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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
Soup
1 stick unsalted butter
1 medium (about 1/2 pound) white onion, coarsely chopped
1 pound fresh green beans, chopped
1 pound red potatoes, peeled and diced
1/4 pound mushrooms, sliced thin (1/8-1/16-inch thick)
1 gallon unseasoned Chicken Stock
2 cups inexpensive chardonnay (Gallo or equivalent)
2 pounds fresh asparagus, chopped into bite-size pieces
2 tablespoons salt (chef says this is the minimum amount of salt; most will want more)
1 tablespoon finely ground black pepper
4-6 cloves garlic, crushed (about 1 3/4 to 2 tablespoons)
2 tablespoons dry leaf thyme
2 bay leaves
2 cups whole milk
1 pound (16 ounces) cream cheese, at room temperature
2 1/2 pounds Provel cheese, crumbled and brought to room temperature (or 1 1/2 pounds provolone plus 1 pound mild Cheddar)
Water, as needed• •
Directions
1. Heat butter in a heavy 10-12 quart stockpot; add onions, green beans, potatoes and mushrooms.
2. Stir-fry over low heat for 4 to 6 minutes.
3. Add chicken stock, wine, asparagus, salt, pepper, garlic, thyme and bay leaves to stockpot; heat to a very low boil.
4. Simmer, uncovered, for 10 minutes, or until all vegetables are tender.
5. With heat set at medium low, add milk, cream cheese and Provel cheese (or provolone and Cheddar).
6. Slowly heat, stirring continuously to melt cheese.
7. Raise heat slightly until soup is simmering, but do not allow it to come to a rolling boil.
8. When all the cheese has melted, remove pot from heat.
9. Discard bay leaves.
10. Add sufficient water to yield exactly 8 quarts, to attain the correct consistency.
11. Note: If desired, recipe can be halved.
Asparagas Cheese Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
Soup
1 stick unsalted butter
1 medium (about 1/2 pound) white onion, coarsely chopped
1 pound fresh green beans, chopped
1 pound red potatoes, peeled and diced
1/4 pound mushrooms, sliced thin (1/8-1/16-inch thick)
1 gallon unseasoned Chicken Stock
2 cups inexpensive chardonnay (Gallo or equivalent)
2 pounds fresh asparagus, chopped into bite-size pieces
2 tablespoons salt (chef says this is the minimum amount of salt; most will want more)
1 tablespoon finely ground black pepper
4-6 cloves garlic, crushed (about 1 3/4 to 2 tablespoons)
2 tablespoons dry leaf thyme
2 bay leaves
2 cups whole milk
1 pound (16 ounces) cream cheese, at room temperature
2 1/2 pounds Provel cheese, crumbled and brought to room temperature (or 1 1/2 pounds provolone plus 1 pound mild Cheddar)
Water, as needed• •
Directions
1. Heat butter in a heavy 10-12 quart stockpot; add onions, green beans, potatoes and mushrooms.
2. Stir-fry over low heat for 4 to 6 minutes.
3. Add chicken stock, wine, asparagus, salt, pepper, garlic, thyme and bay leaves to stockpot; heat to a very low boil.
4. Simmer, uncovered, for 10 minutes, or until all vegetables are tender.
5. With heat set at medium low, add milk, cream cheese and Provel cheese (or provolone and Cheddar).
6. Slowly heat, stirring continuously to melt cheese.
7. Raise heat slightly until soup is simmering, but do not allow it to come to a rolling boil.
8. When all the cheese has melted, remove pot from heat.
9. Discard bay leaves.
10. Add sufficient water to yield exactly 8 quarts, to attain the correct consistency.
11. Note: If desired, recipe can be halved.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.