CREAMY CHEDDAR CHEESE SOUP
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
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
KASE SUPPE (CHEESE SOUP)
Make and share this Kase Suppe (Cheese Soup) recipe from Food.com.
Provided by Rivin
Categories Cheese
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Put 1 1/2 cup of the milk in a blender with the bread crumbs and the mustard, Process on low until smooth.
- Place the mix in a saucepan with the remaining milk and the cheese.
- Cook over low heat, stirring constantly, until the cheese melts, and the soup is throughly heated, Do Not Boil.
- Pour into bowls and sprinkle with the nutmeg and paprika.
Nutrition Facts : Calories 1446.4, Fat 46, SaturatedFat 25, Cholesterol 122, Sodium 2604.3, Carbohydrate 175.7, Fiber 8.8, Sugar 13.3, Protein 78.9
GERMAN SIEGERLANDER KASESUPPE (CHEESE SOUP FROM SIEGERLAND)
This recipe comes from the Hotel Kaisergarten in Siegen. Today Siegen is a modern town, but its origins are medieval and many of the old houses and churches are still preserved. Siegen's main claim to fame is that it is the birthplace of Reubens, and its art gallery contains several of his paintings. This is a very tasty cheese soup, most of the food served at the Hotel Kaisergarten is 'international'. Meat stock is very useful in the preparation of soups and sauces; the quantity given here may seem excessive, but it can be deep frozen and kept at hand for future use.
Provided by Olha7397
Categories European
Time 8h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- FOR THE SOUP: Lightly sauté the onions in the butter, and when light brown, sprinkle with flour.
- Heat the beef stock and slowly pour it over the onions, stirring constantly.
- In a separate saucepan, melt the grated cheese over low heat. Remove from the flame and mix in the egg yolks.
- Combine the cheese with the onions and beef stock., season lightly with salt and pepper and add the nutmeg.
- Serve in soup bowls and garnish each one with a Tablespoon of sour cream. Serves 4.
- FOR THE BEEF STOCK: Makes 16 cups (4 litres).
- In large saucepan, place all ingredients, except the bouquet garni, peppercorns and water and cook gently, stirring occasionally, until the meat, bones and vegetables have browned slightly.
- Add the bouquet garni and peppercorns.
- Add the water and slowly bring to the boil.
- Simmer 6-8 hours until the liquid is reduced to 16 cups.
- Cool and strain through muslin. Skim off the fat by refrigerating the liquid overnight and removing the congealed fat the next day.
- German Traditional Cooking.
Nutrition Facts : Calories 1494, Fat 87.8, SaturatedFat 35.2, Cholesterol 504.2, Sodium 1520.1, Carbohydrate 22.5, Fiber 4.1, Sugar 9.1, Protein 145.8
URNER KAESESUPPE / URNER CHEESE SOUP
The dish which in Switzerland was known as "Cheese soup" was really a thick mixture of bread and cheese, in which a spoon would stand upright. Served with onions fried in butter, it probably contained more calories than a complete dinner of several courses. The following recipe is modified slightly to suit modern tastes. Sourced from www.europeancuisines.com
Provided by Coasty
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and sprinkle over the flour and make a golden brown roux.
- Add water, spices and seasonings, and allow to cook on a low heat for 45 minutes.
- Take pan of heat and sprinkle over the grated cheese and hot milk. Stir well until combine. Serve.
Nutrition Facts : Calories 171.4, Fat 10.4, SaturatedFat 6.4, Cholesterol 26.6, Sodium 674.9, Carbohydrate 16.9, Fiber 1.4, Sugar 0.2, Protein 3.1
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