Recipe: Vegetable-Cheese Soup
Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!
1 cup grated Swiss cheese
1 small, shredded head of cabbage
1 large potato, sliced
1 Qt. milk
3 T. butter
pinch of salt, pepper
Cook the shredded cabbage and potato together until soft in lightly salted, boiling water. Drain. Mash together with a large fork and add milk, butter, salt, and pepper. Cook over a low flame for 10-12 minutes. Remove and dish into bowls. Spoon in grated Swiss. Place under broiler for two minutes or until slight crust forms.