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

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

Thanksgiving
Soup

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,

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Ingredients

Method

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