Mary Calef Cheese Soup

 6 oz Calef's Aged Cheddar grated
 4 tbsp butter
 ½ cup diced carrot
 ½ cup diced green pepper
 ½ cup minced onion
 ½ cup minced celery
 ½ cup flour
 1 qt well-seasoned chicken stock
 34 cups fresh milk
 salt and white pepper

1

Melt butter in double boiler, add vegetables.

2

Braise until tender, not brown.

3

Blend in flour. Cook one minute, stirring constantly.

4

Add stock and cook; stir until thick.

5

Add Cheddars; stir until they melt.

6

Thin with milk to creamy consistency.

7

Season with salt & pepper.

8

Strain, Reheat in double boiler.

9

Serve hot - or in warm weather, serve very cold.

Ingredients

 6 oz Calef's Aged Cheddar grated
 4 tbsp butter
 ½ cup diced carrot
 ½ cup diced green pepper
 ½ cup minced onion
 ½ cup minced celery
 ½ cup flour
 1 qt well-seasoned chicken stock
 34 cups fresh milk
 salt and white pepper

Directions

1

Melt butter in double boiler, add vegetables.

2

Braise until tender, not brown.

3

Blend in flour. Cook one minute, stirring constantly.

4

Add stock and cook; stir until thick.

5

Add Cheddars; stir until they melt.

6

Thin with milk to creamy consistency.

7

Season with salt & pepper.

8

Strain, Reheat in double boiler.

9

Serve hot - or in warm weather, serve very cold.

Mary Calef Cheese Soup
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