Four Cheese Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Unsalted butter,
1 Med.: leek, white & pale green parts only, chopped
4 cup: Chicken stock, or canned low-salt broth
1 Med.: potato, boiling type, peeled and diced
2 cup: Half and Half,
3/4 cup: Provolone cheese, grated (about 3 ounces)
3/4 cup: Parmesan, fresly grated (about 3 ounces)
3/4 cup: Mozzarella, grated (about 3 ounces)
3/4 cup: Cheedar cheese, grated (about 3 ounces)
Croutons,
Directions:
Number of Servings: 6
Melt butter in heavy large saucepan over medium heat. Add leek and
saute until tender, about 5 minutes. Add stock and potato and bring
to boil. Reduce heat and simmer for 25 minutes, stirring
occasionally. Puree soup in batches in processor or blender. Return
soup to saucepan. Add Half and Half and bring to simmer. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
continuing.)
Gradually add all cheeses to soup and whisk until melted. Ladle soup
into bowls. Sprinkle with croutons.
Recipe from Carusos Palace, Orlando, Florida. Courtesy of Bon
Appetit, September, 1991.
Posted by Michelle Bass. Courtesy of Fred Peters.
Source from luhu.jp
Melt butter in heavy large saucepan over medium heat. Add leek and
saute until tender, about 5 minutes. Add stock and potato and bring
to boil. Reduce heat and simmer for 25 minutes, stirring
occasionally. Puree soup in batches in processor or blender. Return
soup to saucepan. Add Half and Half and bring to simmer. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
continuing.)
Gradually add all cheeses to soup and whisk until melted. Ladle soup
into bowls. Sprinkle with croutons.
Recipe from Carusos Palace, Orlando, Florida. Courtesy of Bon
Appetit, September, 1991.
Posted by Michelle Bass. Courtesy of Fred Peters.
Source from luhu.jp