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kye in france wrote:

frizz, i was just looking up what 'chowder' was and came across some recipes these variety of soup's look really interesting............

http://www.chowderrecipes.net/ChowderRecipes.htm

It was interesting to check those out Kye, and I might try a couple. But I was a bit taken aback by the Cheesy Corn and Potato Chowder that had this ingredient:
1 cup shredded Mexican-Style Processed Cheese Food

(i guess the final work 'food' was a typo  )

JoyYamDaisy wrote:

1 cup shredded Mexican-Style Processed Cheese Food

(i guess the final work 'food' was a typo  )

Cheese food is different to processed cheese.  Cheese food is 51%+ cheese, whereas processed cheese is all cheese although it's been processed to be ultra-long life.

Sorry about that it's not something that i would eat because it's made from natural cheeses by combining one or more varieties with emulsifying agents and heat
which provides consistent flavor and uniform melt and texture, and ensures easy machinability for slicing, shredding, dicing and pumping...and Hi-Melt varieties are available........................... please forgive  

Anna wrote:

JoyYamDaisy wrote:

1 cup shredded Mexican-Style Processed Cheese Food

(i guess the final work 'food' was a typo  )

Cheese food is different to processed cheese.  Cheese food is 51%+ cheese, whereas processed cheese is all cheese although it's been processed to be ultra-long life.

What is the other 49%?

Hello, I thought I'd be better off reposting this soup recipe here:

STORE CUPBOARD CARROT, THYME & PARMESAN SOUP

This morning I found myself with an empty belly, a bag full of slightly manky carrots, and little else.

Like many people in these trying times, I've embraced economical, seasonal cooking, and I try to use up everything I buy. Despite some squidgy brown bits, I was loathe to throw my carrots away, and after some peeling and trimming they were as good as new.

Not wanting a big bowl of boiled carrots for lunch, I had a root around in the fridge and store cupboard, and came up with this soup.

The result was a thick, tasty soup, which won't set the world on fire, but is perfect for a cold November day.

PS. Always keep your Parmesan rinds - they're full of flavour, and can enhance a variety of soups and stews.

INGREDIENTS

(serves 2 for lunch or supper)

1 large knob of butter
1 large onion, chopped
2 cloves of garlic, sliced
1 tablespoon of thyme leaves (dried are fine, but use less)
About 750g of carrots, chopped
1 small glass of white wine (optional)
600ml of hot vegetable stock (from a cube is fine)
1 piece of Parmesan rind
1 bay leaf
Salt and freshly ground black pepper
Fresh Parmesan
Extra-virgin olive oil for drizzling

METHOD

Set a saucepan over a medium-low heat, and sweat the thyme, onions and garlic in the butter until soft but not coloured. Add the carrots and continue to cook for a further 10 minutes, stirring occasionally.

Pour in the white wine (if using), and turn up the heat. Boil until the harsh alcohol smell has disappeared, then add the hot stock, bay leaf and Parmesan rind.

Simmer for about 25 minutes, or until the carrots are tender, then remove the Parmesan rind and bay leaf. Blend the soup in batches then return it to the pan, and season, using plenty of freshly ground pepper.

Ladle the hot soup into bowls and use a potato peeler to shave over some Parmesan. Add a good drizzle of olive oil, another twist of black pepper, and serve with warm, crusty bread.

Last edited by john_lee (Sun 08 Nov 09 6:27pm)