CANADIAN CHEESE SOUP

Ellen Bales

By
@Starwriter

Fall and winter have always been "soup time" for me. That's when I drag out all the old recipes or try new ones. This one is new for me, but not a new dish by any means. It's another favorite from the L.S. Ayre's Tea Room (1905-1990).
Recipe: L.S. Ayres Tea Room Recipes & Recollections
Photo source: forkful.net


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Rating:

Serves:

6

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 qt
chicken stock
2 Tbsp
parsley, chopped
1/2 c
carrots, diced small
8 oz
old english cheese (comes in a jar)
1/2 c
celery, diced small
1/4 c
all purpose flour
1 qt
milk
1 1/2 Tbsp
cornstarch
1/4 c
butter
1/8 tsp
baking soda
1/2 c
onions, minced
salt to taste
pinch
paprika

Directions Step-By-Step

1
In a large soup pot or Dutch oven, melt butter and saute onions lightly. Add flour and cornstarch. Then add milk and stock, making a smooth white sauce (stir constantly).
2
Add soda, vegetables, seasonings and cheese. Simmer for 15 minutes, or until cheese is melted and thoroughly blended in. Just before serving, add the chopped parsley. Serve hot with a crusty garlic bread.
3
NOTE: You might want to steam or cook the carrots and celery till almost tender in a separate pan before adding to the soup.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Dairy
Regional Style: Canadian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy