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Curd cheese CREAMBURG with dill, garlic and parsley
Time 50 minutes
Servings 2
Curd cheese CREAMBURG with dill, garlic and parsley 50 g
Cheese 40 g
Carrot 150 g
Onion 80 g
Tomato 100 g
Garlic 1 clove
Dried tomatoes 20 g
Italian herbs 1 tsp
35% cream 100 ml
Salt and pepper
Olive oil
Green basil
Wheat bread 2 large slices
Chopped tomatoes in tomato juice 600 g

  • Chop the garlic. Peel the onion and carrot and cut roughly into smallish pieces.

  • Heat a couple of tablespoons of olive oil in a saucepan and add all the vegetables. Fry over a high heat for a couple of minutes until the vegetables begin to brown.

  • Then add all the chopped tomatoes and about 150 ml of filtered water to the pan. Add the herbes de Provence, salt and pepper and put the dried tomatoes on top.

  • Bring to a boil and simmer an over low heat for about 20–25 minutes until all the vegetables are cooked through. Then turn off the heat and puree with a blender. Add cream, stir, bring to the boil again, and set aside, the soup is ready.

  • For the croutons, lay two slices of bread on a board.

  • Spread the processed cheese on each of the croutons. Lay the slices of cheese on one half and cover with the other bread half so that the cheese is inside.

  • Brush the sandwich with olive oil and fry in a grill pan or an ordinary frying pan until golden brown on both sides. Rub the cooked sandwich with a clove of garlic and cut it into pieces. Serve immediately with the hot soup.