Monday, December 19, 2011

Canada: Ontario Mild Cheddar Soup

This is a Canadian soup for this month's Cook Around the Globe. I love to eat soups - hot ones in the winter and chilled ones in summer. I haven't had cheese soup in a very long time. So when I found this recipe, I knew I was going to include in this month's exploration of Canadian cooking. It is very simple and easy to prepare. You can serve it as an appetizer or, as I did, as a main dish. You can choose any cheese you like, although the original uses Ontario cheddar cheese. You can serve the soup with a nice crusty bread or add a little rice to the bowl or add some small meat balls to the soup or... As most simple soups, there are lots of possibilities to adjust the recipe to your own preferences.

Six months ago: Grapefruit Tarte

   
Ingredients:
3 tbsp butter, divided
1/4 cup minced celery
1 large onion, minced
2 carrots, grated
1 small parsnip, grated
1 liter bouillon (beef, chicken or vegetable)
4 tbsp flour
350 g mild cheddar cheese
500 ml (low-fat) milk
salt
pepper
1/4 cup parsley

Heat 1 tbsp butter over medium heat. Add all vegetables and cook until onion is translucent, about 5-7 minutes. Add bouillon, bring to a boil, and simmer for 10 minutes. Mix flour with remaining butter. Stirring constantly, add butter-flour mix to the soup, simmer for 5-8 minutes. Add cheese and stir until melted. Very slowly, and stirring constantly, add milk to the soup. Keep on very low temperature for 10 minutes (without cooking the soup). Season to taste with salt and pepper. Add parsley. (If you prefer the soup thicker, just some cornstarch dissolved in water.)

(adapted from "The Canadiana Cookbook" by Mme. Jehane Benoit)

2 comments:

  1. This looks sooo delicious, plus I can make it vegetarian! It'd be the perfect soup on a cold night with a nice hunk of bread to dip in it :)

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  2. This is going to my soup list for the Winter season. Thank you for sharing! Happy New Year!

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