Cheese Soup Recipe

Most good soups require a very long time to prepare. There are, however, a number of things one can do to already prepared soups to make them much better, and there are several ways of combining two or more commercial soups which will make the final product a thing of beauty and, if not a joy forever, at least a joy every time you taste it.

Cheese Soup Recipe

Serves 6

This is a rich, thick, full-bodied soup, ideal for luncheon on cold days, or for supper following an afternoon's skiing or other cold-weather sport. It is also a fine dish to serve after a late party when the host, hostess, and a few favoured guests sit down to rest and to a little snack before closing up the affair finally.

If you wish to use it as a cream soup before a meal rather than as a meal itself, dilute it just before serving with a little hot milk. This soup is not for calorie counters.

3 pints milk

2 cloves garlic

4 tablespoons butter

4 tablespoons flour

4 egg yolks

1/4 cup whipping cream

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon ground cumin

2 cups dry white wine

2 cups sharp cheese, grated

Scald the milk and crush the garlic. Melt the butter in the top of a double boiler, stir in the flour with a wooden spoon and blend into a roux, cooking over a low fire for about five minutes, stirring constantly.

Gradually add the scalded milk to the roux, blending it well to avoid lumps. Add the garlic. Have the water boiling in the lower half of the double boiler, place the top half over it, and cook covered for twenty minutes, stirring occasionally.

Beat the egg yolks lightly with the cream or mix in a swirl mixer. Remove the garlic. Add salt, pepper, cumin, the white wine, and the grated cheese. Stir constantly until the cheese has melted. Add the egg yolks and cream, and continue to cook and stir for three or four minutes. Serve in soup cups, each garnished with a small sprig of parsley.

French bread, a little dark as to crust, or crusty hot rolls should be served with the soup.