July 21st, 2008|
Not Julie's Swiss Onion Soup (NJSOS)
One of the things we really enjoy about the Michigan Fish-In is
the terrific food available at the Gates Au Sable Lodge. Julie
Gates has a wonderful touch with food, her soups are inventive
leaving all of us asking, "What's the soup today?" Quite often
there are two soups available, one a lunch and a different one
for dinner. If you are in the area, do yourself a favor and try the
dining room at Gates.
We tried to pry the 'real' recipe for this soup out of Julie, but since she is working on a cookbook, she declined. We can appreciate that - but we really like this one. A little trial and error produced this:
Method:Melt butter, simmer onion and leek until 'sweated', not browned. Add the chicken stock and simmer. When really hot through add the swiss cheese in small pieces so it melts into the soup. Add half and half or whipping cream. Do not boil once the cream is added. Salt and pepper to taste.
Julie also makes Stuffed Pepper and Tomato Basil soups which are just marvelous.
Previous What's Cookin' Columns
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