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Dinner Tonight! | Learning to Cook

Spare the Choppers

January 31, 2001|MARION CUNNINGHAM | SPECIAL TO THE TIMES

I began thinking about soups a week or two ago because I had a tooth pulled. Until then, I never realized how much time I spend chewing, but suddenly it was difficult. So I began to look over my old soup recipes and came across one I'd forgotten: Cheese Soup.

Long ago, I often made this when the weather was chilly. Not only is it very good and filling, but it's also quick.

I like the soup with rye toast and a baked apple with cream. Allow about 45 minutes baking time for the apple.

Cheese Soup

Active Work and Total Preparation Time: 15 minutes

2 tablespoons butter

2 tablespoons minced onion

3 tablespoons flour

2 cups chicken broth

2 cups milk

1 cup grated sharp Cheddar cheese

Salt, if needed

* Place a 3-quart pot over medium-high heat. A 2-quart will do, but the larger pot gives you lots of room to stir. Add the butter and stir until it has melted. Add the onion and stir slowly but constantly until it softens, just for a minute or two. Spear a piece or two and taste if you're in doubt. You don't want to brown the onion, just tenderize it a little.

* Stir in the flour and blend it thoroughly with the butter and onion. Cook, stirring constantly, about 2 or 3 minutes. Slowly add the broth and milk, still stirring constantly, and continue to cook until it is almost to the boiling point. Tiny bubbles will begin to form a ring around the edge of the pot. At this point, stir the grated cheese into the milk and whisk it until it has melted and the soup is very hot. Salt the soup to taste, then serve.

2 to 4 servings. Each of 4 servings: 330 calories; 1,111 mg sodium; 68 mg cholesterol; 22 grams fat; 14 grams carbohydrates; 19 grams protein; 0.34 gram fiber.

*

Ladle, bowl and napkin from Williams-Sonoma stores.

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