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» Cheese Soup
» Chilled Cucumber Soup
Cheese Soup
Cheese SoupMakes 2-4 servings
2 tablespoons Straus Butter (salted or unsalted)
2 tablespoons minced onion
3 tablespoons flour
2 cups chicken broth
2 cups Straus Organic Milk (any type)
1 cup sharp cheddar cheese, grated
salt (optional)
Place a 3-quart pot over medium-high heat. A 2-quart will do, but the larger pot gives you lots of room to stir. Add the butter and stir until it has melted. Add the onion and stir slowly but constantly until it softens, just for minute or two. Spear a piece or two and taste if you're in doubt. You don't want to brown the onion, just tenderize it a little.
Stir in the flour and blend it thoroughly with the butter and onion. Cook, stirring constantly, about 2 or 3 minutes. Slowly add the broth and milk, still stirring constantly, and continue to cook until it is almost to the boiling point. Tiny bubbles will begin to form a ring around the edge of the pot. At this point, stir the grated cheese into the milk and whisk it until it has melted and the soup is very hot. Salt the soup to taste, then serve.
2 to 4 servings. Each of 4 servings: 330 calories, 1,111 mg sodium; 68 mg cholesterol; 22 grams fat; 14 grams carbohydrates; 19 grams protein;0.34 gram fiber.
Chilled Cucumber Soup
Chilled Cucumber SoupServes 4
2-1/2 cup seedless cucumbers (if available), peeled
2 tablespoons minced garlic
1 cup vegetable broth
4 cups Straus Plain Nonfat Yogurt
1 cup coarsely chopped fresh mint leaves
1 tablespoon fresh lemon juice
salt and pepper, to taste
4 large red radishes, cut into 1/4-inch dice, for garnish
Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves and lemon juice. Process well in a blender or food processor until smooth. Remove to a bowl.
Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves. Season with salt and pepper.
To serve, combine the reserved diced cucumber and the diced radishes, the divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.