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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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