View Full Version : Smoked Gouda Soup and Broccoli Bread
03-16-2002, 08:07 AM
I was in the mood for some serious comfort food last night. I decided to make the Smoked Gouda and White Bean Soup that was posted on the BB. It was delicious! As suggested on another post, I added a couple of pieces of crumbled turkey bacon, which made the soup, have an even smokier taste. I will definitely make this again! It was easy too; I used my stick blender to puree the potato and broth mixture.
To accompany this I made the Broccoli Bread from March CL. This was good too, I undercooked it a bit and didnít realize it until it was sliced and we were sitting down with steaming bowls of soup, so I didnít put it back in. It would have been even better if it were cooked correctly! The soup was the definite winner though, I want leftovers, and it isnít even 10:00am!!
03-17-2002, 07:35 AM
Reading your post made me go out and search for this recipe. I must have missed it the first time around. I had a big chunk of smoked gouda leftover from some BBQ Chicken Pizza, and I didn't know what to do with it. I made the soup, and it was GREAT!!! I did make a few changes (I blame this BB for my new-found ability to change recipes!!! I have always been a STRICT recipe follower!! :D ). I only used 2 cans of beans instead of 3 (and it was PLENTY beany - any more and it would not have been a soup anymore, IMO), I put barely any cumin in (I like cumin, but it didn't sound good to me in this soup), and.....I added a 10 oz. package of chopped frozen spinach. This was a GREAT addition, and I'd do it again. My husband who hates cheese, never knew there was cheese at all, and he rated the soup 7.5. I asked him what would make it better, and he suggested smoked Turkey kielbasa, like the Portuguese Potato Kale Chowder (which gave me the idea for the spinach ;) ). I'll probably do that next time.
Thanks Gertdog for a great recipe! And thanks Katygirl, for bringing it to my attention!
03-17-2002, 08:08 AM
There's great recipe for "Smoked Gouda Cheese Macaroni" in "every day's a party" by Emeril...it's easy and makes a very good side for other entrees...if anyone is interested, I'll post it.
(also, thanks for re-visiting this soup, I missed it before also!)
Linda in MO
03-17-2002, 08:44 AM
I would love to see the recipe, Gail! Thanks
03-17-2002, 08:44 AM
Would you please post that recipe. I'm not cooking much these days, however I know that will change, and sometime I'll be wanting to try this. (copied the soup recipe, that sounds great too!)
03-17-2002, 10:02 AM
Help! I did a search for the Smoked Gouda and White Bean Soup recipe and it didn't come up. Can anyone help me find it? Thanks so much. Sandy:confused:
03-17-2002, 10:21 AM
Originally posted by gertdog
Here it is...
Like I said, this is super-filling! It's also a great source of fiber and it's easy to make. BTW, I do not recommend processing in a food processor... my Cuisinart does not do well with hot liquids.
Smoky White Bean Soup
Vegetarian Times Low-Fat & Fast: 150 Easy Meatless Recipes
1 lb russet potatoes, peeled and cut into 1/2-inch cubes(about 3 cups)
3 cups vegetable broth (or water)
1 medium onion, chopped
3 15-1/2 oz cans great northern beans, rinsed and drained
1 cup lowfat 1% (or skim) milk
1 tsp ground cumin
1/8 to 1/4 tsp cayenne pepper
3 oz smoked gouda cheese (1 cup)
salt and freshly ground pepper, to taste
minced red and green peppers or tomato, as garnish
1.In a 6-quart pot, combine potatoes, 2 cups broth (or water) and onion. Cover; bring to a boil over high heat. Reduce heat to medium. Simmer until potatoes are tender, about 10 minutes.
2.Process potatoes, onions and cooking liquid in batches in a blender or food processor until smooth. Return mixture to pot. Stir in remaining 1 cup of broth, beans, milk, cumin and cayenne pepper. Simmer over medium heat until hot, about 5 minutes.
3.Remove pot from heat. Stir in cheese. Add salt and pepper to taste. Garnish individual servings with chopped bell peppers or tomato, if desired.
288 Calories, 4 g fat, 17 g protein, 48 g carbohydrates, 13 mg cholesterol, 112 mg sodium, 9 g fiber
03-17-2002, 10:23 AM
I made this soup back when gertdog posted it and I liked it. I've been meaning to try it again, but this time I have the urge to add carrots and cabbage to it.
03-17-2002, 12:22 PM
Smoked Gouda Cheese Macaroni
6 cups water
1 tsp salt
1/8 tsp vegetable oil
1 lb ditalini or small elbow macaroni (used elbows)
2 Tbls plus 1/2 tsp unsalted butter
2 Tbls bleached all-purchase flour
2 1/2 cups milk (used skim milk)
1/4 tsp freshly ground white pepper (used black pepper)
1/4 lb smoked Gouda cheese grated
1. Preheat oven to 375į
2. Put the water, 1/2 tsp of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. Drain and rinse under cool water. Set aside.
3. In a small, heavy saucepan, melt 2 Tbls of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 tsp salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts.
4. Lightly grease a 6 1/2 X 10-inch casserole dish with the remaining 1/2 tsp of butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot.
From "every day's a party" Emeril Lagasse
Linda in MO
03-17-2002, 12:47 PM
Yum! Thanks Gail!
03-17-2002, 01:41 PM
:eek: I'm still stuffed from lunch, BUT those recipes sound great...I'm going to try the soup this week.
:confused: I have a question though. Does the soup need to be eaten up once the cheese has been added, or are leftovers okay for reheating?
03-17-2002, 01:46 PM
No worries, the soup is just as good when reheated :D
03-17-2002, 01:54 PM
I was leafing through my March Cooking Light, wondering what to make for dinner. DH is skiing (I'm home working :( ) and I wanted something he could just heat up when he got home. I saw the recipe for Broccoli Bread and thought it sounded good. I thought I check out the BB and read the review and see what soups people paired with the bread. Lo and behold, the VERY first post was about Smoked Gouda Soup and Broccoli Bread!!! LOL!
Thanks for reading my mind and making my dinner-searching easier! Hee hee! I'm going to make the soup and bread tonight.
03-17-2002, 10:14 PM
Thanks so much for posting the Gouda Macaroni and Cheese recipe!
03-17-2002, 10:23 PM
I have to say that I have made both recipes - although not for the same meal. Gertdog posted the soup recipe when it was getting into warmer weather here so it was awhile until I made it. Excellent! Last week, I made the broccoli bread along with a Mollie Katzen potato leek soup. Like katygirl, I undercooked it a bit but it still tasted good.
03-17-2002, 10:32 PM
The soup was a hit! I made it with only 2 cans of beans and no cumin (thanks for the suggestion Grace!). I did add one thing though - slices of gourmet mild Italian sausage. It was delicious!
I didn't end up making the broccoli bread. Since I am a quarter Irish, I had to celebrate St. Patrick's Day and I decided to make the "Guiness Beer Bread" instead. Very easy and good! I added some dried rosemary and thyme.
I'll tell you one thing - I am full :o ! It was a very filling dinner. In fact, I think it put DH to sleep - he's zonked out on the couch right now:D
03-18-2002, 08:03 PM
I made this soup for dinner...it was wonderful! I would give it a 9 out of 10 at least. and it was super easy to prepare.
I didn't modify the recipe much...just a little.
I added all three cups of broth at the beginning. didn't peel the potatoes (I never do...that is where all the fiber/nutrients are). I did use the cumin, but I didn't really taste cumin in the final product...I think it just contributed to the smokiness of the soup. I used about 4 or 5 ounces of the smoked gouda. Jewel is right -- the cheese never melted. really strange. I had pieces of cheese floating around in the soup. they never melted at all. but it was still great. that was the first time I had tried smoked gouda and it was yummy -- the smoky flavor really came through in the final product.
I will definitely make this soup again. thank you gertdog and thanks katy for reminding me of the recipe!
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