*  Exported from  MasterCook  *
 
                              FOUR CHEESE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/Stews                      Cheese/Eggs
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Unsalted butter
    1                    Med. leek - white & pale
                         -green parts only, chopped
    4       c            Chicken stock - or canned
                         -low-salt broth
    1                    Med. potato - boiling type,
                         -peeled and diced
    2       c            Half and Half
      3/4   c            Provolone cheese - grated
                         -(about 3 ounces)
      3/4   c            Parmesan - fresly grated
                         -(about 3 ounces)
      3/4   c            Mozzarella - grated (about 3
                         -ounces)
      3/4   c            Cheedar cheese - grated
                         -(about 3 ounces)
                         Croutons
 
   Number of Servings:   6
   
   Melt butter in heavy large saucepan over medium heat.
   Add leek and saute until tender, about 5 minutes.  Add
   stock and potato and bring to boil. Reduce heat and
   simmer for 25 minutes, stirring occasionally. Puree
   soup in batches in processor or blender.  Return soup
   to saucepan. Add Half and Half and bring to simmer.
   (Can be prepared 1 day ahead. Cover and refrigerate.
   Bring to simmer before continuing.)
   
   Gradually add all cheeses to soup and whisk until
   melted.  Ladle soup into bowls.  Sprinkle with
   croutons.
   
   Recipe from Caruso’s Palace, Orlando, Florida.
   Courtesy of Bon Appetit, September, 1991.
   
   Posted by Michelle Bass. Courtesy of Fred Peters.
  
 
 
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