Tired of not succeeding at making a tasty cheese soup. Do not worry, here’s how it’s done.
There are a variety of cheese soups that you can make, but without the right blend of ingredients the flavors of the soup will be tasteless. You may wonder why you husband, children, or friends relish the cheese soup served in a restaurant and find ways to avoid you while you make it at home. The answer lies in the ingredients you use. One missing ingredient can result in a disastrous cheese soup. At times you may have the right ingredients but use thewrong measure. You can use a mix and match approach only if you’ve had years of experience making soups. You don’t have to worry even if you haven’t had that kind of experience. To make a tantalizing cheese soup all you need to do is follow the instructions in the next few lines.
Cheese soup ingredients
• 1 cup of fresh cream
• 1/2 teaspoon of pungent sauce
• 1 cup of diced carrot
• 3/4 cup of celery (dried)
• 1 cup of chicken stock
• 1 cup of diced onions
• 2 1/2 table spoons of low fat butter
• 2 cups of shredded cheese (preferably fontina)
• 3/4 tablespoon of garlic paste
• 1 bay leaf
• 1 teaspoon of tamarind or Worcestershire sauce
•3/4 teaspoon of white pepper
• 1/4 teaspoon of powdered nutmeg
• 1/2 teaspoon of salt
• 2 1/2 tablespoons of all purpose flour
Method of Preparation
Add salt while mixing the celery, onions, and carrot, with butter in a stockpot and stir the vegetables occasionally. Add the flour and continue stirring occasionally till the veggies are softened. On a low flame add chicken stock and garlic paste and bay leaf. Simmer for 20 minutes and remove the bay leaf. Add fresh cream and blend the entire mix in a blender. After this process, on a low flame, add cheese slowly and stir to ensure that the cheese melts gradually. Add the pungent sauce, and tamarind or Worcestershire sauce along with nutmeg powder and white pepper. Wait for it to cool slightly and put it in a blender. Your cheese soup is ready.