| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
7 |
Cups |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
c |
Finely chopped onion |
| 1 |
c |
Chopped celery |
| 3/4 |
c |
Sliced carrot rounds |
| 1/2 |
lb |
Broccoli; separated into small flowerets, (about 2-1/4 cups) |
| 3 |
c |
Milk |
| 1 |
c |
(4 oz.) Dakota Farms cheddar cheese |
| 6 |
sl |
French bread; toasted, (up to 8) |
|
|
Swiss cheese cut into thin wedges; two for each slice of bread |
| 4 |
sl |
Bacon; cooked and crumbled |
INSTRUCTIONS
>From: twain@carson.u.washington.edu (Barbara Hlavin)
Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5
minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then turn
to simmer and cook for 15 minutes or until vegetables are tender. Add milk,
bring to a simmer. Add cheese, stirring until melted. Pour soup into a
casserole. Float bread slices on top of soup and cover each with two wedges
of Dakota Farms Swiss cheese. Place under broiler for 2 to 3 minutes until
the cheese melts and turns a delicate brown. Sprinkle with crumbed bacon
and serve.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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