Magazine article Sunset

Among Other Things, Cheese Smooths Soup

Magazine article Sunset

Among Other Things, Cheese Smooths Soup

Article excerpt

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. …

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