Guest guest Posted August 8, 2008 Report Share Posted August 8, 2008 Cheddar Cheese Soup 4 tablespoons flour 2 cups vegetable stock 2 tablespoons butter or margarine 4 green onions, finely chopped 1 celery stalk with leaves, finely chopped 2 cups milk 2 cups grated cheddar cheese salt to taste freshly ground black pepper to taste Garnish: 2 green onions, minced Whisk the flour into the stock and set aside. In a large saucepan, melt the butter, then saute the celery and green onions until soft, about 3 minutes. Pour in the milk and heat it with the vegetables. Then pour in the floured stock and whisk until slightly thickened. Sprinkle in the cheese and stir until it is melted. Reduce heat to very low, cover, and let simmer for about 10 minutes. When ready to serve, whisk the soup well, ladle into bowls and top with the minced green onion. Serve hot to 4 people. It's also rich enough to make a nice lunch with rye bread and a little salad. I recommend using white cheddar, extra sharp, instead of the cheddars dyed orange, it's much more appetizing and sets off the garnish nicely. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2008 Report Share Posted August 8, 2008 That looks great -- I've been looking for a good cheese soup recipe. This will sound really funny, but the dorm cafeteria at my college had really, really good cheese soup! Audrey On Fri, Aug 8, 2008 at 9:30 AM, Myrtle Killian <myrtleskieswrote: > Cheddar Cheese Soup > > 4 tablespoons flour > 2 cups vegetable stock > 2 tablespoons butter or margarine > 4 green onions, finely chopped > 1 celery stalk with leaves, finely chopped > 2 cups milk > 2 cups grated cheddar cheese > salt to taste > freshly ground black pepper to taste > > Garnish: > 2 green onions, minced > > Whisk the flour into the stock and set aside. > In a large saucepan, melt the butter, then saute the celery and green > onions until soft, about 3 minutes. Pour in the milk and heat it with the > vegetables. > Then pour in the floured stock and whisk until slightly thickened. > Sprinkle in the cheese and stir until it is melted. > Reduce heat to very low, cover, and let simmer for about 10 minutes. > When ready to serve, whisk the soup well, ladle into bowls and top with the > minced green onion. > Serve hot to 4 people. > It's also rich enough to make a nice lunch with rye bread and a little > salad. > I recommend using white cheddar, extra sharp, instead of the cheddars dyed > orange, it's much more appetizing and sets off the garnish nicely. > Serves 4. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2008 Report Share Posted August 8, 2008 Replace the cheddar with about the same ammout of stilton and you'll have an even better cheese soup!! Audrey Snyder <AudeeBird Friday, 8 August, 2008 3:34:13 PM Re: Cheddar Cheese Soup comfort soup alert LOL That looks great -- I've been looking for a good cheese soup recipe. This will sound really funny, but the dorm cafeteria at my college had really, really good cheese soup! Audrey On Fri, Aug 8, 2008 at 9:30 AM, Myrtle Killian <myrtleskies@ >wrote: > Cheddar Cheese Soup > > 4 tablespoons flour > 2 cups vegetable stock > 2 tablespoons butter or margarine > 4 green onions, finely chopped > 1 celery stalk with leaves, finely chopped > 2 cups milk > 2 cups grated cheddar cheese > salt to taste > freshly ground black pepper to taste > > Garnish: > 2 green onions, minced > > Whisk the flour into the stock and set aside. > In a large saucepan, melt the butter, then saute the celery and green > onions until soft, about 3 minutes. Pour in the milk and heat it with the > vegetables. > Then pour in the floured stock and whisk until slightly thickened. > Sprinkle in the cheese and stir until it is melted. > Reduce heat to very low, cover, and let simmer for about 10 minutes. > When ready to serve, whisk the soup well, ladle into bowls and top with the > minced green onion. > Serve hot to 4 people. > It's also rich enough to make a nice lunch with rye bread and a little > salad. > I recommend using white cheddar, extra sharp, instead of the cheddars dyed > orange, it's much more appetizing and sets off the garnish nicely. > Serves 4. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2008 Report Share Posted August 8, 2008 Oops, just looked it up. A type of blue cheese? Not really a fan of blue cheese. My sister LOVES blue cheese, and gorgonzola. Now, feta, on the other hand, I " ll eat (almost) anything with feta on it!! I've got a good recipe for Greek salad dressing, I'll have to remember to send it. Audrey On Fri, Aug 8, 2008 at 11:11 AM, Audrey Snyder <audeebird wrote: > What is stilton? > > On Fri, Aug 8, 2008 at 10:08 AM, David Talbot <dtalbotwrote: > >> Replace the cheddar with about the same ammout of stilton and you'll >> have an even better cheese soup!! >> >> >> >> Audrey Snyder <AudeeBird <AudeeBird%40gmail.com>> >> <%40> >> Friday, 8 August, 2008 3:34:13 PM >> Re: Cheddar Cheese Soup comfort soup alert LOL >> >> That looks great -- I've been looking for a good cheese soup recipe. >> This will sound really funny, but the dorm cafeteria at my college had >> really, really good cheese soup! >> >> Audrey >> >> On Fri, Aug 8, 2008 at 9:30 AM, Myrtle Killian <myrtleskies@ >> >wrote: >> >> > Cheddar Cheese Soup >> > >> > 4 tablespoons flour >> > 2 cups vegetable stock >> > 2 tablespoons butter or margarine >> > 4 green onions, finely chopped >> > 1 celery stalk with leaves, finely chopped >> > 2 cups milk >> > 2 cups grated cheddar cheese >> > salt to taste >> > freshly ground black pepper to taste >> > >> > Garnish: >> > 2 green onions, minced >> > >> > Whisk the flour into the stock and set aside. >> > In a large saucepan, melt the butter, then saute the celery and green >> > onions until soft, about 3 minutes. Pour in the milk and heat it with >> the >> > vegetables. >> > Then pour in the floured stock and whisk until slightly thickened. >> > Sprinkle in the cheese and stir until it is melted. >> > Reduce heat to very low, cover, and let simmer for about 10 minutes. >> > When ready to serve, whisk the soup well, ladle into bowls and top with >> the >> > minced green onion. >> > Serve hot to 4 people. >> > It's also rich enough to make a nice lunch with rye bread and a little >> > salad. >> > I recommend using white cheddar, extra sharp, instead of the cheddars >> dyed >> > orange, it's much more appetizing and sets off the garnish nicely. >> > Serves 4. >> > >> > Quote Link to comment Share on other sites More sharing options...
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