BEER AND CHEESE SOUP
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cups chicken or vegetable stock
1 bunch broccoli
11 fl oz beer (use a can or bottle and save a swallow for the cook!)
6 oz cheddar cheese, grated
2 tbsp grated parmesan cheese
salt & pepper to taste
Instructions:
Saute' the diced vegetables in butter.
Mix flour and mustard into sautaed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes.
Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings.
To serve, place some broccoli into a soup bowl and ladle the soup over it.
_________________________________________________________
BROCCOLI AND CHEESE SOUP
olive oil
2 onions
6 medium potatoes
1 pint water/stock
2 heads of broccoli
8 oz cheddar cheese - mature cheddar is good, add more cheeses if
you want it only improves it
salt, peper, herbs and spices
heat oil, soften 2 onions and 6 medium potatoes.
When yellowish, add about 1 pint of water or stock and one head of broccoli (broken into florets), salt and any herbs/spices you fancy.
Cook for about 20 minutes at a fast simmer.
Add another head of broccoli in florets, simmer for another 2/3 minutes.
Remove from pan while new broccoli is still crunchy and liquidise.
Add about 8 ounces grated mature cheddar to the serving dish and stir
until it melts - top with lots of freshly ground pepper. Serve with
fresh brown bread.
_________________________________________________________
FARMER'S CHEESE SOUP
(Yield: 7 cups)
Ingredients:
3 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
3/4 cup sliced carrot rounds
1/2 pound broccoli, separated into small flowerets (about 2-1/4 cups)
3 cups milk
1 cup (4 oz.) Dakota Farms cheddar cheese
6 to 8 slices French bread, toasted
Swiss cheese cut into thin wedges, two for each slice of bread
4 slices bacon, cooked and crumbled
Instructions:
Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5 minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then turn to simmer and cook for 15 minutes or until vegetables are tender. Add milk, bring to a simmer. Add cheese, stirring until melted. Pour soup into a casserole. Float bread slices on top of soup and cover each with two wedges of Dakota Farms Swiss cheese. Place under broiler for 2 to 3 minutes until the cheese melts and turns a delicate brown.
Sprinkle with crumbed bacon and serve.
_________________________________________________________
JALAPENO CHEESE SOUP
(Serves 6)
6 cup Chicken broth
8 Celery stalks
2 cup Diced onion
3/4 tsp Garlic salt
1/4 tsp White pepper
2 lb Velveeta cheese
1 cup Diced jalapeno peppers
Sour cream
Flour tortillas
Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.
In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well.
Serve with a dollop of sour cream and warm flour tortillas.
_________________________________________________________
JARLSBERG CHEESE AND BROCCOLI SOUP
1 c. chopped leek
1-2 c. mushrooms, chopped
2-3 T. margarine
1-2 T. flour
3 c. chicken broth
1 bunch broccoli, in florets
1 pint half and half
1 c. shredded Jarlsberg cheese
Saute leek and mushrooms in margarine till tender. Add flour and heat one minute more till bubbly. Stir in broth till thick. When heated, add broccoli. Simmer 20 min. till tender. Add half and half (less if you want) and cheese. Stir till cheese is all melted. Good with a good loaf of French bread.
_________________________________________________________
BLUE VELVET SOUP
1 cup finely chopped carrots
1 cup finely chopped celery
½ cup minced onion
2 tablespoons butter or margarine
1 tablespoon flour
1 cup milk
8 ounce package cream cheese
13 ½ ounce can chicken broth
8 ounces blue cheese, crumbled
1 tablespoon chopped parsley
In a saucepan, sauté carrots, celery and onion in butter until tender. Blend in flour. Gradually blend in milk and cream cheese until smooth. Add broth, blue cheese, and parsley. Heat and serve hot. Yield: About 5 ½ cups.
_________________________________________________________
CHEESE 'N APPLE SOUP
Yield: four 1 1/4 cup servings.
1/3 c Margarine or Butter
1/3 c Flour
1/2 tsp Salt
2 1/2 c Milk
4 c Gouda cheese, Shredded
1 c Apple juice
Melt margarine or butter in a saucepan over low heat. Blend in flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Add juice; heat thoroughly, stirring occasionally.
_________________________________________________________
CHEDDAR CHEESE SOUP
carnation recipes
Ingredients:
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
1 cup beer*
2 tsp CROSSE & BLACKWELL® Worcestershire Sauce
1/2 tsp dry mustard (optional)
1/4 tbsp cayenne pepper
2 cups shredded sharp cheddar cheese (8-oz)
Procedures:
1 Toppings: crumbled cooked bacon, sliced green onions, croutons
2 MELT butter in large saucepan. Add flour; cook, stirring constantly, until bubbly. Add evaporated milk; bring to a boil, stirring constantly. Reduce heat; stir in beer, Worcestershire sauce, mustard and cayenne pepper. Simmer for 10 minutes. Remove from heat. Stir in cheese until melted. Season with salt.
3 LADLE into bowls. Serve with toppings.
4 * or water
_________________________________________________________________________________
See more cheese:
__ _____________________________________________________________________
Shop:
_________________________________________________________________
Resources:
