| 243 | 244 | 245 | 246 | 247 |
| 1 | 69 | 138 | 206 | 275 |
|
The Quilt Inn Country Cookbook
Aliske Webb
Cheese and Potato Soup
onion, chopped
cloves garlic, minced
1
2
5
2
2
1
2
1
1
potatoes, peeled and diced
cups chicken stock
cups milk
cup grated cheddar cheese
tbsp. fresh parsley, chopped
/4 tsp. thyme
/2 tsp. fresh ground pepper
individual loaves of round country bread
Melt butter in large saucepan. Add onion and garlic, cook without browning. Add
potatoes, stock, thyme and pepper. Bring to boil. Reduce heat, cook covered for 20
minutes or until potatoes are tender. Puree half of soup mixture, return to saucepan.
Add milk, heat thoroughly. Season to taste. Stir in cheese. Cook on low until cheese
melts.
To serve, cut tops of bread loaves. Hollow out, leaving 1 inch of thickness of
bread to form a “bowl”. Brush the inside with olive oil and toast under the broiler for 10
minutes or until golden and crusty. Ladle hot soup into bread bowls, garnish with
parsley, and serve immediately. Serve with robust Cotes du Rhone wine.
Harvest Vegetable soup
2
3
2
1
2
2
2
2
2
medium onions, chopped
medium carrots, chopped
stalks celery, chopped
small zucchini, chopped
medium potatoes, peeled and diced
medium tomatoes, peeled and diced
tbsp. butter
cups milk
cups chicken stock
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
Page
Quick Jump
|