Soups

Cheese Puree Chicken Soup


Ingredients for Making Cheese Puree Chicken Soup

  1. Chicken (fresh fillet) 1 piece (weight 650 grams)
  2. Onions 1 piece (medium)
  3. Carrot 1 piece (large)
  4. Potato 2 pieces (medium)
  5. Cream cheese 400 grams
  6. Purified water 2-2.5 liters
  7. Salt to taste
  8. Ground black pepper to taste
  • Main ingredients: Potato, Onion, Carrot, Chicken, Cheese, Greens
  • Portion 7-9
  • World CuisineFrench Cuisine

Inventory:

Kitchen knife - 2 pieces, cutting board - 2 pieces, paper kitchen towels, stove, deep pan with a lid (capacity 4 liters) - 2 pieces, fine mesh sieve, wooden or silicone kitchen spatula, grater, deep plate, slotted spoon, submersible blender, soup ladle, deep portioned plate.

Cooking cheese soup puree with chicken:

Step 1: prepare the ingredients.


This wonderful soup can be considered a real European classic, it brings fullness and does not burden the stomach, but it turns out so delicious that you just lick your fingers. But let's finish singing the praises of this masterpiece and start cooking. To begin with, we wash fresh chicken fillet under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to remove the meat from the film, fat, and also cartilage.

Then, using a clean knife, peel all the vegetables indicated in the recipe, rinse them, dip them from excess moisture, put them on a cutting board in turn and chop. The cutting style is not fundamental, the main thing is that the pieces are small. For example, it is better to chop carrots with rings, half rings, slices or arbitrary pieces of no more than 2 centimeters in size. Potatoes - in cubes or slices up to 3-4 centimeters, onions can not be cut at all, but left whole or divided into 2-4 parts.

After that we take processed cheese of the type "Amber" or "Dutch", remove the aluminum packaging from it and chop this dairy product on a medium or large grater in a clean dish. Then we lay out the remaining products that will be needed for the dish on the countertop, and move on.

Step 2: cook chicken and vegetables.


Put the prepared chicken fillet, potatoes, carrots and onions in a deep pan. Pour these ingredients with purified water, the amount of which can be adjusted depending on the desired density of the soup, and put on medium heat. After boiling, helping ourselves with a slotted spoon, remove the gray-white foam - curled protein from the surface of the bubbling liquid.
Next, reduce the fire to a level between the smallest, as well as the middle, cover the pan with a lid, leaving a small slot 1.5-2 centimeters wide, and cook vegetables with meat until about ready for about 25-30 minutes. When these ingredients soften and reach the desired consistency, filter the resulting broth broth through a fine mesh sieve into a clean deep saucepan and put it on medium heat again, let the liquid boil again.

Step 3: chop the vegetables.


At this time, we distribute the boiled meat and vegetables into separate deep bowls. We put the chicken near the ajar window so that it cools down faster, and chop the potatoes, carrots and onions (although the latter can be removed) in any convenient way. For example, we grind everything to a state of mashed potatoes using a blender, a food processor, an electric meat grinder or the old fashioned way, knead a crush to the desired porridge-like consistency without lumps.

Step 4: chop the chicken.


Then we return to the chicken, it probably cooled off a bit from the cool air, put the meat on a cutting board and cut it into small or large portioned slices or, helping ourselves with two table forks, sort the fillet into fibers and proceed to the next, almost final step.

Step 5: bring the cheese soup puree with chicken.


While preparing the boiled products, the broth began to boil intensively. We send vegetable puree into it with cheeses chopped on a grater and carefully stir with a wooden or silicone kitchen spatula so that everything is completely dissolved, acquiring a thick, uniform consistency of a gentle light orange-cream color. Then we bring everything to a boil again, put the chicken in a practically ready soup, salt to taste, ground black pepper, dried greens if desired and cook the first hot dish 3-5 minutes.

After that, turn off the stove and let the fragrant dish brew under a covered lid, at least 7-10 minutes. Then, using the ladle, pour the soup in portions on plates and offer to try this culinary masterpiece to the whole family!

Step 6: serve the cheese soup puree with chicken.


Cheese cream soup with chicken is served hot as the first main course for dinner. Serve it in deep plates, optionally sprinkling each serving with two or three pinches of finely chopped fresh herbs of dill, parsley, cilantro, basil or green or pickled onions. Hard cheese, croutons, garlic croutons, spicy rolls, tortillas or breads will also be an excellent addition to such a meal. Cook with love and enjoy homemade food!
Enjoy your meal!

Recipe Tips:

- sometimes the boiled chicken is grinded together with vegetables, the resulting porridge mass is sent to a gurgling broth with cream cheese, salt and spices, then everything is boiled again, boiled for about 8-10 minutes, insisted and tasted;

- very often, a little butter or vegetable oil is put in the soup along with boiled meat, this ingredient makes the dish more satisfying;

- an alternative to chicken fillet - any other parts of this bird are boneless and crushed in large pieces from 4 to 6 centimeters in size;

- a set of spices can be supplemented with any spices or dried herbs that season the first hot dishes, a good option - sumac, savory, sage, lemon balm, paprika, peppermint, all kinds of ground pepper, oregano or others;

- if desired, the chicken can be boiled only with potatoes, fry carrots with onions in a small amount of any fat, and then chop all the vegetables together until mashed.