Category: Stews and Soups

Cacik (Turkish Yogurt soup)

Most people know this as Tzatziki.  Greek yogurt sauce, but the Turks say the Greeks stole it from them.

Ingredients for multiple servings

  • 1 cucumber – deseeded
  • ½ tsp dill
  • 1 tsp mint (minced)
  • 1-2 CU plain yogurt
  • ± 1 tsp garlic to taste
  • scant black pepper
  • 1 TBL lemon juice
  • 1 tsp EVOO
  • pinch of salt

Step by Step

  1. Peel cucumber and scoop out seeds
  2. Slice cucumber into small pieces or slices
    (ALT: Grate cucumber)
  3. Add yogurt and spices
  4. Blend until smooth.
  5. Fold in cucumbers
  6. OPT: Mix in some crumbled feta cheese
  7. Refrigerate at least 3 hours to blend flavors
  8. Serve cold with a dusting of mint on top.

Notes We’ve always said “Kay Sick,” but when visiting in Istanbul, we were told that the proper way to say this is “Jay Jick”

Turkey was created in 1923 from the Turkish remnants of the Ottoman Empire. Soon thereafter the country instituted secular laws to replace traditional religious fiats. In 1945 Turkey joined the UN and in 1952 it became a member of NATO. Turkey occupied the northern portion of Cyprus in 1974 to prevent a Greek takeover of the island; relations between the two countries remain strained. Periodic military offensives against Kurdish separatists have dislocated part of the population in southeast Turkey and have drawn international condemnation.

Simple Simple Canned Corn Chili

INGREDIENTS

  • 1 LB ground beef or hamburger meat
    For Vegetarian, use 1 can kidney beans, and 1 can pinto beans
  • 1 large red onions (slivered)
  • 1 TBL oregano
  • 1 can whole-kernel corn
  • 1 can tomato puree (Hunts or Progresso)
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 TBL Vegetable oil
  • 1 tsp chili powder
  • 1 TBL sugar
  • 3 bay leaves

STEP BY STEP

1. Brown the meat, and set aside
2. Saute onions until edges start to blacken
3. Add oregano to onions
4. Cook 5 minutes
5. Drain corn and add to the mixture
6. Add everything else and heat mixture
7. Cover and simmer for 1 hour
8. Add meat, uncover, and simmer for another hour to reduce liquid

Serve with Tabasco

 

Grandpa’s Split Pea Soup

This is based on a Copy Cat recipe for Anderson’s Split Pea Soup

Ingredients

  • 1 CU fresh split peas (rinsed – no stones)
  • 2 CU chicken stock (see recipe here)
  • 1 C water
  • 2 TBL butter
  • 1 TBL EVOO
  • 1/2 stalk celery  (rough chopped)
  • 1 smallish carrots (rough chopped)
  • 1/2 sweet onion (rough chopped)
  • 3  asparagus spears (not the tips, but not the bottoms either)
  • scant thyme, red pepper, salt and black pepper
  • 1 large pinch fresh cilantro or parsley
  • 1 ham bone (or three chicken bones)
  • 1 bay leaf
  • 1/4 C cauliflower (optional)
    • Chopped ham (add near the end)

Instructions

  1. Rinse peas.  Remove stones and floaters.
  2. Let soak overnight.
  3. Dump soaking water and rinse peas one last time
  4. Put peas, ham bone, and bay leaf into a pot and add chicken stock
  5. Add water (if necessary) to cover the peas by about 1/4 inch
  6. Bring to a boil, then simmer 45 minutes.
    COOKING THE SOUP
  7. Rough chop all veggies (not peas, ham or bay leaf)
  8. Add veggies and butter and EVOO to a large pot
  9. Saute for 5 minutes
  10. Add peas (removing bones and bay leaf) to the pot
  11. Bring to boil, then simmer covered for 15 minutes
  12. Put all ingredients in blender, being sure to vent blender
    or use immersion blender – and blend until smooth
  13. Ieally, run through a food sieve on smallest grater
  14. Add ham and simmer for another 20 minutes
  15. Serve topped with a dollop of sour cream

Special Steps

Cauliflower adds nothing to the taste, but helps make a creamier soup without using something like heavy cream.

 

Sweet Onion Bisque

INGREDIENTS

  • 1 Vidalia onion – sliced thin
  • 3 TBL Butter
  • 1 C Stock
  • 1/2 C Milk
  • 1/2 C Heavy cream
  • 1 egg yolk
  • 2 Chives – minced
  • 1 TBL Sour cream

STEP BY STEP

  1. Slice onion in half, and then very thin.
  2. Sweat onion in butter on low heat one hour.
  3. Add stock and bring to a boil.
  4. Reduce to a bare simmer and add milk.
  5. Bring back to a simmer, then remove from heat.
  6. Mix in heavy cream.
  7. Temper in your egg yolk.  CLICK HERE to see how to temper.
  8. Puree carefully and strain or run through a food mill.
  9. Garnish w/ sour cream & Chives

 

Tortilla Soup

INGREDIENTS and STEP BY STEP

  • 2 tomatoes – quartered
  • 1 onion – quartered
  • 4 tomatillos – quartered
  • 6 cloves of garlic
  • 1 jalapeño – deseeded
    – Toss the above in 3 TBL EVOO
    – Place on baking sheet and sprinkle with salt
    – Bake at 350º for about 30 minutes – meanwhile in a large bowl
  • 1 zucchini – chopped
  • 2 ears of corn – cut off cob
    – Toss with
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp ground coriander
    – Set aside for a few minutes
  • Bring 2 C chicken stock up to a boil and pour into a blender
    – Add tomatoes, etc to the blender
    – Put zucchini and corn on the now empty tray and put them back in the oven for 10 minutes
  • Add 1 handful of cilantro, 3 leaves Swiss chard, 2 TBL agave syrup, 2 TBL lime juice to the blender
    – Blend well
    – Return chicken mixture to a deep pot and bring back up to a simmer
    – Add the zucch and corn to the pot
  • Cut corn tortillas into strips, spray with oil and bake in oven until browned, using the now empty tray
  • Add 1 C garbanzo beans to the pot
  • Optional: Add shredded pork
  1. To serve, put crispy strips onto a plate, top with some chunky parts of the soup, dress with a little bit of broth.
  2. Garnish with some radish cut really thinly, strips of avocado and cilantro leaves.

Turkey and Dumplings

From KitchenJoyBlog.com
Photo from KitchenJoyBlog.com

INGREDIENTS – TURKEY BASE

  • 1/2 tsp salt
  • 2 TBL butter
  • 2 TBL AP flour
  • 1 bay leaf
  • 3-4 C turkey broth (or chicken)
  • 1 TBL white wine vinegar
  • 2 tsp Grandpa’s Thunder Powder
  • 1 rib celery – 1/4-inch diagonal pieces
  • 1 carrots – julienne strips
  • 1 small onion – large dices
  • 2 C of turkey or chicken (chopped or shredded)
  • 2 TBL heavy cream
  • 1 small can of baby peas
  • 1TBL chopped fresh parsley leaves

INGREDIENTS – DUMPLINGS

  • 1 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 TBL butter
  • 2 TBL AP flour
  • 1/2 C milk
  • 3 TBL butter

STEP BY STEP – DUMPLINGS

  1. In a medium bowl, combine 1 C flour, baking powder, and salt.
  2. Set aside
  3. Melt 2 TBL butter in a small sauce pan
  4. Add flour and cook until it starts to brown
  5. Whisk in milk
  6. Bring to low simmer
  7. Combine the milk mixture with the dry ingredients with a fork
  8. Stir until the mixture just comes together.
  9. On a lightly floured surface, roll the dough to about 1/8 inch thickness
  10. Cut into long strips 1-inch wide.
  11. Cut across strips to about 1/4 to 1/2 inches
  12. Toss noodles with flour to keep from sticking
  13. Transfer to a large plate or baking sheet and cover with plastic wrap.
  14. Refrigerate until ready to use.

STEP BY STEP – BASE

  1. In a heavy ceramic cook pot, melt the butter over medium heat.
  2. Whisk in the flour and salt
  3. Cook until golden-brown, 3 to 4 minutes.
  4. While whisking, add the turkey broth, vinegar, bay leaf and Thunder Powder
  5. Cook until thickened, about 5 minutes
  6. Add the celery, carrots, and onion.
  7. Cook until the vegetables are tender, about 15 minutes.
  8. Add the turkey meat, heavy cream and peas
  9. Season with salt and black pepper if necessary.

STEP BY STEP – BRINGING IT ALL TOGETHER

  1. Place the dumplings on top of the chicken mixture
  2. Gently submerge and fold into the hot liquid.
  3. Cover and simmer until the dumplings are cooked through, – about 10 minutes.
  4. Gently stir in the parsley.
  5. Serve in large soup bowls.

 

Veggie Broccoli Soup

INGREDIENTS

  • 16 OZ Chicken Stock
  • 2 carrots (stripped with peeler, then minced)
  • 1 stalk celery (chopped)
  • 1/2 onion (diced)
  • 1 potato (peeled if you desire – diced)
  • 1/4 bunch cilantro
  • 1 tsp oregano
  • 1 tsp basil
  • 1 entire arm of broccoli (finely chopped in food processor)

STEP BY STEP

  1. Boil all ingredients EXCEPT BROCCOLI 30 minutes
  2. Pour hot mixture into blender
  3. Add 2 CU cold water
  4. Puree
    IMPORTANT NOTE: DO NOT put lid on blender, or the top will explode off – spewing hot vegetable matter all over the place.  Use a dish cloth as a cover.
  5. Return to heat and add finely chopped broccoli
  6. Return to boil
  7. Add 1/2 tsp salt and some black pepper
  8. Remove from heat and let stand 10 minutes

Serve with Drop Biscuits

 

Vegetarian Chili

INGREDIENTS

  • 1 TBL olive oil
  • 1/2 CU chopped large red onion
  • 1/2 CU thinly sliced white onion
  • 2 minced garlic cloves
  • 1 1/2 CU chopped zucchini or egg plant
  • 1 CU chopped yellow bell pepper
    1 CU chopped green bell pepper
  • 1 16 OZ can stewed tomatoes
  • 1 TBL chili powder (more or less to taste)
  • 3 bay leaves
  • 1/4 tsp black pepper
  • Select TWO of the following (rinsed and drained)
    – 16 OZ black beans
    – 16 OZ kidney beans
    – 16 OZ pinto beans
  • 1 jalapeno pepper (minced)
  • 1 TBL oregano
  • 1 tsp ground cumin
  • optional: Cheese of your choice

STEP BY STEP

  1. Heat oil in Dutch oven over medium high heat
  2. Saute onion and garlic
  3. Add zucchini and bell peppers
  4. Cook 5 minutes stirring frequently
  5. Add all other ingredients (except sliced onion)
    Just add 2 LB ground beef (browned) at this point make this beef chili
  6. Simmer 30 minutes, stirring occasionally
  7. Top with cheese and thinly sliced onion
  8. Serve hot

 

Chicken – Vegetable Soup

Ingredients

  • 2 cans chicken or vegetable broth
  • 2 CU water
  • 1 can San Marzano tomatoes – crushed
  • 1 TBL oregano
  • 1 TBL garlic
  • 1/2 CU crushed dried Shiitake mushrooms
  • 1 tsp thyme
  • 1 CU cauliflower (chopped small)
  • 1 large onion (chopped)
  • 1 carrot (sliced using vegetable peeler)
  • 1 large celery stalk (diced)
  • 1 CU broccoli (chopped)
  • 2 CU chicken (cooked and coarsely chopped)
  • 3 CU noodles (optional)

STEP BY STEP

  1. In heavy saucepan or crock pot combine all ingredients except chicken
  2. Bring to simmer and cook for 1 to 3 hours
  3. Add chicken (and noodles) and cook another 30 minutes

 

Borscht

INGREDIENTS

  • 3 cups beef broth
    – left-over stew meat (1 cup) shredded
  • 1/2 onion, peeled, quartered
  • 2 large beets, peeled and cut into julienne strips
  • 1 carrots, peeled, chopped
  • 1 small russet potato, chopped very small
  • 1 cup shredded cabbage
  • 1 Tbsp butter
  • 2 Tbsp red wine vinegar
  • 1/2 cup sour cream for topping
  • 1 Tbsp chopped fresh dill
  • Salt and pepper to taste

STEP BY STEP

  1. Bring broth to a light boil
  2. Add beef, onion and ONE beet to the broth pot, cook 15 minutes
  3. Reduce heat and simmer about 1 hour
  4. Add carrots, potato and remaining beet and cook another 30 minutes
  5. Add butter and shredded cabbage and cook another 10 minutes
  6. Stir in vinegar and season with salt and pepper
  7. Ladle into bowls and top with sour cream and sprinkle with dill
  8. Serve with thin slices of your Uzbek bread

Strawberry Rhubarb Soup

INGREDIENTS

  • 1 C Strawberries
  • 1 C Rhubarb – De-stringed and chopped
  • 1/4 C sugar
  • 2 C Watermelon
  • Dash of Vanilla
  • 1 TBL Lemon

STEP BY STEP

  1. Cut Strawberry & Rhubarb in pieces, then toss in sugar
  2. Mix watermelon pieces with vanilla and lemon
  3. Use potato masher to mash it all together
  4. Cook / simmer 1 hour
  5. Blend and press through strainer
  6. Serve cold

 

Arizona Chili

INGREDIENTS

  • 2 large red onions (diced)
  • 2 LBS meat (or four patties)
  • 2 TBL Olive oil
  • 1 Carrot
  • 1 Red bell pepper
  • 1 Can dark kidney beans (drained, not rinsed)
  • 1 Can light kidney beans (drained, not rinsed)
  • 1 Can black beans (drained, not rinsed)
  • 1 Entire hand of garlic (coarsely chopped)
  • 1 TBL chili powder, cayenne pepper powder or sauce
  • 1 TBL coriander
  • 1 TBL oregano
  • 1 6 OZ can tomato puree (Hunts or Progresso)
  • 1 15 OZ can diced tomatoes
  • 1 15 OZ can tomato sauce

STEP BY STEP

  1. Some night earlier, grill four extra hamburger patties – leftovers
    or use ground beef and  brown it in a skillet
  2. Break apart meat
  3. Saute onions in olive oil
  4. Add cumin, coriander, oregano and peppers to onions
  5. Cook 5 minutes
  6. Drain beans and add to the mixture
  7. Heat mixture throughout
  8. Add tomato products and everything else except the meat, and heat mixture
  9. Cover and simmer for 1 hour
  10. Add meat, uncover, and simmer for another hour to reduce liquid
  11. Serve with Grandpa’s Cornbread

VARIATIONS

  • Use ground 80/20 chuck rather than hamburger – grind on a coarse grind.
  • Use ground turkey or chicken rather than hamburger
  • Use half ground lamb
  • Use several link sausages

Mexican Meatball Soup

Studded with zucchini, corn, and tomatoes, this hearty soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.

INGREDIENTS

  • Your choice of 12 meatballs
  • 1 TBL cooking oil
  • 1 small sweet onion, chopped
  • 1 jalapeno pepper, seeds and ribs removed, chopped
  • 1 medium zucchini – cut into 1/2-inch dice
  • 2 1/4 tsp dried oregano, or 1 TBL chopped fresh oregano
  • 1/4 tsp ground cumin
  • 1 cup fresh or frozen corn kernels
  • 1 TBL lime juice
  • 1 QT chicken broth or homemade stock
  • 2 C water
  • 1-1/2 C drained canned diced tomatoes
  • 1 tsp salt
  • 1/4 tsp fresh-ground black pepper

STEP BY STEP

  1. Start oil heating in a large pot.
  2. Add the onion and half the jalapenos and saute about 5 minutes.
  3. Add the zucchini, half of the oregano, and the cumin
  4. Cook about 3 minutes.
  5. Meanwhile, make your meatballs.
  6. See Grandpa’s Meatball Recipes and choose which meatball you want to create.
    Our preferred meatball for this recipe is a Mexican Meatball.
  7. Add the broth, water, tomatoes, salt, and pepper
  8. Bring to a simmer, and simmer for 15 minutes.
  9. Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes.
  10. Stir in the lime juice and the remaining oregano.

 

 

Pasole / Posole / Pozole / Pazole

Pasole is a Mexican tradition. Making Pasole is kind of like saying you are making a Casserole.  The recipe contains hominy, and all other ingredients are based on family tradition.  Here is one recipe out of thousands.  A video from Your Life A to Z follows.

INGREDIENTS

  • 2 C white hominy ( nixtamal )
  • 1/4 C each – Shredded chicken and pork
  • 6 tomatillos
  • 3 jalapeño peppers
  • 2 poblano peppers
  • SPICES:  Oregano, cumin, diced onion
  • GARNISH OPTIONS:  Sour cream, fresh cilantro, halved tostada shells, shredded lettuce, julienne radish, onion slivers, arbol chilies, oregano, green onion

STEP BY STEP

  1. Start hominy boiling in salted water
  2. Simmer for 2-3 hours
  3. Meanwhile, wash tomatillos, and peppers
  4. Cut off stem and put into a blender (deseed peppers to decrease spice level)
  5. When hominy has finished cooking strain – reserving liquid
  6. Put hominy into soup pan
  7. Add just enough of the hominy water to allow the blender to fully process the peppers and tomatillo
  8. Combine hominy and pepper mixture in soup pan, and simmer 45-60 minutes
  9. Top with sour cream and cilantro leaves
  10. Serve with corn chips

 

Southern Winter Soup

Southern Winter Soup
Southern Winter Soup

Grandpa created and submitted this recipe to The International Rescue Committee for inclusion in its Gila Farm Cooperative CSA Newsletter. This is a program that we subscribed to, and prepaid for, which gives the farmers money for seeds. Throughout the coming year, we get all sorts of greens and other produce fresh from the farm.

This is also great if you are traveling and get a chance to sample the street side farmer stands or a local farmers’ market.

Use 16 oz of canned stock, or make your own. It’s much healthier and really easy.  Here is a link to Grandpa Cooks HOMEMADE MEAT AND VEGGIE STOCK.

Fill with DISTILLED water to cover two inches over top of ingredients

INGREDIENTS

  • 16 oz stock
  • Handful of mustard greens (chopped)
  • Handful of Collar Greens (chopped)
  • 2 green onions (diced)
  • 1 stalk celery (diced)
  • 1 carrot (julienne strips or peeler strips, then chopped)
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste

STEP BY STEP

  1. This is about as easy as it gets…
  2. Bring stock up to a simmer
  3. Add ingredients
  4. Let simmer for 30-45 minutes
  5. Serve with bread or even better BISQUICK DROP BISCUITS.

 

Potato and Cheddar Cheese Soup

soupINGREDIENTS

  • 2 strips sliced bacon, cut into pieces
  • 1/2 onion – chopped
  •  2 large russet potatoes – peeled and chopped ( see note below )
  • 2 cups water
  • 1/2 teaspoon salt
  • 3 ounces cheddar, grated – about 1 cup)
  • 2 TBL chopped chives or scallion tops

STEP BY STEP

  1. In a large saucepan, cook the bacon until crisp
  2. Remove the bacon and set aside on a paper towel
  3. Pour off all but 1 tablespoons of the bacon fat
    If you don’t have 1 tablespoons, add a bit of canola oil
  4. Reduce the heat to low
  5. Add the onion and cook until softened – about 5 minutes
  6. Stir in the potato pieces until they start to brown
  7. Add water and salt and bring to a boil
  8. Simmer, stirring occasionally, until the potatoes are tender, 15 to 20 minutes
  9. If you want a creamy soup, pour the soup into a blender and puree
    For a more rustic soup, use a potato masher to do most of the work.
  10. Return the potatoes to the pan
  11. Still over low heat, add the cheese bits and stir until melted
  12. Remove the pan from the heat
  13. Taste the soup and season with salt, pepper or cumin to the desired taste
  14. Serve the soup topped with the bacon and chives, and a dollop of sour cream

MORE STUFF YOU NEED TO KNOW

  • Boiling potatoes have less starch than baking potatoes and consequentially hold together better when boiled. This is why they are used in dishes such as potato salads. Not in this soup, though. Since we want most of the potato to break down into smaller pieces and thicken the soup, baking potatoes are preferred.
  • For Vichyssoise, prepare soup as above, then add 1/2 cucumber – peeled and seeded and 1 TBL  light cream.  Let soup chill, then add Vichy ingredients and blend in a blender until smooth.  Refrigerate several hours.  Garnish with chopped chives.
  • SAFETY TIP:  If you blend your hot soup, DO NOT put the lid tightly on the blender.  The explosion of hot air will spread hot potato soup all over your kitchen, ceiling and face.  Leave the lid off, and cover the top with a heavy towel or wash cloth.

 

Swiss Gruyere Fondue

Note:  Gruyere is best when it has aged about a year or more.  Older has less moisture, and a better taste.  Crystals in the cheese indicates that it has been nicely aged.  Do not get younger cheese (eg: 4 months old)

2016-05-04 16.03.35INGREDIENTS

  • 4 ounces Gruyere cheese, rind cut off
  • 4 ounces Swiss Ementhaler cheese
  • 1/2 tablespoon cornstarch
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • Pinch of ground nutmeg
  • A dash of cayenne pepper
  • Assorted dippers (see list below)

STEP BY STEP

  1. Cut cheese into small squares.
  2. Toss cheese with cornstarch in large bowl.
  3. Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
  4. Reduce heat to medium.
  5. Mix both grated cheeses
  6. Whisk 1 handful of cheese into wine until almost melted.
  7. Repeat with remaining cheese in about 5 more batches.
  8. Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
  9. Whisk in nutmeg.
  10. Transfer to fondue pot and keep warm over fondue burner.
    Alternate: use your crock pot and a mixing bowl to create a double boiler (see photo)
  11. Accompany with a platter of assorted dippers, fondue forks and plates.

DIPPERS

  • Cubed crusty bread
  • Boiled new potatoes
  • Rounds of smoked sausage
  • Cubed cooked chicken
  • Blanched asparagus
  • Green beans
  • Broccoli
  • Cauliflower florets
  • Carrot sticks.

 

Golden Gazpacho

INGREDIENTS

  • 1 mango
  • 1 golden tomatoes
  • 1 tbl roma tomato
  • 1 red bell
  • 1  yellow bell
  • 1 avocado
  • 1 TBL cilantro
  • 1 TBL chives
  • 1 TBL jalapeno
  • 1 TBL cucumber
  • 1 TBL olive oil
  • 1 tsp cumin
  • 1 tbl sugar
  • Choula sauce to taste
  • Juice and zest from one lemon
  • Juice and zest from one orange

STEP BY STEP

  1. Chop/dice all vegetables.
  2. Add 1 tbl sugar and chunks of avocado.
  3. Toss in lemon, orange, EVOO, salt, pepper and cumin
  4. Add Choula sauce and 3/4 CU orange juice.

Gazpacho Ciudad

INGREDIENTS

  • 3 medium tomatoes (chopped small)
  • 1 orange – zest and juice
  • 1 lime – zest and juice
  • 1 red onion or Vidalia onion (chopped)
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (slivered)
  • 1/2 CU mango (chopped)
  • 1 avocado (diced)
  • 1 stalk celery (chopped very small)
  • 1 cucumber (peeled, deseeded, and cubed or cut into thin medallions)
  • 2 TBL olive oil
  • 1 TBL garlic (grated)
  • 1 CU chopped cilantro
  • 2 tsp sugar
  • 2 tsp fresh basil
  • 1 tsp of cumin
  • 1 C whole kernel corn
  • 1 C V8 or Mrs. T’s Bloody Mary mix or 1 can tomato sauce
  • 1 sm can tomato paste
  • chili sauce or cayenne pepper to taste
  • salt and pepper to taste
  • Worcestershire sauce to taste

STEP BY STEP

Mix all ingredients just as listed above. Let meld for at least an hour for best flavor.

Alton’s Cheese Soup

This recipe was adapted from Alton Brown’s – Good Eats

INGREDIENTS

  • 16 OZ broth
  • 2 OZ sharp cheddar cheese – shredded
  • 2 oz Monterey Jack cheese – shredded
  • 2 oz Fontina cheese – shredded (Alt: provolone, gruyere, and gouda)
  • 2 TBL butter
  • 3 oz onion (minced)
  • 2 oz carrot (minced)
  • 2 oz celery (minced)
  • 2 TBL sifted flour
  • 2 bay leaf
  • 2 cloves garlic (minced)
  • 1/2 CU heavy cream
  • 1/2 tsp Tabasco
  • 1/2 tsp white pepper
  • 1 tsp Worcestershire Sauce
  • 1 tsp Marsala wine

STEP BY STEP

  1. Mince onion, carrot, and celery
  2. Mix with 1 TBL softened butter
  3. Sweat onion, carrot and celery
  4. Drizzle in sifted flour, stirring continually
  5. Add broth to pan
  6. Add bay leaves
  7. Add minced garlic
  8. Bring to NEAR boiling and simmer 30 minutes
  9. Remove bay leaf
  10. Add heavy cream
  11. Pour into bowl and puree with immersion blender
  12. Add shredded cheese just a bit at a time
  13. Add Marsala wine
  14. Add Worcestershire sauce
  15. Add Tabasco and white pepper
  16. Blend with spoon until smooth

Note
To reheat, use double boiler to avoid graininess

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