I had posted a different version of Cheese soup, when I had first started this blog. It is posted under heading "Dutch cheese soup" since then I have modified the recipe, which is much easier to make and I have added Marsala wine to the recipe, which gives this soup a nice flavor that goes well with cheese soup. You can pretty much use any veggies from your fridge. I had baked Jalpeno cheddar bread day before I made this soup, so I served it with Jalapeno grilled cheese sandwich. Lately I have been making grilled cheese sandwiches with Harvarti cheese, it comes out really yummy but this time I used Swiss Guerrier cheese.
Ingredients:
- 6-8 Mushrooms ( I used snow capped but I prefer Baby Portobello mushrooms)
- 8 sweet mini peppers (you can use yellow orange bell peppers)
- One yellow onion chopped
- 5-6 green onions chopped with greens, (save some green part for topping)
- Hand full of baby carrots (cooked)
1 can of heart of palm- 1 can of kernel of corn
- One 32 oz carton of vegetable broth
- 2 tablespoon butter
- 2 tablespoon olive oil
- 2 table spoon All purpose flour
- 2 tables spoon corn starch
- 1 cup Marsala wine
- 1/4 cup shredded Swiss Guierre cheese
- 1/4 cup Mexican blend cheese
- 2 teaspoon salt
- 1 cup milk
- Pinch of nutmeg
- Pinch of white pepper
- Some extra shredded Swiss guierre cheese for topping
Method:
- Chop all the fresh veggies and drain the veggies from cans and rinse them.
- Cook baby carrots until tender ( I just do this in microwave for few minutes)
- Pour the veggie broth in a sauce pan and place it over medium heat on stove, bring it to boil.
- While this is heating up and coming to boil on other stove you can heat butter and olive oil together.
- Saute the onions first until translucent and then all the chopped fresh veggies.
- Add flour and corn starch and keep stirring until everything is incorporated.
- Add hot boiling broth to the mix and add chopped cooked baby carrots and all the canned veggies (chopped heart of palm and kernel of corn) .
- Cook for few minute until everything come to boil again.
- Add Marsala wine and season with salt, white pepper and Nutmeg.
- Lastly add all the cheeses.
- Cook for few minutes, stirring it, until cheese is melted.
- Then with an immersion blender blend everything together until creamy.
- Add milk (I used 1% milk, but you can use any fat content) to desired consistency of soup.
- Keep blending and bring it to boil.
Enjoy !!
Recipe and Photographs by Surekha.
