| 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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”