The Chalets Swiss Cheese Soup Recipes

THE CHALET'S SWISS CHEESE SOUP

Steps:

• 1. Mix 2 Tbsp. butter and 2 Tbsp. flour in small pan and cook over medium heat til smooth and thick; don't brown. Set aside.
• 2. Saute onion in 1 Tbsp. butter in large pan over medium high heat til golden brown, stirring constantly. Add water, chicken base and white pepper and mix well. Bring mixture to a boil over high heat, stirring constantly. Reduce heat.
• 3. Mix egg yolk and 1/2 cup flour in medium bowl and whisk til blended. Add milk gradually, whisking constantly til smooth. Whisk the milk mixture into the chicken base mixture and bring to a boil, stirring constantly. Reduce heat
• 4. Add the cheeses and cook til melted, stirring to mix well. Whisk in butter and flour mixture. Cook til thickened to desired consistency, whisking constantly. Add salt and additional pepper if desired. Stir in parsley and seasoning sauce to serve. Serves 6

SOUPE DE CHALET (SWISS CHEESE AND POTATO SOUP)

Steps:

• Heat the butter over medium heat in a medium Dutch oven or pot. Add the onion and cook until softened, about 5 minutes. Then add the diced potatoes and stir for 20 to 30 seconds.
• Add the vegetable stock, raise the heat to high, and bring to a boil. Season with salt and pepper, reduce the heat to low, partially cover, and simmer for 8 minutes.
• Add the macaroni and continue to cook until the macaroni and potatoes are both tender, about 8 minutes more. Stir in the spinach, heavy cream, and grated Gruyere. Make sure to stir well so the cheese melts into the broth evenly. Adjust seasoning as needed and serve immediately.

SOUP DE CHALET

Steps:

• 1. Heat butter in a pot, add leek, carrot, spinach and onion, saute for some minutes until onions are translucent, then add bouillon and bring to a boil.
• 2. Add milk, bring to a boil again, add salt and pepper to taste.
• 3. Let cook for 20-30 minutes, then add potatoes and continue cooking until potatoes are done. Meanwhile, grate gruyère cheese.
• 4. When potatoes are soft, add cheese and let melt on slow, then add half and half - don't boil! Just heat through, taste test and serve immediately

SWISS POTATO AND CHEESE SOUP

Steps:

• In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 30 minutes or until potatoes are tender.
• In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown.
• Add to simmering soup.
• Stir until soup bubbles and thickens.
• Season to tase with salt and pepper.
• Spoon into bowls and sprinkle with cheese and parsley.