Four Cheese Soup

* Exported from MasterCook *

FOUR CHEESE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Cheese/Eggs
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Unsalted butter
1 Med. leek - white & pale
-green parts only, chopped
4 c Chicken stock - or canned
-low-salt broth
1 Med. potato - boiling type,
-peeled and diced
2 c Half and Half
3/4 c Provolone cheese - grated
-(about 3 ounces)
3/4 c Parmesan - fresly grated
-(about 3 ounces)
3/4 c Mozzarella - grated (about 3
-ounces)
3/4 c Cheedar cheese - grated
-(about 3 ounces)
Croutons

Number of Servings: 6

Melt butter in heavy large saucepan over medium heat.
Add leek and saute until tender, about 5 minutes. Add
stock and potato and bring to boil. Reduce heat and
simmer for 25 minutes, stirring occasionally. Puree
soup in batches in processor or blender. Return soup
to saucepan. Add Half and Half and bring to simmer.
(Can be prepared 1 day ahead. Cover and refrigerate.
Bring to simmer before continuing.)

Gradually add all cheeses to soup and whisk until
melted. Ladle soup into bowls. Sprinkle with
croutons.

Recipe from Caruso's Palace, Orlando, Florida.
Courtesy of Bon Appetit, September, 1991.

Posted by Michelle Bass. Courtesy of Fred Peters.



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