Cheesy Vegetable Soup Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Carrot | 1/4 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Potato | 1/4 Cup (16 tbs), diced | |
| All purpose flour | 3 Tablespoon | |
| Chicken broth | 3 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
| 1 (8-ounce) jar pasteurized process cheese spread | ||
| Pimiento | 2 Tablespoon, diced | |
Directions
MAKING
1) Place a 2-quart saucepan over low flame and melt butter in it.
2) Cook the carrot, onion, celery and potato in the butter over low heat, with occasional stirring.
3) Cook for about 5 to 7 minutes until the vegetables turn crisp and tender.
4) Mix in the flour with constant stirring.
5) Pour the broth gradually and cook it over moderate heat with constant stirring until the mixture thickens and starts bubbling.
6) Season the mixture with pepper.
7) Lower the flame and simmer the mixture for 10 minutes.
SERVING
8) Serve the dish warm.
TIP
If desired, add pimento and cheese, stirring until the cheese melts completely.
1) Place a 2-quart saucepan over low flame and melt butter in it.
2) Cook the carrot, onion, celery and potato in the butter over low heat, with occasional stirring.
3) Cook for about 5 to 7 minutes until the vegetables turn crisp and tender.
4) Mix in the flour with constant stirring.
5) Pour the broth gradually and cook it over moderate heat with constant stirring until the mixture thickens and starts bubbling.
6) Season the mixture with pepper.
7) Lower the flame and simmer the mixture for 10 minutes.
SERVING
8) Serve the dish warm.
TIP
If desired, add pimento and cheese, stirring until the cheese melts completely.
Chef
