* Exported from MasterCook *
Four-Cheese Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cream Soups
Amount Measure Ingredient -- Preparation Method
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2 tablespoons margarine
1 medium leek -- chopped
4 cups vegetable stock
1 medium potato -- peeled and diced
2 cups half-and-half
3/4 cup freshly grated Provolone cheese
3/4 cup freshly grated fresh Parmesan cheese
3/4 cup freshly grated Mozzarella cheese
3/4 cup freshly grated fresh cheddar cheese
salt and pepper to taste
lightly toasted croutons
Year-Round
Yield: about 6 servings
1. Melt margarine in a soup kettle or Dutch oven, and sauté the leeks until tender. Add the stock and potato, bring to a boil, then reduce to a simmer, cover lightly, and cook for about 20 minutes, or until the potato is tender
2. In the container of a blender or food processor, puree the soup, in batches, until smooth. Return to the pot. Add the half-and-half, and continue to cook over a low heat. (Do not allow to boil.) Remove from heat, cover, and chill in the refrigerator for at least 8 hours.
3. When ready, reheat the soup to a simmer, add all the cheeses at one time, and cook, stirring until melted and incorporated into the soup. Adjust the salt and pepper to taste, and ladle into bowls, sprinkle with croutons, and serve immediately.
Source:
"365 Vegetarian Soups"
Copyright:
"2002 Gregg R. Gillespie (ISBN 0-8069-9398-
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Per Serving (excluding unknown items): 167 Calories; 6g Fat (34.0% calories from fat); 5g Protein; 23g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 1133mg Sodium. Exchanges: 1 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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