DANISH CHEESE SOUP
This is from the cookbook _Best of Scandinavian Cooking_ by Shirley Sarvis and Barbara Scott O'Neill. The original recipe calls for Danish Danbo cheese, but if you can't find that the authors recommend cheddar, jack, or gouda. I will probably lighten this up some when I make it, but I for now I will post as written. Of course one could easily make this vegetarian by using veg stock instead of chicken broth! Posted for ZWT 6--Scandinavia.
Provided by smellyvegetarian
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, melt butter. Add onions and saute until limp.
- Stir in flour, blending to make a smooth paste. Gradually add milk and stock, stirring to make a smooth sauce.
- Add carrots, celery, cheese, salt, 1/4 t paprika, and pepper.
- Cover and simmer until the cheese is melted and the vegetables are tender, stirring occasionally.
- Just before serving, add parsley.
- Sprinkle paprika on individual servings.
Nutrition Facts : Calories 183.4, Fat 12.5, SaturatedFat 7.7, Cholesterol 34.2, Sodium 675.1, Carbohydrate 8.8, Fiber 0.7, Sugar 1.1, Protein 9.3
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