1886 Cafe And Bakery Cheese Soup
From hungrybear 13 years ago
- 45 mins to make
- Serves 2
a Oldie but goody
Ingredients
- 1/4 cup butter shopping list
- 1/2 cup onion, minced shopping list
- 1/2 cup carrot, minced shopping list
- 1/2 cup celery, minced shopping list
- 1/4 cup flour shopping list
- 1 1/2 tablespoons cornstarch shopping list
- 4 cups chicken stock shopping list
- 4 cups milk shopping list
- 1/4 teaspoon baking soda shopping list
- 1 pound grated Velveeta or mild Cheddar shopping list
- 1 teaspoon dried parsley shopping list
- 1 dash cayenne or to taste shopping list
- 1 dash paprika or to taste shopping list
- 1 teaspoon salt or to taste shopping list
- 1 teaspoon white pepper or to taste shopping list
How to make it
- Melt butter in a heavy saucepan. Over medium-high heat, saut? the onions, carrots and celery until translucent and tender, about 3 to 5 minutes. Stir in flour and cornstarch. Cook about 3 to 5 more minutes. Add stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to boil at any point. Add baking soda and cheese and stir until melted and thickened, about 10 minutes.
- Add parsley, cayenne, and paprika. Keep soup warm over very low heat or in a double boiler if not using immediately. Season with salt and pepper to taste.
- Serves 6 to 8.
- Source: Driskill Hotel, Austin, Texas -
- This recipe is hotel executive chef David Bull's adaptation of Texas cooking maven Helen Corbitt's original cheese soup. He likes it a bit spicier and he uses Velveeta, which melts beautifully. If you substitute Cheddar, which was called for in the original, be sure to grate it finely or it will not melt all the way.
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" It was excellent "