Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Soups & Stews
Amount Measure Ingredient -- Preparation Method
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3 tbsp butter
2 carrots -- grated
1/2 c celery -- diced
1 lg onion -- minced
1 sm parsnip -- peeled & grated
2 c Ontario mild cheddar cheese,
- grated; up to 3 c
2 tbsp butter
4 tbsp flour
4 c consomme
2 c milk
salt and pepper
Melt the 3 tb butter in a saucepan, add the vegetables. Cover and
simmer 10 minutes over low heat. Blend 2 tb butter with flour and add
to vegetables and consomme. Stir together until creamy and continue
cooking over low heat for about 5-8 minutes. Add grated cheese. Stir
until melted. Then, gradually add cold milk. Continue to cook for
another 10 minutes. Do not boil after cheese is added. Season to
taste with salt and pepper, add a big handful of chopped parsley, and
serve.
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NOTES: For my tenth birthday, my father took me on a boat trip across Lake
Ontario from the American side to Toronto. To me, at that age, it was a
great adventure. I still remember some of the things I ate. The lake boat I
was on happened to have a famous French chef who was working there as a
rest from his usually heavy duties. I think he must have enjoyed it, to
make so many good things. I liked this soup so much, I insisted my father
ask for the recipe for me. We were successful in getting it.
