1886 Cheese Soup
Description
A rich, velvety Velveeta cheese soup loaded with finely chopped broccoli, cauliflower, carrots, celery, and onion sautéed in butter and bound in a smooth sauce of chicken stock and milk thickened with flour and cornstarch. Finished with parsley and paprika. The critical rule: do not let it boil after the cheese is added or it will break.
Ingredients
Instructions
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Melt butter in a large pot over medium heat. Sauté onion, carrots, cauliflower, broccoli, and celery until tender, about 8–10 minutes.
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Stir in flour and cornstarch until vegetables are coated.
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Add chicken stock and milk, blending into a smooth sauce. Stir until combined.
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Add baking soda and Velveeta. Stir constantly over medium heat until cheese is melted and soup is smooth.
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Season with salt, white pepper, parsley, and paprika.
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Reduce heat to low and serve immediately. Do not allow to boil.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 40mg14%
- Sodium 780mg33%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 8g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
DO NOT LET SOUP BOIL after adding the cheese. Boiling will cause the cheese to break and make the soup grainy and greasy. Keep it at a gentle simmer.
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