Cheese Hot Pot


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Added to 92 cookbooks   This recipe has been viewed 19367 times

A great way to enjoy the wonderful flavours of cheese in a soup! use cheese that is easily available in super markets. Make the brown stock using a wide assortment of vegetables - go ahead and use all that is in season. It is the brown stock that gives this soup its differentiating taste. Crumbled bread and chopped vegetables add a healthy bulk to the soup and the grated cheese adds a creamy, delicious finishing touch.

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Preparation Time:    Cooking Time:     Makes 6 servings

Ingredients


For The Brown Stock (makes Approx. 6 Cups)
1/2 cup roughly chopped carrots
1/2 cup roughly chopped french beans
1/4 cup roughly chopped onions
1/4 cup roughly chopped potatoes
3/4 cup roughly chopped tomatoes

Other Ingredients
2 tbsp butter
1/4 cup finely chopped onions
3 cloves (laung / lavang)
4 1/2 cups brown stock , recipe above
2 fresh bread slices
3/4 cup chopped and boiled mixed vegetables (french beans , carrot ,
cauliflower)
4 tbsp grated processed cheese
salt and freshly ground black pepper (kalimirch) to taste

Method
For the brown stock

  1. Combine all the vegetables along with 8 cups of water in a deep non-stick pan and boil on a medium flame for approx. 20 minutes.
  2. Allow the mixture to cool completely. Once cooled blend in a mixer till smooth and strain using a strainer. Use as required.

How to proceed

  1. Heat the butter in a deep non-stick pan, add the onions and cloves and sauté on a medium flame for a minute.
  2. Add the brown stock, mix well and simmer on a medium flame for 3 minutes.
  3. Remove and discard the crust from the bread slices. Crumble the bread slices and add it to the soup.
  4. Add the mixed vegetables, cheese, salt and pepper, mix well and simmer for 2 to 3 minutes, while stirring occasionally.
  5. Serve hot.

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