Cheese Soup

فاطمه المولديCuisinier

Ingrédients

• 2 Potatoes
  2 pieces
• 2 Onions
  2 pieces
• 1 Bunch of Coriander
  1 bunch
• 150 grams of White Cheese
  150 grams
• Leftover Chicken Bones
  0
• 1 Clove of Garlic
  1 clove
• 50 grams of Butter
  50 grams
• Salt and Pepper to taste
  0
• 1 teaspoon of Cinnamon
  1 teaspoon
• 1 teaspoon of Ginger
  1 teaspoon
• 1 Liter of Water
  1 liter

Mesures

1. 1

   In a pot over heat, add the butter, chicken bones, chopped onions, diced potatoes, clove of garlic, bunch of coriander, spices, and water, then cover the pot and let it boil.

   Matériel requis:

   Marmite

   20 minutes
2. 2

   Blend the mixture in the blender without the chicken until smooth, remove the bunch of coriander and set aside.

   Matériel requis:

   Blender

   10 minutes
3. 3

   Shred the chicken and place it on top of the soup, then add the cheese to the mixture and blend until combined with the soup.

   5 minutes
4. 4

   Place the mixture in a pot over heat, let it thicken, then remove from heat, pour into a dish, and serve hot.

   Matériel requis:

   Marmite

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques