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| Ontario Mild Cheddar Soup Recipe |
Category: Cheese
Rating:
N/A
Servings: 1
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Ingredients
3 tablespoon butter
2 carrots; grated
1/2 cup celery; diced
1 large onion; minced
1 small parsnip; peeled & grated
2 cup ontario mild cheddar cheese*, grate; d
2 tablespoon butter
4 tablespoon flour
4 cup consomme
2 cup milk
1 salt and pepper
Cooking Directions:
Melt the 3 tablespoons butter in a saucepan, add the vegetables. Cover and simmer 10 minutes over low heat. Blend 2 tablespoons butter with flour and add to vegetables and consomme. Stir together until creamy and continue cooking over low heat for about 5- 8 minutes. Add grated cheese (*up to 3 cups). Stir until melted. Then, gradually add cold milk. Continue to cook for another 10 minutes. Do not boil after cheese is added. Season to taste with salt and papper, add a big handful of chopped parsley and serve.
NOTES : For my tenth birthday, my father took me on a boat trip across Lake Ontario from the American side to Toronto. To me, at that age, it was a great adventure. I still remember some of the things I ate. The lake boat I was on happened to have a famous French chef who was working there as a rest from his usually heavy duties. I think he must have enjoyed it, to make so many good things. I liked this soup so much, I insisted my father ask for the recipe for me. We were successful in getting it. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries on Aug 26, 1997
cheese,soups&ste
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