cheese soup

File:Four cheese soup.jpg

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.

Overview

File:Churu - Tibetan blue cheese soup from Chez Gatse.jpg]]

File:Broccoli cheese soup 1.jpg

Cheese soup is a part of various cuisines, such as American cuisine, Colombian cuisine, French cuisine, Mexican cuisine, Swiss cuisine and Tibetan cuisine.Jinich 2016, [https://books.google.com/books?id=XKLlCwAAQBAJ&pg=PA16 p. 16]. Mote de queso is a traditional cheese soup dish in the Córdoba Department of Colombia. In Spanish, 'cheese soup' translates to {{Lang|es|sopa de queso}}, and a published Mexican recipe from 1893 exists for the dish under this name. In Switzerland, cheese soup is referred to as {{Lang|de-ch|Kassuppe}}, and it is a specialty dish in Central Switzerland. Churu is a Tibetan cheese soup prepared with churu cheese of Tibet.

=Ingredients=

Cheese is a main ingredient in cheese soup, and is typically used in the dish in grated form or in chunks or pieces. Cheeses used include hard cheeses like Cheddar, Gruyère and Parmesan cheese and soft ones such as farmer cheese, Gouda cheese, muenster cheese, queso blanco and queso Chihuahua.Jinich 2016, [https://books.google.com/books?id=XKLlCwAAQBAJ&pg=PA20 p. 20].

The cheese adds both flavor and nutritional value to the soup. Processed cheese (including Velveeta), such as pasteurized process cheese and pasteurized process cheese food is sometimes used instead of natural cheese. 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, 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.

Milk and/or broth such as chicken broth or stock are used 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. Ingredients that can enhance the flavor of cheese soup include chopped bacon, beer and chopped broccoli, among various others. Croutons are sometimes used as topping.

=Preparation=

Cheese soup is sometimes cooked in a bain-marie (double boiler) to prevent it from burning or scorching, 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.

=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. Gels formed from pectin are used in some mass-produced cheese soups as a fat replacement.

List of cheese soups

File:Beer cheese soup.jpg]]

File:Mozzarella soup.jpg

Beer cheese soup[http://www.epicurious.com/recipes/food/views/Cheddar-Beer-Soup-231641 Cheddar beer soup] {{Webarchive|url=https://web.archive.org/web/20210303064108/https://www.epicurious.com/recipes/food/views/cheddar-beer-soup-231641 |date=2021-03-03 }} - epicurious.com
Blue cheese soup – soup in Irish cuisine and other cuisines{{cite book | last=Villas | first=J. | title=The Glory of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits, Carolina Pulled Pork, Fried Okra, Kentucky Cheese | publisher=Houghton Mifflin Harcourt | year=2012 | isbn=978-0-544-18656-9 | url=https://books.google.com/books?id=lU5ImWSSI4YC&pg=PT126 | access-date=July 3, 2016 | page=126}}{{cite book | last1=Andrews | first1=C. | last2=Hirsheimer | first2=C. | title=The Country Cooking of Ireland | publisher=Chronicle Books LLC | year=2012 | isbn=978-1-4521-2405-6 | url=https://books.google.com/books?id=nKBdBblqiX0C&pg=PA36 | access-date=July 3, 2016 | page=36}}{{cite book | last1=Gravette | first1=A. | last2=Cook | first2=D. | title=Traditional Irish Cooking: The Fare of Old Ireland and Its History | publisher=Garnet Publishing, Limited | year=2008 | isbn=978-1-85964-345-7 | url=https://books.google.com/books?id=tjVOYfbwgtYC&pg=PT27 | access-date=July 3, 2016 | page=27}}
Broccoli cheese soup
Caldo de queso – Sonoran cheese soup[http://recipes.chef2chef.net/recipe-archive/27/146646.shtml Sonoran cheese soup recipe] {{Webarchive|url=https://web.archive.org/web/20050328081319/http://recipes.chef2chef.net/recipe-archive/27/146646.shtml |date=2005-03-28 }} - Chef2chef Culinary Portal
Cauliflower cheese soup
{{anchor|Cheddar}}Cheddar soup – mass-produced, condensed versions of this soup are manufactured by some companies. It can also be prepared fresh, from scratch. Cooked broccoli is a frequent addition to this soup.
Cheeseburger soup{{cite book | last=Kirsch | first=H. | title=Soup Recipe Scrapbook | publisher=Trafford Publishing | year=2013 | isbn=978-1-4669-8761-6 | url=https://books.google.com/books?id=DyiJAgAAQBAJ&pg=PA16 | access-date=July 1, 2016 | page=16}}{{cite book | last=Wallace | first=L. | title=Mr. Sunday's Soups | publisher=Houghton Mifflin Harcourt | year=2010 | isbn=978-0-544-18744-3 | url=https://books.google.com/books?id=r3S7BUfiPPEC&pg=PA226 | access-date=July 1, 2016 | pages=226–227}}
Churu – Tibetan cheese soup prepared with Tibetan mold-ripened churu cheese.[http://asiarecipe.com/tibveg.html Churu recipe]. Asiarecipe.com. Both the cheese and the soup are referred to using the name churu. Churu soup may also include lamb as an ingredient. Blue cheese is sometimes used instead of churu cheese.
Cottage cheese soup{{cite book | title=Cottage-cheese dishes: economical, wholesome, delicious | publisher=U.S. Dept. of Agriculture, Office of the Secretary | series=Circular (United States. Dept. of Agriculture. Office of the Secretary) | year=1918 | url=https://archive.org/details/cottagecheesedis109unse | access-date=July 3, 2016 | page=[https://archive.org/details/cottagecheesedis109unse/page/5 5]}}{{cite book | title=Cornell Reading-courses ... Course for the Farm |publisher=New York State College of Agriculture| issue=nos. 97–139 | year=1915 | url=https://books.google.com/books?id=Q5sVAQAAIAAJ&pg=RA4-PA25 | access-date=July 3, 2016 | page=25}}[http://www.ifood.tv/network/cottage_cheese_soup/recipes Cottage cheese soup] {{webarchive|url=https://web.archive.org/web/20110716065729/http://www.ifood.tv/network/cottage_cheese_soup/recipes |date=2011-07-16 }}. iFood.tv.
Cream cheese soup{{cite book | last1=Stradley | first1=L. | last2=Cook | first2=A. | last3=Anderson | first3=B. | title=What's Cooking America | publisher=Globe Pequot Press | series=Falcon Series | year=2000 | isbn=978-1-56044-792-4 | url=https://books.google.com/books?id=adO88lhxff4C&pg=PA334 | access-date=July 2, 2016 | page=334 }}{{Dead link|date=November 2023 |bot=InternetArchiveBot |fix-attempted=yes }}{{cite web | last=Wheeler | first=Jason | title=Wildflower Bread Company's got breakfast, lunch, dinner figured out | website=dcourier | date=March 10, 2016 | url=http://www.dcourier.com/news/2016/mar/10/wildflower-bread-companys-got-breakfast-lunch-dinn/ | access-date=July 3, 2016}}
Cream of cheese soup
Mote de queso – Colombian cheese soup chowder prepared with yam and cheese as primary ingredients.[http://www.caribenet.com/cartagena/index.php?name=Sections&req=viewarticle&artid=94 Caribe.net - "La Mulata"] {{webarchive|url=https://web.archive.org/web/20110708120955/http://www.caribenet.com/cartagena/index.php?name=Sections&req=viewarticle&artid=94 |date=2011-07-08 }} Farmer's cheese is sometimes used as the cheese ingredient. It is a traditional dish in the Córdoba Department of Colombia. Some Cordovans refer to the soup as a delicacy and as a traditional soup passed on from their ancestors, and many Cordovans consider the dish to be historically significant.
Mozzarella soup{{cite web | url=https://books.google.com/books?id=oVUsAQAAMAAJ&q=%22mozzarella+soup%22 | title=Food & Wine | publisher=International Review of Food & Wine Associates | work=Volume 28 | date=2005 | access-date=2 July 2016 | pages=iv, 3}}{{cite book | last=McCracken | first=J. | title=Healthy Carb Cookbook For Dummies | publisher=Wiley | year=2011 | isbn=978-1-118-07012-3 | url=https://books.google.com/books?id=cEL5UVDOdJAC&pg=PA102 | language=es | access-date=July 3, 2016 | page=102}}
Nacho cheese soup
Parmesan cheese soup{{cite book | last=Dolby | first=R. | title=The Cook's Dictionary ... New Edition, Carefully Revised, Etc. [With Plates.] | publisher=Henry Colburn&Richard Bentley | year=1832 | url=https://books.google.com/books?id=SjldAAAAcAAJ&pg=PA337 | access-date=July 3, 2016 | page=337}}
Soupe au fromage – a traditional and peasant food from the south of Massif central

File:Broccoli cheese soup.jpg|alt=Homemade broccoli cheese soup|Homemade broccoli cheese soup

File:Broccoli cheese chowder.jpg|Broccoli cheese chowder

File:Cauliflower and blue cheese soup.jpg|alt=Cauliflower cheese soup prepared with blue cheese, topped with olive oil|Cauliflower cheese soup prepared with blue cheese, topped with olive oil

File:Cheddar soup prepared with white cheddar.jpg|Cheddar soup prepared with white cheddar

File:Cheeseburger soup, Love at First Bite Bakery Café, 台北.jpg|Cheeseburger soup at a restaurant

File:Kremostsuppe (cream cheese soup).jpg|Cream cheese soup

File:Parmesan potato soup topped with bacon.jpg|Parmesan potato soup topped with bacon

File:Potato cheese soup.jpg|Potato cheese soup

File:Reindeer cheese soup.jpg|A cheese soup prepared with reindeer cheese

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External links

[http://www.food.com/topic/cheese-soup Cheese soup recipes]. Food.com.

Soups

Cheese

Category:Creamy dishes