This is from Nita Mehta’s Soups, Salads and Starters. I was slightly skeptical when I read the name of the soup but since I had some cheddar cheese lying around and really wanted to use it up. The soup was a pleasant surprise, not as heavy as I expected but quite filling and creamy.
Cheddar Cheese SoupSource : Nita Mehta’s Soups, Salads and StartersServes : 5-6
What I Used:2 onions, chopped3 medium potatoes, peeled and chopped25gm (1 cube Amul cheese) cheddar cheese, grated2 tbsp butter1 cup milk (I used low fat ‘cuz that’s all I had)5 cups water1/2 cup sour cream (I didn’t use this)1/2 tsp freshly ground black pepper1 tsp saltTo Garnish:Croutons25gm (1 cube Amul cheese) cheddar cheese, gratedFresh coriander leaves (optional)How I Made It:1. In a pressure cooker pan, add the butter and brown the onions lightly.2. Add potatoes and saute for 1-2 mins. Then add the water and pressure cook for 3-4 whistles. Remove from fire.3. When cooled, blend the pressure cooked onions and potatoes in a mixer to a puree, along with the water used for cooking them.4. Strain the puree (I didn’t do this) and set aside.5. Boil the milk separately. Bring the strained pureed soup separately to boil and add the milk, stirring continuously. Simmer for 2-3 mins on low flame.6. Add grated cheese, salt and pepper.7. Finally add the sour cream, if using, keeping the soup on very low flame and stirring continuously. Remove from fire.8. To serve, grate top off with some grated cheese and toasted croutons with coriander leaves if using. Serve hot.
This goes to Monthly Mingle – Soups, conceptualized by Meeta and hosted this month by Sunshinemon. Thanks for reminding me, Sonia 🙂
I am really honestly truly drooling over this one.. Cheese soup, never tried at home.. would love to
U cud link it to my event
Soup It up
Refrshing soupppppp..Perfect for this cool climate…
Its sure looks creamy, slurp!
I have this book too. Tried a starter and soup so far but not this one. If it is light I might make it for the children too. Thanks for sending this to the Mingle and thanks to Sonia for reminding!
This recipe can be considered vegetarian , if and only if, the cheese is made from non animal origin rennet…..