Recipe

Cheddar Cheese Biscuits Recipe

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Ingredients

Directions

Step #1 NOTE: For a milder, sweeter tasting soup, substitute 8 oz Swiss cheese for the cheddar cheese.
Step #2 Heat the butter in a large saucepan.
Step #3 Add the carrots, celery, and onion; saute for about 5 mins until the vegetables are softened.
Step #4 Add the flour & cook over low heat/flame until the flower is incorporated into the butter, about 1 min.
Step #5 Stirring constantly, slowly add stock & then the cauliflower.
Step #6 Bring to a boil & let simmer until the cauliflower is tender, or about 5 mins.
Step #7 stir in the the grated cheese & cook for about 30 seconds until melted.
Step #8 (Do not bring soup to a boil after cheese is added or the soup will break.
Step #9 ) stir in the the half-and-half; warm the soup over low heat.
Step #10 Spice up this with cayenne pepper & 1 tsp salt or to taste.
Step #11 To serve, ladle the soup into warm soup bowls.
Step #12 Sprinkle top each portion with the sliced cheese & serve as soon as possible.
Step #13 Makes 4 seervings.
Step #14 [ COOKS Magazine; Oct 1989 ] Posted by Fred Peters.
Step #15 --.
Enjoy the CHEDDAR CHEESE BISCUITS recipe

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