Spiky Cheese Soup Recipe
Ingredients
| Unrefined oil | 4 Tablespoon | |
| Carrots | 4 | |
| Onions | 2 | |
| Celery stalks | 4 | |
| Green peppers | 2 | |
| Whole wheat flour | 1⁄2 Cup (8 tbs) | |
| Tamari bouillon/Vegetable stock seasoned with 2 tablespoons tamari soy sauce | 4 Cup (64 tbs) | |
| Milk | 4 Cup (64 tbs) | |
| Cheddar cheese/Swiss cheese | 3⁄4 Pound | |
| Sea salt | To Taste | |
| Pepper | To Taste |
Directions
Heat a 4 quart saucepan or dutch oven.
Add the oil and carrots.
Saute 5 minutes.
Add the remaining vegetables.
Saute 5 minutes longer.
Add the flour.
Heat gently 3 to 5 minutes, stirring constantly.
Slowly add the broth.
Cook until thickened, stirring often.
Add the milk and cheese.
Reduce heat to low.
Just heat until the cheese is partially melted.
This soup is best when some of the cheese is still in soft cubes.
Season with salt and pepper to taste.
Add the oil and carrots.
Saute 5 minutes.
Add the remaining vegetables.
Saute 5 minutes longer.
Add the flour.
Heat gently 3 to 5 minutes, stirring constantly.
Slowly add the broth.
Cook until thickened, stirring often.
Add the milk and cheese.
Reduce heat to low.
Just heat until the cheese is partially melted.
This soup is best when some of the cheese is still in soft cubes.
Season with salt and pepper to taste.
Chef
