Among other things, cheese smooths soup.
Cool spring days invite soup. Whether it'sserved along in generous bowls, with a salad or sandwich as a main course, or in smaller portions to start a meal, hot soup is appropriate for this time of year.
These three recipes capitalize on cheese tolend smoothness, rich flavor, and protein. Chili lovers will relish the heat in the corn and pepper soup; you can temper it slightly with jalapeno jack cheese or add more fire to taste with prepared salsa. Serve with corn chips or hot corn bread.
Carrots and cream cheese, punctuatedwith caraway seeds, create a thick, flavorful blend. Offer with warm rye bread or breadsticks.
Apples and cheddar cheese are naturalcompanions in our third choice, making a slightly sweet soup reminiscent of the old American favorite, apple pie with cheese. Spoon chutney into the soup or spread this condiment on whole-grain crackers.
Corn and Jalapeno Cheese Soup
2 tablespoons butter or margarine
1 small onion, minced
1/2 teaspoon ground cumin
3 1/2 cups regular-strength chicken broth
1 tablespoon cornstarch
2 1/2 cups (1 lb.) frozen corn kernels
1 large red bell pepper, stemmed,seeded, and chooped
1/2 to 3/4 cup prepared salsa
2 1/2 cups (about 9 oz.) lightly packedshredded jalapeno-flavored jack cheese
In a 4- to 5-quart pan over medium-highheat, melt butter. Add onion and cumin, and cook, stirring often, until onion is soft but not brown. Smoothly blend 1 to 2 tablespoons of the broth with cornstarch. Pour cornstarch mixture and remaining broth into pan; add corn, pepper, and 1/4 cup salsa. Bring to a boil over high heat, stirring. Pour soup into a tureen or 4 wide bowls. Offer cheese and salsa to taste. Makes 4 servings, about 1 1/3 cups each.
Carrot and Cream Cheese Soup
2 1/2 cups regular-strength chicken broth
4 cups (about 2 lb.) peeled and slicedcarrots
1/2 cup chopped onion
3/4 teaspoon caraway seed
1 large package (8 oz.) cream cheese
1/3 cup shredded carrot
In a 3- to 4-quart pan over high heat,bring broth with sliced carrots, onion, and 1/2 teaspoon caraway seed to a boil; cover and simmer until carrots are tender when pierced, about 15 minutes.
Pour broth and carrots into a blender orspoon carrots and some broth into a food processor and whirl until smooth, 3 to 5 minutes. Return to pan; stir often over medium-high heat until boiling. Meanwhile, cut cheese in half lengthwise, then into thin slices crosswise. Reserve 1 slice for each serving; add remaining cheese to soup and whisk until smooth.
Ladle soup into 3 to 5 bowls; sprinkle withshredded carrot, reserved cheese slices, and remaining caraway seed. Makes 3 to 5 servings, 1 to 1 2/3 cups each.
2 cups regular-strength chicken broth
4 cups (about 3 large) cored, peeled,and chopped apples
1/4 cup slivered almonds
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup apple juice
1 cup (4 oz.) firmly packed shreddedcheddar cheese
1/2 cup chutney
In a 3- to 4-quart pan over high heat,bring 1 cup chicken broth to a boil with apples. Turn heat to low, cover pan, and simmer until apples are tender when pierced, about 10 minutes.
Meanwhile, spread almonds in a singlelayer in an 8- or 9-inch cake or pie pan. Bake in a 350| oven until nuts are lightly browned, about 10 minutes; shake occasionally. Set aside.
Scrape apples and broth into a blender orfood processor; whirl the mixture until smoothly pureed.
In the same 3- to 4-quart pan over medium-highheat, melt butter. Add flour and stir until bubbly. Remove from heat and slowly whisk in the apple juice and remaining chicken broth. Cook, stirring, until boiling, about 5 minutes.
Remove pan from heat. Reserve 1/4 cup ofthe cheese; whisk the rest into the hot broth, stirring until smooth. Add apple puree and place over medium-high heat; stir until boiling. Pour into a tureen or 4 soup bowls; sprinkle with reserved cheese and then with almonds. Offer chutney to stir into each portion to taste. Makes 4 servings, each about 1 cup.
Photo: Generously sprinkle shreddedjalapeo jack cheese onto hot salsaseasoned corn and red pepper soup
Photo: Smooth texture of sweet carrot soup comes from cream cheese.
Carawayseeds, shredded carrots, and more cheese garnish each bowl
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|Title Annotation:||includes recipes|
|Date:||Apr 1, 1987|
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