Wine Cheese Soup Food

CHEESE & WINE SOUP

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!

WINE CHEESE SOUP

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!

GARLIC LOVERS' SOUP WITH CHEESE AND WHITE WINE: BILLOMOISE

Steps:

• Place the unpeeled garlic cloves in a mortar and crush them with a pestle, or put them in a small plastic bag and pound them with a rolling pin. Put the garlic, skins and all, in a heavy 4-quart soup pot and add the onion, water, salt, thyme, and bay leaf. Bring to a boil, reduce the heat to low, partially cover, and simmer slowly for 30 minutes.
• Preheat the oven to 250 degrees F.
• While the garlic simmers, place the croutes on baking sheet and sprinkle with the grated Cantal cheese. Reserve. Place 6 soup plates in the oven to heat.
• Put the butter in a bowl and mash with a wooden spoon until it is a soft paste. Add the flour and egg yolks and combine thoroughly.
• At the end of the garlic cooking time, strain the garlic broth through a fine-mesh sieve and return it to the pot. Slowly, a few tablespoons at a time, add 1 to 1 1/2 cups of the hot broth to the butter-egg mixture, whisking to combine thoroughly. Off the heat, put the egg-broth mixture into the pot, stirring until the soup is creamy and thoroughly blended.
• Remove the soup plates from the oven and increase the oven temperature to 400 degrees F. When the oven is fully preheated, place the baking sheet with the cheese-covered croutes, in the oven for a few moments to melt the cheese.
• Add the white wine to taste to the soup and place over low heat, stirring occasionally. Do not allow the soup to boil. Taste and add more salt if needed.
• When thoroughly heated, remove the soup from the heat. Place the cheese-glazed croutes in the bottom of the heated soup plates and top with the hot soup. Serve immediately.

CREAM OF PORT WINE SOUP

Steps:

• Melt butter in medium stockpot, saute carrots and celery 3 to 5 minutes on medium heat.
• Whisk in the flour and then the chicken stock.
• Whisk to smooth consistency.
• Stir in the milk.
• Whisk in the cheese to melt thoroughly.
• Add Worcestershire sauce and pepper.