1886 Cafe Bakery Cheese Soup Recipes
1886 CAFE & BAKERY CHEESE SOUP
Had this at the Driskill Hotel, Austin, TX. Fantastic. I then Googled and found recipe published in the Texas Monthly October 2002. It makes quite a lot. Freezes well.
Provided by Jo in Arlington
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large saucepan.
- Over med-high heat saute onion, carrots and celery until transulcent and tender, about 3 - 5 minutes.
- Stir in flour and cornstarch.
- Cook about 3-5 minutes.
- Add chicken stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to come to boil. This takes awhile to reduce.
- 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.
Nutrition Facts : Calories 494.5, Fat 32.1, SaturatedFat 19.9, Cholesterol 107.6, Sodium 1936.3, Carbohydrate 29.2, Fiber 0.9, Sugar 9.8, Protein 22.5
ORIGINAL 1886 VELVEETA CHEESE SOUP
Not sure who gave me this recipe as I have had it for many years. This is a wonderful soup and great comfort food as well.
Provided by Dari Donovan
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in heavy saucepan. Saute' vegetables until tender.
- Stir in flour and cornstarch. Cook until bubbly.
- Add stock and milk gradually;
- blending into smooth sauce.
- Add soda and cheese cubes; stir until
- thickened.
- Season with salt & pepper; add parsley.
- Before serving,heat thoroughly in double boiler. DO NOT LET BOIL.
- Garnish with paprika.
- Serve and enjoy!
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