Tuesday, April 27, 2010

Leek and Jarlsburg Cheese Soup

Okay, here's the thing. I actually don't use leeks OR Jarlsburg in this soup anymore, but I kept the original title and noted where I changed the ingredients in case you are a purist and want to try the original. When we went to Disney World a few years ago, Travis's sister Christina (who knows all the ins-and-outs of Disney) introduced us to this amazing soup from the Norway Pavilion at the Epcot Center. Even Kate (8 mos. old at the time) gobbled it up!

8 ounces of butter (1 stick)
1/2 cup flour
1 yellow onion, chopped (*If possible use SWEET onion instead!)
1 large leek, washed and chopped into ¼" pieces (*I tried it with the full amount of leek and onion and though it was okay, but way too onion-y for me. Usually I just leave out the leek altogether and go for the sweet onion.)
1/2 tablespoon Tabasco sauce (*This is a lot. Be careful if you don't like it really spicy!)
2 tablespoon Worcestershire sauce
½ tablespoon onion powder
8 ounces of Jarlsburg cheese or cheese of your choice grated (*Usually I use aged Swiss)
2 cups milk
1 can chicken broth
to taste salt
to taste pepper
chives for garnish
*ALSO, I sometimes add some diced red potatoes (unpeeled) to give it a little more something.

1. In a large saucepan, melt butter on low heat.
2. Add onions and cook until translucent.
3. Add flour to make a roux.
4. Cook for 5 minutes, stirring.
5. Add cold milk and chicken broth, stirring constantly.
6. Add leeks, onion power, Tabasco and Worcestershire sauce. (Also potatoes, if using)
7. Cook on medium heat until soup thickens. (This will take longer if you have potatoes - just keep going until they are cooked through!)
8. Remove from heat and add cheese, stirring until melted.
9. Season to taste.
10. Before serving, add chives for garnish.

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