese, herbs, cheese or any other variety, the cheese soup with leeks and let it melt. Continue reading

Cheese Soup

Cheese soup is a traditional recipe from Switzerland and is also known as Swiss Cheese Soup. This soup tastes like cheese fondue, and obtained by the bread a slightly thicker consistency. It is especially good as leftovers for stale white bread, which as of Sunday breakfast is left over. The white bread with crust cut into thicker slices into small cubes. Who does not like so much, of course, can also remove the bark. Emmentaler or Gruyere cheese like another tasty cut it into small cubes and mix with the bread cubes.


The bread and cheese mixture into a soup tureen, as shown in the picture above, or fill directly distribute to soup bowls. Broth, as desired meat broth, chicken broth or vegetable broth, pour into a soup pot and bring to a boil. Pour the broth still boiling over the bread and cheese mixture and may take several minutes to swell the bread cubes to melt and the emmental. Then the bread and cheese mixture on top crush with a fork to mash the cheese soup and thicken while stirring it. Dry white wine pour into the soup and stir in cheese. When children eat with, omit the white wine and replace it with broth. Continue reading