WHITE CHEDDAR CHEESE SOUP RECIPE - FOOD.COM
From Emeril, this is a snappy soup with lots of flavor. I like to serve soups like this in the fall, in a big, fresh, hollowed-out pumpkin that's been heated in the oven.
Total Time 1 hours 50 minutes
Prep Time 10 minutes
Cook Time 1 hours 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, melt butter.
- Add leeks, celery, and carrot and saute for about 3 minutes or until wilted. Stir in garlic and season with salt and pepper. Dust the vegetables with 1/4 cup of flour and stir for 3 minutes.
- Whisk in the chicken broth, 1/2 cup at a time.
- Bring the liquid up to a boil and reduce to simmer. Simmer soupf for 45 minutes. Remove from heat and puree until smooth. Strain soup into a clean saucepan. Bring soup back to a simmer. Whisk in cream, cheese, hot sauce, and Worcestershire sauce. Season with salt and pepper. Ladle into bowls. Garnish with bacon, grated cheese, and long chives.
Nutrition Facts : Calories 759, FatContent 65.6, SaturatedFatContent 40.7, CholesterolContent 202.1, SodiumContent 1394.6, CarbohydrateContent 21.9, FiberContent 2.4, SugarContent 5.1, ProteinContent 22.7
TOMATO SOUP WITH CHEDDAR DILL POPCORN AND REUBEN SALAD ...
You've never had soup and salad like this. The soup is a creamy tomato garnished with a cheddar dill popcorn and the salad is iceberg lettuce topped with all the fixings of a reuben sandwich. It's a game changing combo!
Provided by Rachael Ray : Food Network
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 30
Steps:
- Gather your ingredients.
- For the tomato soup: Peel onion and chop, crush the garlic and chop.
- In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.
- Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
- Core and quarter the lettuce and thinly slice each quarter wedge.
- Stack and slice the deli meats and cheese into 1-inch wide strips.
- To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.
- Combine cheese powder with dill and celery seed.
- Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.
- Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.
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