Not more than 30 min. and you’ll get a pot of tasty and nourishing cheese soup with spinach. You can use any type of processed cheese, but it should be real cheese and not its substitute. Out of international brands I can name Finnish “Viola” and German “Hochland”. I’m using Russian varieties of processed cheese – they can be easily diced, but you may also take cheese with consistence of a paste.
Whether you want to blend it or not – it’s your own choice. You may also blend right in a bowl for those who would like to enjoy puree soup. Note that the bowl should be deep enough.
Ingredients (for 3 l. pot):
- 75 g of onion
- 1 clove of garlic
- 250-300 g of potatoes
- 180-200 g of processed cheese (not smoked, with no addings)
- 70 g of small pasta, I’ve got broken vermicelli (can be replaced with white rice)
- 200 g of any frozen spinach (you can replace it with fresh one)
- 150-200 g of chicken fillet
- 4 eggs (at the picture you see soup with medium-sized eggs but actually it doesn’t matter)
- 2 l of water
- 2,5 tsp of salt
- 0,25 tsp of freshly grounded black pepper
You can also add some broccoli or replace spinach with it.
1. Peel potatoes. Dice them + processed cheese (if it is dicable) + chicken fillet. If you won’t puree the soup: check frozen spinach, when it consists of whole leaves – cut it, if you use fresh spinach – cut it.
2. Mince onion and garlic, add some oil to a pot (I’ve got steel pot, that’s why I fry right in it) and fry onion & garlic at medium heat until transparent.
3. Add cheese, potatoes, chicken, spinach, salt & pepper and 1,5 l. of water. Stir and bring it to a boil. Reduce heat. If you won’t puree the soup, you need to stir the soup every minute to make cheese melt better.
We need to cook soup 15 min. from now on. Check the package of your pasta – my needs 4 min. of cooking, that’s why I’m boiling soup for 11 min. and add pasta.
4. Time to add eggs. You may crack them in a cup and stir to make them homogeneous in advance. Whirl the soup with a spoon (I’ve got big plastic one) and slowly pour eggs. Continue whirling/stirring until the eggs are ready, meanwhile bring the soup to a boil.
5. Add the rest 0,5 l. of water and bring to a boil. (I do it like this, because excess water makes it hard to stir and whirl without making mess, but if your pot’s capacity is 4+ l. you can omit this and add all 2 l. of water in Step 3). Leave the soup to rest several minutes.