Mild Cheddar Soup
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 2 | each |
carrots
grated |
|
| ½ | cup |
celery
diced |
|
| 1 | large |
onions
minced |
|
| 1 | small |
parsnips
peeled, grated |
*
|
| 2 to 3 | cups |
cheddar cheese, mild
grated |
|
| 2 | tablespoons |
butter
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | cups |
consomme
|
* |
| 2 | cups |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 2 | each |
carrots
grated |
|
| 118 | ml |
celery
diced |
|
| 1 | large |
onions
minced |
|
| 1 | small |
parsnips
peeled, grated |
*
|
|
cheddar cheese, mild
grated |
|||
| 3E+1 | ml |
butter
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 946 | ml |
consomme
|
* |
| 473 | ml |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
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.
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.
