Cheese Soup
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Cheese soup

 In a medium sized pan, sauté ˝ c finely chopped onion for 2 minutes in 2 T olive oil.  Add 2 qts. homemade beef stock, bring to a boil, remove from heat and whisk in 4 c shredded sharp cheddar cheese.  Season with salt and pepper and fresh chopped chives. Be careful not to bring to a boil once the cheese has been added or the soup will break (the cheese will separate from the broth and become a big blob stuck to your spoon).

Serve with whole grain crackers or Cream Crackers and a fresh salad of cucumbers, onions and cherry tomatoes tossed in a Citrus Vinaigrette, Mustard Chive Vinaigrette or Red and Yellow Pepper Vinaigrette.



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