Threads: 4,288, Posts: 25,130, Members: 776
Online: 0
|
||||||
| Soup Soup and chowder recipes |
|
Welcome to the Cooking Forum. You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today! If you have any problems with the registration process or your account login, please contact contact us. |
 |
|
|
LinkBack | Thread Tools | Display Modes |
05-08-2007, 10:13 PM
|
||||
|
||||
Cheddar Cheese Soup
CHEDDAR CHEESE SOUP
Makes 2 servings 1/2 cup peeled, diced carrot (1 medium) 1 cup peeled, diced Yukon Gold potato (1 medium) 1 tablespoon butter 1 medium shallot, diced 1 red or green jalapeno chili, cored, seeded and minced WEAR GLOVES 1 tablespoon all-purpose flour 1/4 cup whipping cream 3/4 cup milk 1 cup shredded aged sharp cheddar cheese Salt and white pepper Combine carrot and potatoes in small pan with water to cover. Bring to boil. Cook at low boil 15 minutes or until vegetables are tender. Drain and set aside. Melt butter in same pan. Add shallot and jalapeno and sauté over medium heat 2 minutes. Stir in flour to form a paste. Add cream and cook, stirring constantly, until smooth and thick. Add milk and heat. Add cheese, 1/4 cup at a time, stirring constantly, until cheese melts and mixture is thick. Return vegetables to pan and simmer 5 minutes. Season to taste with salt and pepper. Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.     
|
Linear Mode
