Four cheese soup
Yield: 6 servings
Ingredients:
- 2 tb Unsalted butter -(about 3 ounces)
- 1 Med. leek - white & pale 3/4 c Parmesan - fresly grated -green parts only chopped -(about 3 ounces)
- 4 c Chicken stock - or canned 3/4 c Mozzarella - grated (about 3 -low-salt broth -ounces)
- 1 Med. potato - boiling type
- 3/4 c Cheedar cheese - grated -peeled and diced -(about 3 ounces)
- 2 c Half and Half Croutons
- 3/4 c Provolone cheese - grated
Instructions:
Number of Servings: 6 Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes stirring occasionally. Puree soup in batches in processor or blender. Return soup to saucepan. Add Half and Half and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls. Sprinkle with croutons. Recipe from Caruso's Palace Orlando Florida. Courtesy of Bon Appetit September 1991. Posted by Michelle Bass. Courtesy of Fred Peters.
