French cheese soup with chicken. French delicacy - cheese soup, the secret of cooking

Let's make ourselves little holiday french cuisine and cook amazing cheese soup! french recipe cheese soup, despite the ease of preparation, is very popular in many restaurants with a worldwide reputation.

cheese soup recipe

Today we will reveal to you the secret of one of the most exquisite simple recipes French cream cheese soup. Cooking it will not take you much time and will not require a large number ingredients. There are products for it in almost every home. Having mastered the cooking technology, each housewife can experiment in her kitchen, namely, add new ingredients, or add hard cheese instead of processed cheese to the soup. Famous French chefs do just that.

For a 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 order

1. Cut potatoes into cubes and put in a saucepan.
2. Add right amount water in a saucepan and put it on fire.
3. Until the water boils, finely chop the onion and rub the carrots, and after the water boils, add the vegetables. You can stew the onions with carrots until soft on butter. This will add extra color and flavor to the soup.
4. Vegetables need to be cooked until they are ready, after that you need to add pieces of cheese to the soup. Dissolving, it will give the soup a pleasant aroma, and the soup will become milky in color.
5. After the cheese is completely dissolved, the soup will be ready. In the finished masterpiece, you need to put finely chopped garlic and cilantro, then you can serve it on the table.
6. Pay attention to the fact that the smaller the ingredients are cut, the better and tastier your soup will be.

Cheese cream soup

In some European countries it is very popular creamy cheese soup in which all the ingredients are pureed. To make soup - mashed potatoes, before adding cheese, strain the soup through a metal sieve, wipe the vegetables. You can use a blender. Next, return the pot with the puree soup to the stove, bring to a boil and grate the cheese on a coarse grater.

How can you diversify cheese soup?

In every country, they add absolutely different ingredients. 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 diversify their soup with vegetables, often tomatoes or bell pepper. You can cook cheese soup in chicken broth, add to it green pea, cauliflower.

How to serve cheese soup?

Firstly, sour cream and herbs must be served with 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 fragrant cheese crust.

French delicacy - cheese soup, the secret of cooking

There is no exact date when the first ever cheese soup was tasted. However, the dish has been around for many decades, mentions of it began at the beginning of the 20th century.

Cheese soup - the history of appearance

The authorship of the first cheese soup is attributed to several nationalities at once. On the one hand, France is considered the birthplace of this first course, in which a myriad of types of cheeses are used in almost all dishes. On the other hand, processed cheese was invented in Switzerland, which dissolves most quickly in the broth. In addition, the cheese National dishes added residents of Slovakia and the Czech Republic. In these countries, feta cheese is finely rubbed, and lard or smoked ribs. In Britain, this first dish is prepared with the addition of cheddar, which is traditional in those parts.

Cheese soup

As legend has it, cheese soup as a phenomenon took its place in the kitchen as a result of the fact that chefs tried to thicken the broth. Adding cheese to it and evaluating the resulting great taste, chefs began to select suitable ingredients.

One way or another, cheese soup is considered a delicacy of the French national cuisine. Authentic French cheese soup can be tasted in almost any good restaurant European cuisine, for example, in the Paul restaurant in Moscow. If you don’t have time to go to restaurants, then you can still try the dishes of this and many other restaurants here - http://dostavka1.com and order food delivery to your home or office in Moscow. The best part is that delivery is available 24/7 and free of charge!

French cheese soup recipe

But back to the secrets of making cheese soup, for those who want to try their hand at cooking this exquisite French dish.

There are several classic recipes for cheese soup. Basically, shredded hard cheese is used as the main ingredient, but recently it has been increasingly replaced by a processed version. You can use noble cheeses or even a few various kinds simultaneously. However, you need to remember the dangers of excessive consumption of blue cheeses, as well as the fact that cheese soups are very satisfying and high-calorie.

French cheese soup with chicken

So, first you need to prepare light chicken bouillon. Diced potatoes are added to it and boiled for about 5 minutes. At this time, onions and carrots are fried in butter with seasonings. Can be used Provencal herbs, garlic or cilantro. Next, the components are added to boiling potatoes and boiled until tender. A couple of minutes before readiness, you need to add chopped cheese. There are no restrictions in the form of cheese, but keep in mind that processed cheese or cheese will dissolve much faster than a hard variety.

The finished dish is served with sour cream or croutons. For croutons, a baguette (or other loaf) is cut and baked on a greased baking sheet for about 5 minutes until a characteristic crust forms. The soup has a unique aroma and a pleasant, slightly milky taste. It is allowed to grind the cheese soup into a puree. It is also prepared, only cheese is added to vegetables already cooked and chopped on a blender. Some cooks consider it necessary to form a dense cheese crust. This effect is achieved by baking the dish in the oven in special pots in portions.

Cheese soup with croutons and champignons

Try and cook such a soup, write in the comments how you did it, send a photo! Enjoy your meal!

Cheese soup will be no less tasty if you cook it with chicken or seafood. You can also add champignons, tomatoes, bell peppers - it will be even tastier! Improvise!

Let's have a little french feast and make some 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 reveal to you the secret of one of the most delicious simple recipes for French cream cheese soup. Cooking it will not take you much time and does not require a large number of ingredients. There are products for it in almost every home. Having mastered the cooking technology, each housewife can experiment in her kitchen, namely, add new ingredients, or add hard cheese instead of processed cheese to the soup. Famous French chefs do just that.

For a 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 order

1. Cut potatoes into cubes and put in a saucepan.
2. Add the right amount of water to the pot and put it on the fire.
3. Until the water boils, finely chop the onion and rub the carrots, and after the water boils, add the vegetables. You can stew onions with carrots until soft in butter. This will add extra color and flavor to the soup.
4. Vegetables need to be cooked until they are ready, after that you need to add pieces of cheese to the soup. Dissolving, it will give the soup a pleasant aroma, and the soup will become milky in color.
5. After the cheese is completely dissolved, the soup will be ready. In the finished masterpiece, you need to put finely chopped garlic and cilantro, then you can serve it on the table.
6. Pay attention to the fact that the smaller the ingredients are cut, the better and tastier your soup will be.
Cheese cream soup

In some European countries, cheese puree soup, in which all the ingredients are pureed, is very popular. To make soup - mashed potatoes, before adding cheese, strain the soup through a metal sieve, wipe the vegetables. You can use a blender. Next, return the pot with the puree 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 diversify the soup with vegetables, often tomatoes or bell peppers. You can cook cheese soup in chicken broth, add green peas, cauliflower to it.

How to serve cheese soup?

Firstly, sour cream and herbs must be served with cheese soup.
A specialty 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 fragrant cheese crust.

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Sometimes you can create something very interesting from the most ordinary products. For example, cheese soup. It is quick and easy to prepare, and the dish turns out with a rich creamy taste.

website collected for you recipes of incredibly mouth-watering cheese soups. In addition, they are great for experiments: such soups require absolutely simple ingredients and it's hard to mess them up. And when you have cooked everything from our selection, try adding cauliflower or celery, smoked hunting sausages or noodles - you get a completely new dish.

French cheese soup with garlic croutons

You will need:

• chicken fillet - 400 g
• soft processed cheese - 200 g
• potatoes - 3 pcs.
• carrots - 1 pc.
• salt, ground pepper, allspice - to taste
• vegetable oil- 2 tbsp. l.
• bay leaf - 3 pcs.
• fresh herbs to taste
• for croutons - a baguette (or any other bread), garlic, olive oil

How to cook:

• Boil 1.5 liters of water in a saucepan, cut the chicken into small pieces and put it in boiling water.
• As soon as the broth begins to boil, add salt, a couple of peas of allspice and black, bay leaves. Cook from the moment of boiling for 20 minutes.
• Peel potatoes and cut into cubes. We take out the meat, put the potatoes and cook it for 5-7 minutes.
• We clean and rub the carrots. We make a weak frying on sunflower oil. Lightly salt and pepper. Add the finished frying to the soup and cook for another 5-7 minutes.
• Add melted cheese, mix well and turn off the heat.
• Cut the baguette into long slices. Peel one clove of garlic. Dip bread on both sides in olive oil. We rub garlic on both sides (cut in half lengthwise) and put in the oven for several minutes at a temperature of 190–200 degrees. We serve bread with soup.

Cheese soup with broccoli and mushrooms

You will need:

• champignons - 5–7 pcs.
• processed cheese- 2 pcs.
• broccoli - 200 g
• potatoes - 1–2 pcs.
• carrots - 1 pc.
• salt, vegetable oil for frying

How to cook:

• We cut the mushrooms. Fry for 5-10 minutes. Three carrots on a grater and also fry.
• Broccoli is divided into inflorescences, into smaller pieces. You can take fresh broccoli (in season), you can also frozen. In this case, thaw the broccoli slightly before preparing the cheese soup, otherwise it will be difficult to cut.
• We cut potatoes.
• Add all ingredients to boiling water, salt and cook for 10 minutes.
• In the meantime, grate the cheese on a coarse grater. And add it to the soup.
• Cook for another 5 minutes, until the curds disperse. Sprinkle with dried dill (if desired) and let the soup simmer for a couple more minutes. Serve cheese soup with crackers or croutons.

Cheese soup with shrimps

You will need:

• butter - 2 tbsp. l.
• hard cheese - 150 g
• garlic - 2 cloves
• onion - 1 pc.
• shrimp - 400 g
• rice - 2 tbsp. l.
• salt, pepper, bay leaf
• 1 tomato or 1/2 tsp. tomato paste

How to cook:

• Rice should be soaked in advance. When you start cooking, fill it with a liter cold water and bring to a boil.
• Separately, fry the finely chopped onion in a pan. When the onion is already golden, here you need to darken the tomato or lightly fry tomato paste.
• While the rice is cooking, remove the shells from the shrimp and place them in a pot of simmering rice. Remember that shrimp cook quickly and should be placed in the water five minutes before the grits are ready.
• Immediately after that, add salt and pepper. Then - fried onion with tomato, finely chopped garlic and a couple of bay leaves.
• Grated cheese should be put into the soup only after the fire is turned off. When the cheese is completely melted, the tender soup can be served on the table.

Cheese soup with salmon and pine nuts

You will need:

• fish fillet (salmon, salmon) - 200–300 g
• onion - 1 pc.
• carrots - 1 pc.
• dill - 1 bunch
• potatoes - 3 pcs.
• pine nuts - 3 tbsp. l.
• processed cheese - 4 pcs.
• black pepper, salt
• water - 1 l
• olive oil - 2 tbsp. l.

How to cook:

• In a saucepan in olive oil, fry chopped onions, carrots, grated on a coarse grater. Add the roasted pine nuts to the vegetables, mix everything.
• Let the water boil in a saucepan. Put the crumbled cream cheese there, stir well with a wooden spatula.
• Add diced potatoes to the pan, cook until half cooked.
• Then lay the sautéed vegetables in a saucepan, add the fish fillet cut into cubes, salt, pepper and let the soup boil. Cook for 5 minutes until the fish is ready, add finely chopped dill and immediately turn off the heat.
• The soup should be allowed to brew for 5 minutes, and can be poured into plates.

Cheese soup with smoked meats

You will need:

• smoked pork ribs - 500 g
• soft processed cheese - 160 g
• cream 33% fat - 200 g
• onion - 1 pc.
• celery stalks - 150 g
• potatoes - 1–2 pcs.
• tomato paste - 2 tbsp. l.
• water - 800 ml
• bacon slices (optional)

How to cook:

• We cut the pork into separate ribs, fill it with water and cook over low heat for 40-45 minutes after boiling. You should have a strong broth. Then you need to get the ribs and cut the meat from them.
• Finely chop the onion, chop the celery, cut the potatoes into cubes. In a saucepan, fry the onion and celery almost until fully cooked in olive oil, and then add the potatoes there and also lightly fry. Add tomato paste to the vegetables and keep on fire for another 2 minutes.
• Pour in the broth and simmer the soup over low heat until the vegetables are soft. At the end of cooking, add cheese, parsley or dill.
• Fry thin slices of bacon in a frying pan without oil until they become crispy. The soup will look very appetizing if you decorate it with bacon chips and sprinkle with grated cheese.

Cheese soup with white wine and nutmeg

Cut a baguette or any other bread (it will be wonderful if it turns out figuratively, as in the photo), dip in olive oil, rub with garlic (or just spread garlic oil on both sides) and put in hot oven minutes for 5-10.

Melt the butter in a saucepan. Add flour and lightly fry it.

Dilute flour with hot butter chicken broth, while stirring with a whisk so that no lumps remain.

Add wine, bring the soup to a boil, cook for 5 minutes and remove from heat.

Put the grated cheese into the soup, mix everything well so that it dissolves.

In advance, combine the yolks with sour cream and immediately after the cheese, put the mixture into the soup, actively stirring with a whisk so that there are no lumps. Nutmeg, salt and pepper to taste complete the composition.

When serving, croutons can be put in soup or eaten as a snack.

Ingredients for Real French Cheese Soup:

• Chicken broth - 1 cup
• Cream 20% fat - 0.5 cup
• Potatoes - 2 pieces of medium size
• 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. It has a lot of real culinary masterpieces. The gem of this cuisine is the French cheese soup. Cheese in France is added to many soups. But not all of them are cheesy in the way that cheese is added to them in one small piece. Such soups are called soups with cheese. Cheese is not the main ingredient in these soups, it just sets off the taste of other products.

A true French cheese soup is a dish where cheese plays the solo violin. 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 cheese soup. The ideal proportion for making soup: 100 grams of cheese per 1 liter of broth.

If you throw hard cheese in one piece into the soup, then it will simply delaminate. hard cheese for cooking fragrant soup must be grated on a very fine grater. And at the time of adding to the pan, the broth must be constantly stirred. This will result in a homogeneous emulsion. This will be the base of the soup.

You can do it differently: to make soup, take processed cheese. It certainly won't flake or curl. processed cheese has already been heat treated. It also needs to be grated, after freezing. You should not take low-quality processed cheeses for making such a soup: the so-called "cheese products". There is very little real cheese in them. All other components of these cheese products spoil the taste of this masterpiece.

Light soup with delicious taste

Step by step cooking recipe:

1. Peel the onion and potatoes.
2. Place vegetables in a saucepan or small saucepan.
3. Fill them with chicken broth, put on fire.
4. When the vegetables begin to boil, reduce the heat. Salt to taste.
5. Boil vegetables on low heat.
6. Remove the cooked vegetables from the broth and puree with a blender.
7. Return the puree to the stock pot. Put on fire, bring to a boil.
8. Add the cream to the saucepan with the soup and cook further.
9. 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.
10. Baguette cut into large cubes. Dry the cubes in a dry frying pan without oil.
11. Serve soup sprinkled with baguette croutons and parsley.

Such a 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, thus achieving a brighter and more unexpected taste. Worth experimenting with different cheeses and find exactly the taste that will give joy and pleasure to both the stomach and the soul.

No less famous is the recipe for French cheese soup with chicken. To the composition of the products for cooking, you must add chicken breast 200 gr. Before cooking vegetables, boil the breast for 10 minutes. Then cook as in classic recipe. The breast must be mashed together with vegetables. By adding breast, French cheese soup becomes more satisfying and thicker. This soup will be a great food for a sick person.

When preparing cheese soups, it is not necessary to use a blender. Vegetables before cooking just need to be cut very finely. Onions in this case are fried in butter and added to the broth when the potatoes are cooked. Many soup connoisseurs add French cheese soup to the recipe fried mushrooms. 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 love. With long storage, the soup loses its taste and aroma. Yes, and when reheated, it loses its taste.