Urner Kaesesuppe Urner Cheese Soup Recipes

CHEESE SOUP

Steps:

• Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
• Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
• Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

URNER KAESESUPPE / URNER CHEESE SOUP

Steps:

• Melt butter and sprinkle over the flour and make a golden brown roux.
• Add water, spices and seasonings, and allow to cook on a low heat for 45 minutes.
• Take pan of heat and sprinkle over the grated cheese and hot milk. Stir well until combine. Serve.

CHEESESTEAK SOUP

Steps:

• In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
• In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
• Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
• Pour into bread bowls and garnish with chives and parsley.

CHUNKY CHEESE SOUP

Steps:

• In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender.
• Mix the ham into the vegetable mixture.
• In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the Cheddar cheese until melted.
• Mix the melted cheese mixture with the vegetable mixture and serve.

CANADIAN CHEDDAR CHEESE SOUP

Steps:

• Melt butter in saucepan, and sauté onion and carrots until tender.
• Blend in flour, paprika, dry mustard and bouillon cubes.
• Gradually stir in milk and water.
• Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil.
• Remove from heat.
• Gradually add cheese, continually stirring until melted.
• Serve immediately sprinkled with chopped parsley.

CANADIAN CHEESE SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. , Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.

URNER PASTETE (SWISS RAISINS PIE)

Steps:

• Preparation.
• Prepare your mold of about 26 cm with butter and flour.
• Mix all the ingredients for the dough with the food processor.
• Allow to rest at least one hour in the fridge.
• Heat in a pan or in the microwave all the ingredients for the filling until cinnamon.
• Remove from the heat, add the Brandy and let well covered to marinate for at least one hour.
• With 2 third of the dough cover the bottom and the border (3 cm) of the baking mold.
• Add the filling, brush with some egg yolk the upper side of the border and cover with the remaining dough.
• Brush the cover with the egg yolk.
• Bake 40-45 Minute at 180°C (heat and timing are basing it on convection oven).
• Store overnight and enjoy.