SWISS CHEESE SOUP
This is an unusual but good recipe.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 282.4 calories, Carbohydrate 8.6 g, Cholesterol 61.8 mg, Fat 20.3 g, Fiber 0.2 g, Protein 13.1 g, SaturatedFat 12.9 g, Sodium 89.4 mg, Sugar 0.9 g
SOUPE DE CHALET (SWISS CHEESE AND POTATO SOUP)
Soupe de Chalet is a creamy Swiss cheese and potato soup featuring macaroni and spinach. It's easy, comforting, and takes less than 30 minutes to make!
Provided by Victoria
Categories Soup
Time 30m
Number Of Ingredients 9
Steps:
- Heat the butter over medium heat in a medium Dutch oven or pot. Add the onion and cook until softened, about 5 minutes. Then add the diced potatoes and stir for 20 to 30 seconds.
- Add the vegetable stock, raise the heat to high, and bring to a boil. Season with salt and pepper, reduce the heat to low, partially cover, and simmer for 8 minutes.
- Add the macaroni and continue to cook until the macaroni and potatoes are both tender, about 8 minutes more. Stir in the spinach, heavy cream, and grated Gruyere. Make sure to stir well so the cheese melts into the broth evenly. Adjust seasoning as needed and serve immediately.
Nutrition Facts : Calories 253 kcal, Carbohydrate 14 g, Protein 9 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 403 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
SWISS CHEESE SOUP (WITH VARIATION)
Switzerland is known throughout the world for its excellent cheeses. Emmantaler and Gruyere are the two best-known cheeses. Emmantaler cheese is named after the Emmantal Valley, a pastoral mountain region northeast of Berne. This recipe contains this wonderful cheese.
Provided by breezermom
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan cook the shallots and garlic in hot butter till the onion is tender, but not brown. Stir in the chicken broth, caraway seed, salt, pepper, and ground nutmeg. Bring to a boil; reduce heat. Cover; simmer for 15 minutes.
- Combine the light cream or milk and flour (increase the milk or light cream by 1/2 cup if adding the cabbage and rice); add to the mixture in the saucepan. If adding the cabbage and rice, do this now as well. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
- Reduce heat. Add the cheese; cook and stir until the cheese is partially melted. Serve immediately with crusty white bread, if desired.
Nutrition Facts : Calories 271.3, Fat 19.8, SaturatedFat 12.2, Cholesterol 63, Sodium 310.3, Carbohydrate 19.2, Fiber 0.8, Sugar 1.1, Protein 5.6
SWISS PEA SOUP
Pea soup is very traditional in Northern Europe. This is a Swiss version. They would use a ham called jambon de la borne, or hook ham, as it is hooked up in the huge cheese chalet chimney where people make cheese on wooden fires in the Alps. Most of us will have to do with a good smoked ham bone. The recipe was adapted liberally from FXCuisine.com
Provided by PanNan
Categories Ham
Time 4h
Yield 8 serving(s)
Number Of Ingredients 13
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 'N' CHEDDAR BROCCOLI SOUP
With two varieties of cheese-Swiss and cheddar-this soup is doubly delicious! I'm sure it will become a favorite in your home.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted.
Nutrition Facts : Calories 217 calories, Fat 12g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 744mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.
SWISS POTATO SOUP
You have a few options when it comes to fixing this soup-it can also be made in the microwave or started in a slow cooker in the morning. -Krista Musser, Orrville, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (1 quart).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings. , Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, about 12 minutes., Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Nutrition Facts : Calories 455 calories, Fat 17g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 1218mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
THE SWISS CHALET CLUB
This Healthy Living club sandwich is made with tender chicken beast, crisp bacon and (you guessed it) Swiss cheese.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 1 serving.
Number Of Ingredients 8
Steps:
- Spread dressing onto bottom half of roll.
- Fill with remaining ingredients.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
SWISS CHEESECAKE
A different cheesecake--made with Swiss cheese.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes
Time P1DT3h45m
Yield 12
Number Of Ingredients 16
Steps:
- For crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. Press onto bottom and part way up the sides of a 9-inch springform pan. Chill crust while preparing filling.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cottage cheese in small mixing bowl with an electric mixer on high speed until almost smooth, about 5 minutes; set aside. Beat cream cheese in large mixing bowl until light and fluffy. On medium speed, beat in Swiss cheese and cottage cheese until well-blended, about 3 minutes. Mix in 1 cup sugar, vanilla, almond extract, and salt. Beat in egg yolks, one at a time, beating well after each addition. Gradually blend in flour.
- Wash egg beaters well, so no trace of batter remains. In a separate bowl, beat egg whites until medium-stiff peaks form. Lift the beater straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold 1/3 of the egg white mixture into the cheesecake batter to lighten; fold in remaining egg whites. Pour batter into prepared crust.
- Bake in preheated oven until center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.
- Turn oven heat off. Open oven door and let cheesecake cool in oven. It is normal for the cake to sink slightly in center. Refrigerate several hours or overnight.
- Place cake on serving plate; carefully remove sides of pan.
- For glaze, place pear slices in a decorative pattern on top of cheesecake. Heat currant jelly in small saucepan over low heat, stirring constantly, until melted. Spoon small amount over pear slices until all slices are coated; reserve remaining jelly. Refrigerate glazed cake at least one hour. To serve, reheat jelly and spoon a small amount over each slice of cheesecake.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 53.9 g, Cholesterol 140.7 mg, Fat 23.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 13.1 g, Sodium 417 mg, Sugar 41.8 g
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