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July 21st, 2008

Summer is here – in some places at least. Looking for some flavorful food. Any quick to fix dishes? Bar-B-Q specials? Please send to:

Not Julie's Swiss Onion Soup (NJSOS)

Deanna Birkholm (LF)

One of the things we really enjoy about the Michigan Fish-In is the terrific food available at the Gates Au Sable Lodge. Julie Gates has a wonderful touch with food, her soups are inventive leaving all of us asking, "What's the soup today?" Quite often there are two soups available, one a lunch and a different one for dinner. If you are in the area, do yourself a favor and try the dining room at Gates.

We tried to pry the 'real' recipe for this soup out of Julie, but since she is working on a cookbook, she declined. We can appreciate that - but we really like this one. A little trial and error produced this:


    Serves 6

    1 quart good chicken stock
    4 tbs. butter
    1 medium sweet onion (Walla Walla, Valdalia) sliced and chopped
    1 large leek, cut in slices
    2 (or more) ounces swiss cheese
    2 cups half and half or heavy whipping cream


Melt butter, simmer onion and leek until 'sweated', not browned. Add the chicken stock and simmer. When really hot through add the swiss cheese in small pieces so it melts into the soup. Add half and half or whipping cream. Do not boil once the cream is added. Salt and pepper to taste.

Julie also makes Stuffed Pepper and Tomato Basil soups which are just marvelous.


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