Cheese Soup (Soupe au Fromage)

Ingredients

• 2 pts. milk
• | lb. Cheddar cheese
• 1 oz. butter
• 1 oz. flour
• 2 yolks of eggs
• Salt
• Pepper

Method

1. 1

   Grate the cheese and melt it in a small saucepan with a little of the milk, without allowing it to boil.

2. 2

   Put the remainder of the milk into a larger saucepan and heat it carefully over the fire.

3. 3

   Mix the flour and butter together, add them to the hot milk and stir until the mixture boils and is quite smooth.

4. 4

   Add the melted cheese and seasoning to taste, but do not boil again.

5. 5

   Put the yolks of eggs into a soup tureen and pour the hot soup gradually onto them, stirring all the time.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 93. The excerpt below is the record exactly as published.

Cheese Soup (Soupe au Fromage) 2 pts. milk, i lb. Cheddar cheese. Salt. Pepper. 1 oz. butter. 1 oz. flour. 2 yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.