Village Squire, 1977-01, Page 354
Ingredients:
«ZIie
eiteeoe €ou�e,
suggests a
CHEDDAR CHEESE SOUP
1 medium sized onion, chopped
3 to 4 stocks finely diced celery
3 carrots grated
3 tablespoons butter
1 tablespoon flour
2 cups milk(scalded)
(Chicken broth) 1 cube dissolved in 1/4 cup boiling
water.
2 cups grated old cheddar cheese*
salt and peper to taste
garnishes -crumbled bacon, toasted slivered almonds,
chopped parsley.
Saute vegetables in butter and remove vegetables from
pan.
Add the flour to butter in pan, cook gently, then
gradually add milk stirring constantly.
Blend in cheese
Add chicken broth, vegetables, seasonings and serve
cheese is best to be at room temperature"
try Cheddar Cheese soup, served with crusty -bread and a dry white wine.
Headwater Perth & Foods Ltd
423 Erie St. Stratford Ont.
271-3160