Photo: klopotenko.com
“The secret to the creaminess of this soup is the use of processed cheese. In combination with aromatic chicken broth and vegetables, you get a tasty and at the same time simple dish for lunch,” the restaurateur noted. “Choose processed cheese without additives. It is important that the cheese is soft and fatty.”
Before preparing the soup, melted cheese should be placed in the freezer for 30 minutes so that it is convenient to grate it.
Products
- three potatoes;
- two medium carrots;
- one to two cloves of garlic;
- one chicken thigh;
- one onion;
- 1.5 liters of water;
- 140 g frozen processed cheese;
- two tablespoons of vegetable oil;
- a pinch of turmeric;
- salt and pepper to taste;
- greens for serving (optional):
- a few slices of bread.
Preparation
- Wash and peel the vegetables, cut into cubes. Crush the garlic with a knife. Add vegetable oil to a thick-bottomed pan and heat. Add chopped onion, carrots and garlic to the heated oil and fry, stirring for about five minutes.
- Add the potatoes to the pan with the vegetables, stir and fry the ingredients together for another three minutes.
- Add the chicken thigh to the vegetables and cover the ingredients with water. Bring the water to a boil and simmer the broth over low heat for 30 minutes, skimming off the foam if necessary. At the end of cooking, salt and pepper the broth to taste, add turmeric for color.
- Remove the finished broth from the heat. Remove the thigh and puree the broth and vegetables with an immersion blender until smooth.
- Grate the processed cheese on a coarse grater and add it to the soup. Place the pan on the heat and cook for three minutes, stirring until the cheese completely melts.
- Cut several slices of white bread into cubes and dry in a dry frying pan or baking sheet in the oven. Add to soup before serving.
