Cheese velvet soup
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Recipe by: lorenne
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/4 c Butter (or marg.) 4 c Milk
1/4 c Onion; minced 1 c Cheese, American; shredded
1/4 c Flour, all-purpose 1/2 c Peas, green; frozen, cooked
1 ts Salt 1/4 c Pimiento; diced
Melt butter in a 3-quart Dutch oven over low heat. Saute onion until
tender. Blend in flour and salt; cook 1 minute, stirring constantly.
Gradually stir in milk; cook over medium heat, stirring constantly,
until thickened and bubbly.
Reduce heat; add cheese, stirring until melted. Stir in peas and
pimiento; heat soup thoroughly (do not boil).
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 01-27-95
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