Monday, February 8, 2016

Favorite Recipes: Vegetable Cheese Soup

As always, one of our family's very favorites.  *smile*  This recipe tastes amazing, and is so good for you!  It is chocked full of veggies but it is pureed so it's creamy, and is a vegetarian recipe outside of chicken broth.  I serve it with bread, and sour cream as an optional condiment.


Serves 8 - doubles easily in a large soup pot
Prep. time about 60 min.
(Do not crock pot, will curdle)

Ingredients:
  • 4 c. milk
  • 3-1/2 c. chicken broth (or two 13.75 oz. cans)
  • 4 Tbl. butter
  • 1 leek, sliced
  • 4 carrots, sliced (equal to about 25 "baby carrots")
  • 1 lg. onion, sliced
  • 2 stalks celery, sliced
  • 2 Tbl. corn starch
  • 6 Tbl. flour
  • 1-1/4 tsp. salt
  • 4 Tbl. parsley, finely chopped
  • 4 Tbl. chives or green onion, finely chopped
  • 1-1/2 pinches cayenne pepper
  • 2-2/3 c. grated cheddar cheese

Directions:
* Preheat the milk and chicken broth in a medium-size pot so it is hot when the vegetables are ready.
* Melt the butter in a large pot, then add the leek, carrots, onion, celery (I use a food processor for ease and speed in slicing) and saute slowly until soft, about 25 min.  
          Tip:  Slicing instead of chopping the vegetables in the food processor will make it easier to scoop them out later to puree them.
* Add the corn starch and flour to the vegetables and stir to blend well.
* Add the heated milk and chicken broth to the large pot of vegetables.  Cook over medium heat until thickened.
* With a slotted spoon or pasta server, scoop out all of the vegetables from the soup and puree them in a blender, then return them to the soup broth and mix well with a wire whisk.
* Add the salt, parsley, chives, cayenne pepper and mix well.  Then add cheese and cook until cheese is melted.
* Serve and enjoy!  *smile!*


Blessings on your meal!

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