|
|
|
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. |
|
Questions or Comments:
Contact Webmaster |