Danish Cheese Soup Recipes

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

BROCCOLI AND BLUE CHEESE SOUP

Steps:

• Heat the oil in a pan, add the chopped onions, and cook gently until softened.
• Add the potatoes and stock bring to the boil and simmer until the potatoes are tender.
• Add the broccoli and cook for 3-4 minutes, until tender, add half the cheese, and blend until smooth.
• Add salt and pepper to taste
• Serve with the remaining cheese crumbled on top.

DENNY'S CHEESE SOUP

Steps:

• Put butter, soups,mayo and Cheez Whiz in 1 1/2 quart saucepan, stirring.
• constantly over medium heat, until smooth.
• Stir in broth and season to taste.
• with salt and pepper. Stir occasionally until piping hot, but do not let it.
• boil.

ONION AND DANISH HAVARTI SOUP

Steps:

• Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 350°F. Place a heavy, shallow roasting pan in the oven and add the butter; when the butter is melted add the onions and toss to coat with the butter. Sprinkle with salt and spread the onions in an even layer.
• Roast, uncovered, for 20 to 25 minutes, until the onions are very tender and caramelized around the edges. Stir them several times during the cooking.
• Transfer the onions to a deep soup pot. Pour the wine into the roasting pan and scrape up the browned bits. Pour the wine into the pot with the onions and add the chicken broth, pepper, and nutmeg. Heat to a simmer and cook for 15 minutes.
• Ladle the hot soup into bowls and top with Havarti. Serve immediately.

DANISH CHEESE SOUP

Steps:

• In a large pan, melt butter. Add onions and saute until limp.
• Stir in flour, blending to make a smooth paste. Gradually add milk and stock, stirring to make a smooth sauce.
• Add carrots, celery, cheese, salt, 1/4 t paprika, and pepper.
• Cover and simmer until the cheese is melted and the vegetables are tender, stirring occasionally.
• Just before serving, add parsley.
• Sprinkle paprika on individual servings.

CREAMY CHEDDAR CHEESE SOUP

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.