Swisspeasoup Recipes

SWISS CHEESE SOUP

Steps:

• Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
• In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
• Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

SWISS PEA SOUP

Steps:

• Soak the peas in water for at least 90 minutes, or overnight. Change the water a few times.
• Take the whole onion and nail the bay leaves into it with the whole cloves.
• Add the oil to a soup pot. When hot, add the diced onion and chopped leek and saute until they're soft. Add the chopped carrots, potatoes and celeriac and continue to saute for a few minutes.
• Add water until the vegetables are just covered.
• Rinse the peas an additional time and add to the pot with the vegetables. Add the whole studded onion and the ham bone. Wrap the herbs and tie with kitchen twine, and add it to the pot as well (leaving a little string to pull it out easily).
• Add more water to cover and cook over medium (not hot) heat,slowly, until it boils. Remove the skim as needed as it comes to a boil.
• When boiling, lower heat to a simmer, and cook at least two hours uncovered.
• Remove the tied herb bunch, the whole studded onion and the ham bone.
• Using a stick blender, puree the soup until well blended.
• Taste before salting, as the ham is pretty salty. Top with cracked pepper, and any ham bits that were cut from the removed bone.

SWISS PEA SOUP

Steps:

• Soak the peas in water for at least 90 minutes, or overnight. Change the water a few times.
• Take the whole onion and nail the bay leaves into it with the whole cloves.
• Add the oil to a soup pot. When hot, add the diced onion and chopped leek and saute until they're soft. Add the chopped carrots, potatoes and celeriac and continue to saute for a few minutes.
• Add water until the vegetables are just covered.
• Rinse the peas an additional time and add to the pot with the vegetables. Add the whole studded onion and the ham bone. Wrap the herbs and tie with kitchen twine, and add it to the pot as well (leaving a little string to pull it out easily).
• Add more water to cover and cook over medium (not hot) heat,slowly, until it boils. Remove the skim as needed as it comes to a boil.
• When boiling, lower heat to a simmer, and cook at least two hours uncovered.
• Remove the tied herb bunch, the whole studded onion and the ham bone.
• Using a stick blender, puree the soup until well blended.
• Taste before salting, as the ham is pretty salty. Top with cracked pepper, and any ham bits that were cut from the removed bone.

CREAMY SWISS ONION SOUP

Steps:

• Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.