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Cheese cream soup
Chapter I ·
Soups & cream soups · Nº 4
Cheese cream soup
7 ingredients
5 steps
Ingredients
Method
Ingredients
For
5 tablespoons
all-purpose flour
4 tablespoons
butter
400 g
prato cheese
, diced
½
nutmeg
, grated
salt
2
chicken broths
1½ l
water
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Method
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1
In a pot, add 1 and a half liters of water and 2 chicken bouillon cubes.
2
In another pot, add the butter and let it melt. Little by little, add the flour and stir well to avoid lumps.
3
Add the chicken broth from the first pot. Stir well. Add 300 g of cheese, let it melt, and check the consistency of the cream.
4
Add nutmeg and salt. Mix well.
5
Before serving, add some cheese cubes to the cream, but not long enough for them to melt.
From the same chapter
Soups & cream soups · Nº 1
Caldo verde
Soups & cream soups · Nº 2
Canja
Soups & cream soups · Nº 3
Cream of corn soup
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Cream of corn soup
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