| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Soups |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped carrots |
| 1 |
c |
Chopped onion |
| 1 |
tb |
Oil |
| 5 |
c |
Chicken broth |
| 3 |
c |
Chopped cabbage |
| 1 |
c |
Diced, unpeeled potatoes |
| 1/2 |
ts |
Dried leaf thyme |
| 1 |
cn |
SPAM Luncheon Meat, cubed (12 oz) |
| 1 1/4 |
c |
Shredded Swiss cheese |
| 1/3 |
c |
Mayonnaise or salad dressing |
| 2 |
tb |
Grated Parmesan cheese |
| 2 |
tb |
Sliced green onions |
| 6 |
sl |
Sourdough bread, toasted |
INSTRUCTIONS
CHEESE-TOPPED CROUTONS
In 3- or 4-quart saucepan, saute carrots and onion in oil over medium heat
5-10 minutes or until onion is golden. Stir in broth, cabbage, potatoes,
and thyme. Bring to a boil. Cover. Reduce heat and simmer 30 minutes or
until vegetables are tender. Stir in SPAM. Simmer 2 minutes. Meanwhile,
heat broiler. In small bowl, combine Swiss cheese, mayonnaise, Parmesan
cheese, and green onions. Spread over each slice of bread. Ladle soup into
oven-proof bowls. (If bowls are not oven-proof, place bread slices on
baking sheet and broil, then palce on top of soup.) Top each with a bread
slice. Place bowls on baking sheet. Broil 3 minutes or until cheese mixture
just begins to brown.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 05, 98
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