FRENCH ONION SOUP
This marvelous soup is a classic as well as a great start to a meal. It can also be served as lunch or dinner and is terrific paired with salad and a crusty loaf of bread.
1 stick butter (8 tablespoons)
1 cup red wine
8 cups onion, thinly sliced
Haolam Gruyere cheese, grated
Haolam Parmesan cheese, grated
1 teaspoon soy sauce
2 tablespoons sugar
3 tablespoons flour
3 quarts vegetable stock
2 teaspoons salt
1 teaspoon pepper
8-10 slices of French bread
In a large soup pot melt the butter over medium heat. Add the sliced onions and sugar to the melted butter and stir constantly for 7 to 10 minutes until the onions are soft and slightly golden. When the onions are soft, sprinkle the flour on top of them and cook, stirring constantly to prevent sticking for about 1 minute. Add 2 cups of vegetable stock and stir until mixture is thickened. At this point add the remaining stock, salt, pepper, soy sauce and wine. Bring the soup to a boil. Cover and simmer for 45 minutes. Cut slices of French bread into ½ inch pieces and toast until they are just golden. Just before you’re ready to serve the soup preheat the oven to a broil. Ladle the soup into individual, oven proof bowls and sprinkle the top of each bowl with a thick handful of Gruyere cheese. Drizzle the top of each piece of French bread with approximately 1 teaspoon of olive oil and place it on top of the Gruyere in the bowl. Sprinkle the top of each piece of prepared bread approximately 1 teaspoon of Parmesan cheese. Place the bowls on a cookie sheet and place them under a broiler for a few minutes, until the top is bubbling. Remove immediately and serve.
*This recipe serves 8-10.
BROCCOLI CHEDDAR SOUP
A variation on a classic soup recipe that takes less than a half an hour to prepare.
3 tablespoons Haolam Margarine or butter
1 tablespoon flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 cups milk
1 cup white wine
1 package (10 oz.) frozen chopped broccoli or 1-1/2 cups fresh broccoli
3 tablespoons chopped onion
2 cups (8oz.) shredded Haolam Cheddar cheese
In a large saucepan, heat the milk to simmering. Place the broccoli and onions in the milk and cook at a simmer until they are tender (approximately 7 minutes). Remove the mixture from the heat. In a small sauce pan melt the butter and wine together. Stir in the flour, salt and pepper using a wire whisk, stirring constantly to make sure the flour is mixed in and that there are no lumps. Cook the flour mixture over low heat for 2 to 3 minutes. Whisk the flour mixture into the warm milk/vegetable mixture while stirring constantly. Return the soup to the heat and cook over medium heat, for 3-5 minutes. While the soup is cooking gradually add the shredded cheese, stirring constantly as it melts. Serve with croutons if desired. If you prefer a smoother texture to your soup you can let it cool slightly, puree it in a food processor and reheat it to the desired serving temperature.
*This recipe serves 4.
*This recipe can be doubled or tripled.
CAULIFLOWER AND CHEDDAR SOUP
This full bodied soup is the perfect start to dinner at any time of year.
2 small heads cauliflower, cut into florets (4 to 5 cups)
Salt to taste
2 tablespoons unsalted butter or Haolam Margarine
1 onion, chopped
1 teaspoon garlic, minced
4 cups vegetable broth
1 pinch ground nutmeg
1-1/2 cups milk
2 cups shredded Haolam Cheddar cheese
Freshly ground pepper
Fill a large saucepan ¾ full with water, salt the water lightly and bring water to a boil. Add the cauliflower florets to the boiling water; boil until the florets are tender but not mushy. Drain the florets well and set them aside. In a 4 quart sauce pan melt the butter and sauté the onion and garlic until the onion is tender, about 4 to 5 minutes. Add the vegetable stock and nutmeg to the onion mixture and bring the soup to a boil. Remove the pot from the heat to cool. Use an electric blender or food processor to blend the soup-onion-cauliflower mixture until smooth (it works best if you blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Add the milk to the soup and stir well. When the soup mixture simmers add the cooked florets and 1 ½ cups of cheese. Stir the soup until the cheese melts and the soup has thickened. Serve immediately with the remaining cheese and black pepper sprinkled on top.
* Makes 5 to 6 servings.
*Instead of cauliflower you can use corn or pumpkin
POTATO LEEK SOUP WITH PARMESAN CHEESE
The sublime flavor of Parmesan in this soup is delightful way to start any meal.
2 medium leeks, washed and sliced thin
3 cups vegetable broth
1 pound potatoes, cubed
4 cloves garlic, minced
1 cup evaporated skim milk
¼ cup snipped chives
4 tablespoons Haolam Gtrated Parmesan cheese
Remove and discard the tough green leaves and root end of the leeks. Wash them well and cut the leeks in half lengthwise then slice thinly. In a large saucepan, combine the leeks, broth, potatoes and garlic and heat the mixture to a boil. Reduce the heat to medium-low heat, cover loosely and simmer until the potatoes are tender, about 15 minutes. Stir in the milk and chives and simmer just until heated through. When you’re ready to serve, ladle the soup into individual bowls and then sprinkle 1 tablespoon of the Parmesan cheese over each bowl of soup.
*Makes 4 servings.
*This recipe can be doubled.
"Part of Your World for Three Generations"
World Cheese Company was founded in the famed "butter and egg district of New York's lower East Side" in the winter of 1937. At first it supplied the small segment of kosher consumers living in the New York Metropolitan area at the time, with a limited variety of kosher cheeses.
Today, already a fourth generation family business, World Cheese Company has grown into the largest manufacturer of kosher cheese in the United States. World Cheese Company has an extensive line and great variety of cheese with sales throughout the globe.