So simple and so delicious! Make this soup for lunch - it's not banal and everyone will like it! Yes, and cooking it is as easy as shelling pears: I promise that in 20-30 minutes the soup will be ready.
Cooking:
Cut chicken hearts in half, remove blood clots, and cut off fat. However, if it does not bother you, then you can leave it.
Melt a small piece of butter in a frying pan, sauté the finely chopped onion. After a couple of minutes, add carrots (it must be grated or cut into small cubes). We also put prepared chicken hearts with vegetables. Salt, pepper and fry for 5-7 minutes, stirring occasionally.
Cut the potato into cubes and drop into boiling water. We add some salt.
Then we put the frying of onions, carrots and hearts into the broth.
And now add melted cheese.
PAY ATTENTION: we do not take processed cheese in briquettes, but processed cheese, which is spread. It is very important! Because it is this cheese that dissolves well in the broth. I take cheese like "hochland" or "president"
Cook everything together for about 5 minutes until the potatoes are ready and you can pour the soup into bowls.
I recommend serving this cheese soup with herbs and white bread croutons. Very tasty!
Bon appetit, my dear readers!
Ingredients:
chicken hearts - 300g
potatoes - 3 pcs
carrots - 1 pc.
onion - 1 pc.
processed cheese - 200g
butter - 30g
salt to taste
pepper to taste
greens and croutons for serving
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