Cheese Cream Soup with Celery and Croutons
Soups • Italian
Description
I use processed cheese with a 'Maasdam' flavor.
Ingredients
- Salad Potatoes 3 pieces
- Celery salt 5 oz
- Carrot 1 piece
- Leek 5 oz
- Sliced Processed Cheese 5 oz
- Water 30 fl oz
- Vegetable Oil 7 tablespoons
- Bay leaf 1 piece
- Turmeric a pinch
- Dried parsnip ½ teaspoon
- Fresh basil leaves ½ teaspoon
- Mixed Ground Peppers to taste
- French Baguette 1 piece
- Butter 0 oz
- Garlic 5 cloves
- Dill ½ bunch
- Salt to taste
Step-by-Step Guide
Step 1
Cut the potatoes, celery, and carrot into medium-sized cubes. Slice the leek into 1 cm thick rings and then cut them in half. Heat the vegetable oil in a pan and sauté the vegetables for 10–12 minutes.
Step 2
Boil the water, transfer the sautéed vegetables to a pot. Add salt, turmeric, dried basil, and parsley, bay leaf, and mixed ground pepper. After boiling, reduce the heat and simmer for 15–20 minutes.
Step 3
Remove the vegetables from the heat, and use an immersion blender to puree them. Place the soup back on the stove and add the processed cheese to the pot. Whisk the soup well until the cheese is completely dissolved. Let it simmer on low heat for another 5–7 minutes. Then turn off the heat and let it steep for another 5 minutes.
Step 4
Preheat the oven to 190–390°F. Melt the butter. Blend the dill and garlic together. Add to the butter along with a pinch of salt and mix. Slice the baguette into 1–1.5 cm thick pieces and spread each piece with the garlic and herb butter. Grease a baking sheet with olive oil and place the baguette on it. Then put it in the preheated oven for 20 minutes.
Step 5
Pour the soup and garnish with dill sprigs. Serve with croutons.
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