Cheese soup with shrimps

Cheese soup with shrimps


Processed cheese — 400 grams
Potatoes — 200 grams
Carrots — 100 grams
Sea salt — 1 teaspoon
Refined sunflower oil — 40 milliliters
Dill Dried Ground Dill — 30 grams
Parsley dried ground — 30 grams
Shrimps (peeled, frozen) — 200 grams


1. Firstly turn the plate on a strong level and put on it a deep pan filled with the right amount of clean water. The weight of the liquid depends on your desire.
If you want a thicker soup, use 1.5 liters of water, if less dense — 2 liters.
When the liquid boils, helping yourself with a tablespoon, we dissolve in it 400 grams of melted cheese.

2. After peeling the potatoes from the peel, rinse with cold running water from the sand and any other contaminants.
Scratch paper kitchen towels from excess moisture, alternately put on a cutting board, crushed with a cube of diameter up to 1 — 1.5 centimeters, thrown into a pan with repeatedly boiled cheese and cook for 10-15 minutes.

3. Then, as well as the potatoes, peel the carrots from the peel, rinse it under cold water, dry with paper towels and rub it on a fine grater directly into the deep bowl.
Carrots will not be visible in the soup, but will give him a pleasant shade, taste and aroma.

4. While the potatoes are being cooked, we switch on the next burner on the stove to the middle level and put a frying pan on it with 40 milliliters of sunflower refined oil.
When the fat warms up, throw the crushed carrots into it, and stirring the vegetable continuously with a spatula, fry for 3 to 4 minutes until soft and light golden crust.
It is not necessary to fry carrots very much, it should just soften slightly. After the vegetable reaches the desired texture, immediately remove the frying pan from the plate.

5. After the potatoes are cooked, add the stewed carrots, chilled, frozen prawns to it, taste the salt and re-bring the almost ready soup to a boil.
After boiling in the same saucepan, add 30 grams of dried dill and parsley.
We mix all the components of the first hot dish with a wooden spoon, cook it for 3 minutes, turn off the stove, cover the pan with a lid and let the soup brew for 25-30 minutes.
Then, using a ladle, pour it on deep plates and serve it to the dinner table.

6. Cheese soup with prawns served hot as the first hot dish for dinner. If desired, this type of soup can be supplemented with fresh finely chopped greens of dill, parsley, cilantro, green onions, as well as bread crumbs of white bread or sprinkled with aromatic pastry on grated cheese.

Enjoy !!!

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