Broccoli, Cauliflower, Cheese Soup
Ingredients
4 Cups chicken broth.
1 Cup water.
1 Cup half-and-half.
4 Slices kraft cheddar singles.
1/2 Cup all-purpose flour.
1/2 Teaspoon dried minced onion.
1/4 Teaspoon ground black pepper.
2 Cups broccoli florets (bite-size).
2 Cups cauliflower florets (bite-size).
1/2 Cup shredded cheddar cheese or velveeta.
2 Teaspoons minced fresh parsley.

Method
1. Combine chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low.

2. Add broccoli and cauliflower to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.

3. For each serving spoon one cup cauliflower soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Makes 6 servings.

Cheddar Cheese Soup
Servings: 4

4 Cups Chicken broth
5 Tablespoons Butter
4 Tablespoons Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 Ounces Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste

Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served.

Makes 4 8-ounce servings.

Potato Cheese Soup

1 Onion, chopped
2 Tablespoons Butter
2 Cups Peeled and diced potatoes
3 Cups Chicken stock or water
1 Cup Heavy cream
1-1/2 Cups Grated sharp Cheddar cheese
1/4 Cup Minced fresh dill

SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. Transfer to a blender or food processor and puree until smooth. Return to the pot, add cream and cheese and heat through. Before serving, stir in dill.

• 1 ounce butter
• 1 onion, chopped
• 1 small cauliflower, broken into florets
• 2-1/2 cups vegetable stock
• 1 bouquet garni
• salt and pepper
• 1 Tbs. cornflour
• 1-1/4 cups milk
• 1/4 lb. blue cheese, crumbled
• fresh parsley sprig

Melt the butter in a saucepan, add the onion, and fry until soft. Add the cauliflower, stock, bouquet garni, and salt and pepper to taste. Bring to a boil, cover and simmer for 15 minutes; cool slightly. Remove the bouquet garni. Sieve or mix in a blender or food processor until smooth. Blend the cornflour with 2 Tbs. milk. Add to the purée with the remaining milk. Bring to a boil while stirring. Remove from heat and stir in cheese. Pour into warmed individual soup bowls and garnish with parsley. Serve immediately.

• 2 ounces butter
• 2 onions, chopped
• 1 small head of celery, chopped
• 1 quart plus 1 cup water
• 2 vegetable stock cubes
• 1/2 tsp. grated nutmeg
• salt and pepper
• 1/4 lb. blue cheese, crumbled
• celery leaf

Melt the butter in a large pan, add the onion and celery and fry gently until softened. Add 1-1/4 cups water and simmer for 1 hour. Process in a blender until smooth, then return to the pan and stir in the remaining water and the stock cubes. Add the nutmeg, and salt and pepper to taste. Bring to simmering point and stir in the cheese. Transfer the soup to warmed bowls. Garnish with celery leaves and serve immediately.

Swiss Cheese Soup