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1995-09-27
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Newsgroups: rec.food.recipes
From: Sandal@aol.com
Subject: Canadian Cheese Soup
Message-ID: <950701162306_82360098@aol.com>
Organization: University of Chicago -- Academic Information Technologies
Date: Wed, 5 Jul 1995 17:47:52 GMT
Sandi F. in Fayetteville, Arkansas
sandal@aol.com
====================
Canadian Cheese Soup
10 tablespoons unsalted butter
1 carrot, peeled and finely diced
1 rib celery, finely diced
3 scallions (green onions), including green stems, thinly sliced
1/2 cup unbleached all-purpose flour
3 1/2 cups Chicken Stock or canned broth
1 1/2 cups light ale
1 cup freshly grated Parmesan cheese
12 ounces sharp yellow Cheddar cheese, grated
5 ounces white Cheddar cheese, grated
1 teaspoon ground white pepper
2 tablespoons diced green bell pepper, for garnish
2 tablespoons diced red bell pepper, for garnish
1. Melt the butter in a heavy pot over low heat. Add the diced vegetables,
scallions, and flour, and cook, uncovered, for 5 minutes.
2. Add the stock and ale and bring to a slow simmer, stirring well.
3. Gradually whisk in the three cheeses and the white pepper. Simmer over
low heat for 7 minutes. Do not boil.
4. Serve in a brightly colored soup tureen, garnished with the green and
red peppers.
6 portions
from The New Basics Cookbook by Julee Rosso & Sheila Lukins