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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

1886 Cafe and Bakery Cheese Soup Recipe

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This recipe for 1886 Cafe and Bakery Cheese Soup is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. butter
1/2 c. onion, minced
1/2 c. carrot, minced
1/2 c. celery, minced
1/4 c. flour
1 1/2 T. cornstarch
4 c. chicken stock
4 c. milk
1/4 tsp. baking soda
1 lb.grated Velveeta or mild cheddar
1 tsp. dried parsley
1 dash cayenne or to taste
1 dash paprika or to taste
1 tsp. salt or to taste
1 tsp. white pepper or to taste
Directions:
Directions:
Melt butter in a heavy saucepan. Over medium-high heat, sauté the onions, carrots and celery until translucent and tender, about 3 to 5 minutes. Stir in flour and cornstarch. Cook about 3 to 5 more minutes.

Add stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to boil at any point.

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.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe is hotel executive chef David Bull’s adaptation of Texas cooking maven Helen Corbitt’s original cheese soup. He likes it a bit spicier and he uses Velveeta, which melts beautifully. If you substitute cheddar, which was called for in the original, be sure to grate it finely or it will not melt all the way.

 

 

 

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