Thursday, May 2, 2019

Vermont Cheese Soup (1957)

  • 1/2 cup celery
  • 1/2 cup carrots
  • 1/2 cup onion
  • 1/2 cup green pepper
  • 2 cups chicken stock
  • 6 tbspns butter
  • 6 tbspns flour
  • 3 cups milk and 1 cup cream
  • 1 cup grated Vermont cheese
  • Salt and pepper
  • Pinch of mixed herbs
Cook vegetables gently in 1/4 cup butter until the onion is tender and pale in color. The add 2 cups chicken stock and let it simmer.

While the vegetables are cooking, make a sauce by melting the remaining butter, then blend in the flour. Reduce heat, and blend in milk and cream. Add cheese and seasonings, to taste.

The vegetables should not be mushy, but slightly crisp so by the time the sauce is ready, you may put the two mixtures together in your best Dutch or Swedish enameled iron dish to heat. Stir and serve.

In corn season, add just before serving a cup of corn cut from ears cooked 10 minutes. 

More "Lost" Vermont Recipes
Vermont Maple Caramels (1936)
Vermont Baked Beans with Maple Sugar (1939)

(Origin - "Mrs Appleyard's Summer Kitchen" by Louise Andrews Kent and Elizabeth Kent Gay, originally published in 1957, republished in 1974. Mrs Appleyard books are "enchanting combinations of family sage, tart humor, practical advice, and remarkable recipes for memorable meals and dishes.") 

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