The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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2 T butter 5 c chicken stock, fresh or canned
¼ c finely chopped onion ½ pound Cheddar cheese, coarsely
¼ c finely chopped carrot grated (about 2 cups)
¼ c finely chopped green pepper 1½ c milk
¼ c finely chopped celery Salt
3 T flour White pepper
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In a 2- to 3-quart saucepan, melt the butter over moderate heat. When the
foam subsides, add the onion, carrot, green pepper and the celery, and cook
for 6 to 8 minutes or until the vegetables are soft but not brown. Mix in
the flour and pour in the stock. Bring to a boil over moderate heat, beating
constantly with a whisk until it thickens slightly. Then reduce the heat to
low and simmer the soup, partially covered, for about 10 minutes, stirring
occasionally. Now, a handful at a time, beat in the cheese and cook until it
dissolves, then pour in 1 cup of the milk, adding up to ½ cup more if the
soup is too thick. It should have the consistency of heavy cream. Bring
almost to a boil, then strain through a fine sieve into another saucepan.
Taste for seasoning, and add as much salt and white pepper as you think is
needed. Heat once more almost to the boiling point and serve. Cheddar soup
is equally good cold. Chill it thoroughly and serve it in chilled cups or
soup plates. Serves 6 to 8.
