Французский сырный суп


Chicken fillet 500 g
Cream cheese 200 g
Potatoes 400 g
Onions 150 g
Carrots 180 g
Rye croutons


In a saucepan (volume 3 l) to put the meat and pour water. Once the broth begins to boil, add 1 teaspoon of salt, a few peas allspice and black, 2-3 Laurel leaf. Cooking from the moment of boiling 20 minutes. The meat is then removed.

Peel the potatoes and onion and cut into cubes.

Grate carrots.

Cut the meat in small pieces.

Grate or cut into cubes cheese.

Put the potatoes into the boiling broth. From the moment of boiling for 5-7 minutes.

To make a weak zazharku in butter. First put onion, then carrots. Lightly salt and pepper.

Add to the soup ready zazharku and cook for another 5-7 minutes.

Then add chopped meat. Cook for 3-4 minutes, add the cheese, mix well and turn off the heat.

Before serving, add croutons and sprinkle with herbs.

Bon appétit!


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