Recipe Wednesday: Cheese Soup

The first cool days of fall and we just couldn't resist offering a great soup recipe this week. Thanks to 

Twana Crenshaw for the great recipe.

Cheese Soup



Need a great new saucepan for fall soups?
Check out our selection of Le Creuset.



4 small carrots cut into 1” matchsticks

3 celery stalks, cut into 1” matchsticks

1 ½ c. chicken stock – Swanson’s regular

2 T. unsalted butter

2 T. finely chopped onion

¼ c. flour

3 c. hot chicken stock

1 c. shredded sharp cheddar cheese

1 can (8 ¾ oz.)Whole tomatoes, undrained and chopped

10 drops Tabasco

1/8 tsp. nutmeg

Salt to taste

¼ c. dry white wine (optional)

1 ½ c. whipping cream

Add celery and carrots to 1 ½ c. chicken stock in 2 qt. saucepan. Bring to a boil, reduce heat, and simmer about 15 minutes. Set aside. Melt butter in 4-5 qt. saucepan over medium heat. Add onion and sauté until transparent. Add flour, blend well and cook

5-7 minutes, stirring continuously. Slowly stir 3 c. hot stock into flour mixture. Cook over low heat, whisking until sauce thickens. Blend in cheese and stir until cheese melts.

Add celery and carrot mixture and undrained tomatoes. Season with Tabasco, nutmeg, salt, and wine. Just before serving, stir in hot cream.

Recipe Wednesday: Chicken Tortilla Soup

Cooler weather again makes this week perfect for a great bowl of soup. Check out today's recipe. You'll warm up just thinking about it! Remember, if you purchase your olive oil at A Cook's Place you'll receive a discount when you bring the bottle back for a refill.


Chicken Tortilla Soup
A Cook’s Place “Falling for Fall Soups”

2 T. olive oil
1 c. chopped onion
2 T. chopped garlic
1 poblano and 1 mixed jalapeno pepper, seeded and chopped
1 green bell pepper
1 red bell pepper
1 ½ tsp. salt
 1-½ tsp. ground cumin
½ tsp. ground coriander
3 ears of corn, roasted and cut off the cob
1 T. tomato paste
6 c. chicken stock
1 lb. boneless, skinless chicken breasts, trimmed and cut into 1/2” cubes
2 tsp. fresh lime juice
2 c. vegetable oil
6 corn tortillas (white and blue)
1 tsp. creole seasoning (Tony’s)
Avocado
Sour cream

In a heavy pot, heat oil on medium high heat. Add onions, garlic, peppers, salt, cumin and coriander and cook for 5 minutes. Add tomato paste and cook, stirring for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add chicken and simmer for 5 minutes longer. Add cilantro and lime juice. Stir well.

Heat oil in heavy pot to 350º. Add tortilla strips in batches and fry until crisp. (1 ½ - 2 min.)

Remove and drain. Season with Creole seasoning.

Ladle soup into bowls. Garnish with avocado, tortilla strips, and sour cream.