Creamy cheese soup with pepper
Description
The recipe won't take much time. This aromatic and hearty cheese soup will surely delight all your guests. It's also a great alternative to the usual soups that every homemaker serves almost daily. Thick and rich, it will become the highlight of any lunch. Serve with herbs and sour cream.
Instructions
- 1
Step 1
First, prepare the chicken broth. To do this, rinse the chicken leg, place it in a saucepan, cover with water, add green onions, and simmer over low heat for an hour. Strain the prepared broth.
- 2
Step 2
Wash the potatoes and peppers. Bake the vegetables in the oven at 180 degrees until fully cooked. Peel the peppers and remove the seeds, then remove the skin from the potatoes.
- 3
Step 3
Grate the cheese on a fine grater. Reserve a small amount of cheese for serving and garnishing the dish. If you don't have Gruyère, use any other hard cheese.
- 4
Step 4
Grate the baked potato and add it to the chicken broth along with pepper. Then season the soup with salt and blend it into a puree using a blender. Reheat the soup on the stove once more. Serve the cheesy soup with chopped onion, cheese, and croutons.