Irish Leek and Cheese Soup

This is a wonderful, rich soup made from traditionally Irish ingredients. It's a great way to use up cheeses left over from your cheese board. Serve with freshly baked brown bread.

Irish Leek and Cheese Soup

Serves six

3 large leeks

¼ cup butter

2 TBS oil

4 oz cheese (blue cheese works great)

2 TBS all-purpose flour

1 TBS wholegrain Irish mustard

6 ¼ cups chicken stock

Ground black pepper

½ cup grated cheese

½ cup chopped chives

Slice the leeks thinly to make rounds. Heat the butter and oil together in a large heavy pan and gently cook the leeks in it, covered, for 10-15 minutes, or until just softened but not brown.

Grate or crumble the cheese and add it to the pan, stirring over low heat, until it is melted. Add the flour and cook for 2 minutes, stirring constantly with a wooden spoon, then add ground black pepper and wholegrain mustard.

Gradually add the stock, stirring constantly and blending it in well; bring the soup to a boil.

Reduce the heat, cover and simmer gently for about 15 minutes. Check the seasoning and serve with the extra grated cheese and chopped chives.

Tips:                - Any melting cheese can be used. The original recipe called for Cashel Blue, an Irish, semi-hard blue cheese which is medium to strong in taste.

Cold Melon Soup

We recently found this soup and think it's great in part because it's so easy to make! Perfect for the summer.

Cold Melon Soup

4 Cups honeydew melon cut into small cubes

4 tsp lime juice

2 tsp honey

1 cup nonfat, vanilla yogurt

In blender, combine melon, lime juice and honey. Blend until smooth. Pout into bowl and add yogurt. Beat with a wire whisk until blended. Chill several hours. Serve cold. Whisk before serving. Serves 4.

Baked Onion Soup

We love baked onion soup and it's so easy to make.

Baked Onion Soup

2 Medium Onions, sliced thin

2 TBS butter

1 can Campbell onion soup

1 can beef broth

2 cans water

French bread sliced in ½ inch slices

¼ lb cheese (Muenster, Provolone or Swiss)

Grated Parmesan or Romano cheese

Preheat oven to 350°

Sauté the onions in the butter until opaque. Add the onion soup, beef broth and water and simmer for 10 minutes.

Layer in bowls; soup, a slice of bread, a slice of cheese and repeat. Top with cheese and sprinkle with grated Parmesan or Romano cheese.

Bake on a cookie sheet for 45 minutes uncovered.

Tips:

-         I line the cookie sheet with parchment paper to make cleanup easier

-         It’s best if the bread is not fresh as it stays together better so buy ahead if you can.

Chunky Tomato Soup

This is a very easy, very tastey soup that I found in the Hartford Courant. After you put the soup in a bowl or cup, top with about a Tablesepoon of extra grated cheddar. Goes great with wine!

Chunky Tomato Soup

makes about 9 cups

1 TBS oil

1 Cup diced onion

1 TBS chopped garlic

1 TBS smoked paprika

1 TBS dried basil

1 Cup dry white wine

2 (28-oz) cans diced tomatoes including juice

1 Cup half and half

½ cup cheddar cheese

Heat oil in a large soup pot over medium-high heat, and add the onions. Cook onions, stirring frequently, until lightly browned. Add garlic, smoked paprika and basil, and stir well.

Pour in the white wine and reduce until almost dry. Add the diced tomatoes and their juice. Bring to a simmer, reduce heat to medium-low and cook 15 minutes.

Stir in the half and half and shredded cheese.

Serve with grilled pita breads and additional cheese.