Moldy Cheese Soup
3 tablespoons butter
1 medium onion, chopped
1 quart chicken stock
1 cup dry white wine
1 large bunch broccoli
3/4 cup milk
2 cups heavy cream
Green food coloring
2 ounces shredded mozzarella cheese
2 ounces freshly grated parmesan
2 ounces crumbled gorgonzola cheese
2 ounces shredded fontina cheese
1/2 teaspoon freshly grated nutmeg
Salt and white pepper
Sauté the onions in the butter in a medium size stock pot until they are translucent.
Peel the tough stem off of the broccoli stalk and slice the stalk into 1/4 inch slices.
Break the florets into small pieces.
Add the chicken stock, wine, broccoli pieces, milk, and cream to the pot.
Add green food coloring until the soup reaches the desired "moldiness."
Simmer until the broccoli is bright green and tender.
Add the cheese to the soup and cook over low heat until the cheese all melts.
Season with nutmeg, salt, and pepper.
Serve the soup with your favorite croutons.
Do not heat the soup overly much, or it will separate.
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