- 2 tbspns butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped celery
- 3 tbspns flour
- 5 cups chicken stock, fresh or canned
- 1/2 lb Cheddar cheese, coarsely grated (about 2 cups)
- 1 1/2 cups milk
- White pepper
Bring to a boil over a moderate heat, beating constantly with a whisk until it thickens slightly. The reduce the heat to low, and simmer the soup, partially covered, for about 10 minutes, stirring occasionally.
Now, a handful at a time, beati the Cheddar cheese and cook until it dissolves. Pour in 1 cup of milk, adding up to 1/2 cup more if the soup is too thick. It should have the consistency of heavy cream.
Bring almost to a boil, then strain through a fine sieve into another saucepan. Taste for seasoning, and add as much salt and white pepper as you think is needed. Heat once more almost to the boiling point and serve. Serves 6 to 8.
More "Lost" SoupsZucchini Sour-Cream Soup (1981)
Kentucky Cream of Cabbage Soup with Bacon (1985)
(Origin - "Recipes : American Cooking -- Foods of the World" published by Time-Life Books, 1968.)