Cheese Soup à la Française
Cheese soup à la française is an exquisite first course that combines substantial richness with an unparalleled aroma. Despite its fancy name, it is prepared from budget-friendly ingredients, with processed cheese forming the soup's base. It's crucial to choose cheese from reputable producers with a natural and high-quality composition for the right texture and vibrant taste. Thanks to its pureed consistency, this soup is often served for festive dinners.
There are various ways to prepare French cheese soup, with chicken being a common addition. Both chicken breast and thighs work well. Cheese pairs wonderfully with mushrooms, making them a fitting inclusion. Mushrooms are often used to garnish the soup when serving. Combining mushrooms with chicken creates a hearty soup with a vibrant aftertaste. Given that cheese is a fatty and calorie-rich product, the soup can be satisfying even without additional ingredients. Enhance its texture with garlic croutons!
Let's explore the basic recipe for making soup with chicken broth. Chicken breast will add richness, while the bone contributes to a flavorful broth. After cooking, the meat is diced, minced, and blended into the soup.
There are various ways to prepare French cheese soup, with chicken being a common addition. Both chicken breast and thighs work well. Cheese pairs wonderfully with mushrooms, making them a fitting inclusion. Mushrooms are often used to garnish the soup when serving. Combining mushrooms with chicken creates a hearty soup with a vibrant aftertaste. Given that cheese is a fatty and calorie-rich product, the soup can be satisfying even without additional ingredients. Enhance its texture with garlic croutons!
Let's explore the basic recipe for making soup with chicken broth. Chicken breast will add richness, while the bone contributes to a flavorful broth. After cooking, the meat is diced, minced, and blended into the soup.
Ingredients:
- Chicken breast – 1 piece
- Processed cheese – 300 g
- Carrot – 1 piece
- Onion – 1 piece
- Potatoes – 3 pieces
- Salt, black pepper, dried herbs – to taste
- Butter – 2 tbsp
Preparation Method:
- Rinse the chicken breast, place it in a 2-liter pot, and cover with cold water. Bring to a boil, then drain after 5 minutes. Refill the pot with water and cook on low heat for about 40 minutes after the second boil. Remove the chicken from the liquid, let it cool, and then separate the meat from the bone. Dice the meat or shred it by hand.
- In a heated skillet with butter, sauté the onion until soft and translucent. Then add the carrot.
- Add diced potatoes to the boiling broth. Cook for 5 minutes, then add the diced processed cheese and the vegetable sauté. Cook for about 5 more minutes. Remove from heat and blend until smooth. Taste and season with salt and pepper if needed.
- Ladle the soup into bowls, add chicken pieces, garnish with herbs, and serve!
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