Cheese Cream Soup with Celery and Croutons

Soups | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

I use processed cheese with a 'Maasdam' flavor.

Ingredients

Salad Potatoes - 3 pieces
Celery salt - 3.5 oz
Carrot - 1 piece
Leek - 2.8 oz
Sliced Processed Cheese - 3.5 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 - 2.5 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 190–392°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.