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Vegetable Cheese Soup, 1/9/14

ChefMark Abernathy

Red Door and LocaLuna

Sauteon low heat until soft

1tablespoon olive or vegetable oil

1cup chopped onion

1cup chopped red bell

1cup chopped celery

1cup thin sliced carrots

Sprinklewith salt or pepper

Add:

6cups chicken or vegetable broth

3- 4 medium red potatoes cut in to small cubes

Bringto a boil and simmer until potatoes are soft.

Add:

1cup frozen English peas

1cup frozen sweet corn

Stirin:

1 cup heavy cream

2 cups shredded American Cheese

Options:

Justbefore serving grilled, chopped chicken, shrimp or lobster to the bowl.

Garnishwith a small dollop of whipped sour cream.

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