Onion And Danish Havarti Soup Recipes

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CURRIED LENTIL SOUP WITH HAVARTI



Curried Lentil Soup With Havarti image

Make and share this Curried Lentil Soup With Havarti recipe from Food.com.

Provided by cookalot 2

Categories     Lentil

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 onion, chopped
2 stalks celery, minced
2 cups finely diced carrots
1 cup finely diced potato
1 1/2 cups cooked lentils
2 cups vegetable broth or 2 cups chicken stock
1 cup milk
2 teaspoons curry paste or 2 teaspoons curry powder
salt and pepper
1/3 lb jalapeno havarti cheese or 1/3 lb canadian havarti cheese, cubed
2 tablespoons chopped coriander

Steps:

  • In large saucepan melt butter over medium heat.
  • Cook onion, carrots, celery, and potatoes for 3-4 minute.
  • Add lentils, stock, milk, and curry. Salt and pepper to taste.
  • Bring to boil and simmer over low heat 20-25 minute or until vegetables are soft.
  • Puree soup in blender or processor.
  • To serve, place cubed cheese in each bowl.
  • Sprinkle with coriander.

Nutrition Facts : Calories 412.5, Fat 19.3, SaturatedFat 11.7, Cholesterol 63.5, Sodium 830.2, Carbohydrate 40.4, Fiber 9.2, Sugar 7.3, Protein 21.2

ONION AND DANISH HAVARTI SOUP



Onion and Danish Havarti Soup image

Cooking the onions for this hearty soup requires less tending in the convection oven than in a saucepan and the aroma is just as wonderful!

Yield makes 6 servings

Number Of Ingredients 8

3 tablespoons butter
6 large onions, thinly sliced
1/2 teaspoon salt
1 1/2 cups white wine
8 cups chicken broth
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
2 cups diced Danish Havarti cheese

Steps:

  • Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 350°F. Place a heavy, shallow roasting pan in the oven and add the butter; when the butter is melted add the onions and toss to coat with the butter. Sprinkle with salt and spread the onions in an even layer.
  • Roast, uncovered, for 20 to 25 minutes, until the onions are very tender and caramelized around the edges. Stir them several times during the cooking.
  • Transfer the onions to a deep soup pot. Pour the wine into the roasting pan and scrape up the browned bits. Pour the wine into the pot with the onions and add the chicken broth, pepper, and nutmeg. Heat to a simmer and cook for 15 minutes.
  • Ladle the hot soup into bowls and top with Havarti. Serve immediately.

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