Urner Kaesesuppe Urner Cheese Soup Food

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

URNER KAESESUPPE / URNER CHEESE SOUP

Steps:

• Melt butter and sprinkle over the flour and make a golden brown roux.
• Add water, spices and seasonings, and allow to cook on a low heat for 45 minutes.
• Take pan of heat and sprinkle over the grated cheese and hot milk. Stir well until combine. Serve.

CHEESE SOUP

Steps:

• Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
• Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
• Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

GUINNESS & DUBLINER CHEESE SOUP RECIPE - (4.2/5)

Steps:

• Heat olive oil in a large saucepan or dutch oven over medium heat. Add onion, celery, and carrot and cook until softened, stirring often, about 15-20 minutes. If vegetables start to brown too quickly (before they're softened), add a splash of chicken broth to the pan. Add the garlic and cook for another minute. Add the flour and cook, stirring occasionally, about 3-4 minutes. Add the beer and cook for another 2-3 minutes, stirring constantly. The mixture will be very thick and sticky at this point. Add the chicken broth, milk, Worcestershire sauce, and mustard powder, and let simmer over medium-low heat for 10 to 15 minutes, stirring occasionally. The soup will thicken and reduce slightly as it simmers. Remove the pot from the heat and transfer soup mixture to a blender. Make sure the blender is only about 1/3 to 1/2 full and remove the centre piece of the lid to allow steam to escape (but cover with a cloth or towel to avoid splatters). Puree until smooth, then transfer back to the pot. With the pot over medium-low heat, add the shredded cheese by the handful, stirring constantly until cheese is melted and soup is smooth. Taste, and if a stronger Guinness flavour is desired, add a splash of beer to the soup before serving. Season with salt and pepper if desired and serve immediately.

KASE SUPPE (CHEESE SOUP)

Steps:

• Put 1 1/2 cup of the milk in a blender with the bread crumbs and the mustard, Process on low until smooth.
• Place the mix in a saucepan with the remaining milk and the cheese.
• Cook over low heat, stirring constantly, until the cheese melts, and the soup is throughly heated, Do Not Boil.
• Pour into bowls and sprinkle with the nutmeg and paprika.