Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cheddar and Ale Potage De Vermont Recipe
    Lost? Site Map

    Cheddar and Ale Potage De Vermont

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    acerast's Note:

    A marvelous soup featuring Vermont Cheddar from Brooke Dojny's "The New England Cookbook".

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, heat the butter.
    2. 2
      Add the onion, carrots, and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
    3. 3
      Sprinkle onthe flour and mustard and cook, stirring, for 1 to 2 minutes.
    4. 4
      Whisk in the broth until smooth.
    5. 5
      Cover the pan and cook over medium-low heat until the carrots are very soft, 10 to 15 minutes.
    6. 6
      Transfer this soup base into a food processor and process to make a smooth puree.
    7. 7
      Return the puree to the saucepan.
    8. 8
      Whisk in the ale and simmer, uncovered, stirring often, for about 5 minutes.
    9. 9
      Whisk in the milk; reduce the heat to low.
    10. 10
      Add the cheese, a handful at a time, whisking in each addition until it melts before adding another.
    11. 11
      Add 3 Tablespoons of the dill and the cayenne and season with salt and pepper to atste. (The soup can be made one day ahead and refrigerated.).
    12. 12
      When ready to serve, reheat the soup very gently over low heat, stirring until steam rises.
    13. 13
      DO NOT BOIL or the cheese may separate.
    14. 14
      Ladle into soup bowls and sprinkle with the remaining 1 tablespoon of dill.

    Ratings & Reviews:

    • on July 15, 2008

      55

      Wonderful cheesy flavor!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cheddar and Ale Potage De Vermont

    Serving Size: 1 (639 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 749.6
     
    Calories from Fat 473
    63%
    Total Fat 52.6 g
    80%
    Saturated Fat 32.5 g
    162%
    Cholesterol 158.6 mg
    52%
    Sodium 1619.2 mg
    67%
    Total Carbohydrate 25.7 g
    8%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.6 g
    18%
    Protein 39.5 g
    79%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites