Gouda Soup Recipes

GOLDEN GOUDA MUSHROOM SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.

GOUDA AND BROCCOLI SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
• Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
• Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
• Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
• Stir broccoli into the soup.
• Season the soup with nutmeg, salt, and black pepper to serve.

J J'S SMOKED GOUDA VEGETABLE SOUP

Steps:

• Render bacon slowly in nonstick skillet over medium-low heat until crisp. Remove bacon from pan, reserve for garnish, and heat fat on medium-low. Add onion and cook for 3 minutes. Add garlic and continue cooking until onions are translucent. Do not allow garlic to burn. Transfer onions and garlic to a soup pot. Add carrots, tomatoes, and season with salt and pepper. Cook on medium heat for 5 minutes. Add the beans, red peppers, chicken broth, zucchini, and yellow squash. Bring to a boil. Add basil and oregano. Cover, reduce heat and simmer for 30 minutes.
• Preheat oven to 400 degrees. Spray baguette slices with cooking spray and lightly toast in oven. Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly.
• Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften. Ladle soup into serving bowls. Sprinkle reserved bacon over top. Place 2 slices of toast per serving on top of soup.
• Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling.

GOUDA SOUP

Steps:

• Melt butter in a heavy-bottomed saucepan.
• Add the onion and celery and cook until they are softened but not browned, 4-5 minutes.
• Sprinkle in flour and stir well.
• Add Worcestershire sauce and cayenne.
• Stir in 1/2 cup hot milk and blend well.
• Repeat.
• Add remaining milk 1 cup at a time, stirring well.
• Add potatoes, carrots and beans.
• Reduce heat to medium-low and cook until vegetables are cooked and soup has thickened, 15-20 minutes, stirring occasionally.
• Reduce heat to low and stir in cheese, stirring well until cheese is melted.
• Season with salt and pepper.
• Stir in parsley just before serving.

CHICKEN SOUP WITH GOUDA

Steps:

• Saute chicken, onion, garlic, coriander, and caraway seeds in olive oil over medium heat in a large stock pot or dutch oven for about 10 minutes.
• Add butternut squash, beans, chicken broth, salt and pepper.
• Bring to a boil.
• Reduce heat, cover and simmer for about 15-20 minutes.
• Stir in the shredded gouda cheese and serve!

TOMATO-GOUDA BISQUE

Steps:

• Heat a stockpot over medium heat. Coat bottom with olive oil and butter. Add carrots and celery and cook until soft, 5 to 7 minutes. Add tomato paste and anchovy paste; cook and stir for 1 to 2 minutes. Add canned tomatoes, chicken broth, basil, garlic, and oregano. Blend using an immersion blender until smooth.
• Bring soup to a simmer and cook for 10 minutes. Add Gouda cheese, cream, and ketchup. Stir to melt cheese. Remove from heat; season with salt and pepper. Garnish with parsley.