Cheese Soup With Pumpernickel Croutons |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A hearty soup, great topped with the croutons. A tossed salad would go good along side. Ingredients:
3 slices pumpernickel bread, cut into 1/2 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) |
Directions:
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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