Golden Cheddar Cheese Soup Moosewood Cooks At Home Recipes
GOLDEN CHEDDAR CHEESE SOUP (MOOSEWOOD COOKS AT HOME RECIPE)
A gorgeously colored soup with a rich, smooth texture. Midly flavored, yet very tasty--agreat soup for kids! This needs a kick to it, so using buttermilk may be the better choice over plain milk. Serve with steamed broccoli or with a fresh mozzarella tomato basil salad (see Moosewood recipe). Moosewood suggests serving this with their Corn Scones)
Categories Appetizers / Soups / Salads Dinner Appetizers / Soups / Salads Dinner
Yield 6
Number Of Ingredients 11
Steps:
- Serves 4-6
- Saute the onions in the oil for about 5 minutes or until they begin to soften. Stir in the potatoes, carrots, squash, black pepper, and turmeric. Add the stock or water and simmer for 15-20 minutes, until the vegetables are soft. Stir in the buttermilk or milk and the cheese. puree' the soulp in a blender or food processor. Gently reheat. Add salt to taste, and serve topped with minced scallions, chives, or parsley.
- Info per Moosewood for 8 oz. serving:
- 192 Cal, 7g Protein; 9.9g Fat; 19.8 g Carbs; 227 MG Sodium, 18 MG Cholesterol
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
CHEDDAR CHEESE SOUP
My husband loves this soup served with muffins or corn scones. It came from the "Moosewood Restaurant Cooks at Home" cookbook.
Provided by Mrs.Habu
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in the oil for 5 minutes or until onions begin to soften.
- Stir in the potatoes, carrots, squash, black pepper, and turmeric.
- Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
- Stir in the buttermilk (or milk) and the cheese.
- Puree the soup in a blender or food processor.
- Gently reheat.
- Add salt to taste and serve.
SIMPLE GARLIC BROTH (MOOSEWOOD)
From Moosewood Restaurant Cooks at Home. Says that this is a great start to many different kinds of soup, as well as great for cooking rice and potatoes. The recipe says that the broth will keep in the fridge for about a week and freezes well. Yield and cooking times are estimates.
Provided by VegSocialWorker
Categories Stocks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the stock or water to boil in a large covered pot.
- In a soup pot on low heat, gently saute the garlic in the olive oil until golden, taking care not to let it brown.
- Add boiling stock and stir in the paprika.
- Tie the sage, thyme, and parsley into a little bundle with a sting and add it to the pot.
- Bring the broth to a boil and simmer for 10-15 minutes, up to 30 minutes for a more intense flavor.
- Remove the bouquet and season with salt and pepper.
Nutrition Facts : Calories 83, Fat 6.9, SaturatedFat 0.9, Sodium 3.2, Carbohydrate 5.2, Fiber 0.4, Sugar 0.2, Protein 1
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