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Friday, December 7, 2012

Cheese Soup

I am a mouse.  I am small.  I nest.  I can fit through small spaces.  I get fidgety and nervous a lot.  I navigate effectively through crowds.  I nibble when I eat using both hands.  I Love Cheese.

Cheese Soup

  • 2 Tbs butter in a large pan on low to medium heat, melt it.
  • 1 large onion finely chopped - Saute for about 4 minutes.
  • 2 cloves of garlic, minced.  Add garlic to onions and saute or another 2 minutes.
  • 1/4 cup flour - Add to onions to give them a good coat of flour and continue cooking, stirring constantly for another 2 minutes.
  • Slowly whisk in 1 can of broth, (About 1 cup of chicken, beef, or vegetable stock)
  • 3/4 cup whole milk (it tastes better when using whole milk)
  • 3/4 cup heavy cream
  • Bring soup to a low boil then reduce heat to simmer.  Simmer and stir for about 20 minutes.
  • 2 cups grated cheddar cheese adding in 1/2 cup increments and stirring until completely melted before adding more cheese.  Do not allow soup to boil, just keep it at a slow simmer.
  • 1 package of diced ham, bacon, or prosciutto.  Optional.  But in my house the addition of bacon is never optional, but a requirement.
  • Season to taste with salt and pepper.  Garnish with parsley and a Parmesan Crisp.  Serve with dinner rolls.
That was my fancy schmancy attempt at looking pretty.  A Parmesan Crisp.  Deceptively easy to make.

Parmesan Crisp

  • 1 Tbs shredded or grated Parmesan cheese per crisp.
  • Scoop and Flatten the cheese out onto a Parchment paper covered sheet pan.
  • Bake at 350 degrees for 6-8 minutes until golden.
  • Allow Crisp to cool and harden, or while they are still warm curl them up to look even fancier. 
  • Remove and eat.  I like letting mine soak in the soup to double the cheesy flavor.  
Did I mention that I love cheese.