Cheese puree soup with potatoes and cauliflower

Description

Hearty and aromatic soup. Use soft processed cheese – in tubs or jars, not in packs. This kind of cheese dissolves better. Marjoram and nutmeg pair wonderfully with potato and cauliflower soup; be sure to add a pinch of each. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   

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   Peel the vegetables and cut them into large pieces.

2. 2

   Step 2

   

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   Bring water to a boil, add potatoes. After boiling, skim off the foam and cook for 5 minutes, then add onions and cabbage. Cook until vegetables are tender. Season with salt, pepper, and add spices. Add the processed cheese, stirring until fully melted.

3. 3

   Step 3

   

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   Remove from heat and blend the soup with a blender until smooth.

4. 4

   Step 4

   

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   Divide among plates, sprinkle with green onions, and serve hot with cheese croutons.