Side Dish Recipes

Three Cheese Soup
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  • 1/2 cup EACH: finely chopped carrot
  • celery and onion
    3 tbsp. Swiss Valley Farms butter
    3 tbsp. all-purpose flour
    3 cups chicken broth
    1 can (12oz.) evaporated milk
    11/2 cups (6oz.) EACH: shredded sharp Cheddar and Monterey Jack cheese
    1 cup (4oz.) Swiss Valley Farms Mindoro Blue cheese
  • crumbled
    1/4 tsp. freshly ground black pepper
    Chopped chives (optional)
    Thinly sliced French bread
  • toasted
  • buttered (optional)

In a large saucepan; over medium heat, cook carrot, celery and onion in butter until tender, about 5-7 minutes, stirring occasionally. Stir in flour. Cook stirring constantly, until smooth and thickened, about 2 minutes. Gradually stir in broth and milk. Cook and stir over medium heat until slightly thickened. Reduce heat to low. Stir in cheeses. Cook, stirring constantly, until cheeses have melted and soup is smooth. Stir in pepper. To serve, ladle into bowls. Top with chives and bread, if desired.
Side Dish Recipes

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