[net.cooks] Cheese Soup

peg@rochester.UUCP (11/12/85)

From: Peggy Meeker  <peg>


I haven't tried this recipe, but I've tried a similar one (which I
can't find right now), and liked it very much.

2 1/2 cups beer (about 20 oz.)
2 1/2 tablesp. instant chicken-flavor bouillon power/granules
1 cup shredded carrot
1 cup thinly sliced celery
2/3 cup thinly sliced onion
1/3 cup all-purpose flour
3 cups milk
4 cups shredded sharp Chedder cheese (1 lb.)
1 teasp. salt
1/4 teasp. ground black pepper

Combine beer and bouillon in 3-quart saucepan; cook over medium heat, stirrinfrequently, until dissolved.  Add carrot and celery.  Separate onion into ringss;
add to beer mixture.  Bring to a boil; reduce heat; simmer, covered, 10 minutes.
Place flour in small bowl.  Gradually stir/whisk in 1 1/2 cups milk until
smooth.  Gradually stir into soup until blended.  Stir remaining 1 1/2 cups milk
into soup.  Cook, stirring frequently, until thickened, about 15 minutes.  Add
cheese a little at a time, stirring after each addition, until cheese melts.
Add salt and pepper.  Cook 1 minute; do not boil.  Makes 6-8 servings.

I got this from "Herbs, Spices, and Flavorings" by Doris Townsend (HPBooks).

I think you could substitute chicken stock for the beer and bouillon, and I
think my old recipe included some parmesan in with the cheddar, and used
mustard as a flavoring.

emh@raybed2.UUCP (ELLEN CONCANNON) (11/22/85)

       I remember someone asking for a recipe for cheese soup.
       This recipe is untried but from a famous restaurant in
       Dublin, Ireland called Snapples:


                          CHEESE SOUP

             1 oz. flour
             1 oz. butter
           1/4 lb parmesan cheese - freshly grated
           1/4 lb gruyere cheese - freshly grated
       1 & 1/2 pint good chicken stock
           1/4 pint cream
               salt & pepper to taste
             2 egg whites - stiffly beaten
             1 dessertspoon of chives or parsley - chopped


     Heat butter in saucepan and blend in flour.  Add stock.  Simmer
     very slowly for 15 minutes.  Add cheese and cream, checking 
     seasoning.  Serve individually with beaten egg white and sprinkle
     with chives or parsley.
                                         -Irish Countryhouse Cooking
                                              by Rosie Tinne

             I'm not sure what you do with the egg whites but
             they don't sound too important.  I'd probably leave
             them out.  I'm not into raw eggs.


              Ellen