SWISS CHEESE SOUP (WITH VARIATION)
Switzerland is known throughout the world for its excellent cheeses. Emmantaler and Gruyere are the two best-known cheeses. Emmantaler cheese is named after the Emmantal Valley, a pastoral mountain region northeast of Berne. This recipe contains this wonderful cheese.
Provided by breezermom
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan cook the shallots and garlic in hot butter till the onion is tender, but not brown. Stir in the chicken broth, caraway seed, salt, pepper, and ground nutmeg. Bring to a boil; reduce heat. Cover; simmer for 15 minutes.
- Combine the light cream or milk and flour (increase the milk or light cream by 1/2 cup if adding the cabbage and rice); add to the mixture in the saucepan. If adding the cabbage and rice, do this now as well. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
- Reduce heat. Add the cheese; cook and stir until the cheese is partially melted. Serve immediately with crusty white bread, if desired.
Nutrition Facts : Calories 271.3, Fat 19.8, SaturatedFat 12.2, Cholesterol 63, Sodium 310.3, Carbohydrate 19.2, Fiber 0.8, Sugar 1.1, Protein 5.6
SWISS POTATO AND CHEESE SOUP
Make and share this Swiss Potato and Cheese Soup recipe from Food.com.
Provided by EveryoneLovesaSprin
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 30 minutes or until potatoes are tender.
- In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown.
- Add to simmering soup.
- Stir until soup bubbles and thickens.
- Season to tase with salt and pepper.
- Spoon into bowls and sprinkle with cheese and parsley.
SWISS CHEESE SOUP
This is an unusual but good recipe.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
- In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
- Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)
Nutrition Facts : Calories 282.4 calories, Carbohydrate 8.6 g, Cholesterol 61.8 mg, Fat 20.3 g, Fiber 0.2 g, Protein 13.1 g, SaturatedFat 12.9 g, Sodium 89.4 mg, Sugar 0.9 g
POTATO SOUP WITH SWISS CHEESE
Provided by Eloise Davison
Categories Soup/Stew Milk/Cream Onion Potato Appetizer Quick & Easy Bacon Winter Swiss Cheese House & Garden Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 11
Steps:
- Boil and mash potatoes, and mix in the butter, salt and cream. Crisp the bacon and finely crumble it. Cook the onion in the bacon fat till tender but not dark. Add to mashed potatoes along with parsley, cayenne, mustard, nutmeg and Worcestershire. Add enough top milk or light cream to give the consistency of cream soup. Sprinkle crumbled bacon and grated cheese over the top and brown lightly in the oven. Serve piping hot.
THE CHALET'S SWISS CHEESE SOUP
Rich and creamy and just right for autumns blustery days.Source: Unknown
Provided by Lynnda Cloutier
Categories Cream Soups
Number Of Ingredients 15
Steps:
- 1. Mix 2 Tbsp. butter and 2 Tbsp. flour in small pan and cook over medium heat til smooth and thick; don't brown. Set aside.
- 2. Saute onion in 1 Tbsp. butter in large pan over medium high heat til golden brown, stirring constantly. Add water, chicken base and white pepper and mix well. Bring mixture to a boil over high heat, stirring constantly. Reduce heat.
- 3. Mix egg yolk and 1/2 cup flour in medium bowl and whisk til blended. Add milk gradually, whisking constantly til smooth. Whisk the milk mixture into the chicken base mixture and bring to a boil, stirring constantly. Reduce heat
- 4. Add the cheeses and cook til melted, stirring to mix well. Whisk in butter and flour mixture. Cook til thickened to desired consistency, whisking constantly. Add salt and additional pepper if desired. Stir in parsley and seasoning sauce to serve. Serves 6
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