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Category: Soups
Prep Time: Cook Time: Total Time:
2 to 2 1/2 tablespoons olive oil
1 1/2 teaspoons butter
2 cups diced celery
2 1/2 yellow onions, cut into 1/4-inch slices and halved
Salt and pepper to taste
1 cup plus 2 tablespoons flour (divided)
8 cups chicken stock
1 1/2 tablespoons garlic powder
Salt and pepper to taste
1 cup (2 sticks) butter
1 pound Swiss cheese, shredded
1 cup heavy whipping cream
1 cup half-and-half cream
In a large saute pan, heat oil and butter. Add celery and onions and season to taste with salt and pepper. Saute until golden-colored, stirring occasionally to prevent browning. When done, stir in the 2 tablespoons flour. Set aside.
In a large stockpot, combine stock, garlic power and salt and pepper. Bring to a boil.
Meanwhile, make a roux: In medium saucepan, melt butter. Stir in remaining 1 cup flour and cook over medium heat 10 minutes, stirring regularly. When soup comes to a boil, slowly stir in the roux until thickened to desired consistency. Add cheese, very gradually, stirring into soup mixture until smooth. Add reserved celery and onion mixture.
In a medium pan, combine cream and half-and-half and scald. Stir into stock, stirring well. Cook 15 minutes over low heat. Serve immediately. Serves 8-10
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SWISS ONION CREAM SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
2 to 2 1/2 tablespoons olive oil
1 1/2 teaspoons butter
2 cups diced celery
2 1/2 yellow onions, cut into 1/4-inch slices and halved
Salt and pepper to taste
1 cup plus 2 tablespoons flour (divided)
8 cups chicken stock
1 1/2 tablespoons garlic powder
Salt and pepper to taste
1 cup (2 sticks) butter
1 pound Swiss cheese, shredded
1 cup heavy whipping cream
1 cup half-and-half cream
In a large saute pan, heat oil and butter. Add celery and onions and season to taste with salt and pepper. Saute until golden-colored, stirring occasionally to prevent browning. When done, stir in the 2 tablespoons flour. Set aside.
In a large stockpot, combine stock, garlic power and salt and pepper. Bring to a boil.
Meanwhile, make a roux: In medium saucepan, melt butter. Stir in remaining 1 cup flour and cook over medium heat 10 minutes, stirring regularly. When soup comes to a boil, slowly stir in the roux until thickened to desired consistency. Add cheese, very gradually, stirring into soup mixture until smooth. Add reserved celery and onion mixture.
In a medium pan, combine cream and half-and-half and scald. Stir into stock, stirring well. Cook 15 minutes over low heat. Serve immediately. Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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