I try new recipes all the time, but sometimes I hit upon one that is so good I decide that I do not need to try another version of that recipe again. It is the recipe to save and use over and over. The one with all the spots on it in the recipe box. This was that recipe for Cheddar Cheese Soup. I got this recipe from one of Paula Deen's cookbooks and you know it has some butter in it.Ingredients:
1 small onion, chopped
2 large pimentos, chopped (I omit this)
3 TBSP butter
3 TBSP all-purpose flour
1 1/2 cup chicken stock
1 1/2 cup half-n-half
3/4 cup grated sharp cheddar cheese
Salt & ground black pepper
Dash of cayenne ( I use paprika, to turn down the heat a little)
2 baked potatoes peeled and chopped up (something I add)
In a saucepan, saute' onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and half-n-half. Cook until thick. Add cheese and stir until melted. Add salt and black pepper to taste, and cayenne if desired. I also add the two baked potatoes (feeding teenagers).
Yields: 4 servings
I am joining Michael at Designs by Gollum for another Foodie Friday. Please go over to her site and check out all the great food, and by judging from the Tablescape Thursday posts I have been reviewing, you should be seeing a lot of tablescape with that food. Always a plus! So pull out the crystal and have no regrets!!