Storified by Lucette Delacroix· Mon, Apr 01 2013 21:48:10
Adapted from The Norman Rockwell Illustrated Cookbook
This simple and delicious vegetable soup recipe features Vermont cheddar cheese, but you may substitute with any good cheddar.
¼ teaspoon salt
Freshly ground pepper
Beer or sherry (optional)
Place the butter in a large saucepan over medium high heat. Once it’s melted, sauté the carrots, celery, onion, and green pepper for 5 minutes.
Add the flour and stir. Add the stock and simmer for 5 minutes.
Add the cheese a handful at a time. Stir in after each addition.
Add the evaporated milk. Season with salt and pepper. Add a little beer or sherry, if using.
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