Cheese Hot Pot
by Tarla Dalal
Added to 92 cookbooks
This recipe has been viewed 19366 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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Makes 6 servings
- 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.
- Allow the mixture to cool completely. Once cooled blend in a mixer till smooth and strain using a strainer. Use as required.
- Heat the butter in a deep non-stick pan, add the onions and cloves and sauté on a medium flame for a minute.
- Add the brown stock, mix well and simmer on a medium flame for 3 minutes.
- Remove and discard the crust from the bread slices. Crumble the bread slices and add it to the soup.
- Add the mixed vegetables, cheese, salt and pepper, mix well and simmer for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
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