Cheese Soup in Bread

Aromatic cheese soup with leeks and carrots, cooked in chicken broth, has a very delicate taste. To serve the soup, an original “plate” of round bread toasted in the oven is used.

Ingredients

• Small white round bread – 2 pcs.
• Chickenthigh – 1 pc.
• Carrots – 1 pc.
• Leeks (white part) – 1 pc.
• Cream cheese (with herbs) – 100 g
• Water – 700 ml
• Fresh dill – 3-4 branches
• Fresh parsley – 3-4 sprigs
• Fresh thyme – 3 small sprigs
• Nutmeg – 1 pinch
• Parsley root (for broth) – to taste
• Celery root (for broth) – to taste
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil – for frying

Directions

1. Prepare chicken thigh broth. To do this, pour 700 ml of cold water on a skinless chicken thigh, bring to a boil, remove the foam. Add chopped parsley and celery roots. (With the roots, the broth turns out to be very tasty and aromatic. If there are no roots, cook the broth as you are used to, or use a ready-made one.) Cook the chicken broth under the lid over the lowest heat for 40 minutes, until the meat is cooked. The meat should be easily pierced with a sharp knife. Strain the broth after removing the meat.

   

2. Peel the carrots and cut into strips. Cut the leeks into rings. In a saucepan, fry the carrots in vegetable oil. Season with salt, add ground black pepper and nutmeg. Add the leeks to the carrots and fry together for about 5 minutes. Then add the fiberized chicken from the broth. Add finely chopped dill, parsley and thyme sprig. Dry herbs can be used to taste.
3. Pour broth into vegetables, bring to a boil and cook for 8-10 minutes, until vegetables are soft. In the meantime, prepare the bread for serving the soup. Cut off the tops and remove the pulp. Place bread “plates” and tops on a baking sheet. (The pulp can also be dried and used later for other dishes, for example, for breading or minced meat.) Put a baking sheet with bread in the oven, preheated to 200 degrees, for 10 minutes. The bread should brown slightly.

   

4. Add cream cheese to the soup. Stir the cheese in the soup until completely dissolved. Bring to a boil, but do not boil. Pour the cheese soup into warm crispy bread “bowls”, garnish with thyme and serve immediately.

Enjoy your meal!