Cheddar Cheese Soup
We made this soup in class a few days ago. Cheddar cheese soup is so simple to make and so tasty. Everyone loved it. One hint is to add the cheese slowly, to get a creamy, not grainy texture.
The soup is great on its own, but you can also add all sorts of other fun ingredients. It can be topped with croutons for some added crunch. Veggies like broccoli, potatoes, asparagus, carrots or Brussels sprouts would all be nice add ins. Mushrooms or caramelized onions could also be added along with fresh herbs.
Even if you leave this soup just as it is, people will love its creamy texture and great flavor.
Here is the recipe.
Cheddar Cheese Soup
¼ c. butter
2 c. chopped onion
2 ribs celery, chopped
2 cloves garlic, minced
¼ c. flour
½ t. paprika
¼ t. cayenne pepper
4 c. chicken stock, low salt preferred
1 ½ c. evaporated milk, or half-and-half
10 oz. grated cheddar cheese, mild or sharp
dash of hot pepper sauce
¼ c. chopped fresh parsley
Cook vegetables and garlic in butter until tender. Stir in flour, paprika and cayenne, stirring until smooth. Stir in stock slowly and heat to a simmer. Cook, covered, 15 minutes. Use an immersion blender to puree the soup or you can just live with the chunky bits. Add milk and heat through. Add cheese ½ cup at a time, allowing to melt between additions. Add hot sauce and parsley and serve. Makes 6 servings
Aunt Josie’s Cabbage Soup
Aunt Josie’s Cabbage Soup
As the weather gets colder I find myself making more and more soup. This is one of my favorites. It is simple to make and loaded with flavor. The recipe came to me through my Mother who got it from my Aunt Josie. While I normally make it in a soup pot it can be make in a crock pot- after the onions and sausage have been browned a little. Ready in no time it is a great solution when you want home made soup but don’t have a lot of time.
Aunt Josie’s Cabbage Soup
1 T. oil
1 c. chopped onion
1 clove minced garlic
1 ½ lbs. Cooked smoked sausage, sliced or diced, I use turkey sausage
3 carrots, peeled and cubed
8 cups coarsely chopped cabbage, a small head
1 sweet pepper, seeded and chopped
1 c. tomato sauce
2 qts. Water
1-t. salt or paste type soup base
pepper to taste
3 medium potatoes, cubed
2 T. oil
1/3 c. flour
1 t. paprika
Sauté onion in oil until browned. Add garlic and sausage and cook until sausage is browned. Add vegetables, sauce water and seasonings and cook, covered 15 minutes. Add potatoes and cook, covered, 15 minutes more. In bowl combine oil, flour and paprika and stir until smooth. Ladle some hot soup into flour mixture and whisk until smooth. Repeat a few more times, until flour forms a paste. Pour this mixture into soup and simmer 2 minutes, until thickened. Serves 10-12.
