Cheese soup with cauliflower and peas cooked in aromatic chicken broth. The processed cheese gives the soup a delicate texture.
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 65 mins |
| Course | Soup |
Ingredients
Ingredients- Chicken (soup set, any chicken parts) – 300 g
- Cauliflower – 300 g
- Canned green peas – 150 g
- Soft processed cheese – 90 g
- Carrots – 100 g
- Onions- 60 g
- Fresh dill – 3 branches
- Spices (to taste) – 1 teaspoon
- Ground black pepper – to taste
- Salt to taste
- Vegetable oil – for frying
Print Recipe
Pin Recipe Instructions
- Wash the chicken, place in a saucepan. Pour 1 liter of water over the chicken and put on fire. When the water boils, remove the foam and simmer the broth for 30 minutes. At the end of cooking, salt the broth. Peel the onions and carrots. Cut the onion into small cubes. Grate carrots on a coarse grater. Pour oil into a frying pan, put onions, salt and pepper. Fry the onions over medium heat for 5 minutes, until light golden brown. Add carrots and spices to the onion to taste. Stir and fry the onions and carrots for 5 minutes.
- Wash the cauliflower and disassemble into small inflorescences. Remove the chicken from the broth. Strain the broth, return to the saucepan and bring to a boil. Put cauliflower in boiling broth and cook for 5-7 minutes. Then add the canned green peas. Add onion and carrot stir-fry. Finely chop the dill and add to the soup. Bring to a boil and cook for 1-2 minutes.
- Add melted cheese to cauliflower and pea soup and stir until it melts completely. Do not boil the cheese soup. Remove from heat. Delicious cheese soup with cauliflower and peas is ready to serve.
Enjoy your meal!
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