J J'S SMOKED GOUDA VEGETABLE SOUP
Steps:
- Render bacon slowly in nonstick skillet over medium-low heat until crisp. Remove bacon from pan, reserve for garnish, and heat fat on medium-low. Add onion and cook for 3 minutes. Add garlic and continue cooking until onions are translucent. Do not allow garlic to burn. Transfer onions and garlic to a soup pot. Add carrots, tomatoes, and season with salt and pepper. Cook on medium heat for 5 minutes. Add the beans, red peppers, chicken broth, zucchini, and yellow squash. Bring to a boil. Add basil and oregano. Cover, reduce heat and simmer for 30 minutes.
- Preheat oven to 400 degrees. Spray baguette slices with cooking spray and lightly toast in oven. Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly.
- Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften. Ladle soup into serving bowls. Sprinkle reserved bacon over top. Place 2 slices of toast per serving on top of soup.
- Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling.
BEER AND GOUDA AND SOUP
A delicious rich, creamy soup with beer, Gouda, Cheddar, bacon and chives. Perfect for those chilly days. This is my copycat recipe of a dish I had at a popular chain restaurant, where it is served with warm pretzel sticks. I also like to serve it with a warm pretzel roll.
Provided by winofoodie
Categories Cream Soups
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes. Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute. Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.
- Stir chicken broth into the beer mixture; bring to a boil. Stream milk into the saucepan while stirring to form the base of the soup.
- Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the mixture binds into a roux; pour into the soup. Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.
- Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 13.9 g, Cholesterol 71.2 mg, Fat 21.5 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 12.7 g, Sodium 1097.2 mg, Sugar 6 g
BEER AND GOUDA AND SOUP
A delicious rich, creamy soup with beer, Gouda, Cheddar, bacon and chives. Perfect for those chilly days. This is my copycat recipe of a dish I had at a popular chain restaurant, where it is served with warm pretzel sticks. I also like to serve it with a warm pretzel roll.
Provided by winofoodie
Categories Cream Soups
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes. Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute. Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.
- Stir chicken broth into the beer mixture; bring to a boil. Stream milk into the saucepan while stirring to form the base of the soup.
- Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the mixture binds into a roux; pour into the soup. Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.
- Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 13.9 g, Cholesterol 71.2 mg, Fat 21.5 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 12.7 g, Sodium 1097.2 mg, Sugar 6 g
GOUDA AND LENTIL SOUP
This is an amazing soup. My husband loves it. I got it in a flyer and changed it to my liking. Sometimes I add a little more cumin
Provided by Islandlife
Categories Stocks
Time 55m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350c.
- Cut squash in half and place face down on baking sheet with a little water.
- Bake for 30 minutes.
- Take out of oven can peel off skin, chop up and set aside.
- In a pot melt heat oil, then add onions and celery. Sautee until tender and translucent.
- Add broth and bring to a boil, add the squash and cumin.
- Reduce heat and simmer for 5-10 minutes.
- In a blender in batches, puree soup until smooth.
- Return to pot, stir in lentils until they are hot - 2minutes or so.
- Add Salt and Pepper.
- Remove from heat and stir in Gouda.
Nutrition Facts : Calories 269.1, Fat 6, SaturatedFat 1, Sodium 522, Carbohydrate 43.9, Fiber 11.6, Sugar 7.7, Protein 13.7
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