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Winter Cheese Soup




Source of Recipe


Internet


List of Ingredients




1-1/2 pounds potatoes, cut in even-size pieces
Salt
2 tablespoons butter
1 large onion, minced
2 large cloves garlic, minced (optional)
2 celery stalks, finely chopped
1 large carrot, diced small
1/4 small rutabaga (weighing about 2 ounces), diced small
1-1/4 cups Chicken or Vegetable stock
2/3 cup milk
1/2 teaspoon dried thyme or marjoram
1/2 teaspoon celery salt
Freshly ground black pepper
1 cup shredded Cheddar cheese
3 tablespoons chopped parsley

Cook the potatoes in a large, heavy-bottomed kettle with boiling salted water to cover for about 15 minutes or until tender.

When the potatoes are cooked, let them cool slightly in the water, then work both potatoes and water to a pureé in a blender or food processor. Return the pureé to the rinsed-out kettle.

Melt the butter in a large skillet, add the onion and garlic, if using, and sauté over moderate heat until beginning to soften. Add the remaining vegetables to the kettle. Cook, stirring occasionally, for about 10 minutes, until they are just beginning to color.

Mix the vegetables with the potato pureé in the kettle, then stir in the stock, milk, thyme and celery salt. Add pepper to taste.

Bring to a boil, lower the heat and simmer gently for about 15 minutes or until the vegetables are just soft. Stir in the cheese, reserving 2 tablespoons, for 2 to 3 minutes more. Taste and adjust seasoning.

Pour into a warmed soup tureen. Sprinkle with the chopped parsley and the remaining cheese and serve.

Serves 4



Recipe