Cheddar Cheese Soup Source : Nita Mehta’s Soups, Salads and Starters Serves : 5-6 What I Used: 2 onions, chopped 3 medium potatoes, peeled and chopped 25gm (1 cube Amul cheese) cheddar cheese, grated 2 tablespoon butter 1 cup milk (I used low fat ‘cuz that’s all I had) 5 cups water ½ cup sour cream (I didn’t use this) ½ teaspoon freshly ground black pepper 1 teaspoon salt To Garnish: Croutons 25gm (1 cube Amul cheese) cheddar cheese, grated Fresh coriander leaves (optional) How I Made It: 1. In a pressure cooker pan, add the butter and brown the onions lightly. 2. Add potatoes and saute for 1-2 mins. Then add the water and pressure cook for 3-4 whistles. Remove from fire. 3. When cooled, blend the pressure cooked onions and potatoes in a mixer to a puree, along with the water used for cooking them. 4. Strain the puree (I didn’t do this) and set aside. 5. Boil the milk separately. Bring the strained pureed soup separately to boil and add the milk, stirring continuously. Simmer for 2-3 mins on low flame. 6. Add grated cheese, salt and pepper. 7. Finally add the sour cream, if using, keeping the soup on very low flame and stirring continuously. Remove from fire. 8. To serve, grate top off with some grated cheese and toasted croutons with coriander leaves if using. Serve hot.
Cheddar Cheese Soup Source : Nita Mehta’s Soups, Salads and Starters Serves : 5-6 What I Used: 2 onions, chopped 3 medium potatoes, peeled and chopped 25gm (1 cube Amul cheese) cheddar cheese, grated 2 tablespoon butter 1 cup milk (I used low fat ‘cuz that’s all I had) 5 cups water ½ cup sour cream (I didn’t use this) ½ teaspoon freshly ground black pepper 1 teaspoon salt To Garnish: Croutons 25gm (1 cube Amul cheese) cheddar cheese, grated Fresh coriander leaves (optional) How I Made It: 1. In a pressure cooker pan, add the butter and brown the onions lightly. 2. Add potatoes and saute for 1-2 mins. Then add the water and pressure cook for 3-4 whistles. Remove from fire. 3. When cooled, blend the pressure cooked onions and potatoes in a mixer to a puree, along with the water used for cooking them. 4. Strain the puree (I didn’t do this) and set aside. 5. Boil the milk separately. Bring the strained pureed soup separately to boil and add the milk, stirring continuously. Simmer for 2-3 mins on low flame. 6. Add grated cheese, salt and pepper. 7. Finally add the sour cream, if using, keeping the soup on very low flame and stirring continuously. Remove from fire. 8. To serve, grate top off with some grated cheese and toasted croutons with coriander leaves if using. Serve hot.
