Best 6 The Chalets Swiss Cheese Soup Recipes

THE CHALET'S SWISS CHEESE SOUP

Steps:

• 1. Mix 2 Tbsp. butter and 2 Tbsp. flour in small pan and cook over medium heat til smooth and thick; don't brown. Set aside.
• 2. Saute onion in 1 Tbsp. butter in large pan over medium high heat til golden brown, stirring constantly. Add water, chicken base and white pepper and mix well. Bring mixture to a boil over high heat, stirring constantly. Reduce heat.
• 3. Mix egg yolk and 1/2 cup flour in medium bowl and whisk til blended. Add milk gradually, whisking constantly til smooth. Whisk the milk mixture into the chicken base mixture and bring to a boil, stirring constantly. Reduce heat
• 4. Add the cheeses and cook til melted, stirring to mix well. Whisk in butter and flour mixture. Cook til thickened to desired consistency, whisking constantly. Add salt and additional pepper if desired. Stir in parsley and seasoning sauce to serve. Serves 6

SOUP DE CHALET

Steps:

• 1. Heat butter in a pot, add leek, carrot, spinach and onion, saute for some minutes until onions are translucent, then add bouillon and bring to a boil.
• 2. Add milk, bring to a boil again, add salt and pepper to taste.
• 3. Let cook for 20-30 minutes, then add potatoes and continue cooking until potatoes are done. Meanwhile, grate gruyère cheese.
• 4. When potatoes are soft, add cheese and let melt on slow, then add half and half - don't boil! Just heat through, taste test and serve immediately

SWISS 'N' CHEDDAR BROCCOLI SOUP

Steps:

• In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted.

SWISS CHEESE SOUP

Steps:

• Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
• In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
• Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

SWISS POTATO SOUP

Steps:

• In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings. , Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, about 12 minutes., Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

SWISS CHEESE SOUP (WITH VARIATION)

Steps:

• In a large saucepan cook the shallots and garlic in hot butter till the onion is tender, but not brown. Stir in the chicken broth, caraway seed, salt, pepper, and ground nutmeg. Bring to a boil; reduce heat. Cover; simmer for 15 minutes.
• Combine the light cream or milk and flour (increase the milk or light cream by 1/2 cup if adding the cabbage and rice); add to the mixture in the saucepan. If adding the cabbage and rice, do this now as well. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
• Reduce heat. Add the cheese; cook and stir until the cheese is partially melted. Serve immediately with crusty white bread, if desired.