Do you have a recipe for Cheddar Cheese Soup?!
Servings: 4
4 Cups Chicken broth
5 Tablespoons Butter
4 Tablespoons Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 Ounces Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste
Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served.
nfd?
Answers: Cheddar Cheese Soup
Servings: 4
4 Cups Chicken broth
5 Tablespoons Butter
4 Tablespoons Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 Ounces Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste
Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served.
nfd?
Yum - cheese soup!
Cheddar Cheese and Beer Soup
1 stick of butter
1/2 cup flour
1/2 cup minced onions
1/4 cup minced celery
Salt
Cayenne Pepper
1 (12-ounce) bottle of light beer
4 cups chicken stock
2 cups whole milk
1 pound sharp cheddar cheese, grated
Dash of Hot Sauce
In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce.
Enjoy!!!
The best Cheese Soup has the extra kick from beer- really brings out the flovor of the cheese. Don't use the pre-shredded cheap kind, shred some good quality sharp cheddar.
Beer Cheese Soup
1 cup butter or margarine
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped onion
1 cup all-purpose flour
1 teaspoon prepared mustard
8 cups vegetable or chicken broth
1 can flat beer
2 cups shredded sharp cheddar cheese
3 tablespoons freshly grated parmesan cheese
Chopped fresh parsley
In a large soup pot over medium heat, melt butter or margarine. Add celery, carrots, and onion; saute until tender but not brown. Remove vegetables with a slotted spoon, reserving butter in soup pot. Place vegetables into a food processor blender; whirl until smooth; set aside.
In the soup pot over medium heat, make a roux with reserved butter or margarine, flour, and prepared mustard. Gradually add chicken broth, stirring constantly. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture just comes to a gentle boil and is thickened.
Reduce heat to low. Add beer and stir to combine. Mix in pureed vegetables and cheddar cheese; simmer another 20 minutes, stirring occasionally, until cheese is melted. Remove from heat. Serve in soup bowls topped with parmesan cheese and parsley.
ok this is reallllly good!
it is like fancy gormet!
*1 box of noodles (not spagetti noodles)
*1 can of chedder cheese soup
*A little bit of garlic (as much as you want)
*motzerella
*some milk (again as much as you want)
First, make the noodles as normal. then, cook the cheese soup. now, mix together. add on milk when you mix the ingredience together. now, spread on a lazongia dish evenly. sprinkle the motzerella so it is covering the noodles.put in the stove at 360 for about 1-2 mins. then, when the motzerella is melted, sprinkle on a little bit of garlic. now cook in the oven at about 360 until it looks done. check on it every min or so. this is a very very verrrrry tasty meal. if you dont like garlic then you dont have to put it on, but it makes a good touch. please choose as best answer!!! oh, and enjoy!!! (this took 1st place at the fair)
get come soup and shred some chedder cheese
CREAM OF CHEDDAR CHEESE SOUP
1/2 c. unsalted butter
1 c. finely chopped celery
1 c. sliced leeks
1/3 c. all purpose flour
2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken stock
2 c. half and half
2 c. milk
2 c. (8 oz.) finely shredded sharp
Cheddar cheese
4 slices bacon, cooked crisp and crumbled
Chives and herb flowers for garnish, if available
1. In heavy 3 quart saucepan, melt butter over medium-high heat. Add celery and leeks. Cook, stirring often, 8 to 10 minutes until vegetables are tender.
2. Stir in flour, dry mustard, salt, and pepper until blended. Add chicken broth. Cook, stirring constantly, until mixture thickens and is bubbly. Reduce heat to medium. Continue cooking and stirring 1 minute longer.
3. Alternately stir half and half and milk into thickened broth. Cover and heat through, stirring occasionally, about 10 minutes.
4. Reduce heat to low. Gradually stir in cheese until melted.
5. To serve, stir in bacon. Ladle soup into cups. Garnish each serving with whole chives and herb flowers. Yield 8 to 10 servings.
Potato and Cheddar-Cheese Soup
1. 1/4 pound sliced bacon, cut crosswise into thin strips
2. 1 large onion, chopped
3. 3 pounds baking potatoes, peeled and cut into 1-inch cubes
4. 4 1/2 cups water
5. 1 teaspoon salt
6. 6 ounces Cheddar, grated
7. 1/4 cup chopped chives or scallion tops
1. In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
3. Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.
Yield: 4 servings
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.