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Weaver Street Market: We Own It!
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Creamy Cheddar Cheese Soup
The Big Book of Soups & Stews, by Maryana Vollsted

You'll need:
2 TBSP butter or margarine
1/2 cup chopped yellow onion
1/2 cup chopped celery
2 TBSP all-purpose flour
2 cups chicken stock or broth
1 large russet potato (about 3/4 lb.), peeled, diced
1 cup packed grated English Farmhouse Cheddar (ON SALE this month!)
2 or 3 drops Tabasco sauce
chopped chives or green onions for topping
1/2 cups milk
1/2 TSP salt
1/8 TSP ground white pepper

In a soup pot over medium heat, melt butter. Add onion and celery and sautee until tender, about 5 minutes. Sprinkle with flour. Stir 1 minute. Gradually whisk in stock and milk and bring to a boil.
 
Add potato, salt, and white pepper. Reduce heat to medium-low and simmer, uncovered, until potato is tender, about 20 minutes. Add cheese, 1/2 cup at a time, stirring until melted after each addition.

Add Tabasco sauce and stir. Ladle into bowls and sprinkle with chives or green onions.
Makes 4 servings.

 
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All of our profits are returned to owners, donated to our community, or used to strengthen the cooperative. Cooperative businesses are honest, open and fair, behave with integrity, and remain accountable for their actions.