Guest guest Posted June 29, 1999 Report Share Posted June 29, 1999 * Exported from MasterCook * Very Creamy Potato-Cheese Soup Recipe By : New Recipes from Moosewood Restaurant, page 27 Serving Size : 4 Preparation Time :0:00 Categories : Moosewood Soups And Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 2 cups onions -- chopped 1 large garlic clove -- minced or pressed 2 large potatoes unpeeled and coarsely chopped 1 large carrot unpeeled and coarsely chopped 3 cups Vegetable Stock* or water 1 teaspoon dried dill (2 tablespoons of fresh dill) 4 ounces cream cheese 1 1/2 cups milk or part cream 1 cup sharp cheddar cheese (3 ounces) -- grated salt and black pepper to taste chopped fresh parsley In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender. Purée the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently. Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract. *Vegetable Stock recipe entered separately. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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