WINE SOUP
Provided by Food Network
Number Of Ingredients 7
Steps:
- In a pot, heat the broth over medium heat until well heated, keeping it at a simmer. Do not bring to a boil. Beat the egg yolks and cream together until they are thick. Mix in wine, cinnamon, and salt. Temper egg yolk and broth. Pour mixture into the broth, mixing continually until the soup is well mixed and creamy. Do not let it boil. Serve with croutons sprinkled over soup.
CHEESE & WINE SOUP
Cheese & Wine Soup. Rich, Creamy, Delicious, Brilliant. Made with Sharp Cheddar & White Wine - perfect for dipping with crusty bread.
Provided by Amanda
Categories Soups & Stews
Time 1h
Number Of Ingredients 13
Steps:
- Combine chicken broth, chopped leek, celery and onion in a saucepan.
- Bring to a light boil, reduce heat and simmer covered for 45 minutes, stirring occasionally.
- Strain. Discard veggies.
- Return broth to saucepan. Heat over med/low heat.
- In a small bowl, combine cornstarch and cold water until smooth.
- Stir cornstarch paste into soup. Stir or whisk until soup is smooth and thickened.
- Stir in shredded cheese. Stir until completely smooth.
- Stir in salt, pepper and nutmeg.
- In a separate bowl, combine egg yolk & heavy cream. Whisk with fork.
- Add in (approx) 1/2 cup of the hot soup. Stir until well combined.
- Add mixture into soup. Stir constantly for about 2 minutes over low heat.
- Remove from heat. Stir in 1/4 cup white wine. Serve immediately.
- Serve soup with lots of fresh, crusty bread for dipping. Enjoy!
GARLIC LOVERS' SOUP WITH CHEESE AND WHITE WINE: BILLOMOISE
Yes, 20 gloves of garlic, yet they surrender much of their pungency to long, gentle cooking. The intense broth that results is further enhanced by a fruit white wine. Billom, an old medieval town in the Auvergne that was once a thriving garlic and spice market, has lent its name to this potent soup.
Provided by Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the unpeeled garlic cloves in a mortar and crush them with a pestle, or put them in a small plastic bag and pound them with a rolling pin. Put the garlic, skins and all, in a heavy 4-quart soup pot and add the onion, water, salt, thyme, and bay leaf. Bring to a boil, reduce the heat to low, partially cover, and simmer slowly for 30 minutes.
- Preheat the oven to 250 degrees F.
- While the garlic simmers, place the croutes on baking sheet and sprinkle with the grated Cantal cheese. Reserve. Place 6 soup plates in the oven to heat.
- Put the butter in a bowl and mash with a wooden spoon until it is a soft paste. Add the flour and egg yolks and combine thoroughly.
- At the end of the garlic cooking time, strain the garlic broth through a fine-mesh sieve and return it to the pot. Slowly, a few tablespoons at a time, add 1 to 1 1/2 cups of the hot broth to the butter-egg mixture, whisking to combine thoroughly. Off the heat, put the egg-broth mixture into the pot, stirring until the soup is creamy and thoroughly blended.
- Remove the soup plates from the oven and increase the oven temperature to 400 degrees F. When the oven is fully preheated, place the baking sheet with the cheese-covered croutes, in the oven for a few moments to melt the cheese.
- Add the white wine to taste to the soup and place over low heat, stirring occasionally. Do not allow the soup to boil. Taste and add more salt if needed.
- When thoroughly heated, remove the soup from the heat. Place the cheese-glazed croutes in the bottom of the heated soup plates and top with the hot soup. Serve immediately.
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
WINE CHEESE SOUP
Recipe was created by Polly from Polly's Slow Food restaurant which closed about 25 years ago. This soup was usually accompanied by lavosh crackers and topped with parsley or popcorn. It's rich and delicately flavored, perfect on a chilly Minnesota evening!
Provided by MiaSumitra
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan.
- Add onion, celery, and carrots and sauté over medium heat until onions are transluscent.
- Add flour.
- Add spices, wine, and chicken stock.
- Gradually add cheese, being careful not to let the soup boil.
- Add whipping cream slowly, still keeping soup from boiling.
- Heat through and serve!
Nutrition Facts : Calories 622.5, Fat 50.7, SaturatedFat 30.8, Cholesterol 172.6, Sodium 667.9, Carbohydrate 25.7, Fiber 3.2, Sugar 8.5, Protein 15.7
CHICKEN, CHEESE, AND WINE
This is very popular in our house. It's easy and delicious.
Provided by Fernando D'Agostino
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 354.8 calories, Carbohydrate 7.2 g, Cholesterol 98.1 mg, Fat 17.9 g, Fiber 0.9 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 731.2 mg, Sugar 1.9 g
CHEESE AND WINE SOUP
This is the best little cheese soup recipe inspired by Chef Jasper Mirabile,Jr. and Wisconsin Cheese. The onions, variety cheeses, chicken broth and wine- marry so well together in this recipe. Great served in a cup, top with whipped cream and fried bacon pieces. Nice to serve at club or ladies luncheon.
Provided by Pat Duran
Categories Cheese Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- 1. Heat butter in a 4-quart heavy bottomed pot. Add onions and sauté about 8 minutes. Add Chiles and wine; cook about 2 minutes or until wine is reduced. Add chicken broth and season with salt and pepper. Add half and half, cheeses and chives, stirring until cheese melts. Pour into individual cups and add dollop of whipped cream to each and sprinkle with chopped bacon.
- 2. Note: * Any cheese infused with wine that is similar will work fine. This Wisconsin cheese can be found at Whole Foods or Trader Joe's.
More about "cheese and wine soup recipes"
BROCCOLI & GRUYèRE SOUP WITH HOMEMADE CROUTONS
From onceuponachef.com
Cuisine AmericanTotal Time 45 minsCategory SoupsCalories 414 per serving
- Melt the butter in a large soup pot over medium heat. Add the onions, garlic, carrots and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the broccoli, chicken broth, salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes.
- Add the heavy cream; then, use a hand held immersion blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape.) Bring the soup to a simmer, then gradually stir in the cheese, stirring until melted. Add the nutmeg, then taste and adjust seasoning if necessary (I usually add about 1/4 teaspoon more salt and a few grinds of fresh black pepper). Ladle the soup into bowls and garnish with croutons.
CREAMY CHEESE SOUP RECIPE | ALTON BROWN
From altonbrown.com
3.9/5 (23)Category Soups & SandwichesServings 4Total Time 1 hr 5 mins
- Melt the butter in large heavy-bottomed soup pot set over medium-high heat. Add the onion, carrot, celery, and 1/2 teaspoon salt, and cook until the vegetables begin to soften, stirring occasionally, 5 to 7 minutes. Reduce the heat to medium, sprinkle the flour over the vegetables, and cook, stirring constantly, for 2 to 3 minutes.
- Increase the heat to high, gradually add the chicken stock, and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer until vegetables are soft, approximately 30 minutes.
- Remove the bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender (see note). If using a conventional blender, return to pot after blending, then season. Gradually add the cheese, one small handful at a time, and stir until melted before adding next handful. Stir in the Worcestershire sauce, Tobasco sauce, white pepper, and Marsala. Taste and add additional salt, if desired. Return the soup to low heat until warmed through.
TRADITIONAL FRENCH ONION SOUP {WITH RED WINE} – TASTY …
From tastyoven.com
4.8/5 (57)Total Time 45 minsCategory Main CourseCalories 428 per serving
- In a large pot, melt the butter over medium heat. Add the onions, garlic, bay leaf, and thyme. Cook until onions and soft and caramelized, about 25 minutes. Stir occasionally.
- Add the wine, bring to a boil, and then simmer until the wine is absorbed and onions are mostly dry, about 5 minutes.
- Remove the bay leaf, and sprinkle onions with the flour. Reduce heat so the flour doesn't burn and cook for 5 minutes, stirring often.
- Add the beef broth [bouillon cubes + water] and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
POTATO CHEDDAR SOUP RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Dinner, SoupCuisine AmericanTotal Time 1 hr
- In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
- Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.
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