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Cotton Row Cheese Soup Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||4 Cup (64 tbs)|
|Chicken broth||4 Cup (64 tbs)|
|Baking soda||1⁄8 Teaspoon|
|Old english cheese||1 Pound|
|Croutons||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Calories 516 Calories from Fat 331
% Daily Value*
Total Fat 37 g56.8%
Saturated Fat 23.7 g118.5%
Trans Fat 0 g
Cholesterol 109.9 mg
Sodium 967.8 mg40.3%
Total Carbohydrates 19 g6.2%
Dietary Fiber 1.1 g4.3%
Sugars 9.8 g
Protein 26 g51.5%
Vitamin A 18.4% Vitamin C 2.4%
Calcium 63.8% Iron 3.2%
*Based on a 2000 Calorie diet
1) Melt the margarine or butter in a 4-quart Dutch oven and add the celery, carrot and onion. Cook till the vegetables are tender.
2) Add the flour and stir till it is well combined and then add the milk, chicken broth and baking soda. Stir well.
3) Add the cheese and, stirring constantly, cook over low flame till the cheese has melted.
4) Serve hot after ladling into bowl and sprinkling with paprika. Croutons can be served alongside with soup.