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Monday, February 23, 2015

Cheese Soup With Pumpernickel Croutons

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 8
  • 3 slices pumpernickel bread, cut into รข½ inch cubes (1 oz slices)
  • 1 onion, peeled and quartered
  • 1 carrot, peeled and quartered
  • 1 stalk celery, quartered
  • 1 teaspoon butter
  • 3/4 cup flour
  • 4 cups chicken broth, divided
  • 3 cups 2% low-fat milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 cups shredded reduced-fat sharp cheddar cheese (6 oz)

Recipe

  • 1 preheat oven to 375°f place bread cubes on a jellyroll pan, and bake at 375f for 15 minutes or until toasted.
  • 2 while the croutons bake, combine onion, carrot, and celery in a food processor, and pulse until chopped.
  • 3 melt butter in a large saucepan over medium-high heat.
  • 4 add vegetables.
  • 5 sauté 4 minutes or until tender.
  • 6 lightly spoon flour into dry measuring cup; level with a knife.
  • 7 gradually add 1 can of broth to flour in a medium bowl; stir well with a whisk.
  • 8 add flour mixture to pan.
  • 9 stir in 1 can of broth; bring to a boil.
  • 10 reduce heat to medium, and cook 10 minutes or until thick.
  • 11 stir in milk, salt, paprika, and pepper.
  • 12 cook for 10 minutes.
  • 13 remove from heat.
  • 14 add the cheese, and stir until cheese melts.
  • 15 ladle soup into bowls and top with croutons-- about 8 servings.

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