Tuesday’s Soups

For those of you out there who love Seafood Chowder, today is YOUR day:

Seafood Chowder

Roast Vegetable, Kidney Bean, and Tomato (gluten free and vegan)  

AND for those of you who just can’t get enough of macaroni and cheese, consider trying out Chef Steve’s special recipe for Mac & Cheese soup!

Cream of Cheddar Cheese and Macaroni  Soup (serves 4)

Ingredients:

  • cheddar cheese, grated, 1 ½ cups
  • cooked macaroni, 2 cups
  • vegetable stock. 5. cups
  • heavy cream. ¾ cups
  • nutmeg. 2 teaspoon
  • bay leaf. 2 pieces
  • dry mustard. 2tblspn
  • sea salt. to taste
  • cayenne. to taste
  • chopped green onions,1/2 cup
  • corn starch to thicken

Method: 

  1. Heat stock over medium heat ,add bay leaf, mustard, nutmeg, and bring to a boil
  2. Add cream,and bring to a simmer
  3. Add pasta, cornstarch to thicken, salt, cayenne, cheese, and bring to simmer. **Be careful,do not bring to boil,as it would cause soup to separate/curdle.
  4. Add green onions at end

Serve with more grated cheddar on top,  sourdough croutons, or chopped flat leaf parsley, if desired.

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