Cheese velvet soup

6 servings

Ingredients

Quantity Ingredient
¼ cup Butter (or marg.)
¼ cup Onion; minced
¼ cup Flour, all-purpose
1 teaspoon Salt
4 cups Milk
1 cup Cheese, American; shredded
½ cup Peas, green; frozen, cooked
¼ cup Pimiento; diced

Directions

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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