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Ingredients
- 1 medium onion, finely chopped
- Salt to taste
- 1 cup dry white wine
- White pepper to taste
- 1/2 gallon chicken stock
- Whipped cream for garnish
- 3/4 cup (1 1/2 sticks) butter, melted
- Toasted almonds for garnish
- 3/4 cup flour
- 2 cups whipping cream
- 1 cup purchased Swiss almond cheese spread
- 1/2 pound Swiss cheese, cut into small cubes
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
In large saucepan, saute diced onions in wine until translucent.
Add stock and bring to boil. Turn off heat.
Blend butter with flour until smooth to make a roux. Add cream and roux to stock, stirring until roux is completely dissolved.
Return to heat and simmer mixture 10 to 15 minutes to cook roux and thicken, stirring often to keep from scorching.
Turn off heat. Add cheese spread and cheese cubes; mix until cheese is melted, but do not boil or cheese will become grainy. Season to taste with salt and pepper. Garnish with whipped cream and toasted almonds. Serve hot. Makes about 16 servings, 1 cup each.
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