Meat cream soup with cheese
Cooking time:
2 hours 30 minutes
Active time:
30 minutes
Complexity:
Easy
A thick and warming soup on a strong meat broth, the use of whole grain flour makes the taste more "earthy" and rich, and cheese adds piquancy, try it! You can use both "Cheddar" and other cheese with a rich taste, for example, "Altai" is well suited.
5
Recipe "Meat cream soup with cheese "
Ingredients for 4 servings
beef (neck, shank or thigh)
700-800 g
whole grain wheat flour
3 tbsp. spoons
butter
70 g
bulb
2 pcs.
small carrot
Cheddar cheese
150 g
allspice
a few peas
bay leaf
freshly ground black pepper
salt
Step 1/7
Pour the meat with cold water, about two liters, put on a medium heat and bring to a boil, remove the foam.
Step 2/7
Meanwhile, peel the bulb from the top layer of the husk, peel the carrots, cut the vegetables in half and bake in a dry frying pan until podzalin, put in a saucepan to the meat .
Step 3/7
After boiling, reduce the heat to low and cook with the lid ajar for 2-2.5 hours, until the meat is easily pierced with a fork.
Step 4/7
20 minutes before the end of cooking, add allspice, salt and bay leaf.
Step 5/7
Remove the meat from the finished broth, set aside, throw out the vegetables and spices, they gave the broth all their aroma, if desired, the broth can be strained.
Step 6/7
Toast the flour in a dry pan until a nutty aroma appears, put in pieces of butter, let them melt.
Step 7/7
Add a little broth to the pan and stir so that there are no lumps, pour the dressing into the soup, mix thoroughly, bring to a boil, pour in the grated cheese, warm for another minute and serve!
Ingredients for 4 servings
beef (neck, shank or thigh)
700-800 g
whole grain wheat flour
3 tbsp. spoons
butter
70 g
bulb
2 pcs.
small carrot
Cheddar cheese
150 g
allspice
a few peas
bay leaf
freshly ground black pepper
salt
Nutritional value per 100 g
Calories
102 kcal
Proteins
9 g
Fats
5 g
Carbohydrates
3 g
Saturated fat
3 g
Dietary fiber
1 g
Added sugar
0 g