Edam Cheese Soup Recipes

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.

NORWEGIAN MARINATED EDAM CHEESE (MARINERT EDAMEROST)

Steps:

• Dice cheese the size of sugar cubes. Prick with a fork to allow the marinade to be absorbed.
• Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil. Cool.
• Layer cheese and red pepper in a jar and pour marinade over all.
• Cover and chill. Keeps 2-3 weeks in refrigerator.
• Let come to room temperature before serving, allowing cheese to come to full-flavor.

EDAM CHEESE SOUP

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add leeks, broccoli stalks, potatoes, and chicken stock and bring to a boil.
• Reduce heat to medium-low, cover and simmer for 20 minutes.
• Stir in the broccoli florets and cook for about 3 minutes.
• Puree the soup in a blender or food processor.
• (Works best if you do a small amount at a time) Return the soup to the saucepan.
• Add the milk, and reheat the soup until hot.
• Add the cheese and stir until the cheese melts (about 1 minute).
• Serve hot, garnish with extra cheese.