This Thursday I prepared a

Cheddar-Cheese-Soup

for Cindy’s Soup or Stew Night. A good occasion to try a recipe for the German Cooking Event Cheese. The whole family liked the soup.

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Cheddar-Cheese-Soup

Categories: Suppe, Käse, GB
Yield: 4 Servings

2 Onions, thinly sliced
2 Carrots, halved and thinly sliced
2 Celery, thinly sliced
2 Bell peppers, green, diced
3 tablesp. Butter
2 tablesp. Flour
1 1/4 liters Chicken stock
1/4 liter Milk
Salt
Pfeffer, white
250 grams Cheddar, grated

============================ SOURCE ============================

*	Eike Linnich Käse Käse. Ein ungewöhnliches Rezeptbuch * ISBN 978-3570019214 Edited *RK* 01/21/2007 by — Ulrike Westphal

Melt the butter in a saucepan, tip in the vegetables and cook for a
few minutes.

Add the flour and cook for another minute.

Stir in the milk and stock, bring to the boil, season and simmer
gently for about 10 minutes.

Toss the grated cheese gently into the soup and simmer until melted.

Season to taste and serve.

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