Very tasty and soft cheese soup. And tenderness the soup gives the squash. If You like cheese and soup, you should definitely try!
|Cooking time 80 minutes||Number of servings -|
First boil the broth with the Bay leaf, do not forget about the salt. I had a very small fillets so I added 4 pieces. Get ready fillet, cool and slice.
Potatoes cut into arbitrarily and cook in broth for 15 minutes.
A mixture of butter and sunflower oil stew the chopped onion until transparent.
Add the vegetables into the broth, to the almost ready potatoes, and cook for 5 minutes.
Our cheeses. Hard cheese and mozzarella to grate on a grater. Melted cheese is better to take in the jar.
Vegetables to ready input turns the cheeses, stirring constantly until dissolved.
Remove the soup and using a blender, make puree.
Add milk. The amount of milk depends on Your desire, what is the consistency like soup. After cooling the soup thickens some more, this should be considered when adding milk. Add fillets and nutmeg, and put it on the stove. The soup brought to a boil, stirring constantly so cheese does not burn. The soup is ready. Nuance fillet. My baby loves to chew the meat and I added it before chopping.
Because soup "French" will serve with croutons))) I Have homemade bread. I fry the diced bread in a frying pan with olive oil. You can dry in the oven.