Spinach soup with cheese
Description
For the soup, I only use high-quality cheese; do not substitute with cheese product, otherwise it simply won't melt in the hot soup. First, cook the vegetables until fully done, then add chopped eggs, cheese, spinach, and herbs. Bring to a boil and remove from heat. After a couple of minutes, open the lid and stir the soup—you'll see that the cheese has completely melted and the soup has turned creamy white. For a smoother, more velvety taste, grate one potato and cook it as indicated in the recipe. To preserve the maximum amount of vitamins in spinach, cook it for no more than one minute, the same as the other greens. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients. Bring the water for the soup to a boil, add salt.
- 2
Step 2
Peel the potatoes, onion, and carrots, then chop them.
- 3
Step 3
Place the vegetables in boiling water and cook for 30 minutes.
- 4
Step 4
While the vegetables are cooking, thoroughly rinse the spinach and remove the stems. Drain in a colander to remove excess moisture.
- 5
Step 5
Wash the green onion and dill. Chop all the herbs. Cut the eggs and processed cheese into cubes.
- 6
Step 6
Add all the greens and spinach to the soup.
- 7
Step 7
Add the cheese and butter.
- 8
Step 8
Bring to a boil and remove the soup from the heat.
- 9
Step 9
Ready. Serve with herbs.