How To make Creme Of Vegetable Soup Le Cellier Restaurant
1 1/2 Quarts chicken stock
3/4 c (1-1/2 sticks) butter
3/4 c Diced onion
1 1/2 c Diced potato
3/4 c Peeled diced tomato
3/4 c Diced carrot
3/4 c Green beans
3/4 c Broccoli, coarsely chopped
3/4 c Minced leek
3/4 c Minced zucchini
1 Clove garlice
1 1/2 ts Sugar, or to taste
Sald and freshly ground - pepper to taste 1/2 c Heavy cream
Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock,
cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes.
Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. (Whole batch 1,963 calories minuus broth: 14 cups, each cup totals 162 calories with broth.) SOURCE: Source Le Cellier Restaurant, Santa Montica, California.
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Epcot's Food and Wine Canadian Cheese Soup - Published on April 4, 2017
Sarah and Peter take their second attempt at one of their all time favorite dishes especially for the Food & Wine festival...Canadian Cheese Soup.
What is your favorite Food & Wine item?
Ingredients:
1/2 pound of bacon, cut into 1/2 inch pieces
1 medium red onion, cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound grated white cheddar cheese
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Corse salt, freshly ground pepper to taste
1/2 cup warm beer
chopped scallions or chives, for garnish
Steps:
1. Cook bacon over medium heat in a Dutch oven for 5 minutes
2. Add onion, celery and butter; sure until onion softens
3. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk chicken stock and bring to a boil for 1 minute. Reduce heat and simmer for 15 minutes, stirring occasionally.
4. Add milk and continue to simmer for 15 minutes. Do not boil.
5. Remove from heat and stir in cheese, Tabasco, Worcestershire sauce, salt and pepper until cheese is melted and soup is smooth. Stir in warm beer.
6. Serve hot, garnished with chopped scallions or chives.
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Canadian Cheddar Soup Recipe
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Let's go back to a time when fancy department stores had full-scale restaurants like Hudsons of Detroit! Hudsons was famous for two of their recipes such as the Canadian Cheese Soup we'll be making today.
JL Hudson started a modest store in Detroit in 1881 and made it grow into a behemoth that stood a whopping 25 stories tall and took up a whole city block! And with 5 restaurants, you could stay from opening till closing and never miss a meal. So, get out your soup pot, and let's bring back a little bit of the glory days of Hudsons!
What you'll need:
4 T Butter
1 T Diced Onion
1/2 c Diced Celery
1/2 c Diced Carrot
1/2 c All-Purpose Flour
1 T Cornstarch
1/8 tsp Paprika
1/8 tsp Baking Soda
3 c Whole Milk
3 c Chicken Broth
2 lbs Sharp Cheddar Cheese
2 drops Angostura Bitters (optional)
Salt and Pepper
Parsley for garnish (optional)