Recipe courtesy of Melissa Mayer

Mac N Cheese Soup

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Stock:

Chive oil:

Directions

  1. For the stock: Fill a large stockpot with 3 quarts of water and boil on high, adding all of your ingredients. Once it is boiling, continue to boil on medium high and add your white wine. Once your stock has melded flavors and is successfully permeated, it is ready, approximately 25 to 30 minutes. You can cook it longer for more distinct flavor.
  2. Once your stock is ready transfer through a fine meshed sieve. Use about 4 cups for the soup. Add 1 cup of heavy cream and some crushed red pepper flakes. Simmer gently for about 10 minutes and add salt and pepper, to taste.
  3. To serve: put some grated tomme cheese in a soup bowl, along with a few sweet 100 tomatoes. Ladle soup over the cheese and tomatoes to melt. Garnish with chives and serve.

Chive oil:

  1. Simply blend 1 cup of oil and 1/3 pound chives in a blender until smooth.
Mary McCartney

Easy Peasy Pea Soup

7m Easy 98%
CLASS
23m Easy 78%
CLASS
30m Easy 99%
CLASS
10m Easy 97%
CLASS
18m Easy 99%
CLASS
27m Easy 99%
CLASS
Eddie Jackson

Mac and Cheese Cups

28m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now