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HOUSTON'S CANADIAN CHEESE SOUP

Source: Houston's Restaurant

1/2 C. margarine
1 C. carrots, 1/8-inch cubes
1/2 C. celery, 1/8-inch cubes
3 C. chicken broth
3 C. half-and-half
2 lb. Velveeta cheese, cut into small cubes
1 T. fresh parsley, chopped fine
Diced tomatoes or diced jalapeño chiles (for garnish)

Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and sauté until soft but not brown. Add flour and stir to combine. Cook until mixture begins to turn a light-brown color.

Over medium high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base if formed.

Add half-and-half, being careful not to let it boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapeños, if desired.