WINE CHEESE SOUP
Recipe was created by Polly from Polly's Slow Food restaurant which closed about 25 years ago. This soup was usually accompanied by lavosh crackers and topped with parsley or popcorn. It's rich and delicately flavored, perfect on a chilly Minnesota evening!
Provided by MiaSumitra
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan.
- Add onion, celery, and carrots and sauté over medium heat until onions are transluscent.
- Add flour.
- Add spices, wine, and chicken stock.
- Gradually add cheese, being careful not to let the soup boil.
- Add whipping cream slowly, still keeping soup from boiling.
- Heat through and serve!
Nutrition Facts : Calories 622.5, Fat 50.7, SaturatedFat 30.8, Cholesterol 172.6, Sodium 667.9, Carbohydrate 25.7, Fiber 3.2, Sugar 8.5, Protein 15.7
CHEESE & WINE SOUP
Cheese & Wine Soup. Rich, Creamy, Delicious, Brilliant. Made with Sharp Cheddar & White Wine - perfect for dipping with crusty bread.
Provided by Amanda
Categories Soups & Stews
Time 1h
Number Of Ingredients 13
Steps:
- Combine chicken broth, chopped leek, celery and onion in a saucepan.
- Bring to a light boil, reduce heat and simmer covered for 45 minutes, stirring occasionally.
- Strain. Discard veggies.
- Return broth to saucepan. Heat over med/low heat.
- In a small bowl, combine cornstarch and cold water until smooth.
- Stir cornstarch paste into soup. Stir or whisk until soup is smooth and thickened.
- Stir in shredded cheese. Stir until completely smooth.
- Stir in salt, pepper and nutmeg.
- In a separate bowl, combine egg yolk & heavy cream. Whisk with fork.
- Add in (approx) 1/2 cup of the hot soup. Stir until well combined.
- Add mixture into soup. Stir constantly for about 2 minutes over low heat.
- Remove from heat. Stir in 1/4 cup white wine. Serve immediately.
- Serve soup with lots of fresh, crusty bread for dipping. Enjoy!
MAC AND CHEESE SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.
- Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.
- Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.
- Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.
CHEESE AND WINE SOUP
This is the best little cheese soup recipe inspired by Chef Jasper Mirabile,Jr. and Wisconsin Cheese. The onions, variety cheeses, chicken broth and wine- marry so well together in this recipe. Great served in a cup, top with whipped cream and fried bacon pieces. Nice to serve at club or ladies luncheon.
Provided by Pat Duran
Categories Cheese Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- 1. Heat butter in a 4-quart heavy bottomed pot. Add onions and sauté about 8 minutes. Add Chiles and wine; cook about 2 minutes or until wine is reduced. Add chicken broth and season with salt and pepper. Add half and half, cheeses and chives, stirring until cheese melts. Pour into individual cups and add dollop of whipped cream to each and sprinkle with chopped bacon.
- 2. Note: * Any cheese infused with wine that is similar will work fine. This Wisconsin cheese can be found at Whole Foods or Trader Joe's.
CHEESE SOUP
Provided by Alton Brown
Time 1h5m
Yield about 1 1/2 quarts (about 4 servings)
Number Of Ingredients 15
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.
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
WISCONSIN CHEESE SOUP
Make and share this Wisconsin Cheese Soup recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 45m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan melt butter.
- Add onion, carrots, and celery, cook until tender.
- Stir in flour, cook and stir 2-3 minutes or until bubbly.
- Stir in baking soda.
- Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
- Add cheese, and red pepper, stirring until melted and well blended.
- Garnish with parsley.
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- Add sherry, and cook, stirring to scrape up any remaining browned bits. Simmer over medium, stirring constantly, until sherry is mostly evaporated, 2 to 3 minutes. Stir in broth, thyme, salt, and pepper. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, until flavors marry, 20 to 25 minutes. Stir in vinegar, and cook 1 minute; add salt and pepper to taste.
- Preheat oven to broil with oven rack 6 inches from heat. Remove and discard thyme sprigs. Divide hot soup evenly among 6 ovenproof crocks or bowls, and place on a rimmed baking sheet. Place 2 bread pieces on each bowl, and gently push them down until half- submerged but still at top of soup. Add cheese slices (or a handful of crumbles) to each bowl. Broil until melted, bubbly, and browned in spots, 2 to 3 minutes.
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