A Swiss soup with dill and topped with cheddar cheese, low fat.
There were many well-known people who dined at Myra’s Dionysus over the years. Cincinnati Zoo Director, Thane Maynard, would bring guests in…many who were vegetarians (If you work with animals, you don’t want to eat them). One time when I was working, he brought in Jane Goodall when she was in town and I got to meet her.
This is one of Thane’s favorite soups. What Thane may have not known is that Myra was inspired to create some low fat recipes like this soup for the restaurant because she was involved in a 10-year study called the Women’s Health Initiative. Throughout this study, she had to eat a low fat diet and keep track of what she ate the the whole time.
Potato and Cheese soup is surprisingly rich in taste, with very little fat, due to the use of powdered milk.
This one is for you, Thane!
Swiss Potato and Cheese Soup
Equipment
- 1 4 quart soup pot
- 1 large spoon
- 1 wire whisk
Ingredients
- 4 cups small cubed potatoes such as Yukon Gold
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 TBLS vegetable oil
- 1/4 teas black pepper
- 1/4 teas dry mustard
- 1 1/2 teas salt
- 2 teas dried dill
- 1 3/4 cups dried milk
- 1 cup fresh milk 2% or Whole milk
- 1/2 cup grated cheddar cheese
Instructions
- Sauté onions and celery in vegetable oil, medium heat, until very soft.
- Add all the other ingredients, except the dry milk. Add water just to cover and boil until potatoes are tender (about 10 minutes after it boils).
- Meanwhile, dissolve the dry milk with the 1 cup of fresh milk, and whisk to combine. Add 1/4 cup of water if too stiff.
- When potatoes are soft, add the milks and turn off the heat.
- Serve with grated cheddar cheese on top.
Notes
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