Best Cheese And Wine Soup Recipes

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CHEESE AND WINE SOUP



Cheese and Wine Soup image

This is the best little cheese soup recipe inspired by Chef Jasper Mirabile,Jr. and Wisconsin Cheese. The onions, variety cheeses, chicken broth and wine- marry so well together in this recipe. Great served in a cup, top with whipped cream and fried bacon pieces. Nice to serve at club or ladies luncheon.

Provided by Pat Duran

Categories     Cheese Appetizers

Time 25m

Number Of Ingredients 10

2 tsp butter
1 c yellow onions, finely minced
4 oz can chopped green chilies, drained, optional
1/2 c merlot wine
2 c chicken broth
salt to taste
4 c half and half
4 c merlot bellavitano cheese, shredded *
1/4 c romano cheese ,grated
1/4 c chives, finely chopped

Steps:

  • 1. Heat butter in a 4-quart heavy bottomed pot. Add onions and sauté about 8 minutes. Add Chiles and wine; cook about 2 minutes or until wine is reduced. Add chicken broth and season with salt and pepper. Add half and half, cheeses and chives, stirring until cheese melts. Pour into individual cups and add dollop of whipped cream to each and sprinkle with chopped bacon.
  • 2. Note: * Any cheese infused with wine that is similar will work fine. This Wisconsin cheese can be found at Whole Foods or Trader Joe's.

WINE AND CHEESE SOUP



Wine and Cheese Soup image

Yum creamy and cheesy soup. What more can you ask for.

Provided by barbara lentz

Categories     Cream Soups

Time 15m

Number Of Ingredients 12

1 Tbsp butter
1 medium red onion small dice
4 clove garlic minced
1/2 c merlot red wine
2 c chicken broth
1 knorr's homestyle chicken bouillon
1 c heavy cream
1 c milk
2 Tbsp flour
2 c bellavitano merlot cheese shredded
1/4 c grated romano cheese
1/4 c chives minced

Steps:

  • 1. Heat butter in Dutch oven. Saute the onions and garlic 2 minutes. Add the wine and let cook until almost evaporated. Add the chicken broth and chicken bouillon. Taste and adjust for seasoning adding salt and pepper to taste. Bring to a boil. Reduce to a simmer.
  • 2. Add in the heavy cream. Mix the flour with the milk and stir into the soup mixture. Bring to a simmer and add the cheeses. Cook until melted. Stir in the chives and serve.

GARLIC LOVERS' SOUP WITH CHEESE AND WHITE WINE: BILLOMOISE



Garlic Lovers' Soup with Cheese and White Wine: Billomoise image

Yes, 20 gloves of garlic, yet they surrender much of their pungency to long, gentle cooking. The intense broth that results is further enhanced by a fruit white wine. Billom, an old medieval town in the Auvergne that was once a thriving garlic and spice market, has lent its name to this potent soup.

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

20 whole cloves garlic, unpeeled
1 medium-sized onion, halved
2 quarts water
1 teaspoon salt
2 or 3 fresh thyme sprigs
1 bay leaf
6 croutes (see Cook's Note)
1/4 pound Cantal cheese, grated
1/4 pound unsalted butter, at room temperature
1 tablespoon all-purpose flour
2 egg yolks, at room temperature
1 to 2 cups fruity white wine, at room temperature

Steps:

  • Place the unpeeled garlic cloves in a mortar and crush them with a pestle, or put them in a small plastic bag and pound them with a rolling pin. Put the garlic, skins and all, in a heavy 4-quart soup pot and add the onion, water, salt, thyme, and bay leaf. Bring to a boil, reduce the heat to low, partially cover, and simmer slowly for 30 minutes.
  • Preheat the oven to 250 degrees F.
  • While the garlic simmers, place the croutes on baking sheet and sprinkle with the grated Cantal cheese. Reserve. Place 6 soup plates in the oven to heat.
  • Put the butter in a bowl and mash with a wooden spoon until it is a soft paste. Add the flour and egg yolks and combine thoroughly.
  • At the end of the garlic cooking time, strain the garlic broth through a fine-mesh sieve and return it to the pot. Slowly, a few tablespoons at a time, add 1 to 1 1/2 cups of the hot broth to the butter-egg mixture, whisking to combine thoroughly. Off the heat, put the egg-broth mixture into the pot, stirring until the soup is creamy and thoroughly blended.
  • Remove the soup plates from the oven and increase the oven temperature to 400 degrees F. When the oven is fully preheated, place the baking sheet with the cheese-covered croutes, in the oven for a few moments to melt the cheese.
  • Add the white wine to taste to the soup and place over low heat, stirring occasionally. Do not allow the soup to boil. Taste and add more salt if needed.
  • When thoroughly heated, remove the soup from the heat. Place the cheese-glazed croutes in the bottom of the heated soup plates and top with the hot soup. Serve immediately.

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