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Processed cheese soup

Processed Cheese Soup

When the fridge is looking bare, this soup comes to the rescue. Sometimes you find yourself with almost nothing to make a soup from — and if that ever happens to you, it's worth knowing this simple recipe built around ordinary processed cheese. The ingredient list might surprise you, but trust me: the result is tasty, fragrant, and filling. In short, it's a soup made from a wedge of melty processed cheese.

asa

Recipe author

Composition / ingredients

Servings:

Processed cheese (spreadable, such as Druzhba - 2 packs)

200

Carrots

Potatoes

Onion (large)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 4 g

Fats 30 % 7 g

Carbohydrates 52 % 12 g

100 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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You can use a cheese made specially for soup, or any processed cheese with whatever flavorings you like. Plan on dissolving one cheese portion per quart (liter) of water — for convenience, I'd use 2 portions in about 2 quarts (liters). To help it dissolve, grate the cheese or chop it finely. While the water comes to a boil, chop the onion and fry it in a skillet with a little vegetable oil until golden. Grate the carrots and add them to the onion. Since this is a potato version, peel and slice the potatoes and drop them into the pot. Let the potatoes cook for 10–15 minutes; once they're nearly tender (test by piercing with a knife), add the contents of the skillet and let the soup simmer another couple of minutes. That's it — ready to serve. If it seems a little light for your appetite, stir in some thin vermicelli. Enjoy!