Canadian Cheese Soup With Pumpernickel Croutons |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I first made this wonderful soup in Jan. 2004 for my business's wine and cheese party. It was a smash hit! Over the years I've lost it and just found it again. It was published by Cooking Light Magazine in Nov. 2000. I've made a couple of changes for personal preference. Simply yummy! Ingredients:
pumpernickel bread, cut into 1/2 inch cubes |
1 onion, peeled and quartered |
1 carrot, peeled and quartered |
1 celery, quartered |
1 teaspoon butter |
3/4 cup all-purpose flour |
32 ounces chicken broth, divided |
3 cups milk |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon black pepper |
8 ounces shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 375 degrees.
2. Place bread cubes on jelly-roll type pan and bake for 15 minutes until toasted.
3. While croutons bake, combine onion, carrot, and celery in the food processor and pulse until chopped.
4. Melt butter in large saucepan over medium-high heat. Add vegetables, saute' 5 minutes or until tender.
5. Lightly spoon flour into dry measuring cups; level with knife. Gradually add half of broth to flour in a bowl stir well with wire whisk.
6. Add flour / broth mixture to pan. Stir in remaining half of broth; bring to a boil.
7. Reduce heat to medium, and cook for 10 minutes or until thick.
8. Stir in milk, salt, paprika, and pepper. Cook for 10 minutes.
9. Remove from heat and add cheese. Stir until cheese melts.
10. Ladle soup into bowls and top with toasted pumpernickel croutons.
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