Cheese soup
Composition / ingredients
8
servings:
Step-by-step cooking
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To begin with, we take a small saucepan with thin walls, put it on low heat. We put butter in it. After the butter has melted, add the flour. All the resulting mass is thoroughly mixed so that there are no lumps. Next, in small portions, we begin to pour in the pre-cooked hot meat broth, continuing to mix our mass. Now we take half a glass of dry white wine, for which France is so famous, and pour it into our saucepan. Here comes the time of seasoning: add a chopped fresh clove of garlic, a little ground black pepper and a small amount of nutmeg to give a spicy flavor to our dish. Add the fire and bring our mass to a boil, continuing to stir. Now add grated hard cheese. While waiting for the moment when the cheese melts in the broth, we separate the protein from the eggs and whisk it with sour cream in a separate bowl. After the cheese is completely dissolved, the resulting broth is poured into a bowl with egg and sour cream and thoroughly mixed.
The soup is ready! It remains only to decorate it with chopped parsley leaves. The dish can be served to the table! I can say with confidence that this food is not only for demanding gourmets, it will also be enjoyed by everyone who tastes it! Bon appetit!!!
The soup is ready! It remains only to decorate it with chopped parsley leaves. The dish can be served to the table! I can say with confidence that this food is not only for demanding gourmets, it will also be enjoyed by everyone who tastes it! Bon appetit!!!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- White wine - 78 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Broth - 15 kcal/100g
- Nutmeg - 556 kcal/100g
