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