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1886 Café and Bakery Cheese Soup

Source of Recipe


Chef David Bull, Driskill Hotel (Austin, TX)






List of Ingredients



• 1/4 cup butter
  
• 1/2 cup onion, minced
  
• 1/2 cup carrot, minced
  
• 1/2 cup celery, minced
  
• 1/4 cup flour
  
• 1-1/2 Tbsp cornstarch
  
• 4 cups chicken stock
  
• 4 cups milk
  
• 1/4 tsp baking soda
  
• 1 lb. grated Velveeta or mild Cheddar (see note)
  
• 1 tsp dried parsley
  
• Dash cayenne, or to taste
  
• Dash paprika, or to taste
  
• 1 tsp salt, or to taste
  
• 1 tsp white pepper, or to taste
  






Instructions



1. Melt butter in a heavy saucepan. Over medium heat, sauté the onions, carrots and celery until translucent and tender, about 3 to 5 minutes. Stir in the flour and cornstarch. Cook about 3 to 5 more minutes.
   
   
2. Add stock and milk gradually, blending until smooth, and reduce by one-quarter. Do not allow it to boil at any point.
   
   
3. Add baking soda and cheese and stir until melted and thickened, about 10 minutes. Add parsley, cayenne, and paprika. Keep soup warm over very low heat or in a double boiler if not using immediately. Season with salt and pepper to taste.
   
   Serves 6 to 8
   
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   NOTE
   
   If you use Cheddar, be sure to grate it finely, or it will not melt all the way.