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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« Dim Sum Party | Main | Canning »
While I was touring the Grafton Village Cheese Company a few weeks back, I saw this recipe, originally from Saveur, April 2005, framed on the wall. Since I knew I was going to have a lot of cheese on hand and since this recipe looked so good, I copied it down. A few days later, four pounds of cheese still mostly intact in my refrigerator, I pulled out the recipe and gave it a try. It involved many of the steps of the Soupe d'Herbes Potagères, also from Saveur, that I tried to make a few weeks ago without much success, and transferring soup to the Cuisinart to puree is still a pain and makes me wish for a hand blender, but the soup itself proved worth the trouble. It was creamy and satisfying and wonderfully cheesy in a way I didn't know soup could be. Perfect comfort food; I'll definitely make it again.
I couldn't find the recipe online (for some reason some of their recipes are available on their website but others aren't, maybe having to do with who created them), so here are the notes I jotted down standing in the hallway of the Grafton Village Cheese Company, with my notes about my experience cooking it:
Creamy Potato-Cheese Soup
(Adapted from Moosewood Collective's New Recipes from the Moosewood Restaurant)
4 Tablespoons butter
2 Small yellow onions, peeled and chopped
1 Large clove garlic, peeled and minced
2 Russet potatoes, peeled and coarsely chopped
1 Small carrot
3 Cups vegetable stock
2 oz. Cream Cheese
1 1/2 Cups milk
4 oz. Sharp Cheddar (such as Grafton Village Cheese Company 1 year Premium Cheddar, grated (about 1 Cup)
Extra grated cheddar to sprinkle on the top
Salt and pepper
(I halved this recipe when I made it, and since I couldn't find Russet potatoes on my way home I used normal white potatoes. I also used Grafton 2 year-old cheese, because I liked it better and it's almost as sharp. When I made the soup, I found that the extra cheese on the top of the soup was a necessity to give it a nice rich flavor - I used a small handful for each bowl.)
1. Melt butter in a pot over medium heat and add the onions and garlic and cook, stirring often, until soft (8-10 mins.) Add the potatoes and carrots and cook, stirring often, until the potatoes are opaque (6-8 mins.) Add stock and simmer until vegetables are soft (about 30 mins.)
2. Working in batches, puree the vegetables and stock together with the cream cheese and milk in a blender until smooth. Return the soup to the pot and heat over medium-low heat. Whisk in cheddar, stirring until soup is smooth and hot. Season to taste. Serve with more grated cheddar on the side.
Posted by georgia to Kitchen and Cooking , Reviews on November 4, 2005 12:13 AM | permalink | Email this post
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Well, Georgia, it surely sounds delicious! What's more comforting than a big bowl of cheese, really?
Posted by: lisasd at November 8, 2005 10:57 AM
