Cayenne Pepper Cheese Soup Recipes

CHEESE PEPPER SOUP

Steps:

• Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.

BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
• Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

CHEDDAR CHEESE SCONES

Steps:

• In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
• Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
• Stir in the cheese.
• Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
• With lightly floured hands, press the dough into a ball.
• On a lightly floured surface, knead gently 10 times.
• Pat out the dough into a 3/4-inch thick round.
• Using a 2-1/2-inch floured cutter, cut out rounds.
• Place on a ungreased baking sheet.
• Gather up the scraps and repat dough once; cut out more rounds.
• Brush the tops of the scones with egg.
• Bake in a 425 degree F oven for 12 to 15 minutes or until golden.

PEPPER SOUP

Steps:

• In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.

CLASSIC CHEESE SCONES

Steps:

• Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
• Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
• Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
• Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
• Bake in the oven for 15-20 mins or until golden brown and cooked through.

WISCONSIN BROCCOLI-CHEDDAR CHEESE SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Add flour; cook and stir 30 seconds or until bubbly.
• Add milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently.
• Add broccoli and red pepper; return to a boil.
• Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
• Add cheese; stir over low heat just until cheese melts (do not boil).
• Ladle into four soup bowls; top with chives.

TWO CHEESE SCONES WITH A TOUCH OF CAYENNE

Steps:

• In a big bowl combine flour, soda, baking powder and cayenne pepper.
• Rub in the butter using your finger tips.
• Stir in the two cheeses.
• Add the yogurt and knead briefly until a soft (but not sticky) dough has formed. You might need a little more yogurt (or water) to reach the right consistency.
• Flatten dough and cut out scones of desired size. I use a 3 inch glass for cutting out the scones.
• Place on a paper-lined baking sheet and brush tops with some yogurt (if desired).
• Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until a toothpick inserted in the centre comes out clean.
• Enjoy! :).

JIM'S POTATO SOUP

Steps:

• In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.

CAYENNE PEPPER CHEESE SOUP

Steps:

• In a saucepan, cook carrots, celery and green onion in water until tender, set aside.
• In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown.
• In a large dutch oven, bring milk and broth to a boil.
• Whisk in onion/flour mixture.
• Add cheese dip, cayenne pepper, salt, pepper and mustard.
• Slowly stir in carrots, celery, green onions and cooking liquid.
• Bring to a boil, serve immediately.

BROCCOLI BEER CHEESE SOUP

Steps:

• Heat the olive oil and butter in a large pot over medium heat. Add the onion and carrot and cook for about 10 minutes. Add in the flour and cook again for about 2-3 minutes, then gradually add in the milk and whisk until smooth. Add the broth, beer, broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper if desired.
• Bring to a simmer. Turn down to medium heat and cook uncovered until the broccoli is tender. Usually about 20 minutes.
• Remove the soup from the stove. Remove the bay leaves and puree in a blender.
• Once pureed, put the soup back on the stovetop over low heat. Stir in the cheese until melted and creamy. Add the thyme and cook another 2-3 minutes.
• Taste and adjust seasonings just the way you like them. Serve into bowls and top with a little extra cheddar and fresh thyme. YUM!