General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 25-02-2005, 06:18 PM
limey
 
Posts: n/a
Default PING: Elaine - Potato and Cheese Soup

Hi, Elaine. You posted this recipe on February 21 and I made it today for
lunch. It was very tasty and is a "keeper". By some small miracle, I had
every ingredient needed (with the exception of the fresh parsley). Thanks
again for posting.

Dora

Posted by Elaine to r.f.c. - 2/21/05
Bon Appétit
December 1995

Cheese & Potato Soup
2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley
Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion
and thyme and sauté until vegetables begin to soften, about 5 minutes.
Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk.
Add potato and bring soup to boil. Reduce heat and simmer soup until potato
is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until
melted and smooth after each addition. Mix in ham. Season soup to taste with
hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.





--





  #2 (permalink)   Report Post  
Old 25-02-2005, 09:49 PM
elaine
 
Posts: n/a
Default

"limey" wrote in message
...
Hi, Elaine. You posted this recipe on February 21 and I made it today

for
lunch. It was very tasty and is a "keeper". By some small miracle, I

had
every ingredient needed (with the exception of the fresh parsley). Thanks
again for posting.

Dora

Posted by Elaine to r.f.c. - 2/21/05
Bon Appétit
December 1995

Cheese & Potato Soup
2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley
Heat oil in heavy large saucepan over medium heat. Add celery, carrot,

onion
and thyme and sauté until vegetables begin to soften, about 5 minutes.
Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then

milk.
Add potato and bring soup to boil. Reduce heat and simmer soup until

potato
is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until
melted and smooth after each addition. Mix in ham. Season soup to taste

with
hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.


I'm glad you enjoyed it Dora - me too. And it's not a hard recipe to use
what's on hand - even if you don't have everything.

Elaine




Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
REC - Brie Cheese Soup / Sweet Potato Soup - RFC Cookbook page 22 Rusty[_1_] Recipes 0 09-03-2009 05:01 AM
Potato and Cheese Soup Duckie ® Recipes 0 08-09-2005 10:18 PM
Cheddar Cheese Potato Soup T & J Bartimus Recipes (moderated) 0 12-03-2005 05:37 AM
cheese & potato soup elaine General Cooking 3 21-02-2005 10:39 PM
ko~ MARIE CALLENDAR'S POTATO CHEESE SOUP ~*~ Bunny ~*~ Recipes 0 10-11-2004 07:53 PM


All times are GMT +1. The time now is 01:49 AM.

Powered by vBulletin® Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
Copyright ©2004-2021 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017