| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Cheese, Soups & ste, Sent to tnt | 1 | Servings |
INGREDIENTS
| 3 | tb | Butter |
| 2 | Carrots; grated | |
| 1/2 | c | Celery; diced |
| 1 | lg | Onion; minced |
| 1 | sm | Parsnip; peeled & grated |
| 2 | c | Ontario mild cheddar cheese*, grated |
| 2 | tb | Butter |
| 4 | tb | Flour |
| 4 | c | Consomme |
| 2 | c | Milk |
| Salt and pepper |
INSTRUCTIONS
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 <devriesb@cyberbeach.net> on Aug 26, 1997
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