Cheese soup
Description
It's very convenient to cook such soups using ready-made frozen vegetable mixes—quick and hassle-free. But in autumn, of course, it's tastier to use fresh vegetables. You can combine them in any way you like—as long as it tastes good to you! You can add vermicelli or rice to the soup instead of potatoes, preferably adding the cooked pasta or rice at the end of cooking. The soup cooks quickly, without sautéing or added fat, and can even be considered diet-friendly. Pour into bowls and serve.
Instructions
- 1
Step 1
Bring 1.5 liters of water to a boil and add potatoes cut into large cubes. Bring to a boil, then add carrots cut into smaller cubes. Cook for a couple of minutes, then season the soup with salt.
- 2
Step 2
Add the cauliflower broken into small florets, sliced green beans, and corn. Add finely chopped onion and diced sweet pepper to the soup. Cook for another 2 minutes.
- 3
Step 3
Add the processed cheese to the soup—preferably from a foil cup—and mix well until completely dissolved. Sprinkle the soup with paprika and marjoram. Cover the pot with a lid and turn off the heat. Let the soup steep for about 15 minutes.
- 4
Step 4
While the soup is finishing, poach eggs for each serving of soup. The process is not difficult, but definitely not suitable for photography. The eggs should be fresh and at room temperature—only then will they look attractive. Separately, fry bacon or pork belly until golden, cut into thin strips. Drain on paper towels to remove excess fat.
- 5
Step 5
All that's left is to pour the soup into bowls, place one egg in the center of each bowl, and sprinkle the soup with bacon. Garnish with fresh herbs and serve with croutons or crispy breadsticks.