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The Quilted Bear Restaurant Swiss Almond Soup

10 T. (1 1/4 sticks) melted butter
1 C. flour
1 quart hot whole milk
1 t. chicken base
Salt and white pepper to taste
12 oz. Swiss cheese spread
12 oz. grated or diced Swiss cheese
2 C. hot whipping cream
1 C. roasted almond slivers, plus additional almond slivers to garnish (divided)
1 C. Rhine wine

In 1-gallon soup pot, melt butter. Add flour and mix well with wire whisk. Add hot milk and bring to boil, whisking regularly. Reduce heat to simmer. Add chicken base and salt and pepper, cheese spread and Swiss cheese. Return to boil, continue to mix constantly.

Reduce heat again to gentle simmer. Add hot cream and 1 cup almonds. Continue to slowly simmer for 10 minutes, stirring constantly. Turn off heat and whisk in wine. Serve topped with additional almond slivers.

Makes 8 to 10 servings.

 

    
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