Recipes Using Smoked Gouda

Cauliflower Soup with Smoked Gouda EatingWell

WebApr 18, 2024 · Directions. Preheat oven to 350 degrees F. Toss bread in a bowl with 2 teaspoons oil, 1/4 teaspoon pepper, 1/2 teaspoon thyme and …

Rating: 3.9/5(14)
1. Preheat oven to 350 degrees F.
2. Toss bread in a bowl with 2 teaspoons oil, 1/4 teaspoon pepper, 1/2 teaspoon thyme and garlic powder. Spread on a baking sheet. Bake, stirring once, until crispy, 14 to 18 minutes.
3. Meanwhile, heat the remaining 2 teaspoons oil in a large pot over medium heat. Add onion and salt, cover and cook, stirring occasionally, until the onion is very soft and barely starting to brown, 7 to 9 minutes. Sprinkle with paprika, the remaining 1/2 teaspoon white pepper and 1 tablespoon thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add wine, increase heat to high and bring to a boil, scraping up any browned bits.
4. Add cauliflower and 3 1/2 cups broth, cover and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook until the cauliflower is very tender, 10 to 12 minutes.

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Smoked GoudaBroccoli Soup EatingWell

WebApr 18, 2024 · Directions. Cut 1 1/2 cups bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli. Heat 1 tablespoon oil in a …

1. Cut 1 1/2 cups bite-size broccoli florets and set aside. Coarsely chop the remaining broccoli.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add flour and paprika; stir to coat. Add broth and the chopped broccoli. Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until the broccoli is tender, 8 to 10 minutes.
3. Meanwhile, make croutons: Toss bread with the remaining 1 tablespoon oil in a large skillet. Cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Transfer to a bowl.
4. Puree the soup in a blender, in batches if necessary, or use an immersion blender. (Use caution when pureeing hot liquids.) Return the soup to the pan over low heat. Add cheese a little at a time, stirring constantly until it melts before adding more. Stir in the reserved broccoli florets. Cook, stirring occasionally, until they are bright green, 2 to 3 minutes. Stir in vinegar, salt and white pepper. Serve hot, topped with the croutons.

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Smoked Gouda, Roasted Red Pepper Tomato Bisque

WebJun 10, 2013 · STEP 1: Heat the butter in a large Dutch oven or stock pot, over medium heat. Add the onions and garlic and sauté until the onions …

Rating: 5/5(37)
1. Heat the slow cooker on the low setting.
2. To the slow cooker, add the tomatoes, roasted red peppers, chicken stock, tomato paste, basil, sea salt, oregano, and black pepper.
3. In a medium sauté pan, over medium heat, sauté the onion and garlic in butter until soft and translucent, about 10 minutes.
4. Add the sautéed onions to the slow cooker, cover and cook on low for 4 hours.

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