Quick cheese soup with vegetables


Ingredients
Processed cheese (cut into cubes)120 gramsMilk3 1/2 stak.Chile (ground)1/2 tspRice (boiled)2 stackVegetable mixture (defrost and allow water to drain)450 gramstastePeppertaste
  • Servings:

1. Put the pot of milk and cheese on a low heat and stir occasionally until the cheese has melted.

2. Add chili powder, lay rice and vegetables, warm up and serve.

Helpful advice:

  • Cheese soup, you will quickly cook at any time, if you have boiled rice. True, it may be a bit too much for such a portion of two glasses, but this is a matter of taste. I advise you to cook the soup in a thick-walled saucepan, after dousing it with cold water so that the milk does not stick to the bottom.
  • Cheese is better to grate - so it will melt faster. And if it does not melt completely, it doesn't matter either!
  • The Chinese vegetable mix, which I added (by the way, took not 450, but about 250 g), consisted of celery, broccoli, baby carrots, red pepper.
  • Of course, instead of ice cream, you can add fresh, chopped vegetables to the soup and cook until ready.
  • Do not forget to salt and pepper your soup! If you want, when serving, decorate it with finely chopped parsley or dill.


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