Usuba
Creamy Cheese Soup with Crispy Croutons
Delicate cream soup with melted and hard cheese, enriched with a puree of potatoes, onions, and celery. Served with crispy croutons topped with crispy onions and fresh dill.
- Total
- 30 min
- Standard serving
- 693.1 g
Ingredients
Total 12
Instructions
- 1
Step 1
Cut one onion, potato and celery into large chunks. Heat olive oil in a saucepan and fry the vegetables for 1–2 minutes.
- 2
Step 2
Pour in white wine and cook for 2 minutes. Cover the vegetables with hot water, bring to a boil, skim off the foam and reduce the heat. Simmer for 30 minutes until the vegetables are tender.
- 3
Step 3
Blend the cooked vegetables with a blender until smooth puree. Grate the melted and hard cheese on a coarse grater and add to the soup. Season with salt, pepper, and nutmeg. Stir and bring the soup to a boil, then remove from heat.
- 4
Step 4
Cut circles 7–8 cm in diameter from the bread and fry in butter until golden. Slice the remaining onion into thin rings, coat in flour, and fry in olive oil until crispy. Place the fried onion on each crouton and sprinkle with dill.
- 5
Step 5
Pour the soup into bowls, top with croutons and onions, and serve.
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