Wild Rice, Kale, And Fennel Salad

Wild Rice, Kale And Fennel Salad

Despite its name, wild rice is not actually a rice but is instead a species of aquatic grass and the grain that can be harvested from it. Northern wild rice is an annual plant native to Wisconsin and the Great Lakes region. In northern Wisconsin, it grows in shallow freshwater lakes and slow-flowing streams and is harvested in early autumn.

Ingredients

For Vinaigrette:

½ cup apple cider vinegar

¼ cup whole-grain mustard

¼ cup maple syrup

3 cloves garlic, minced

Salt and pepper, to taste

¾ cup sunflower oil

For Salad:

1 cup wild rice, cooked, drained and cooled 

½ cup black beans, cooked, drained and cooled (or 1 [14 oz] can, rinsed and drained)

1 small bunch lacinato kale, stemmed and thinly sliced

1 small bunch curly kale, stemmed and thinly sliced

1 small red onion, diced

1 head fennel, cored and diced

1 sweet red Carmen pepper or bell pepper, diced

1 bunch parsley, stemmed and chopped

½ cup dried cranberries, preferably unsweetened

1 tart, crisp apple, cored and chopped

½ cup toasted hazelnuts or pepitas

4 ounces crumbled blue cheese, feta or goat cheese (optional)

Directions

To make the vinaigrette, whisk together the apple cider vinegar, mustard, maple syrup, garlic, salt and pepper in a large bowl. Whisk the mixture continuously while you drizzle in the sunflower oil.

n the same bowl, toss the vinaigrette together with the wild rice, black beans, sliced kale, onion, fennel, bell pepper, parsley, cranberries and apple. Taste and season to taste.

Mix in the toasted nuts and cheese before serving.

Suggestions

This salad is sturdy enough to be made up to 3 days in advance. Freshen it up with a little extra oil and a splash of vinegar if needed before serving.

Valley Kitchen Cobb

      

Valley Kitchen Cobb

The best versions honor the classic formula while introducing subtle innovations. 6 servings

Ingredients:

3 hard-boiled eggs
6 slices thick-cut lardon
3 heads organic baby mixed green lettuce
3 cups free range chicken breast, chopped
1 cup cherry tomatoes
¾ cup Point Reyes blue cheese, crumbled
3 green onions, chopped
1 fresh avocado, peeled, pitted and diced
8 ounces creamy blue cheese dressing
1 cup cucumber, sliced

Directions:

Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat.

Let eggs sit for 10-12 minutes, then cool, peel and chop.

While the eggs are cooking, place lardon in a sheet pan. Cook over medium-high heat until evenly brown, 10-12 minutes. Drain, chop and set aside.

Divide the organic lettuce among individual plates. Top with rows of lardon, eggs, free range chicken, cherry tomatoes, blue cheese, English cucumber and avocado.

Drizzle with the creamy blue cheese dressing.

Spinach Salad With Cranberry Vinaigrette, Walnut Praline And Blue Cheese

Spinach Salad With Cranberry Vinaigrette,

Walnut Praline, And Blue Cheese

I buy an extra bag or two of cranberries when they are in season for my freezer to have on hand for use in recipes throughout the year.

Ingredients:

Spicy Walnut Praline:

1 cup lightly toasted walnuts, finely chopped 

1 tsp.. salt 
1/4 tsp.. cayenne or to taste 
1/2 cup sugar 
2 - 6 oz.. bags baby spinach 
1/2 cup dried cranberries 
1 cup Danish blue cheese, crumbled 
Cranberry Vinaigrette: 
1/2 cup fresh cranberries 
3 T.. raspberry vinegar 
1 clove garlic, peeled 
1 tsp.. minced shallots 
1/2 tsp.. Dijon mustard 
1/4 cup Cranberry juice cocktail 
3 T. walnut or olive oil 
1 T. honey 
3 leaves fresh mint 
1/3 cup vegetable oil 
Salt to taste 
Directions:

For Walnut Praline, toss together walnuts, salt and cayenne. In a dry  small heavy nonstick skillet cook sugar over medium heat , without stirring, swirling pan until golden. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a baking sheet lined with parchment paper and cool. When cool, transfer to a cutting board and chop. Keeps 3 days.

For vinaigrette, place cranberries, vinegar, garlic, shallots and mustard in food processor blender and pulse several times to coarsely chop. Add the cranberry juice, walnut or olive oil, honey and mint; blend until thin and smooth. With machine running slowly all vegetable oil in a steady thin stream and blend to form a slightly thickened and emulsified dressing. Season with salt.. 

Place spinach and dried cranberries in a large salad bowl and toss with enough dressing to coat th e leaves well. Divide salad among serving plates and sprinkle with walnuts and blue cheese. Serve immediately.

Serves 8

Spinach, Pear and Pomegranate Salad

Spinach, Pear and Pomegranate Salad

Ingredients:

1/3 cup walnut pieces
3 Tbs. cider vinegar
2 Tbs. extra-virgin olive oil
1 Tbs. honey

1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground pepper

8 oz. baby spinach
2 ripe pears, such as Bartlett, cored and sliced
1/2 cup pomegranate seeds
1/4 cup crumbled blue cheese

Directions:

Preheat an oven to 350°F. Spread the walnuts out on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool. Set aside.


In a large bowl, whisk together the vinegar, olive oil, honey, mustard, salt and pepper to make a dressing.


Add the spinach, pears, pomegranate seeds and walnuts to the bowl and toss gently to mix and coat well. Divide the salad among 4 plates or bowls and top each with about 1 Tbs. blue cheese. Serve immediately. Serves 4.

Warm Blue Cheese Dip

WARM BLUE CHEESE DIP

The funky flavours of blue cheese are spot on with smoky grilled vegetables. It’s best served warm—not too hot—to let the flavours shine. Ingredients:4 oz (115 g) cream cheese, softened, cut into chunks 1/4 cup (60 mL) sour cream 3 tbsp (45 mL) mayonnaise 1 tbsp (15 mL) water 1 tsp (5 mL) Worcestershire sauce Dash hot sauce 1/2 tsp (2 mL) coarsely ground black pepper 1 tsp (5 mL) white wine vinegar 2 oz (55 g) crumbled blue cheese 3 green onions, white and light green parts only, chopped Directions: Combine cream cheese, sour cream, mayonnaise and water in a small saucepan over medium heat; whisk until smooth and hot. Remove from heat and stir in remaining ingredients. Do not overmix—there should be visible chunks of blue cheese. Serve warm. The dip is best the day it’s made. Yield: 1 cup dip.

Apple, Potato, And Blue Cheese Flatbread ~ Charcuterie Board

Apple, Potato, And Blue Cheese Flatbread

A thin, crispy crust topped with potato and apples, succulently baked with garlic and thyme butter, and accented with blue cheese will stimulate your appetite alongside the characteristic meats, cheeses and pickles on a charcuterie board. It also makes a nice lunch topped with vinaigrette-dressed arugula. You can buy prepared pizza dough in the deli section of the supermarket or make your own (recipe follows). Refrigerate the dough until it’s cold to keep it thin and crisp when baking. You can add more or less blue cheese according to how strong you like the taste.

Ingredients:
1/4 cup (60 mL) butter, melted

1 clove garlic, minced

1 tsp (5 mL) chopped fresh thyme

Salt and freshly ground pepper

1 lb (455 g) fresh pizza dough, cold (recipe follows)

Vegetable oil

1 small apple

1 medium yellow-flesh or round white potato

3 to 4 oz (85 to 115 g) blue cheese, crumbled

Directions:

Place a baking stone or a heavy baking sheet in oven and preheat oven to 450°F (230°C).

Combine melted butter, garlic, thyme and a pinch each of salt and pepper in a small bowl. Set aside.

Cut pizza dough in half. Working with 1 piece at a time, and refrigerating remaining dough, place on a work surface. Lightly oil your fingers and gently stretch and press dough out to a rough rectangle, about 14 x 8 inches (35 x 20 cm). If it springs back too much, let it rest for a few minutes then stretch some more. Let rest while you prepare the toppings.

Cut apple into quarters and trim out core. Cut lengthwise into paper-thin slices. Cut potato crosswise into paper-thin slices.

Transfer pizza dough to a rectangle of parchment paper and re-stretch as necessary to the 14 x 8-inch (35 x 20-cm) rectangle (the edges don’t have to be perfectly straight). Brush dough with a thin coating of the butter mixture all the way to the edges. Arrange half of the potato slices on top of dough, then top with half of apple slices. Dab generously with more of the butter mixture, being sure to coat potatoes and apples. Sprinkle with half of the blue cheese, to taste.

6. Slide parchment paper onto hot baking stone or baking sheet. Bake for 14 to 16 minutes or until crust is golden and crisp and potatoes are tender. Cut into pieces. Repeat with remaining dough, butter mixture and toppings while the first flatbread is baking.

Serves 8

HOMEMADE DOUGH
Making your own cinnamon bun dough is super easy to do. This recipe also makes a great crust for pizza.
Ingredients
1 cup (250 mL) warm water
1 tsp (5 mL) granulated sugar
1 packet (8 g) quick-rise or active dry yeast
2 tbsp (30 mL) olive oil
3 cups plus 2 tbsp (780 mL) all-purpose flour
2 tsp (10 mL) kosher salt or 3/4 tsp (4 mL) table salt
2 tbsp (30 mL) all-purpose flour, as needed

Directions:

Pour water into a large bowl or measuring cup. Water should be between 100° and 110°F (38° and 43°C). It should feel a little warmer than body temperature. Stir in sugar, then yeast. Let stand until mixture is foamy on top, from 5 to 10 minutes, then stir in oil.

Meanwhile, whirl flour and salt in a food processor fitted with a metal blade. While whirling, slowly pour in yeast-oil mixture until it begins to form a ball.

Turn dough out onto a lightly floured surface, then dust your hands with flour. Using the base of your palm, knead several times, rotating the dough a quarter turn after each knead, until it forms a smooth ball.

Place dough in an oiled bowl. Turn to coat evenly. Lightly oil a piece of parchment or waxed paper and place over bowl. Cover with a damp cloth. Leave dough in a warm place until it doubles in size, 30 to 60 minutes. Remove it to a floured surface. Punch down. Use right away or refrigerate in a sealed plastic bag up to 2 days, or freeze up to 1 month.

Makes 1 large ball of dough good for 1 batch of cinnamon buns or 2 pizzas

Cobb Salad

Cobb Salad 

Named for Bob Cobb who made it for his original Brown Derby Restaurant in Los Angeles Restaurant where the chain began. 

Ingredients:

6 oz bacon (6 slices) chopped and browned
1 medium head romaine lettuce 5 cups chopped, rinsed and dried
2 cooked chicken breasts from a cooked chicken
2 hard-boiled eggs
1 large avocado sliced
1 cup cherry tomatoes halved
1/2 cup red onion thinly sliced
1/2 cup blue cheese crumbled (or feta cheese)
2 Tbsp parsley finely chopped

Cobb Salad Dressing:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove pressed and minced
1/3 cup extra-vrigin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Directions:

Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and quarter.

Chop, rinse and spin dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.

Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.

Grapefruit Avocado Arugula Salad

Grapefruit Avocado Arugula Salad

Yield: 2

Description
This grapefruit avocado salad is the perfect winter salad with a blend of spicy arugula, creamy avocado, blue cheese and fruit. Serve as a side or add protein to make it a main dish.

Ingredients

3-4 cups fresh arugula or other baby greens
1 grapefruit, segmented
1/2 avocado, sliced
2-3 T walnuts, chopped
2-3 T fresh blue cheese, crumbled
2-3 T dried cranberries
1/4 cup basic balsamic dressing

Instructions

Divide arugula between two salad bowls. Top each with the remaining ingredients. Serve with balsamic dressing.

Dressing:

Ingredients
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon maple syrup
1 teaspoon dijon mustard
1 teaspoon minced garlic
½ teaspoon sea salt
fresh or dried herbs (optional)

Directions:
Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.

Blue Cheese Tarts

Blue Cheese Tartlets

Ingredients:

8 oz. tart pastry dough or commercial puff pastry 

3 oz. spinach or Swiss chard, trimmed

1 egg

2/3 cup heavy cream 

3/4 cup Emmenthaler cheese, freshly grated

1/4 teaspoon freshly grated nutmeg

salt and freshly ground pepper

3 oz. Roquefort Cheese, crumbled

2 tablespoons pine nuts

Directions:

If using tart pastry, prepare the dough and refrigerate for at least 3 hours.  Remove from the refrigerator 30 minutes before you are ready to roll out.  If using commercial puff pastry, defrost it in the refrigerator or at room temperature.

Preheat an oven at 425F*.  Bring a large saucepan filled with water to a boil.  Plunge the spinach or S Swiss chard into the boiling water and cook for 30 seconds.  Immediately drain in a colander and rinse with cold water to halt the cooking.  Drain again, pressing against the greens to force as much water  as possible; set aside.

Break the egg into a bowl.  Add the cream Emmenthaler cheese, nutmeg, and salt and pepper to taste and beat with a fork until completely blended.  Coarsely chop the spinach or chard and add it to the bowl; stir well.

On a lightly floured board, roll the dough as thinly as possible.  Sprinkle the Roquefort evenly over the dough.  With a fluted pastry cutter about 1 1/4" in diameter, cut out 18 dough rounds.  Use the rounds to line individual tartlet pans or the wells in tartlet trays or miniature muffin pans.  Arrange the the lined pans on a large baking sheet.  Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top.  Place the tartlets in the oven and bake until the filling is set and crusts are golden, about 15 minutes.  Serve warm.  Makes 18 tartlets, serves 6.

Bacon Wrapped Figs

Ingredients

• 8 slices thick-cut bacon, cut in half
• 8 firm, ripe fresh figs, halved lengthwise
• 6 ounces (170g) creamy blue cheese, crumbled (see note)
• 1/2 cup (120ml) bourbon
• 3/4 cup (6 ounces/170g) unsalted butter
• 3/4 lightly packed cup light brown sugar (6 ounces/170g)
• Flaky salt, such as Maldon, for sprinkling (optional)

Directions

1. 1.
   Preheat the broiler and set oven rack in top position. Line a rimmed baking sheet with aluminum foil.
2. 2.
   In a large skillet over medium heat, cook bacon until most of the fat has rendered but the bacon is still pliable. Transfer the bacon to a paper towel–lined plate to absorb excess grease. Set aside.
3. 3.
   Using a melon baller or small spoon, scoop out the center of each halved fig. Fill each hollowed fig half with blue cheese. 
4. 4.
   Wrap a half-strip of bacon around each filled fig half and secure with toothpicks. Place, cut side up, on the prepared baking sheet. 
5. 5.
   In a medium saucepan, cook bourbon over medium heat until reduced by half. Whisk in the butter and brown sugar until butter is melted and brown sugar is dissolved. Continue to cook, whisking occasionally, until sauce is thick enough to coat the back of a spoon.
6. 6.
   Using a pastry brush, brush bourbon glaze all over the top side of each bacon-wrapped fig. Broil until the bacon has browned, about 4 minutes. Sprinkle lightly with coarse sea salt, if desired, and serve warm.

Belgian Endive And Watercress Salad With Apples, Walmuts And Blue Cheese

BELGIAN ENDIVE AND WATERCRESS SALAD 
WITH APPLES, WALNUTS AND BLUE CHEESE

Ingredients:
Vinaigrette:
1/4 cup white wine vinegar 
2 T. balsamic vinegar
4 tsp. honey
2 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
2 T. minced shallots
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Salad:

Serves 8.

1 cup coarsely chopped walnuts
2 large head purple Belgian endive (12 to 16 nice leaves) 
    4 large or 8 small heads Belgian endive
2 bunches watercress
4 Granny Smith apples, peeled and cut in julienne strips 
4 oz. blue cheese, crumbled (1 cup)

*

Directions:

1. To prepare the vinaigrette, whisk both vinegars, honey and mustard together in a small bowl. Slowly whisk in the olive oil. Stir in the shallots, salt and pepper. Taste and correct the seasonings. Cover and refrigerate at least 30 minutes and up to 24 hours.

2. Preheat the oven to 350 degrees. Place the walnuts on a baking sheet and bake for 6 to 7 minutes or until lightly browned. Set aside to cool.

3. Peel the leaves off the purple endive and arrange 3 to 4 spears each on four salad plates with the points to the outside edge.

4. Cut the remaining endive crosswise into 3⁄4 inch strips and place in a medium bowl. Trim coarse stems from the watercress and tear into small pieces. Toss with the endive strips and half the vinaigrette.

5. Mound the endive and watercress salad on the endive spears, allowing the purple tips to show around the edge. Top with julienned apples, blue cheese and a sprinkling of walnuts. Drizzle with remaining dressing and serve immediately.

Fig Tart With Caramelized Onion And Pine Nuts

Fig Tart With Caramelized 

Onion And Pine Nuts

Ingredients:

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large onions (1 1/2 pounds), halved lengthwise and thinly sliced
1 sprig rosemary, more for garnish
Pinch sugar
1 teaspoon sherry vinegar
¼ cup milk
1 egg
Flour for dusting
¾ pound prepared puff pastry
1 pint fresh figs (3/4 pound), stemmed and cut in half lengthwise
1 ½ ounces Stilton cheese, crumbled (about 6 tablespoons)
2 tablespoons pine nuts
Good-quality honeyfor drizzling, optional

*

Directions:

In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.

In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.

Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.

Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.

Fig and Blue Cheese Savouries

Fig And Blue Cheese Savouries

1 cup all-purpose flour
1/2 cup butter
4 ounces blue cheese
Ground black pepper
Fig Jam, about 3 tablespoons

*

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.

Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll out to 1/8 inch thick with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet.

Using the back or a round half-teaspoon measure or your knuckle, make an indentation in the top of each dough round. Spoon about ¼ teaspoon of fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations.

Bake the savories for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.

Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.  Makes 3 doz. 

You’ll find fig preserves at the grocery – it may be shelved with the “fancy” jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.

Farro Salad With Blue Cheese, Pine Nuts, Tomatoes and Cucumber

Farro is a grain commonly eaten in European Countries.  It is boiled and combined with cheese and vegetables and served cold as a salad and in cooler weather faro is served cooked as in a rosotto, soups and winter comfort foods.  It looks much like a plump grain of wheat.  Vegetarians incorporate the grain in their diet for its nutritional value.


Ingredients

• For the Vinaigrette:
• 2 medium cloves garlic, minced
• 3 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
•  
• For the Salad:
• 10 ounces farro (about 1 1/2 cups)
• 4 cups water
• 1 small white or yellow onion, quartered
• 1 medium clove garlic, smashed
• 1 medium carrot, peeled and cut into large chunks
• 2 teaspoons kosher salt, plus more for seasoning
• 1 medium tomato, chopped
• 1 small seedless cucumber, finely chopped
• 1/4 cup minced, fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• 1 1/2 tablespoons minced, fresh lemon thyme or regular thyme
• 3 ounces crumbled blue cheese
• 1/4 cup pine nuts, lightly toasted
• Freshly ground black pepper

Directions:

For the Vinaigrette: Whisk together ingredients for the vinaigrette in a small bowl, seasoning generously with salt and pepper. Reserve.

For the Salad: Place farro and water in a medium saucepan with onion, garlic, carrot, and 2 teaspoons salt and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer until farro is just tender, about 20 minutes. Drain, discard onion, garlic, and carrot and transfer to a bowl to cool.

Gently fold remaining salad ingredients into cooled farro. Add vinaigrette, starting with a few tablespoons at a time. Taste, season with salt and pepper, and add additional vinaigrette as needed. Serve immediately.

Bacon Wrapped Dates Stuffed With Blue Cheese

Bacon Wrapped Dates

Stuffed With Blue Cheese

Ingredients:
2 tbsp. balsamic vinegar
2 tablespoons honey
24 pitted dates
4 oz. crumbled blue cheese
12 slices bacon, cut in halves
24 wooden toothpicks

*

Directions:

To make balsamic honey syrup, in a small saucepan over low heat simmer vinegar, and honey for 4 to 5 minutes or until syrupy, stirring frequently.

Preheat broiler.  With a scissors or a small sharp knife, cut dates open on one side.  Stuff each date with about 1 teaspoon blue cheese.  Wrap a piece of bacon around each date and secure with a toothpick.

Place dates on a foil lined lined broiler pan or a rimmed baking sheet.  Place under the broiler about 3 inches from the heat and broil for about 4 minutes.  Turn dates over and broil another 4 minutes more.  Transfer to a serving plate and drizzle with balsamic honey syrup.  Serve warm.    Makes 6 to 8 servings

Broccoli Blue Cheese Soup

Broccoli Blue Cheese Soup

Ingredients

1 large head of broccoli florets
2 tablespoons coarse salt
ice cubes
3 tablespoons butter
1 onion chopped
1 stalk celery, sliced
1 leek, sliced
1 large yukon gold potato, chopped
6 1/2 cups vegetable stock
1 cup blue cheese
pinch of mace
salt and pepper to taste

*

Directions

Cut broccoli florets to about uniform size. fill a pot 2/3 full of water, add 2 tablespoons coarse salt and bring the water to a boil on high. Add the broccoli to the pot and let boil for 3 minutes. While the broccoli is boiling, set up a large bowl of ice water to the side. Once the broccoli is boiled, quickly transfer to the ice bath, adding more ice if necessary to keep the water cold.

*

In a soup pot, saute the onions, leek, celery, and potato in the butter, then turn down the heat and let cook on low for about 7 minutes. Add the broccoli and cook for another 2.

*

Increase the heat and add the stock. Bring to a boil then simmer 15 minutes. Add the vegetables to a food processor with one cup of stock and process until smooth, adding the remainder of the stock gradually as it processes. 

*

Return the soup to the pot and turn the heat to low. Add the mace, salt, and pepper, then slowly stir the cheese in until it's fully melted. Serve warm with hardy bread or crutons.

*

Enjoy!

recipe adapted from Splitting Hairs