Bread And Cheese Soup From The Grisons Recipes

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BREAD-AND-CHEESE SOUP



Bread-And-Cheese Soup image

Provided by Jacques Pepin

Categories     dinner, easy, quick, soups and stews, appetizer

Time 10m

Yield Four servings

Number Of Ingredients 6

6 cups fresh or frozen homemade chicken stock (recipe follows)
Salt to taste
1/2 teaspoon freshly ground black pepper
4 slices bread (preferably crusty, country-style), toasted
4 ounces Gruyere cheese, shredded
Freshly ground pepper to taste

Steps:

  • Bring the chicken stock to a strong boil and add the salt and pepper. Meanwhile, break the toast into pieces and place the equivalent of 1 slice in each of four soup bowls. Divide the cheese among the bowls, sprinkle with the ground pepper and pour the boiling stock on top. Serve immediately.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 2 grams, TransFat 0 grams

BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"



Beer Cheese Soup in a Bread Bowl with Kielbasa

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon vegetable oil
6 ounces kielbasa, cut into 1/2-inch dice
3 tablespoons unsalted butter
2 carrots, finely diced
2 stalks celery, finely diced
1 small onion, finely diced
2 cloves garlic, minced
1/2 teaspoon dry mustard powder
Pinch cayenne pepper
4 small round boules (about 7 inches each)
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cups chicken stock, warmed
1 bottle pale ale, pilsner or lager
3 cups sharp yellow Cheddar, shredded
5 ounces Gruyere, shredded
Kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh chives

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
  • Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
  • Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
  • Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
  • Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

HUDSON'S CHEDDAR CHEESE SOUP



Hudson's Cheddar Cheese Soup image

Hudson's was a department store in Michigan which is now owned by Marshall Fields. Hudson's had darling little cafes inside their stores, and one of their specialties was this amazing cheddar cheese soup. It's the best I've ever had, and I think you will agree! Angostura bitters is a surprise secret ingredient that really adds to the flavor. Be sure to use good quality, sharp aged (12 months or more) cheddar. It is absolutely KEY to the success of this recipe.

Provided by DangerBun

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

4 tablespoons butter, unsalted
1 1/2 cups onions, finely chopped
1 cup celery, finely diced
1 1/2 cups carrots, finely diced
1/2 cup flour
1 tablespoon cornstarch
1/8 teaspoon paprika
1/8 teaspoon baking soda
3 cups whole milk
3 cups chicken stock
2 lbs sharp aged cheddar cheese, shredded
salt
pepper, fresh ground, to taste
Angostura bitters
parsley, chopped, to garnish

Steps:

  • Heat the butter in a stockpot over medium high heat until foamy.
  • Add the onion, celery, and carrot.
  • Saute until the onion is softened and translucent.
  • Sprinkle the flour, cornstarch, paprika & baking soda over the vegetables.
  • Cook, stirring constantly, for 2 minutes.
  • Add the milk & chicken stock.
  • Whisk until smooth.
  • Heat, stirring often to prevent milk from burning on bottom of pot.
  • When the carrot is soft, remove the pot from the heat.
  • (At this point, if you prefer a smooth soup, you may blend all with an immersion blender).
  • Add the cheddar cheese, stirring to thoroughly combine.
  • The heat of the soup will melt the cheese.
  • Stir until the cheese is fully integrated and no distinct bits remain.
  • Add salt and pepper to taste.
  • Ladle into bowls.
  • Top each bowl with a dash of Bitters and a sprinkle of parsley.
  • Serve crusty Sourdough bread alongside.

ONION SOUP WITH HERBY GARLIC CHEESE BREAD



Onion soup with herby garlic cheese bread image

This French-inspired warming soup uses chutney to add a delicious sweetness

Provided by Good Food team

Categories     Dinner, Starter

Time 40m

Number Of Ingredients 9

3 tbsp very soft butter
6 onions , thinly sliced
4 garlic cloves , crushed
1.2l beef stock (made from 2 stock cubes is fine)
2 tbsp plain flour
2-3 heaped tbsp caramelised onion chutney
1 tbsp parsley , chopped
2 small sandwich baguettes
125g ball light mozzarella , chopped

Steps:

  • Melt 1 tbsp of the butter in a medium saucepan. Add the onions, stir well, then cover and gently cook, stirring occasionally, for about 15 mins - they should be really soft but not browned. Add half the garlic, increase the heat and cook for 5 mins more, adding a splash of stock if the onions start to stick - they should brown a little now.
  • Stir in the flour and chutney, and cook for 1-2 mins, then pour over most of the stock and simmer while you make the garlic bread. Mix the rest of the butter and garlic with half the parsley. Season.
  • Heat oven to 200C/180C fan/gas 6. Cut each baguette into about 6 slices, but don't go all the way through. Add a little of the butter mixture and some mozzarella into each cut, then push back together to seal. Wrap in a double layer of foil. Bake for 10-15 mins, until the butter is melted. Season the soup, adding remaining stock if required. Serve with garlic bread.

Nutrition Facts : Calories 413 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 2.12 milligram of sodium

BREAD AND CHEESE SOUP FROM THE GRISONS



Bread and Cheese Soup from the Grisons image

From "The Swiss Cookbook". I haven't made it yet. Sounds like great simplicity. Pepperidge Farm mades a good, firm white bread. The author says that this is a traditional, nonliquid soup. I'm having trouble meshing "soup" and "nonliquid", but there you go.

Provided by Debbie R.

Categories     Cheese

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 5

2 slices firm white bread
1 1/4 cups grated gruyere cheese
1 1/2 cups hot beef bouillon
1/3 cup dry white wine
2 tablespoons butter

Steps:

  • Cut the bread into small cubes.
  • Butter a 1.5 quart casserole.
  • Measure 1 cup of the cheese and reserve the rest.
  • Put alternate layers of bread and the 1 cup of cheese into the casserole.
  • Combine the beef bouillon and wine. Pour over the bread and cheese.
  • Dot the top with the butter and sprinkle with the remaining 1 cup of cheese.
  • Bake at 350 for 20-25 minutes.

Nutrition Facts : Calories 523.9, Fat 34.2, SaturatedFat 20.2, Cholesterol 104.8, Sodium 1440.2, Carbohydrate 16.6, Fiber 0.6, Sugar 1.9, Protein 30.2

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