Kashkaval Cheese Soup
A creamy yellow cheese soup with root vegetables, fresh milk and parsley.
Ingredients
| 2 чаши/cups | fresh milk |
| 1 глава/head | onion |
| няколко стръка/a few sprigs | parsley |
| 1 | carrot |
| 1 корен/root | celery |
| 200 г/g | kashkaval (yellow cheese) |
| 1/2 сок/juice | lemon |
| 30 г/g | butter |
| на вкус/to taste | salt |
Instructions
- Boil the onion and the root vegetables (carrot and celery) in salted water. Drain them well and purée them together with the fresh milk, butter and a little parsley into a smooth, tasty purée.
- Return the purée to the broth and bring it back to a boil. Once boiling, add the grated kashkaval and keep cooking until it melts. Season with the lemon juice and salt to taste.
- Serve the soup hot, sprinkled with a little finely chopped fresh parsley and black pepper.