Cheddar cheese soup PDF Print E-mail

Cheddar Cheese Soup

Cheddar cheese originally came from the English town of Cheddar, where it was made as early as the sixteenth century.

1 small onion, chopped
1 medium stalk celery, thinly sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 (10 3/4 ounce) can condensed chicken broth
1 cup milk
2 cups (8 ounces) shredded Cheddar cheese
Paprika

Cover and simmer onion and celery in butter in 2-quart saucepan until onion is tender, about 5 minutes.

Stir in flour, pepper and mustard. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat.

Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.

Reduce heat to low. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Do not boil the soup after the cheese has been added, as the soup may separate. Sprinkle soup with paprika.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack