Cheese And Trees Soup Recipes

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CHEESE AND TREES SOUP



Cheese and Trees Soup image

Make and share this Cheese and Trees Soup recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter or 1 tablespoon margarine
1 cup chopped onion
1 1/3 lbs potatoes, cut into 3/4-inch cubes
2 1/2 cups water
2 vegetable bouillon cubes
1 (10 ounce) package frozen, chopped broccoli, , , thawed and drained
1 1/2 cups shredded cheddar cheese
salt and pepper, to taste

Steps:

  • In 2 to 3-quart saucepan over medium heat, melt butter.
  • Add onion; saute 5 minutes.
  • Add potatoes, water and bouillon cubes.
  • Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes.
  • Remove 1 cup of potato cubes with slotted spoon; set aside.
  • Pour contents of saucepan into container of electric blender.
  • Holding lid down tightly, blend until smooth; return to saucepan.
  • Alternately, blend with an immersion blender straight in the pot until smooth.
  • Mix in reserved potatoes and the broccoli.
  • Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted.
  • Season with salt and pepper.

PASTA, CHEESE AND TREES



Pasta, Cheese and Trees image

This recipe originally appeared in Rachael Ray's Cooking Rocks! 30-Minute Meals for Kids, but I got it from Everyday with RR. This one is for MY little one! And her daddy. LOL.

Provided by dicentra

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb broccoli floret
salt & freshly ground black pepper, to taste
1 lb pasta (shells or elbows)
1 tablespoon extra virgin olive oil
2 tablespoons butter, cut up
3 garlic cloves, chopped
1 cup ricotta cheese
1/2 cup parmigiano-reggiano cheese or 1/2 cup romano cheese

Steps:

  • Put a big pot of water on to boil for the pasta.
  • Separate the broccoli into small trees by pulling them apart. Trim off the woody stems of your trees so you can break them up.
  • Put the broccoli florets (trees) into a pot and add water enough to just cover the tops.
  • The broccoli should cook about 5 minutes once the water comes to a boil. Drain.
  • When the pasta water boils, put 4 pinches of salt into the pot and add pasta. Cook to al dente (that's Italian for "done but still with a bite to it"), according to package directions.
  • Pour oil and butter into a deep frying pan and heat it up over low heat. When the butter melts, add the garlic and cook it 5 minutes.
  • Add the broccoli to the garlic.
  • Drain the pasta and add to broccoli. Add the ricotta and grated cheese, and have the GH stir it all up in the big frying pan.
  • Add a little salt and pepper and taste the pasta and trees to see how the seasoning is.

Nutrition Facts : Calories 699.7, Fat 22.8, SaturatedFat 11.8, Cholesterol 57.6, Sodium 331.4, Carbohydrate 94.2, Fiber 3.7, Sugar 3.4, Protein 30.2

QUICK SAVORY CHEESE SOUP



Quick Savory Cheese Soup image

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

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 cup shredded carrot
1/2 cup finely chopped celery
1-1/2 cups shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
Minced chives, optional

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.

CHEESE SOUP



Cheese Soup image

Provided by Alton Brown

Time 1h5m

Yield about 1 1/2 quarts (about 4 servings)

Number Of Ingredients 15

2 tablespoons unsalted butter
5 ounces small diced onion (approximately 1 cup)
5 ounces small diced carrot (approximately 1 cup)
5 ounces small diced celery (approximately 1 cup)
1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
3 tablespoons all-purpose flour
1 quart chicken broth, heated to a simmer
1 tablespoon minced garlic
1 bay leaf
1 cup heavy cream
10 ounces Fontina, shredded
1 teaspoon Marsala wine
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon white pepper

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.

CREAMY CHEDDAR CHEESE SOUP



Creamy Cheddar Cheese Soup image

This creamy cheese soup is delicious on a cold winter day!

Provided by Maureen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 6

Number Of Ingredients 6

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

Steps:

  • In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
  • Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
  • In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
  • With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g

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