Regularly, I receive requests for a cheese soup recipe – usually cheddar – because everyone seems to love it, especially when the weather is cold and blustery. In the book called “Comfort Foods” (by Food Network star, Rachel Ray, Lake Isle Press), I came upon this easy and excellent recipe, so thought to post it, once and for all. The author suggests that a BLT (bacon, lettuce and tomato) sandwich makes a great partner to this soup – and I agree! I have added a few comments and edits to the original recipe for added clarity, and because careful handling of the cheese is so important to a smooth result. As always, remember that the better the cheese, the better the result will be.
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