Liturgical Year : Recipes : Cheese Soup

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Catholic Recipe: Cheese Soup

INGREDIENTS

1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup flour
1 quart milk
1 quart stock
pinch baking soda
1/2 cup chopped, cooked carrots
1/2 cup chopped celery
1/4 teaspoon paprika
1-1/2 teaspoons salt
1 cup diced sharp Cheddar cheese
2 Tablespoons chopped parsley

Details

Serves: 8-10
Prep Time: 45 minutes
Difficulty: N/A
Cost: n/a
For Ages: n/a
Origin:

Food Categories

Soup

Feasts

None

In Wisconsin, heart of the dairy land, is a monastery where Salvatorian Fathers pack the finest of cheese in great variety — longhorn, Port du Salut, blue, smoky, Cheddar, brick, Swiss, Gouda, Cloister, and many appetizer spreads and rolls — all made with milk from the seminary farm. From among the kitchen-tested recipes in the "Monastery Cheese" booklet, we chose several we are sure you will enjoy.

DIRECTIONS

Melt butter or margarine in 3-quart saucepan; sauté onion lightly. Add flour. Add milk and stock, stirring constantly until slightly thickened and smooth. Add baking soda, vegetables, seasonings, and cheese. Simmer 15 minutes. Do not boil; if soup is boiled, it may curdle. Just before serving, add chopped parsley. Makes 8 to 10 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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