Vegetable-Cheese Soup Recipe - Cooking Index
Vegetable-Cheese Soup Recipe - Cooking Index
"Cooking with friends -- that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook."
Courses: Soup| 2 tablespoons | 30ml | Butter - (1/4 stick) |
| 1 | Russet potato - (9 to 10 oz) - peeled, diced | |
| 3 | Celery stalks - chopped | |
| 1 | Onion - chopped (medium) | |
| 1 1/4 teaspoons | 6.3ml | Dried thyme |
| 2 tablespoons | 30ml | All-purpose flour |
| 4 cups | 948ml | Vegetable broth |
| 1 | Creamed corn - (15 oz) | |
| 1 | Frozen corn kernels - (10 oz) | |
| 1 | Frozen mixed vegetables - (10 oz) | |
| 2 cups | 292g / 10oz | Grated sharp cheddar cheese - (packed) - abt 8 oz |
| 1 teaspoon | 5ml | Hot pepper sauce |
| Chopped fresh parsley - for garnish |
Melt butter in heavy large pot over medium-high heat. Add potato, celery, onion, and thyme. Saute 5 minutes. Sprinkle flour over; stir 1 minute.
Gradually mix in vegetable broth. Add creamed corn, frozen corn, and frozen vegetables and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat.
Add grated cheese and stir until melted and smooth. Mix in hot pepper sauce; season to taste with salt and pepper. Ladle soup into bowls; sprinkle with chopped parsley.
This recipe yields 8 servings.
Source:
Bon Appetit, November 2002
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