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Pumpkin Puree Soup with Cheese Chips Recipe
Tender, velvety, sweet soup-pumpkin puree and cheese chips, crispy, sharp, flavorful. After frying, the cheese gets such a sharp taste and aroma of smoked meat, smoke. This is a great duet. Try.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash and peel all the vegetables.
    Wash and peel all the vegetables.
  2. Onions, carrots, celery cut into small pieces.
    Onions, carrots, celery cut into small pieces.
  3. Cut the pumpkin, potatoes, pepper, garlic.
    Cut the pumpkin, potatoes, pepper, garlic.
  4. In a pot with a thick bottom, heat the vegetable oil. Then cook the onion, carrot, celery for 3-4 minutes.
    In a pot with a thick bottom, heat the vegetable oil.
Then cook the onion, carrot, celery for 3-4 minutes.
  5. Add the pumpkin and other vegetables to the pot. Stir to simmer for five minutes, do not fry until the crust. Add the herbs, salt, and pepper.
    Add the pumpkin and other vegetables to the pot.
Stir to simmer for five minutes, do not fry until the crust.
Add the herbs, salt, and pepper.
  6. Pour hot water on 2 cm above the vegetables. Turn down the heat, cover with a lid, and cook for 10-15 minutes until the potatoes and pumpkin are completely cooked. Part of the broth is drained into a separate bowl. Process the soup with a blender until the desired smoothness of the soup. It is possible to make a smooth puree, you can leave the pieces. I do it in a pot with a hand blender. Be careful, the soup is hot and may splatter! Bring the soup to the desired density with the cast broth. Return to the stove for a couple of minutes. The soup is ready.
    Pour hot water on 2 cm above the vegetables. Turn down the heat, cover with a lid, and cook for 10-15 minutes until the potatoes and pumpkin are completely cooked.
Part of the broth is drained into a separate bowl.
Process the soup with a blender until the desired smoothness of the soup.
It is possible to make a smooth puree, you can leave the pieces. I do it in a pot with a hand blender.
Be careful, the soup is hot and may splatter!
Bring the soup to the desired density with the cast broth.
Return to the stove for a couple of minutes. The soup is ready.
  7. For cheese chips, grate the cheese on a large grater. I have Dutch cheese in my photo. Cooked with Parmesan and Cheddar. Any hard cheese with a high fat content that melts well will do. Sprinkle the cheese with flour and mix.
    For cheese chips, grate the cheese on a large grater.
I have Dutch cheese in my photo. Cooked with Parmesan and Cheddar.
Any hard cheese with a high fat content that melts well will do.
Sprinkle the cheese with flour and mix.
  8. Pour 1/3 of the cheese into a hot, dry, non-stick frying pan.
    Pour 1/3 of the cheese into a hot, dry, non-stick frying pan.
  9. The cheese melts, bubbles, and begins to fry at the edges. At this time, it should be turned over to the other side, with a wide spatula, like a pancake. It easily lags behind the pan.
    The cheese melts, bubbles, and begins to fry at the edges.
At this time, it should be turned over to the other side, with a wide spatula, like a pancake. It easily lags behind the pan.
  10. After a minute, remove to a paper towel and cool completely. Also fry two more cheese pancakes. Serve with the soup broken into pieces. Add to the soup in small portions, otherwise the cheese chips will quickly become soggy and lose their fragility.
    After a minute, remove to a paper towel and cool completely.
Also fry two more cheese pancakes.
Serve with the soup broken into pieces.
Add to the soup in small portions, otherwise the cheese chips will quickly become soggy and lose their fragility.
  11. Pour the soup into bowls, it is better to serve the chips separately, everyone will add to their portion of soup to taste. After frying, the cheese has a sharp, smoked taste. Tender, bright soup and crispy chips. It will lift your mood in cloudy weather! And, it's delicious! If you exclude cheese chips, serve soup with crackers, it is good for vegetarian food, for fasting. Do not add pepper - for children.
    Pour the soup into bowls, it is better to serve the chips separately, everyone will add to their portion of soup to taste.
After frying, the cheese has a sharp, smoked taste. Tender, bright soup and crispy chips. It will lift your mood in cloudy weather! And, it's delicious!
If you exclude cheese chips, serve soup with crackers, it is good for vegetarian food, for fasting. Do not add pepper - for children.

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