1886 Cafe and Bakery Cheese Soup
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.
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 tablespoons cornstarch
4 cups chicken stock
4 cups milk
1/4 teaspoon baking soda
1 pound grated Velveeta or mild Cheddar
1 teaspoon dried parsley
1 dash cayenne or to taste
1 dash paprika or to taste
1 teaspoon salt or to taste
1 teaspoon white pepper or to taste
Melt butter in a heavy saucepan. Over medium-high heat, saut� 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.
Serves 6 to 8. Source: Driskill Hotel, Austin,
Texas |