Usuba
Soup with Processed Cheese, Shrimp and Carrot
A delicate soup with melted cheese, potatoes, and the sweet flavor of shrimp. Grated carrots give the dish a mild taste and beautiful color. Serve hot with crispy croutons made from white bread.
- Total
- 40 min
- Standard serving
- 339.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Add processed cheese to boiling salted water and dissolve it completely. Use soft cheese without additives.
- 2
Step 2
Peel the potatoes and cut them into small cubes. Place in water with cheese and cook for 10–15 minutes over medium heat.
- 3
Step 3
Peel the carrots and grate them on a fine grater. Lightly fry them in vegetable oil for 3–4 minutes until they become softer. Avoid heavy frying.
- 4
Step 4
When the potatoes are cooked, add carrots and peeled shrimp to the soup. Bring the soup to a boil. Taste for salt and add more if needed.
- 5
Step 5
Add the herbs, stir and turn off the heat. Cover with a lid and let the soup steep for 30 minutes.
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