Ingredients with Measurements:
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and chopped
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup grated cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion, carrots, and celery to the pot and cook until the vegetables are tender, about 10 minutes.
3. Add the chopped potatoes and broth to the pot and bring to a boil.
4. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the milk and grated cheddar cheese.
7. Cook the soup over low heat until the cheese is melted and the soup is heated through.
8. Stir in the sour cream and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Cook over medium heat until boiling, then reduce to low heat and simmer.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 325
Fat: 20g
Carbohydrates: 23g
Protein: 14g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any type of cheese you prefer.
- You can use heavy cream instead of milk for a richer soup.
- If you don't have sour cream, you can use plain yogurt.
Variations:
- Add cooked bacon or ham for a meatier soup.
- Add chopped fresh herbs like parsley or dill for extra flavor.
- Use different types of cheese for a different flavor profile.
Tips and tricks:
- Be sure to puree the soup until it is completely smooth for the best texture.
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream and a sprinkle of chopped fresh herbs on top.
Garnishes:
- Chopped fresh herbs like parsley or dill
- Croutons
- Cooked bacon or ham
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the soup until it is heated through to ensure it is safe to eat.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Estonian Cheese Soup is a traditional dish in Estonia, a country in Northern Europe. It is often served as a comfort food during the cold winter months.
Flavor profiles:
This soup is creamy and cheesy with a hint of sweetness from the carrots and onions.
Serving suggestions:
Serve this soup as a main course with a side salad or grilled cheese sandwich.
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Region: Estonian