This original Tarla Dalal recipe can be viewed for free

Cheese Hot Pot ( Soups and Salads Recipe )


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Cheese Hot Pot a chunky cheesy soup in brown stock.

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A great way to enjoy the wonderful flavours of cheese in a soup! use cheese that is easily available in super markets. Make the brown stock using a wide assortment of vegetables - go ahead and use all that is in season. It is the brown stock that gives this soup its differentiating taste. Crumbled bread and chopped vegetables add a healthy bulk to the soup and the grated cheese adds a creamy, delicious finishing touch.

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Preparation Time: 
Cooking Time: 
Makes 6 servings
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Ingredients


For The Brown Stock (makes Approx. 6 Cups)
1/2 cup roughly chopped carrots
1/2 cup roughly chopped french beans
1/4 cup roughly chopped onions
1/4 cup roughly chopped potatoes
3/4 cup roughly chopped tomatoes
of cabbage or bottle gourd (doodhi / lauki)

Other Ingredients
2 tbsp butter
1/4 cup finely chopped onions
3 cloves (laung / lavang)
4 1/2 cups brown stock , recipe above
2 fresh bread slices , crumbled
3/4 cup choppedand boiled mixed vegetables
(french beans, carrot,
cauliflower)
4 tbsp grated processed cheese
salt and freshly ground black pepper powder to taste

Method
For the brown stock

  1. Combine all the vegetables along with 8 cups of water in a deep non-stick pan and boil till it reduces to ¾ of its quantity.
  2. When cool, blend in a mixer till smooth and strain using a strainer. Use as required.

How to proceed

  1. Heat the butter in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for a minute.
  2. Add the brown stock, mix well and simmer for 3 minutes.
  3. Remove and discard the crust from the bread slices. Crumble the bread slices and add it to the soup.
  4. Add the mixed vegetables, cheese, salt and pepper, mix well and simmer for another few minutes.
  5. Serve hot.
1 review received for Cheese Hot Pot ( Soups and Salads Recipe )
1 FAVOURABLE REVIEW

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 Reviewed By
Big FoodieApril 29, 2013

The brown stock adds a lovely flavour to this soup.

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Reviewed April 29, 2013by Big Foodie

The brown stock adds a lovely flavour to this soup.

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