Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
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20 Comments
Amy L.
October 29, 2013
Would love a ccopy of your book. I fell in love with Mt.Tam among others several years ago when visiting family in DC. Planning a trip there over thanksgiving cooler in tow, can't wait!!
J.B.
October 28, 2013
When I find their cheese at my local Whole Foods it gets devoured with two days. I would need to struggle to save it for soup. But saving the rinds is a stellar idea.
Retta J.
October 26, 2013
I always have a multitude of parmigiano reggiano rinds peeking out of the basket drawers in my freezer that always find their way into hearty beef stews. I am, however, powerless over a slowly cooked French onion soup, with leeks, red, and yellow onions slowly caramelized and combined with a wonderful homemade beef stock. Many use provolone for the top, but I cannot resist the nuttiness of a Grueyre. I slowly chisel away at the bits of goodness. I know it is old school, but I just can't find a proper replacement!
Amy N.
October 26, 2013
I like cheddar beer soup and I also make a delicious cheese and vegetable chowder.
J.B.
October 26, 2013
I have two similar recipes for Brie Cheese soup. The Brie Soup would be divine with a similar cheese from the girls at the Creamery. This is my kind of soup even if some folks call it soup for a sick day. Soothing, satisfying.
K_Squared
October 25, 2013
Not really a huge fan of creamy/cheesy soups, but cheese IN soup - another story completely! French onion topped with oodles of cheese or basic tomato with cheddar sprinkled on top :)
infotrop
October 24, 2013
When I make Broccoli Soup with Cheddar Cheese, I can almost pretend it's super healthy...
Victoria M.
October 24, 2013
Love Fontina soup, cheddar soup, any kind of vegetable-cheese soup, but this one definitely takes the cake! It's going in the cookbook now.
LucyS
October 24, 2013
Not really a soup but obviously cheese on top of chili. And a bit added to a nice potato leek soup...
patsylu
October 24, 2013
I don't have a go to cheesy soup but I love to add lots of freshly grated parm to pasta fagioli.
AntoniaJames
October 24, 2013
When I make my own "ricotta" (yes, I know that what we call "ricotta" here is not the true "re-cooked" stuff), I use the whey instead of stock in creamy vegetable soups, particularly cauliflower. I usually stir in a couple tablespoons of good parmigiano reggiano or percorino romano as well. Ricotta whey also makes marvelous polenta. ;o)
Desert D.
October 24, 2013
There's a stilton cheese soup recipe I got from my mother that is absolutely swoony. I've never seen anything like it.
cucina D.
October 24, 2013
Oh my! This is simply my new best recipe using all my favorites in one bowl.... thank you for posting and sharing and it has been way too long since I made my own Parmesan broth using the rinds, etc. Fabulous find for food files.
AntoniaJames
October 24, 2013
Whoa. That Onion-Garlic Confit is going straight to my must-try list. As is the Pleasant Ridge Reserve (which my younger son will bring home from WI when he returns for Thanksgiving). ;o)
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