Cheese cream soup

Cheese cream soup

Ingredients:

salt
1,5 l of water
1 carrots
4 tablespoons of soy-bean sauce
1 bulb
5 potatoes
300 g of processed cheese (for example, Hochland Creamy)
some slices of white loaf
vegetable oil
greens for ornament

Preparation:

1. Potatoes to clear and cut in cubes. To boil water and to dismiss in it processed cheese, spreading it spoon and stirring until it completely disperses. To bring cheese broth to the boil and to put the cut potatoes. To cook on slow fire to readiness of potatoes. To salt to taste.

2. Meanwhile carrots to clear and rub on large grater. To peel onions and small to cut. In frying pan to warm vegetable oil and to put at first onions. To brown it to transparency and after that to add grated carrots. Together to fry everything till golden color. In frying pan with the fried vegetables thin stream to pour in soy-bean sauce, to bring to the boil and to leave on fire for 3 minutes.

3. To fill soup with carrots with onions and to boil a little. Then to pyurirovat by means of the blender and once again to bring to the boil.

4. To cut white loaf on cubes and to fry them in the warmed vegetable oil that toasts have turned out. Shift toasts in separate plateau and give it by lunch. At will to decorate ready cream soup with chopped greens.

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