Cheese soup is a real winter food: thick, high-calorie, and also cools slowly. There are many recipes for cheese soup and each housewife prepares it in her own way. You can take any cheese for soup - processed, hard varieties, semi-soft and even moldy.

How to "saturate" such a cheese soup? Don't be picky, the most simple products onions, bread and potatoes are best. What else can be added to cheese soup to make it even more delicious and satisfying? Read our selection of the most best recipes soup with cheese.

Ingredients:

• Chicken breast - 1-2 pcs.
• Potato - 2-3 tubers
• Carrots - 0.5 pcs.
• Onion - 1 pc (medium).
• Processed cheese "For soup" - 2 pcs.
• Vegetable oil - 1-2 tbsp.
• Salt, ground black pepper, Bay leaf, greenery.

For 3 servings.

Preparation of cheese soup from processed cheese:

Cut the chicken breast into medium-sized pieces, then put in boiling salted water (600-700 ml), cook for 10-15 minutes.

Cut the potatoes into cubes, put in a pan with the chicken.

Cut carrots into rings, onions - similarly.

Heat the oil in a frying pan, fry the onions and carrots (they should be lightly fried). Put in the soup, cook for another 10 minutes.

Throw the cheese into the finished soup, mix thoroughly until completely dissolved (it is more convenient to cut the cheese into several parts).

Sprinkle with spices, chopped herbs.

This tasty soup- a fairly common dish in Germany, which any housewife knows how to cook. But, each of them will cook it in its own way, adding a unique touch of individuality to the dish by adding one or another ingredient,
characteristic difference.

Products:

• Onion 3 heads
• Leek - one large stem
• Garlic 2-3 cloves
• Carrots - one pc.
• parsley root
• Fresh champignons 500 g
• Minced meat 500 g
• Vegetable oil 10-15 ml.
• Melted butter for pan frying
• Cream 100 g
• Processed cream cheese 200 g
• Processed cheese with herbs 200 g
• Vegetable or meat broth 1.5 l
• White table wine 125 ml
• Ground black pepper
• parsley

Cooking:

Peel the mushrooms with a brush or knife (do not wash).
Cut into small plates and fry until golden brown in melted butter.

Carrot, onion and parsley root cut into small cubes. Finely chop the garlic with a knife.
Fry in a mixture of vegetable oil and 0.5 tbsp. spoons of onions melted until pink. Mix with garlic, carrots and parsley. Stirring constantly, continue to fry the vegetables over medium heat for another 5 minutes.

Put minced meat in a bowl, and fry together with vegetables for 5-10 minutes, salt.
Pour the contents with hot broth, let it boil, reduce heat and cook for 5-10 minutes. Pour the leeks cut into thin half rings and cook for another 5 minutes.

Over medium heat, add all the melted cheese to the soup, each time adding a small piece and stirring.
Add to soup last. fried champignons, season with wine and cream.

Add salt to taste if necessary and season with black pepper. When serving, sprinkle the hot cheese soup with finely chopped parsley.

Cheese soup with shrimps

This soup is hearty and very tasty. Cheese soup with shrimp, despite the exquisite taste, is very easy to prepare. And, by the way, it is easy to prepare it from quite affordable products. The recipe for this soup can be customized by adding herbs and spices to your liking. For example, adding turmeric or saffron.
But even without additional spices, it turns out tender and tasty.

Ingredients:

• processed cheese - 4 pcs.
• potatoes - 0.4-0.5 kg
• carrot - 0.25 kg
• shrimp - 0.4 kg (peeled)
• salt - to taste
• dill and parsley - 2 tsp. spoons

Cooking:

Pour 2 liters of water into a saucepan. Bring water to a boil and salt it. Dip the processed cheeses into boiling water and dissolve them in it.

Cut the peeled potatoes into cubes, finely enough, and add to the pan. Boil for about 15 minutes. Fire is medium.

Carrots need to be peeled and grated just as finely. Fry the carrots in a pan for a couple of minutes so that it does not have time to fry. It should just soften up a bit. Carrots will give the cheese soup a beautiful golden hue.

During this time, the potatoes will just have time to cook. And then add the prepared carrots and shrimp.
After the delicious cheese soup boils again, you can add some salt. But this is a matter of taste.

Sprinkle the soup with herbs and mix. That's all - turn off the fire under the pan, cover it and let our delicious cheese soup brew for about 30 minutes.

Cheese soup should be served hot. It is very tasty to complement it with crackers.

Yes, if you want a richer creamy taste, then about half a liter of all the water at the beginning of cooking can be replaced with low-fat cream.

Cheese soup with meatballs

The soup turns out very tender, satisfying and of course tasty. Soup can also be made with chicken broth.

Ingredients (based on a 3-3.5 liter pan):

• 400-500 g ground beef;
• 1 egg;
• 2 onions;
• 1 carrot;
• 3 processed cheeses 100g each;
• 5-6 medium potatoes;
• salt, spices;
• bay leaf, greens;
• vegetable oil.

How to quickly and tasty cook cheese soup with meatballs:

Onion cut into cubes and fry until golden brown in a small amount of oil.
Chopped meat salt, pepper. Add 1 egg, half fried onion. Mix. Form meatballs.

Grate carrots. Fry.
Add fried onions and carrots to a saucepan in water, salt. Bring to a boil.

Put the prepared meatballs into the soup. Meanwhile, peel the potatoes and cut into small pieces.

After 5-7 minutes, add potatoes to the soup. Add bay leaf, spices to taste.

Cut the curds into small cubes. Add the curds to the soup when the potatoes are ready. Mix well so that the curds dissolve.

After 3 minutes, add greens. Fragrant cheese soup is ready.
The soup is ready. You will definitely enjoy the delicate taste of the soup.

Cheese soup with salmon and potatoes

Products:

• Salmon or trout - 200 grams
• Carrot - 1 piece
• Onion - small head
• Potatoes - 3 pieces
• Processed cheese - 150 grams
• Olive oil - 1 tablespoon
• Water - 1500 ml.
• Dill - a small bunch
• Salt, black pepper, lemon

Preparation of cheese soup with salmon and potatoes:

In a saucepan, heat one and a half liters of water, take the fish out of the freezer.
While the water is heating, we clean the onions, carrots and potatoes.

We cut the onion as small as possible, cut the carrot into cubes with a side of about 0.5 cm, in general, also quite small.

We cut the potatoes into cubes with a side of 1-2 cm. In a frying pan, in one tablespoon of olive oil, sauté onions and carrots. Then we add potatoes to them in the company and also lightly fry them in oil.

By this time, the water in the pan is already boiling, so we smoothly transfer the entire contents of the pan to the pan. After boiling, let it cook for 15 minutes.

Now we take out the melted cheese from the freezer and three it on coarse grater or finely chopped. If the cheese was not in the freezer, it should be put there at the very beginning of the preparation of the soup.

While we are working with vegetables, the cheese will “grab” a little and it will be easier to chop. And how we grind it depends on how well and quickly it will dissolve.

We cut the salmon into small cubes.
When the potatoes are almost ready, we dip the pieces of cheese into the soup, and, stirring constantly, cook over low heat until the cheese is completely dissolved and the soup acquires a uniform, pleasant color of baked milk. Salt to taste.

Now it's salmon's turn. After adding it to the soup and boiling it, cook for 3-4 minutes. This time is usually enough for the salmon pieces to cook. Close the saucepan with a lid and let it brew for 5-10 minutes.

Sprinkle the finished soup with fresh parsley and, if desired, ground black pepper, you can put a slice of lemon in a plate.

Sausage Cheese Soup: Melted Cheese Recipe

Ingredients:

• processed cheese - 2 pcs.
• smoked sausage - 250 g
• potatoes - 2-3 pcs.
• carrot - 1 root
• vermicelli - 3 tbsp.
• fresh herbs - a small bunch
• vegetable oil
• water - 3 l
• salt, pepper - to taste

How to cook a delicious cheese soup with smoked sausage and processed cheeses:

Peel the potato tubers from the top layer, wash, chop into segments of the shape you want to see in ready dish.

Remove the top layer from the carrots, chop into thin strips with a grater.
Separate the sausage from the film, cut into equal squares of medium size. Throw in an oil pan and fry until it acquires a pleasant golden color.

Grind melted cheese with a grater with large holes.
Place a saucepan on the stove clean water. After boiling, season with salt and throw in chopped potatoes and carrots. Reduce the fire to medium, after 6 minutes load the sausage.

As soon as the potatoes are cooked, add melted cheese and chopped greens to the soup with sausage, bring to a boil and turn off the heat. After a few minutes, put the indicated amount of thin vermicelli, this is necessary so that it does not boil.

After the curds are melted, the cheese soup with sausage will acquire a uniform white color.

Simple cheese soup with processed cheese Druzhba and croutons

Ingredients:

• 2 liters of water or stock
• 4 potatoes
• vermicelli
• processed cheese Druzhba
• 20 gr butter
• salt, pepper - according to preference
• spices (optional)
• greenery

Cooking:

Peel potatoes, cut into strips. Add to boiling water (broth) and cook until half done.
Cut the melted cheese into pieces, add to the dish and mix well.

When the cheese is melted, throw vermicelli, salt, pepper, butter and spices into the pan. Boil for another 10-15 minutes.

Bread cut into small cubes and fry in butter until golden brown.
Pour into bowls, add croutons and chopped greens.

My husband absolutely loves soups! But when I cooked and gave him this soup to try, he demands it at least once a week, and if I refuse (so as not to get bored), he quietly buys all the products he needs and I still have to cook it :)

And this soup is prepared very simply and quite quickly, and you can cook it not only for yourself, but also treat your guests.

For those who like a thicker soup, you can take more ingredients, who are more liquid, then these ingredients will be enough. Personally, I make it a little thicker, so that later after my husband I don’t finish one broth :)

While the broth is cooking, in the meantime, we chop the onion and grate the carrots, or, to save time, you can use a blender, it’s even better

Melt the butter in a frying pan and fry the onions and carrots until tender.

And cut the melted cheese into small pieces

When the chicken is cooked, it must be removed from the broth, allowed to cool slightly and cut into pieces.

Next, throw potatoes into the broth. When the potatoes are cooked, lay out everything else: chicken, carrots with onions and processed cheeses and let them boil a little more together. At the very end, chop the green onion into the soup.

Can be served with toasted bread.

Bon appetit!

One small plate of hot chicken cheese soup will satisfy your hunger for a long time. Due to the high-calorie components that make up this dish, it turns out to be very satisfying, and thanks to fresh herbs and a small piece of cream cheese and butter, it looks quite appetizing.

Cheese soup has a thick texture and a milky-creamy hue. Despite the complexity of the name of the dish, it is quite simple to prepare it.

It is necessary to boil a piece of chicken, throw in chopped vegetables, at the end - grated or diced cheese, cover with a lid, turn off the heat and sprinkle with herbs.

In order for the soup to reach the state in which it can be served, you need to let it brew for about half an hour.

Often, croutons are prepared separately for this dish or cubes are fried in the oven. rye bread with garlic. You can eat it as a bite, or put a few pieces directly on the plate.

French chicken cheese soup

Cheese soup is a classic of French cuisine. In principle, it does not differ from the usual soup: potatoes, carrots, onions, butter. The only difference is the presence of cheese.

We wash the meat and cut off the film, put in boiling water to boil for twenty minutes. We also put a bay leaf, half an onion and salt there. We collect the resulting foam with a holey spoon.

We clean the vegetables, chop the potatoes with bars.

Carrots and onions - straws.

Melt the butter, put the vegetables and sauté them over low heat.

Immerse the potatoes to boil in chicken bouillon for seven minutes. Take out the meat, let it cool and cut into bars.

We put all the remaining products in the pan: frying vegetables, meat, melted cheese.

Sprinkle with dill and leave the dish for five minutes.

A fried white loaf in an egg mixture, or garlic toast, croutons, is also suitable for this soup.

Cream cheese and chicken quarter soup recipe

The basic rule and scheme for making this dish is that it is the cheese taste that should dominate, and other components should only emphasize its richness.

Components:

• Potato - 4 pcs.;
• Processed cheese - 3 pcs.;
• Purified water - 2 l;
• Broiler quarter - 900 g;
• Green onion - a bunch;
• Butter - 100 g;
• Carrots - 1 pc.;
• Black pepper - to taste;
• Salt - a pinch.

Cooking time: 85 minutes.

Calorie content: 54 Kcal / 100 g.

We cut the chicken into pieces, look at the surface so that the remaining feathers do not fall. Immerse in water and leave to boil in water for an hour.

Wash and peel potatoes, chop with bars. Scrape the skin off the carrots and cut into half rings. We shift the prepared products to boiled meat, cook for ten minutes and put a piece of butter with processed cheese.

At the end, crush with black pepper and green onions. Let's make sure to insist. We leave the pieces of meat in the pan. If desired, you can kill all the contents into a puree mass - you get a cream cheese soup.

Cheese soup with smoked chicken

Soup with this name may not necessarily consist only of cheese, vegetables and chicken. It can be easily added green peas or a beaten egg. Get a new, fresh and unusual dish.

Components:

• Potato - 5 pcs.;
• Smoked chicken - 350 g;
• Cheese - 200 g;
• Cilantro - a bunch;
• Green peas - bank;
• Bulb - 1 pc.;
• Butter - 50 g;
• Red pepper - a pinch.

Cooking time: 60 minutes.

Calorie content: 61 Kcal / 100 g.

We collect water in a saucepan, put it on the hob. We disassemble the smoked chicken and cut it. Melt the butter and lightly fry the meat. Add onion chopped in half rings and sauté together for seven minutes.

Peel potatoes and chop into cubes. We spread it in boiling water along with smoked meats, mix and cook for eight minutes. We open the peas, drain the brine and pour it into the total mass.

Then sprinkle with grated cheese and cilantro, mix thoroughly, crush with spices and add. Close the lid tightly and turn off the stove.

Cheese is best used with creamy taste or Dutch without a specific taste and smell, which can interrupt the aroma of the cooked dish.

Soup with chicken, cheese and mushrooms

One of the most suitable food combinations is cheese, mushrooms and chicken. A dish prepared on their basis will always be in the first places in any restaurant menu. But it is not difficult to cook it in the home kitchen.

Components:

• Potatoes - 3 pcs.;
• Champignons - 200 g;
• Processed cheese - 3 pcs.;
• Leek - 2 pcs.;
• Chicken meat - 350 g;
• Black pepper - to taste;
• Olive oil - 2 tbsp. l.;
• Salt - to taste.

Cooking time: 50 minutes.

Calorie content: 69 Kcal / 100 g.

Boil the chicken meat for twenty minutes. To make the broth transparent, immediately after boiling, remove the foam from above and reduce the heat. We wash the mushrooms in warm water and chop into slices.

Fry in olive oil until the moisture has completely evaporated. Wash the onion and chop it in half rings. We put to the mushrooms, mix and pass for three minutes. We put the potatoes cut into bars in a saucepan, followed by mushrooms with onions and pieces of melted cheese.

It is very important to mix everything well at once so that the cheese dissolves in the broth and the soup becomes homogeneous. Add seasonings, salt and set aside the pan.

Cheese cream soup with homemade chicken meat

Puree soup is not only a restaurant dish, it is easy to cook in the home kitchen, you just need to know some subtleties. Of course, it is better to make it from homemade chicken.

Components:

• Potatoes - 4 pcs.;
• Chicken - 2 kg;
• Cheese - 200 g;
• Carrots - 1 pc.;
• Egg - 1 pc.;
• Parsley - a bunch.

Cooking time: 110 minutes.

Calorie content: 63 Kcal / 100 g.

Since the chicken is homemade, boiling will be a long process, on average it takes an hour and a half. It is necessary to wash the bird well, dry it, cut it into pieces.

We clean the vegetables from the peel and chop into cubes of the same size. Let it boil in chicken broth for nine minutes. Carrots do not need to be fried in oil - poultry grown on a home farm is fatty, so it is recommended to boil vegetables raw.

At the end of cooking, we take out the meat, let it cool and tear off the meat from the bones. Transfer it back to the saucepan. Crack in the egg and add the grated cheese. Stir quickly, add salt and parsley. We interrupt with a blender in a puree.

It is necessary to turn on the lowest speed so as not to stain the kitchen, not to scald and to grind the products more thoroughly.

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1. It is customary to eat cheese soup with croutons or toast, but it is very tasty to eat it with salted shrimp. The taste is simply unforgettable and extraordinary;
2. At the end of cooking, you can add a little fresh cream to this dish;
3. Before grating the processed cheese, place it in the freezer for ten minutes. It will harden enough for the process to go smoothly. If you forgot to do this, and you already need to throw cheese into the soup, soak the edge in olive oil and rub. This option will also make the task easier;
4. You can add various cereals to the soup: millet, black or White rice, lentils or even vermicelli;
5. Processed cheese is better to take without additives, but if you want a more unusual taste, then take smoked or mushroom;
6. You can increase the amount of proteins by rubbing chicken yolks on top of the plate;
7. The cooking process can be shortened if you boil the chicken broth in advance and simply put it in the refrigerator;
8. We decided to cook the broth on smoked meats, do not buy them in vacuum packaging, they often expire and it is impossible to check this in a film. As soon as you bring it home, you will feel a sticky coating of a stale product;
9. For cooking, use only fresh products. And one more thing: it is not recommended to eat this dish at night, it is quite heavy on the stomach.

Bon appetit!

Chicken breast fillet - 250 g
Potato - 250 g
Processed cheese - 200 g
Onion - 100 g
Carrots - 100 g
Rice - 50 g
Greens (dill, parsley) - 5 g
Salt - 20 g
Bay leaf - 1 pc.
Water

How to cook a delicious soup with melted cheese and chicken, a step-by-step recipe with a photo:

1. Cook the chicken breast fillet until cooked (you can cut the meat into several pieces, so it will cook faster).
We take out the cooked meat from the broth, cool.
How to cook:
We lower the meat into a saucepan filled with 1.5 liters cold water. Salt (a tablespoon without a slide), add bay leaf. Bring to a boil. We remove the foam and scale. Reduce heat to medium, cook for about 15 minutes.

While chicken is cooking:

2. Peel the onion. We cut the onion finely.

3. Peel the carrots. Three carrots on a fine grater.

4. The chicken meat was cooked, they took it out to cool.
We remove the foam from the broth with a strainer (or filter the broth). Optional.

5. Rice is washed (from dust and rice flour). We lower it into a boiling broth, cook, stirring occasionally, for about 10 minutes over medium heat.

While rice is cooking:

6. Peel the potatoes. Three (or cut) potatoes in medium strips (or cubes).

7. Thoroughly wash the potatoes (from starch).

8. Drain the water from the potatoes. Dip the potatoes into the broth.

9. Cold chicken breast cut into small pieces.

10. Dip the onion into the broth.

11. Dip the carrots into the broth. Cook until the potatoes and onions are tender, about 7-10 minutes over medium heat (so that the soup simmers a little).

12. Dip the pieces of chicken breast into the broth.

13. Dip the processed cheese into the broth in small portions and immediately stir thoroughly (so that the cheese disperses). Bring to a boil and immediately remove from the stove.

14. Serve the soup hot, decorate to taste with herbs. Bon appetit!

Note: Use good processed cheese for soup, not curds.
In this recipe, I used creamy cheese, but there are others, try it (melted cheese with mushrooms, with ham).
If your soup is too thick, add some boiled water.

One small plate of hot chicken cheese soup will satisfy your hunger for a long time. Due to the high-calorie components that make up this dish, it turns out to be very satisfying, and thanks to fresh herbs and a small piece of cream cheese and butter, it looks quite appetizing.

Cheese soup has a thick texture and a milky-creamy hue. Despite the complexity of the name of the dish, it is quite simple to prepare it.

It is necessary to boil a piece of chicken, throw in chopped vegetables, at the end - grated or diced cheese, cover with a lid, turn off the heat and sprinkle with herbs.

In order for the soup to reach the state in which it can be served, you need to let it brew for about half an hour.

Often, croutons are prepared separately for this dish or cubes of rye bread with garlic are fried in the oven. You can eat it as a bite, or put a few pieces directly on the plate.

French chicken cheese soup

Cheese soup is a classic of French cuisine. In principle, it does not differ from the usual soup: potatoes, carrots, onions, butter. The only difference is the presence of cheese.

• Potatoes - 4 pcs.;
• Carrots - 1 pc.;
• Onions - 2 pcs.;
• Butter - 50 g;
• Chicken fillet - 300 g;
• Processed cheese - 2 pcs.;
• Dried dill - a pinch;
• Laurel leaf - 1 pc.;
• Salt, seasonings - to taste.

Cooking time: 75 minutes.

Calorie content: 53 Kcal / 100 g.

We wash the meat and cut off the film, put in boiling water to boil for twenty minutes. We also put a bay leaf, half an onion and salt there. We collect the resulting foam with a holey spoon.

We clean the vegetables, chop the potatoes with bars.

Carrots and onions - straws.

Melt the butter, put the vegetables and sauté them over low heat.

Immerse the potatoes to boil in chicken broth for seven minutes. Take out the meat, let it cool and cut into bars.

We put all the remaining products in the pan: frying vegetables, meat, melted cheese.

Sprinkle with dill and leave the dish for five minutes.

A fried white loaf in an egg mixture, or garlic toast, croutons, is also suitable for this soup.

Cream cheese and chicken quarter soup recipe

The basic rule and scheme for making this dish is that it is the cheese taste that should dominate, and other components should only emphasize its richness.

• Potato - 4 pcs.;
• Processed cheese - 3 pcs.;
• Purified water - 2 l;
• Broiler quarter - 900 g;
• Green onion - a bunch;
• Butter - 100 g;
• Carrots - 1 pc.;
• Black pepper - to taste;
• Salt - a pinch.

Cooking time: 85 minutes.

Calorie content: 54 Kcal / 100 g.

We cut the chicken into pieces, look at the surface so that the remaining feathers do not fall. Immerse in water and leave to boil in water for an hour.

Wash and peel potatoes, chop with bars. Scrape the skin off the carrots and cut into half rings. We shift the prepared products to boiled meat, cook for ten minutes and put a piece of butter with processed cheese.

At the end, crush with black pepper and green onions. Let's make sure to insist. We leave the pieces of meat in the pan. If desired, you can kill all the contents into a puree mass - you get a cream cheese soup.

Cheese soup with smoked chicken

Soup with this name may not necessarily consist only of cheese, vegetables and chicken. You can easily add green peas or a beaten egg to it. Get a new, fresh and unusual dish.

• Potato - 5 pcs.;
• Smoked chicken - 350 g;
• Cheese - 200 g;
• Cilantro - a bunch;
• Green peas - bank;
• Bulb - 1 pc.;
• Butter - 50 g;
• Red pepper - a pinch.

Cooking time: 60 minutes.

Calorie content: 61 Kcal / 100 g.

We collect water in a saucepan, put it on the hob. We disassemble the smoked chicken and cut it. Melt the butter and lightly fry the meat. Add onion chopped in half rings and sauté together for seven minutes.

Peel potatoes and chop into cubes. We spread it in boiling water along with smoked meats, mix and cook for eight minutes. We open the peas, drain the brine and pour it into the total mass.

Then sprinkle with grated cheese and cilantro, mix thoroughly, crush with spices and add. Close the lid tightly and turn off the stove.

It is better to use cheese with a creamy taste or Dutch without a specific taste and smell, which can interrupt the aroma of the cooked dish.

Soup with chicken, cheese and mushrooms

One of the most suitable food combinations is cheese, mushrooms and chicken. A dish prepared on their basis will always be in the first places in any restaurant menu. But it is not difficult to cook it in the home kitchen.

• Potatoes - 3 pcs.;
• Champignons - 200 g;
• Processed cheese - 3 pcs.;
• Leek - 2 pcs.;
• Chicken meat - 350 g;
• Black pepper - to taste;
• Olive oil - 2 tbsp. l.;
• Salt - to taste.

Cooking time: 50 minutes.

Calorie content: 69 Kcal / 100 g.

Boil the chicken meat for twenty minutes. To make the broth transparent, immediately after boiling, remove the foam from above and reduce the heat. We wash the mushrooms in warm water and chop into slices.

Fry in olive oil until the moisture has completely evaporated. Wash the onion and chop it in half rings. We put to the mushrooms, mix and pass for three minutes. We put the potatoes cut into bars in a saucepan, followed by mushrooms with onions and pieces of melted cheese.

It is very important to mix everything well at once so that the cheese dissolves in the broth and the soup becomes homogeneous. Add seasonings, salt and set aside the pan.

Cheese cream soup with homemade chicken meat

Puree soup is not only a restaurant dish, it is easy to cook in the home kitchen, you just need to know some subtleties. Of course, it is better to make it from homemade chicken.

Cooking time: 110 minutes.

Calorie content: 63 Kcal / 100 g.

Since the chicken is homemade, boiling will be a long process, on average it takes an hour and a half. It is necessary to wash the bird well, dry it, cut it into pieces.

We clean the vegetables from the peel and chop into cubes of the same size. Let it boil in chicken broth for nine minutes. Carrots do not need to be fried in oil - poultry grown on a home farm is fatty, so it is recommended to boil vegetables raw.

At the end of cooking, we take out the meat, let it cool and tear off the meat from the bones. Transfer it back to the saucepan. Crack in the egg and add the grated cheese. Stir quickly, add salt and parsley. We interrupt with a blender in a puree.

It is necessary to turn on the lowest speed so as not to stain the kitchen, not to scald and to grind the products more thoroughly.

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