RAVS recipes/cheeze soup

CHEDDAR "CHEEZE" SOUP

by Joanne Stepaniak
order The Uncheese Cookbook by Joanne Stepanaik from the RAVS On-Line Bookstore!

This soup was a childhood favorite, so of course I was compelled to create a dairy-free version that was as creamy and rich-tasting as the one I remember. Although the basic, "plain" rendering below is delicious in its own right, the variations which follow are even more exciting and are a tasty way to tempt young ones to eat vegetables they might otherwise shun. Herbs may also be added to these variations; dill weed is particularly nice with green peas, thyme or oregano is a good match with mixed vegetables, and basil is a pleasant complement to broccoli.

Yield: 5 cups (3 to 4 servings)

Ingredients:

1 medium potato, peeled and coarsely chopped	2 Tablespoons fresh lemon juice
1 medium carrot, pared and coarsely chopped	l l/4 teaspoons salt
1 medium onion, coarsely chopped	l teaspoon onion granules
1 cup water	1/4 teaspoon garlic granules
1 10.5-ounce package fat-reduced, firm silken tofu, crumbled	1 cup low-fat, non-dairy milk
l/2 cup nutritional yeast flakes

1. Place the potato, carrot, onion, and water in -a 2-quart saucepan, and bring the water to a boil. Reduce the heat to medium, cover the saucepan with a lid, and simmer the vegetables, stirring once or twice, for 10 minutes or until they are tender.

2. Puree the soup in batches. To do this, transfer a small portion of the cooked vegetables, some of the cooking water, and a small of amount of each of the remaining ingredients except the milk to a blender. Process each batch until the mixture is completely smooth. Pour the blended soup into a large mixing bowl. Continue processing the rest of the vegetables, the cooking water, and the remaining ingredients in a similar fashion. (For more information on batch blending, see p. 75.)

3. Return the blended soup to the saucepan, and stir in the milk. Place the saucepan over low heat, and warm the soup, stirring often, until it is hot.

Per serving:



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