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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This was another one of the recipes that was submitted in the chowder/soup charity fund raising I was asked to judge today. This one got 3rd place. It is creamy, comforting, and oozing with cheese. Ingredients:
1 medium white onion finely chopped |
1 cup dry white wine |
1/2 gallon chicken stock |
3/4 cup butter melted |
3/4 cup flour |
2 cups whipping cream |
1 cup purchased swiss almond cheese spread |
1/2 pound swiss cheese cut into small cubes |
1 teaspoon salt |
1 teaspoon white pepper |
whipped cream for garnish |
toasted almonds for garnish |
Directions:
1. In large saucepan, sauté diced onions in wine until translucent.
2. Add stock and bring to boil then turn off heat.
3. Blend butter with flour until smooth to make a roux.
4. Add cream and roux to stock stirring until roux is completely dissolved.
5. Return to heat and simmer 15 minutes to cook roux and thicken stirring often.
6. Turn off heat then add cheese spread and cheese cubes.
7. Mix until cheese is melted but do not boil or cheese will become grainy.
8. Season with salt and pepper then garnish with whipped cream and toasted almonds.
9. Serve hot.
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