Kase Suppe Cheese Soup Recipes

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KASE SUPPE (CHEESE SOUP)



Kase Suppe (Cheese Soup) image

Make and share this Kase Suppe (Cheese Soup) recipe from Food.com.

Provided by Rivin

Categories     Cheese

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 6

2 3/4 cups skim milk
1 3/4 cups fresh breadcrumbs
1 cup of shredded muenster cheese
2 teaspoons Dijon mustard
nutmeg, to garnish
paprika, to garnish

Steps:

  • Put 1 1/2 cup of the milk in a blender with the bread crumbs and the mustard, Process on low until smooth.
  • Place the mix in a saucepan with the remaining milk and the cheese.
  • Cook over low heat, stirring constantly, until the cheese melts, and the soup is throughly heated, Do Not Boil.
  • Pour into bowls and sprinkle with the nutmeg and paprika.

Nutrition Facts : Calories 1446.4, Fat 46, SaturatedFat 25, Cholesterol 122, Sodium 2604.3, Carbohydrate 175.7, Fiber 8.8, Sugar 13.3, Protein 78.9

CREAMY CHEDDAR CHEESE SOUP



Creamy Cheddar Cheese Soup image

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

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

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

GERMAN SIEGERLANDER KASESUPPE (CHEESE SOUP FROM SIEGERLAND)



German Siegerlander Kasesuppe (Cheese Soup from Siegerland) image

This recipe comes from the Hotel Kaisergarten in Siegen. Today Siegen is a modern town, but its origins are medieval and many of the old houses and churches are still preserved. Siegen's main claim to fame is that it is the birthplace of Reubens, and its art gallery contains several of his paintings. This is a very tasty cheese soup, most of the food served at the Hotel Kaisergarten is 'international'. Meat stock is very useful in the preparation of soups and sauces; the quantity given here may seem excessive, but it can be deep frozen and kept at hand for future use.

Provided by Olha7397

Categories     European

Time 8h

Yield 4 serving(s)

Number Of Ingredients 22

2 onions, cut into julienne strips
2 ounces butter
1 tablespoon flour
4 cups beef stock (homemade, recipe below)
4 tablespoons grated gruyere cheese
2 egg yolks
salt
fresh ground black pepper
1/8 teaspoon nutmeg
4 tablespoons sour cream
4 lbs shin beef, on the bone
4 lbs veal knuckle, pieces (cut into 5 cm (2 in.)
4 pig's feet
4 lbs veal and beef bones (preferably marrow bones, sawn into pieces)
2 ounces drippings
2 cups carrots, chopped
2 cups onions, chopped
1 1/2 cups celery, chopped
1 bouquet garni (parsley, thyme, marjoram)
4 bay leaves
12 black peppercorns
24 cups water (6 litres)

Steps:

  • FOR THE SOUP: Lightly sauté the onions in the butter, and when light brown, sprinkle with flour.
  • Heat the beef stock and slowly pour it over the onions, stirring constantly.
  • In a separate saucepan, melt the grated cheese over low heat. Remove from the flame and mix in the egg yolks.
  • Combine the cheese with the onions and beef stock., season lightly with salt and pepper and add the nutmeg.
  • Serve in soup bowls and garnish each one with a Tablespoon of sour cream. Serves 4.
  • FOR THE BEEF STOCK: Makes 16 cups (4 litres).
  • In large saucepan, place all ingredients, except the bouquet garni, peppercorns and water and cook gently, stirring occasionally, until the meat, bones and vegetables have browned slightly.
  • Add the bouquet garni and peppercorns.
  • Add the water and slowly bring to the boil.
  • Simmer 6-8 hours until the liquid is reduced to 16 cups.
  • Cool and strain through muslin. Skim off the fat by refrigerating the liquid overnight and removing the congealed fat the next day.
  • German Traditional Cooking.

Nutrition Facts : Calories 1494, Fat 87.8, SaturatedFat 35.2, Cholesterol 504.2, Sodium 1520.1, Carbohydrate 22.5, Fiber 4.1, Sugar 9.1, Protein 145.8

URNER KAESESUPPE / URNER CHEESE SOUP



Urner Kaesesuppe / Urner Cheese Soup image

The dish which in Switzerland was known as "Cheese soup" was really a thick mixture of bread and cheese, in which a spoon would stand upright. Served with onions fried in butter, it probably contained more calories than a complete dinner of several courses. The following recipe is modified slightly to suit modern tastes. Sourced from www.europeancuisines.com

Provided by Coasty

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

45 g butter
75 g flour
500 ml water, boiling
1 tablespoon caraway seed
75 ml milk, hot
4 ounces emmenthaler cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon nutmeg
1 garlic clove, minced

Steps:

  • Melt butter and sprinkle over the flour and make a golden brown roux.
  • Add water, spices and seasonings, and allow to cook on a low heat for 45 minutes.
  • Take pan of heat and sprinkle over the grated cheese and hot milk. Stir well until combine. Serve.

Nutrition Facts : Calories 171.4, Fat 10.4, SaturatedFat 6.4, Cholesterol 26.6, Sodium 674.9, Carbohydrate 16.9, Fiber 1.4, Sugar 0.2, Protein 3.1

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