Golden Cheddar Cheese Soup (Moosewood Cooks At Home Recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 165.5
- Total Fat: 9.1 g
- Cholesterol: 21.4 mg
- Sodium: 484.6 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.0 g
- Protein: 7.6 g
View full nutritional breakdown of Golden Cheddar Cheese Soup (Moosewood Cooks At Home Recipe) calories by ingredient
Introduction
A gorgeously colored soup with a rich, smooth texture. Midly flavored, yet very tasty--agreat soup for kids! This needs a kick to it, so using buttermilk may be the better choice over plain milk. Serve with steamed broccoli or with a fresh mozzarella tomato basil salad (see Moosewood recipe). Moosewood suggests serving this with their Corn Scones) A gorgeously colored soup with a rich, smooth texture. Midly flavored, yet very tasty--agreat soup for kids! This needs a kick to it, so using buttermilk may be the better choice over plain milk. Serve with steamed broccoli or with a fresh mozzarella tomato basil salad (see Moosewood recipe). Moosewood suggests serving this with their Corn Scones)Number of Servings: 6
Ingredients
-
1 cup chopped onions
2 TBSP Vegetable oil
2 medium potatoes, thinly sliced
1 medium carrot, thinly sliced
1 medium yellow summer squash, thinly sliced
1/2 tsp ground black pepper (or to taste)
2 cups of vegetable stock or chicken broth (water's o.k. too)
1 cup buttermilk or milk
1 cup grated sharp cheddar cheese
salt to taste
minced fresh scallions, chives, or parsley.
Directions
Serves 4-6
Saute the onions in the oil for about 5 minutes or until they begin to soften. Stir in the potatoes, carrots, squash, black pepper, and turmeric. Add the stock or water and simmer for 15-20 minutes, until the vegetables are soft. Stir in the buttermilk or milk and the cheese. puree' the soulp in a blender or food processor. Gently reheat. Add salt to taste, and serve topped with minced scallions, chives, or parsley.
Info per Moosewood for 8 oz. serving:
192 Cal, 7g Protein; 9.9g Fat; 19.8 g Carbs; 227 MG Sodium, 18 MG Cholesterol
Number of Servings: 6
Recipe submitted by SparkPeople user COOKINQUEEN.
Saute the onions in the oil for about 5 minutes or until they begin to soften. Stir in the potatoes, carrots, squash, black pepper, and turmeric. Add the stock or water and simmer for 15-20 minutes, until the vegetables are soft. Stir in the buttermilk or milk and the cheese. puree' the soulp in a blender or food processor. Gently reheat. Add salt to taste, and serve topped with minced scallions, chives, or parsley.
Info per Moosewood for 8 oz. serving:
192 Cal, 7g Protein; 9.9g Fat; 19.8 g Carbs; 227 MG Sodium, 18 MG Cholesterol
Number of Servings: 6
Recipe submitted by SparkPeople user COOKINQUEEN.