Cheese Velvet Soup Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupGourmet
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), minced | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Milk | 4 Cup (16 tbs) | |
| American Cheese | 1 Cup (16 tbs), shredded | |
| Frozen green peas | 1/2 Cup (16 tbs), cooked | |
| Pimiento | 1/4 Cup (16 tbs), diced |
Directions
MAKING
1) Place a 3-quart Dutch oven on a low flame and melt butter in it.
2) Saute the onion in the melted butter until tender.
3) Mix salt and blend in flour and cook the mixture with constant stirring for a minute.
4) Pour the milk gradually and cook with constant stirring over medium heat.
5) Allow the mixture to thickened and bubble.
6) Lower the heat and add the cheese.
7) Keep stirring it until it melts completely.
8) Next, mix in the pimiento and peas and heat the soup very well but don’t boil.
SERVING
9) Serve with fresh brown bread.
1) Place a 3-quart Dutch oven on a low flame and melt butter in it.
2) Saute the onion in the melted butter until tender.
3) Mix salt and blend in flour and cook the mixture with constant stirring for a minute.
4) Pour the milk gradually and cook with constant stirring over medium heat.
5) Allow the mixture to thickened and bubble.
6) Lower the heat and add the cheese.
7) Keep stirring it until it melts completely.
8) Next, mix in the pimiento and peas and heat the soup very well but don’t boil.
SERVING
9) Serve with fresh brown bread.
Chef
