Time
45 minutes
Servings
4
Ingredients
Processed Cheese CREAMBURG “Creamy”
120 g
20% Cream
100 ml
Potato
300 g
Carrot
120 g
Onion
80 g
Garlic
2 cloves
White bread
150 g
Olive oil
25 ml
Salt and pepper
Oregano
½ teaspoon
laurel leaf
1
- Cut the bread into cubes about 1x1 cm in size. Lay the bread on a baking sheet.
- Next, pour the oil on the bread, sprinkle with half the oregano, add salt and pepper, and mix well. Bake at 180 °C for about 10 to 12 minutes until the bread is crispy.
- Peel the vegetables and cut them into medium-sized pieces, and cut the garlic in half.
- Put the vegetables in a cooking pot and add water to until the surface is 2 cm over the vegetables. Add seasonings, laurel leaf, a little salt and pepper and the remaining oregano. Bring to a boil and simmer until all the vegetables are cooked through.
- Then, remove the laurel leaf, pour away the stock and blend the vegetables with an immersion blender to make a puree. Add the processed cheese and cream.
- Beat up with a blender once again, add broth to get the required consistency, and bring to a boil. Add salt to taste.
- Pour the soup into bowls and serve with croutons.
Time
45 minutes
Servings
4
Ingredients
Processed Cheese CREAMBURG “Creamy”
120 g
20% Cream
100 ml
Potato
300 g
Carrot
120 g
Onion
80 g
Garlic
2 cloves
White bread
150 g
Olive oil
25 ml
Salt and pepper
Oregano
½ teaspoon
laurel leaf
1