Wine And Cheese Soup Recipes

CHEESE & WINE SOUP

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!

SWISS CHEESE SOUP

Steps:

• Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
• In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
• Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

CHEESE AND WINE SOUP

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.

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

WINE CHEESE SOUP

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!

WINE AND CHEESE SOUP

Steps:

• 1. Heat butter in Dutch oven. Saute the onions and garlic 2 minutes. Add the wine and let cook until almost evaporated. Add the chicken broth and chicken bouillon. Taste and adjust for seasoning adding salt and pepper to taste. Bring to a boil. Reduce to a simmer.
• 2. Add in the heavy cream. Mix the flour with the milk and stir into the soup mixture. Bring to a simmer and add the cheeses. Cook until melted. Stir in the chives and serve.