CREAM OF CHEDDAR SOUP - RACHAEL RAY
Make and share this Cream of Cheddar Soup - Rachael Ray recipe from Food.com.
Provided by smiles4u
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in soup pot over medium heat. When the butter melts, add the onion, garlic and red pepper flakes, salt, pepper and cumin. Cook 3 minutes.
- Add the flour and cook 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer and cook for 10 minutes.
- Turn off heat. While whisking add the grated cheese in 3 additions.
- Serve soup immediately.
CREAMY APPLE AND CELERY ROOT SOUP WITH GRILLED CHEDDAR, BACON AND APPLE HONEY MUSTARD SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield s: 4 servings
Number Of Ingredients 20
Steps:
- For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven. Add the chopped celeriac, parsnips, potato, onion, bay and thyme. Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally. Add the apples and lemon juice and cook 5 minutes more. Then deglaze the pan with the Calvados or Sauterne and add the chicken stock. Simmer over medium-low heat, 20 to 25 minutes more. Then remove the bay leaf and puree the soup. If too thick, add 1 cup water to puree. Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal.
- Butter one side of each slice of bread. Combine the apple butter, honey and mustard and spread over opposite sides of the bread. With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead.
- To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally. Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes. Place the bacon and sliced apples in the prepared sandwiches. Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides.
CHEDDAR SOUP WITH CRISPY TORTILLA CRUNCH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium soup pot, melt butter. Add onions and cook 5 minutes. Add the garlic and peppers and cook 2 to 3 minutes more. Add flour and cook 1 minute. Whisk in stock slowly and stir in cream. Bring soup to a bubble and reduce heat to simmer. Stir in cheese and season the soup with salt, pepper, chili powder and cumin. Let soup reduce 10 to 15 minutes over low heat then serve with crushed chips and dollops of salsa.
RACHAEL RAY'S CHEDDAR SOUP WITH CRISPY TORTILLA CRUNCH
Make and share this Rachael Ray's Cheddar Soup With Crispy Tortilla Crunch recipe from Food.com.
Provided by Juenessa
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium soup pot, melt butter.
- Add onions and cook 5 minutes.
- Add the garlic and peppers and cook 2 to 3 minutes more.
- Add flour and cook 1 minute.
- Whisk in stock slowly and stir in cream.
- Bring soup to a bubble and reduce heat to simmer.
- Stir in cheese and season the soup with salt, pepper, chili powder and cumin.
- Let soup reduce 10 to 15 minutes over low heat then serve with crushed chips and dollops of salsa.
Nutrition Facts : Calories 603, Fat 46.6, SaturatedFat 28.5, Cholesterol 145.4, Sodium 1237.8, Carbohydrate 18.7, Fiber 1.9, Sugar 6.4, Protein 29.1
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