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Vermont Cheddar Cheese Soup
Vermont Cheddar Cheese Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Fri, 3 Sep 1993 15:39:35 GMT
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cups (1/2 liter) shredded Cheddar cheese
tablespoons (45 ml) butter
scallions (including some of the green parts), chopped
small onion, chopped
rib celery, chopped
tablespoons (45 ml) flour
/8 teaspoon (1/2 ml) grated nutmeg
/8 teaspoon (1/2 ml) pepper
cups (1/2 liter) chicken broth
quart (1 liter) milk
teaspoon (5 ml) salt
tablespoon (15 ml) Worcestershire sauce
In a large pot, melt the butter. Add the scallions, onion and celery.
Cook until the onion softens. Sift in the flour, nutmeg and pepper and
cook for 2 or 3 minutes longer. Gradually stire in the broth. Bring the
mixture to a boil and simmer for 15 minutres. Cool the mixture slightly.
Strain into a bowl and return it to the pan.
Add the milk and bring the soup just to a boil. Gruadually add the cheese,
stirring to melt each batch before adding more. Return the soup to a boil,
stirring often. Taste for seasoning, and add salt and Worcestershire.
amyl
http://www.cs.cmu.edu/~mjw/recipes/soup/vermont-cheddar-soup.html [12/17/1999 12:05:23 PM]
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