GARLIC LOVERS' SOUP WITH CHEESE AND WHITE WINE: BILLOMOISE
Yes, 20 gloves of garlic, yet they surrender much of their pungency to long, gentle cooking. The intense broth that results is further enhanced by a fruit white wine. Billom, an old medieval town in the Auvergne that was once a thriving garlic and spice market, has lent its name to this potent soup.
Provided by Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the unpeeled garlic cloves in a mortar and crush them with a pestle, or put them in a small plastic bag and pound them with a rolling pin. Put the garlic, skins and all, in a heavy 4-quart soup pot and add the onion, water, salt, thyme, and bay leaf. Bring to a boil, reduce the heat to low, partially cover, and simmer slowly for 30 minutes.
- Preheat the oven to 250 degrees F.
- While the garlic simmers, place the croutes on baking sheet and sprinkle with the grated Cantal cheese. Reserve. Place 6 soup plates in the oven to heat.
- Put the butter in a bowl and mash with a wooden spoon until it is a soft paste. Add the flour and egg yolks and combine thoroughly.
- At the end of the garlic cooking time, strain the garlic broth through a fine-mesh sieve and return it to the pot. Slowly, a few tablespoons at a time, add 1 to 1 1/2 cups of the hot broth to the butter-egg mixture, whisking to combine thoroughly. Off the heat, put the egg-broth mixture into the pot, stirring until the soup is creamy and thoroughly blended.
- Remove the soup plates from the oven and increase the oven temperature to 400 degrees F. When the oven is fully preheated, place the baking sheet with the cheese-covered croutes, in the oven for a few moments to melt the cheese.
- Add the white wine to taste to the soup and place over low heat, stirring occasionally. Do not allow the soup to boil. Taste and add more salt if needed.
- When thoroughly heated, remove the soup from the heat. Place the cheese-glazed croutes in the bottom of the heated soup plates and top with the hot soup. Serve immediately.
CHEESE & WINE SOUP
Cheese & Wine Soup. Rich, Creamy, Delicious, Brilliant. Made with Sharp Cheddar & White Wine - perfect for dipping with crusty bread.
Provided by Amanda
Categories Soups & Stews
Time 1h
Number Of Ingredients 13
Steps:
- Combine chicken broth, chopped leek, celery and onion in a saucepan.
- Bring to a light boil, reduce heat and simmer covered for 45 minutes, stirring occasionally.
- Strain. Discard veggies.
- Return broth to saucepan. Heat over med/low heat.
- In a small bowl, combine cornstarch and cold water until smooth.
- Stir cornstarch paste into soup. Stir or whisk until soup is smooth and thickened.
- Stir in shredded cheese. Stir until completely smooth.
- Stir in salt, pepper and nutmeg.
- In a separate bowl, combine egg yolk & heavy cream. Whisk with fork.
- Add in (approx) 1/2 cup of the hot soup. Stir until well combined.
- Add mixture into soup. Stir constantly for about 2 minutes over low heat.
- Remove from heat. Stir in 1/4 cup white wine. Serve immediately.
- Serve soup with lots of fresh, crusty bread for dipping. Enjoy!
WINE CHEESE SOUP
Recipe was created by Polly from Polly's Slow Food restaurant which closed about 25 years ago. This soup was usually accompanied by lavosh crackers and topped with parsley or popcorn. It's rich and delicately flavored, perfect on a chilly Minnesota evening!
Provided by MiaSumitra
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan.
- Add onion, celery, and carrots and sauté over medium heat until onions are transluscent.
- Add flour.
- Add spices, wine, and chicken stock.
- Gradually add cheese, being careful not to let the soup boil.
- Add whipping cream slowly, still keeping soup from boiling.
- Heat through and serve!
Nutrition Facts : Calories 622.5, Fat 50.7, SaturatedFat 30.8, Cholesterol 172.6, Sodium 667.9, Carbohydrate 25.7, Fiber 3.2, Sugar 8.5, Protein 15.7
WINE SOUP
Provided by Food Network
Number Of Ingredients 7
Steps:
- In a pot, heat the broth over medium heat until well heated, keeping it at a simmer. Do not bring to a boil. Beat the egg yolks and cream together until they are thick. Mix in wine, cinnamon, and salt. Temper egg yolk and broth. Pour mixture into the broth, mixing continually until the soup is well mixed and creamy. Do not let it boil. Serve with croutons sprinkled over soup.
CHICKEN, CHEESE, AND WINE
This is very popular in our house. It's easy and delicious.
Provided by Fernando D'Agostino
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 354.8 calories, Carbohydrate 7.2 g, Cholesterol 98.1 mg, Fat 17.9 g, Fiber 0.9 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 731.2 mg, Sugar 1.9 g
QUICK SAVORY CHEESE SOUP
This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. -Dee Falk, Stromsburg, Nebraska
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.
Nutrition Facts : Calories 402 calories, Fat 28g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 1088mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 20g protein.
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
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