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Old English Cheese Soup




Source of Recipe


Words Worth Eating Cookbook






Recipe Introduction


Keep in mind - the better the cheese, the better the soup!!





List of Ingredients



• 1 c. diced onion
  
• 3/4 c. diced celery
  
• 6 T. butter - divided
  
• 1 - 14 oz. can chicken broth
  
• 1/2 c. hot water
  
• 4 T. flour
  
• 1 1/4 c. milk
  
• 1/8 t. white pepper
  
• 1/8 t. cayenne pepper
  
• 1 c. whipping cream (unwhipped)
  
• 3 egg yolks - beaten
  
• 3 c. grated sharp Cheddar cheese
  






Instructions



1. Saute onion and celery in 2 T. butter until soft. Place in blender with 1/4 c. chicken broth; puree and add remaining broth and hot water. Set aside.
   
2. In a large saucepan, make a medium dark roux using the remaining butter and the flour. Remove from heat; add milk, stirring constantly. Return to low heat and cook until thickened. Add onion and celery mixture, white pepper and cayenne. Simmer for 10 minutes; add whipping cream. Stir 1 c. of the hot mixture into the egg yolks; return to hot mixture. Add cheese, stir over low heat until smooth. DO NOT BOIL. Strain and serve.
   






Final Comments


This is yummy with big, buttery homemade croutons and a big salad.

Makes 1 1/2 quarts.

PS - This cookbook is from a grocery store in my town that doesn't sell beer or wine and is closed on Sundays - I substitute beer for the hot water!