Golden cheddar cheese soup from Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (page 27) by Moosewood Collective

  • scallions
  • buttermilk
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute milk for buttermilk, and chives or parsley for scallions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn scones

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute milk for buttermilk, and chives or parsley for scallions.

  • Churchim808 on June 27, 2025

    I had made this many years ago and my notes in the recipe say to use the food processor. Don't use the food processor, use the immersion blender! I used about a quarter cup of buttermilk and the rest skim milk. I added about two tsp of butter to make up for the skim milk and low fat buttermilk.

  • sturlington on December 28, 2014

    This was very good. I omitted the milk/buttermilk and pureed the soup before adding the cheese. I would like to change up the vegetables, try winter squash instead of summer squash or use a green veggie. It seems like a versatile recipe. Time to make: 35 minutes. Serve with muffins (p54-56) or Corn Scones (p53). p27

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