Cheese soup

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Four-cheese soup at a restaurant Four cheese soup.jpg
Four-cheese soup at a restaurant

Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article.

Contents

Overview

Churu at a restaurant, prepared using blue cheese Churu - Tibetan blue cheese soup from Chez Gatse.jpg
Churu at a restaurant, prepared using blue cheese
Broccoli cheese soup Broccoli cheese soup 1.jpg
Broccoli cheese soup

Cheese soup is a part of various cuisines, such as American cuisine, Colombian cuisine, French cuisine, Mexican cuisine, Swiss cuisine and Tibetan cuisine. [1] [2] [3] [4] [5] [6] [7] Mote de queso is a traditional cheese soup dish in the Córdoba Department of Colombia. [8] In Spanish, 'cheese soup' translates to sopa de queso, and a published Mexican recipe from 1893 exists for the dish under this name. [4] In Switzerland, cheese soup is referred to as Kassuppe, and it is a specialty dish in Central Switzerland. [9] Churu is a Tibetan cheese soup prepared with churu cheese of Tibet. [6] [7]

Ingredients

Cheese is a main ingredient in cheese soup, and is typically used in the dish in grated form or in chunks or pieces. [10] [11] [12] Cheeses used include hard cheeses like Cheddar, Gruyère and Parmesan cheese [13] [14] [15] and soft ones such as farmer cheese, Gouda cheese, muenster cheese, queso blanco and queso Chihuahua. [16] [17] [18] [19] [20] The cheese adds both flavor and nutritional value to the soup. [12] Processed cheese (including Velveeta [21] ), such as pasteurized process cheese and pasteurized process cheese food is sometimes used instead of natural cheese. [22] Some cheese soups have a rich flavor and may be high in fat due to the use of high-fat ingredients such as butter and heavy cream, [23] in addition to the fat in the cheese. Fat content of the soup can be reduced by the use of ingredients such as low- or non-fat cheese, fat-free milk and fat-free stock. [24] [25]

Milk and/or broth such as chicken broth or stock are used [11] [26] [27] to form the liquid basis for cheese soup. Additional ingredients can include half and half, beer, bread crumbs, butter, eggs, onion, onion juice, garlic, vegetables such as broccoli, cauliflower, carrot and celery, spices and seasonings. [10] [11] [14] [27] [28] Ingredients that can enhance the flavor of cheese soup include chopped bacon, beer and chopped broccoli, [26] among various others. Croutons are sometimes used as topping. [29]

Preparation

Cheese soup is sometimes cooked in a bain-marie (double boiler) [12] [27] [30] to prevent it from burning or scorching, [11] which can occur when it is cooked over the direct heat on a stove burner. Cheese soups can also be reheated using a double boiler. [11]

Mass-produced

Mass-produced cheese soups may have additives to enhance their flavor and to preserve them. For example, modified-butterfat products are used in some mass-produced cheese soups as a flavor enhancer. [31] Gels formed from pectin are used in some mass-produced cheese soups as a fat replacement. [32]

List of cheese soups

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
Beer cheese soup Beer cheese soup.jpg
Beer cheese soup
Mozzarella soup Mozzarella soup.jpg
Mozzarella soup

See also

Related Research Articles

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<span class="mw-page-title-main">Corn chowder</span> Creamy corn soup from the United States

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<span class="mw-page-title-main">Cheese slaw</span> Australian side dish

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<span class="mw-page-title-main">Fruit soup</span> Soup made primarily with fruit

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<span class="mw-page-title-main">Pumpkin soup</span> Soup made from purée of pumpkin

Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, in Asia and in Australia. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War.

<span class="mw-page-title-main">Queso flameado</span> Dish of hot melted cheese and spicy chorizo

Queso flameado, also known as queso fundido or choriqueso, is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish; it is popular at cookouts and in restaurants as an appetizer. Almost unique in Mexican cuisine, in the cuisine of the United States this dish has been widely adapted and is considered a native dish in El Paso. In Mexico, it occurs in restaurants more often in the north. Typical main ingredients are melted cheese and a characteristic meat sauce of loose fresh chorizo, tomato, onion, chile and spices. It is served in a small, shallow casserole or other ceramic or metal heat-proof baking dish. The cheese and sauce are prepared separately, and combined just before serving. This may be done at the table, especially if finished with a flambé: high alcohol liquor is poured on the cheese and ignited, and as it burns the server folds in the sauce. If not flambéed, the mixture may be quickly broiled. Either way, the finished dish is presented while it is still bubbling hot, and it is spooned onto small soft tortillas for individual servings.

<span class="mw-page-title-main">Macaroni pie</span> Pasta dish

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<span class="mw-page-title-main">Cream of broccoli soup</span> Soup prepared with broccoli, stock, and milk or cream

Cream of broccoli soup is a soup prepared with broccoli, stock, and milk or cream as primary ingredients. Ingredient variations exist, as do vegan versions. It is also a commercially, mass-produced soup, often sold in cans. Several recipes use canned cream of broccoli soup as an ingredient, such as its use with cooked chicken dishes and as a sauce.

<i>Acquacotta</i> Italian soup with stale bread as a primary ingredient

Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include acquacotta con funghi and acquacotta con peperoni.

<span class="mw-page-title-main">Peppersoup</span> Type of soup originating in Nigeria

Peppersoup is a soup from Nigeria, made using various meats or fishes, chili peppers, salt, scent leaves and calabash nutmeg as the primary ingredients. It is a spicy soup that has a light, watery texture. Despite its name, the soup is not necessarily defined by a pepper-forward flavor profile, that is, the flavors are much more complex, with nutty, bitter, woodsy, and floral notes, as well as warmth. It is considered to be a delicacy by some people in Western Africa, and some West Africans believe that the soup has some basic medicinal qualities.

<span class="mw-page-title-main">Carrot soup</span> Soup prepared with carrot as a primary ingredient

Carrot soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.

<span class="mw-page-title-main">Fried cheese</span> Cheese dish fried in oil

Fried cheese is a dish of cheese that is fried in oil. Fried cheese can be dipped in a batter before frying, and can be pan-fried or deep fried. It can be served as an appetizer or a snack.

<span class="mw-page-title-main">Tamale pie</span> Pie and casserole dish

Tamale pie is a pie and casserole dish in the cuisine of the Southwestern United States. It is prepared with a cornmeal crust and ingredients typically used in tamales. It has been described as a comfort food. The dish, invented sometime in the early 1900s in the United States, may have originated in Texas, and its first known published recipe dates to 1911.

<span class="mw-page-title-main">Rabbit stew</span> Rabbit meat dish

Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Stuffat tal-Fenek, a variation of rabbit stew, is the national dish of Malta. Other traditional regional preparations of the dish exist, such as coniglio all'ischitana on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in The Forme of Cury during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people and is also a part of the cuisine of the Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany.

<span class="mw-page-title-main">Walnut soup</span> Soup with walnuts as a main ingredient

Walnut soup is a broth-based or cream-based soup prepared using walnuts as a main ingredient. It is sometimes prepared in combinations using other ingredients, such as "pumpkin and walnut soup". Walnut soup is a part of the cuisines of China, Italy and Mexico.

<span class="mw-page-title-main">Mennonite cuisine</span> Foods of Mennonite communities

Mennonite cuisine is food that is unique to and/or commonly associated with Mennonites, a Christian denomination that came out of sixteenth-century Protestant Reformation in Switzerland and the Netherlands. Because of persecution, they lived in community and fled to Prussia, Russia, North America, and Latin America. Groups like the Russian Mennonites developed a sense of ethnicity, which included cuisine adapted from the countries where they lived; thus, the term "Mennonite cuisine" does not apply to all, or even most Mennonites today, especially those outside of the traditional ethnic Mennonite groups. Nor is the food necessarily unique to Mennonites, most of the dishes being variations on recipes common to the countries where they reside or resided in the past.

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Bibliography

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