Conference turris::cooks

    Here is a cheese soup recipie that is much better than it sounds
    from either its simplicity or its ingredients.  This apology in
    advance is because the cheese in this soup must be processed cheese;
    and I feel strange about using it but nothing else works as well.
    Any processed cheese: american (white or yellow), velveta, or any
    other generic processed cheese works real well.  The thing is that
    only processed cheese will melt into the soup; regular cheese it
    too dificult.
    
    Also I will include no amount because I do it by feel; but any real
    cook should know how much.
    
    Start off by sauteing onions, carrots and celery chopped fine. 
    I sautee, for this recipie in butter.  Saute until translucent;
    not brown.  Add tinned chicken stock (I only use college-inn) then
    milk.  Stock and milk in equal quantity.  While this mixture of
    vegatables, stock, and milk is simmering add prcessed cheese cut
    into strips, slowly.  When the cheese is fully disolved it is ready
    to serve.  Start to finish half-an-hour.
    
    /marty
    

    If you're still intersted, here is a recipe I got from the Minneapolis
    Airport Hilton:
    
    Needs:
    
    1 stick of butter
    1 1/2 cup of whipping cream
    1 cup of flour
    4 cups chicken broth
    1t. worcheschire sauce
    6 oz. of beer
    16 oz. Cheese Wiz
    
    In pan, melt stick of butter.  Add 1 cup of flour (sifted is better,
    adding little by little and constantly stirring), add whipping cream
    and chicken broth.  Heat until creamy.  Add remaining ingredients
    and stir constantly.
    
    Note:  I tried this twice before actually getting it right.
    
    
    

    From the food section of the Minneapolis Tribune.
    
    1/2 c. finely chopped onions
    1/4 c. finely chopped carrots
    4 T. butter
    5 T. flour
    1/2 tsp. paprika
    1/2 tsp. dry mustard
    12-oz. can of beer
    1 c. chicken broth
    1 lb. grated cheddar cheese
    1 c. heavy cream*
    1/4 tsp. Tabasco sauce
    popcorn
    
    Saute onions and carrots in butter until tender.
    Stir in flour.  
    Cook on low heat 3-4 min.  Do not brown.
    Stir in paprika, mustard, beer, and chicken broth.
    Use a wire whisk; stir until smooth.
    Add cheese.  Keep stirring.
    Bring to a boil and let simmer 5-10 min.
    Remove from heat and fold in heavy cream.
    Add Tabasco sauce; serve with popcorn garnish.
    Serves 6
    
    *I've used part milk and all milk and it comes out OK.
                               

    I make mine by making my basic ceam of broccoli soup recipe, and
    adding grated cheddar cheese shortly before serving -- just enough
    time before serving to melt the cheese.  If you need an exact recipe,
    let me kow, and I can post it later.
    

    
    
    
    1 bunch broccoli - cut up
    1 sm potato, peeled and cut up
    	cook in water, pick out floweretts, blender rest
    
    sautee 1/2 chop onion in 2T butter
    add 2T flour
    then 1C chicken broth
    	 1/2C evap milk (I use heavy cream)
    	 1/2C water
    	        and cook till smooth
    
    Add blended broccoli, 1/4t basil and floweretts
    
    Last thing before serving, I add about 3 inches of cheddar cheese,
    grated so that it will melt faster.  Let the cheee melt, then serve.
    
    

                          BROCCOLI CHEDDAR SOUP


5 CUPS CUT UP BROCCOLI
2 LARGE POTATOES CHOPPED 
2 CARROTS CUT UP
1 ONION CHOPPED
4 CUPS CHICKEN OR VEGIE BROTH.  IN A PINCH USE VEGIE OR CHICKEN BOUILLION 
  CUBES
SALT AND PEPPER TO TASTE

 
COMBINE CUT UP VEGIES AND BROTH IN LARGE POT AND COOK UNTIL POTATOES ARE 
DONE.  COOL THEN PLACE IN BLENDER AND PUREE UNTIL SMOOTH.  POUR MIXTURE
IN LARGE, HEAVY POT OVER MEDIUM LOW HEAT AND ADD:


2-3 CUPS SHREDDED CHEDDAR
2 1/2 CUPS BUTTERMILK
DILL
CARAWAY
SALT & PEPPER
TASTE TO CORRECT SEASONING


COOK SLOWLY FOR ABOUT 1/2 HOUR STIRRING FREQUENTLY SO SOUP DOES NOT BURN.
15 MINUTES BEFORE SERVING ADD:


2-3 CUPS STEAMED BROCCOLI (DO NOT OVERCOOK BROCCOLI SINCE IT WILL COOK
                           IN SOUP)

TASTE, CORRECT SEASONINGS THEN SERVE OR REFRIGERATE.  DO NOT REFRIGERATE
UNTIL COOL AS IT MAY CURDLE.


    

note 186 offers some cheese soups.  I make a simple potato chowder, stir
in some grated cheese tossed with a few tablespoons of flour to prevent
clumping, stir well and heat to eat.  I would simply stir in crisp steamed
broccoli to that to make broccoli cheese soup....but I seldom follow a
recipe (unless I get it from this file - experiments I always go by the
book once and THEN start playing).

			D

Well, I have been in major reorganize my life and house mode for weeks now, so
ran across this over the weekend.  Figured I'd better post it now, I will prob-
ably never find it again once it is organized!!  Curse the person who put me on
the mailing list for "jessica's biscuit"!!!!!!!!!!!!!!!!!!!!



this recipe came from "Soups" by James McNair



Foreword to recipe:  This recipe is based on an extremely rich soup served by 
my Aunt Doris in Jackson, MS.  I've modified the original recipe, which  calls
for processed cheese and canned mushroom soup.



                     BROCCOLI OR CAULIFOWER CHEESE SOUP


1 lb broccoli or cauliflower
     coarsely chopped
6 tbs (3/4 stick) unslated butter
1/4 c all purpose flour
4 c Poultry Stock or canned chicken broth (low salt)
2 c heavy whipping cream, light cream or half-and-half
Salt
Freshly ground black pepper
1 c chopped yellow onion
1 tbs minced or pressed garlic
1/2 lb fresh mushrooms, chopped
3 tbs minced fresh or canned jalapeno chiles, or to taste
1 c freshly shredded cheddar cheese (about 3 oz)
1 c freshly shredded Emmentaler or Jarlsberg cheese (about 3 oz)
Slivered baked ham or garnish


Place the broccoli or the cauliflower in a steamer rack set over simmering water
cover, and steam until just tender, about 6 min.  Remove from the heat,
rinse with cold water to stop the cooking and preserve color, drain.  Chop 
finely and set aside.

In a soup pot or large, heavy saucepan, melt 3 tbs. of the butter over low 
heat.  Add the flour and cook, stirring constantly, for about 3 minutes. 
Whisk in the stock or broth and cream or half-and-half.  Increase the heat
to medium-high and bring to a boil, stirring  or whisking constantly.

Reduce the heat to low and simmer, stirring occassionally, until thickened,
about 10 min.  Season to taste with Salt and pepper.

Meanwhile, in a saute' pan or skillet, heat the remaining 3 tbs. butter over 
low heat.  Add the onion and saute until soft, but NOT golden, about 8 min.
Add the garlic, mushrooms, and chile.  Saute' until the mushrooms are soft,
about 5 minutes longer.  Transfer to the cream mixture.  Add the chosen veggie,
add the cheeses and cook over low heat; stirring almost constantly until
cheese melts, about 5 minutes; DO NOT allow it to approach a boil!  Season to
taste with salt and pepper.

Ladle into preheated bowls, garnish with ham, and serve hot.

Alternatively, pour into a container and refrigerate, uncovered, until cool,
then tightly cover and store up to 3 days.  Slowly reheat, stirring frequently
to keep cheeses from curdling, before garnishing and serving.

Serves 6 to 8 as a soup course, or 3 to 4 as a main dish.

This is dedicated to the poor soul who planned to pick the broccoli out of their
soup -- shame on you!!!

This recipe came from the Bernard Clayton, Complete Book of Soups and Stews.

The recipe was the inspiration of his mento at the Culinary Institute of
American, Chef Elliott Sharron.

==============================================================================

"Brie Cheese, not usually associated with the soup pot, is the foundation of
this dish to be served hot or cold.  Brie may raise eyebrows among guests,
but only because of its unexpected appearance, not because of its unexpectedly
good flavor.

Some may comment that this is not the proper use of such a celebrated cheese,
but that is before they taste this velvety smooth creation.

The taste of a fine Brie cheese has been described as a mixture of part
mushrooms, part cream, part cognac, part earth - and all become part of the
taste of this soup......

This soup need not be confined to Brie cheese alone, but can be made with
other soft cheeses such as Camembert, Crema Danica, Danish Creme Royale, 
Pont-l'Eveque, or if daring, a Liederkranz.  Many other cheeses make fine soups,
but they are of different families and call for different preparations.

Brie soup may start the meal, or it may be served as the dessert/cheese 
course to end it."

============================================================================

8 servings

			 	BRIE SOUP	


Ingredients:

	3 oz butter
	6 oz leek, chopped into 1/2 inch pieces, no green
	6 oz celery, chopped into 1/2 inch pieces
	1 qt milk
	1 qt chicken stock, heated
	12 oz Brie cheese (not too ripe) cut into chunks
	2/3 c white roux

	Sachet d'epice
		1 clove 
		1 bay leaf
		4 peppercorns
		pinch thyme

	Salt and pepper to taste
	24 julienne strips of leek, to garnish to hot soup
	snippets of parsley or chives to garnish cold soup



Special Equipment:

	Blender or Food Processor


Preparation:
	
	20 minutes
	Place butter into medium (3 quart) pot and add chopped leeks and celery.
	Cover, turn heat to medium-low and sweat until softened and translucent,
	about 20 minutes.

Milk Test:

	10 minutes
	Bring milk to a boil in a separate saucepan, to be certain it is fresh.
	If it isn't, it will "break" into particles.

Boil/Simmer:

	45 minutes
	When vegetables are cooked, pour in the chicken stock and milk and add
	the chunks of cheese.  Bring to a boil, and reduce to simmer.  Stir in 
	the roux to thicken the soup.  Drop sachet into pot 30 minutes after
	the soup begins to simmer.  The soup will be velvety and the consistency
	of light cream.  If it is too thick, thin with stock or milk.  Remove and
	discard pieces of cheese rind as they float to the surface.

Blender:
	20 minutes
	Remove soup from heat and allow to cool for 15 or 20 minutes.
	Remove sachet.
	Use blender or food processor to achieve a velvety texture.  If to be 
	served hot, return to heat and bring to a simmer again.
	If to be served cold, chill rapidly in a running water bath and 
	refrigerate.
	
Final Step:

	Ladle the hot soup into individual bowls and garnish with the 
	julienne leek.  If the soup is to be served cold, sprinkle snippets of
	parsley and chives over the surface.


	NOTE:	The heated soup will have more flavor of the Brie
		than the chilled soup.
	

    OK, finally:  Moosewood's recipie for Cauliflower-Cheese soup.  
    You might try substituting broccoli for cauliflower.
    
    2 cups potato chunks
    2 cups cauliflowerets
    1 cup chopped carrot
    3 medium cloves garlic
    1 cup chopped onion
    1-1/2 tsp. salt
    4 cups water or stock
    
    Place the above ingredients together in a pot.  Bring to a boil, cover,
    and simmer 15 minutes.  Let cool 10 minutes.  Puree the entire mixture
    in the blender until smooth and creamy.  Transfer to a kettle or
    double boiler, and whisk in:
    
    1-1/2 c. grated cheddar cheese
    3/4 c. milk
    1/4 tsp. dill weed
    1/4 tsp. ground dill or caraway seed
    1/4 tsp. dry mustard
    black pepper to taste
    
    Heat the soup gently as you whisk these in .
    
    Steam or saute in butter:
    
    1-1/2 cups more caulifloweretes.  
    
    Add these to the soup.  
    
    Just before serving, whisk in:  
    
    3/4 c. buttermilk
    
    Serve topped with chopped scallions and extra cheese.
    
    

    Does anyone have a recipe for Camembert soup?
    
    I had this soup in a French restaurant in Guildford. It was wonderful
    stuff. Over the years I've managed to re-create this soup with varying
    degrees of success, though I've never managed to get it as good as the
    French restaurant. I always seem to get a slight bitter back taste. 
    Interestingly enough, the second time I had the soup at the same
    restaurant it wasn't as good as the first time.
    
    I've got some reasonable Camembert (its on sale at Savacenter, if
    anyone in the Reading region is interested) and I'm going to have another
    crack at it. The recipe I've devised is a fairly typical one e.g.
    saute finely chopped onions or shallots in butter, add flour to make
    roux, add white stock, cook a bit, then add Camembert, cook for a
    bit longer, adjust seasoning.
    
    The thing is, do I add the Camembert rind? I've tried it with and
    without Should the soup be seived or passed through a liquidiser? If I
    add the rind I think I should seive it to get a smooth texture. What is
    the best state the Camembert should be in: young, mature, very ripe?
    
    Which ever way I do it, I'll be adding cream this time; and then go for
    a very, very, very long vigorous walk the next day to at least show
    willing to reduce the waistline.
    
    Angus                                                               

    I made a Camembert soup based on the methods in this notes string. Even
    though I have to say so myself, it was a cracker! Strike one to notes.
    Here's how its done
    
    4oz (100 gms) or so of Camembert, derinded, cut into chunks
    1/2 a small onion, finely chopped
    some butter
    about 3/4 pint or 500 ml or so of light stock. I used chicken
    salt pepper to taste.
    1-2 Tbs of cornflour/starch
    about 1/4 pint or 250 ml or so of milk
    
    Melt butter, add onion, saute until onion is transparent. Try not to
    brown. Add stock and cook for about 10-15 minutes. Turn off heat and
    let cool for a bit. Pop whole lot into blender or food processor and
    puree.
    
    Stick back into pan and heat up. Thoughly mix milk and cornflour. Add
    to mixture in pan. Heat till thickened, try not to boil. When thick,
    add Camembert, stir over gentle heat until Camembert has melted. Adjust
    seasoning. Serve immediately. Wonderful stuff.
    
    NOTES:
    I took the rind off the Camembert as I found it gives the soup a bitter
    taste and a very lumpy texture. I discovered this when I used some
    'cheap' Camembert - President brand I think. I found bits of rind
    embedded deep in the cheese. I did not encounter this with a more
    upmarket (aka expensive) French brand I tried.
    
    Also, I think next time I will use Somerset Camembert. That's right,
    Camembert made in the county of Somerset. I bought some from
    Sainsbury's the other week to try out. This stuff is magic. I found it
    much better than the two brands from France. It had far more flavour
    and far less rind. It was also cheaper than the French brands, and
    certainly of a higher quality than the President brand. The whole round
    sort of disappeared before I had a chance to make soup out of it :)
    
    My wife tried out the Somerset Brie (she doesn't like Camembert) and
    pronounced it equally delicious.
    
    Angus                                

    For UK noters - another vote for Somerset Brie  - I love it!  I hadn't
    seen the Camembert though, must look for some.  This soup sounds
    scrummy.
    
    Jane.

    
    Re.12   
    
    Sounds great...I gotta try this :-)  ...and it just so happens that we will
    be in France on Monday!