1886 Cafe And Bakery Cheese Soup

Melt butter in a heavy saucepan. Over medium-high heat, saute the onion, carrots and celery until translucent and tender, about 3-5 minutes. Stir in flour and cornstarch. Cook about 3-5 more minutes. Add stock and milk gradually, blending until smooth, and cook till reduced by 1/4. Do not allow to boil at any point. Add baking soda and cheese and stir until melted and thickened, about 10 minutes.

Add parsley, cayenne, and paprika. Keep soup warm over low heat or in a double boiler if not using immediately. Season with salt and pepper to taste.

cook's notes

This recipe is hotel executive chef David Bull's adaptation of Texas cooking maven Helen Corbitt's original cheese soup. He likes it a bit spicier and he uses Velveeta, which melts beautifully. If you substitute cheddar, which was in the original, be sure to grate it finely or it will not melt fully.