Canadian Cheese Soup

Name: Canadian Cheese Soup
Yield: 6 portions
Ingredients: 1 rib celery, finely diced; 1 carrot, peeled and finely diced; ½ cup unbleached all-purpose flour; 3 scallions (green onions), including green stems, thinly sliced; 10 tablespoons unsalted butter; 2 tablespoons diced red bell pepper, for garnish; 12 ounces sharp yellow Cheddar cheese, grated; 5 ounces white Cheddar cheese, grated; 1 teaspoon ground white pepper; 2 tablespoons diced green bell pepper, for garnish; 3½ cups Berta’s Chicken Stock or canned broth; 3½ cups Berta’s Chicken Stock or canned broth; 1½ cups light ale; 1 cup freshly grated Parmesan cheese

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Of all the dishes we serve at Thanksgiving, this one gets the biggest raves. The contrast of tart and sweet is sublime, the texture is smooth and light, and the color is gorgeous.

Ingredients

10 tablespoons unsalted butter
1 carrot, peeled and finely diced
1 rib celery, fin

Soup
Thanksgiving

Method

Melt the butter in a heavy pot over low heat. Add the diced vegetables, scallions, and flour, and cook, uncovered, for 5 minutes.
Add the stock and ale and bring to a slow simmer, stirring well.
Gradually whisk in the three cheeses and the white pepper. Simmer over low heat for 7 minutes. Do not boil.
Serve in a brightly colored soup tureen,