COLLECTION: Soups With Cheese

From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:13 +0200


From: (Mary Branscombe)

Source: Originally from BBC Good Food magazine but somewhat adapted


olive oil
2 onions
6 medium potatoes
1 pint water/stock
2 heads of broccoli
8 oz cheddar cheese - mature cheddar is good, add more cheeses if 
you want it only improves it
salt, peper, herbs and spices

heat oil, soften 2 onions and 6 medium potatoes. 

When yellowish, add about 1 pint of water or stock and one head of 
broccoli (broken into florets), salt and any herbs/spices you fancy. 

Cook for about 20 minutes at a fast simmer. 

Add another head of broccoli in florets, simmer for another 2/3 minutes. 

Remove from pan while new broccoli is still crunchy and liquidise. 

Add about 8 ounces grated mature cheddar to the serving dish and stir 
until it melts - top with lots of freshly ground pepper. Serve with 
fresh brown bread. 

From: cxk28@po.CWRU.Edu (Charlene Keane)


1 1/2 pounds fresh broccoli
1 pint half-and-half (that's half milk, half cream for the non-US
        people, or substitute to your liking)
2 cups water
1 pound pasteurized process cheese spread (like Velveeta)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup cornstarch (cornflour) mixed with 1 cup cold water

Steam broccoli until tender (can cook in microwave on high power, 6
minutes per pound).  Place half-and-half and water in the top of a
double boiler.  Add cheese (cut in pieces), salt and pepper.  Heat until
all the cheese is melted.  Add broccoli.  Mix cornstarch and water in a
small bowl.  Stir into the cheese mixture in the double boiler, and heat
over simmering water until soup thickens.  Makes 10 1 cup servings. 

From: (Barbara Hlavin)

(Yield:  7 cups)

3 tablespoons butter 
1 cup finely chopped onion 
1 cup chopped celery
3/4 cup sliced carrot rounds 
1/2 pound broccoli, separated into small flowerets (about 2-1/4 cups) 
3 cups milk 
1 cup (4 oz.) Dakota Farms cheddar cheese 
6 to 8 slices French bread, toasted 
Swiss cheese cut into thin wedges, two for each slice of bread 
4 slices bacon, cooked and crumbled 

Melt butter in 3-qt.  saucepan.  Add onion and celery.  Stir and cook 5
minutes.  Add carrots, broccoli and broth.  Cover, bring to a boil, then
turn to simmer and cook for 15 minutes or until vegetables are tender. 
Add milk, bring to a simmer.  Add cheese, stirring until melted.  Pour
soup into a casserole.  Float bread slices on top of soup and cover each
with two wedges of Dakota Farms Swiss cheese.  Place under broiler for 2
to 3 minutes until the cheese melts and turns a delicate brown. 
Sprinkle with crumbed bacon and serve. 

From: (Garry Howard)

Source:  "Santa Fe Recipes", Tierra Publications.
         Recipe from Guadalupe Cafe, Santa Fe, NM.

(Serves  6)

6 cup    Chicken broth
8        Celery stalks
2 cup    Diced onion
3/4 tsp  Garlic salt
1/4 tsp  White pepper
2 lb     Velveeta cheese
1 cup    Diced jalapeno peppers
Sour cream
Flour tortillas

Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.

In a large saucepan place the chicken broth, celery, onions, garlic
salt, and white pepper.  Cook over high heat for 10 minutes, or until
the mixture reduces and thickens slightly. 

In a blender or food processor place the broth and the cheese.  Puree
them together until the mixture is smooth.  Return the pureed mixture to
the saucepan and simmer it for 5 minutes.  Add the diced peppers and mix
them in well. 

Serve with a dollop of sour cream and warm flour tortillas. 

From: (Mary Murray)


1 c. chopped leek
1-2 c. mushrooms, chopped
2-3 T. margarine
1-2 T. flour
3 c. chicken broth
1 bunch broccoli, in florets
1 pint half and half
1 c. shredded Jarlsberg cheese

Saute leek and mushrooms in margarine till tender.  Add flour and heat
one minute more till bubbly.  Stir in broth till thick.  When heated,
add broccoli.  Simmer 20 min.  till tender.  Add half and half (less if
you want) and cheese.  Stir till cheese is all melted.  Good with a good
loaf of French bread. 



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