Prep 15 mins
Cook 21 mins
This is an old recipe from J. L. Hudson's Department Store in Detroit, which was opened in 1911. In 1963 they closed the shop because the downtown area had become less than safe and they simply could not attract customers.
- 4 tablespoons butter
- 1 tablespoon very finely diced yellow onion
- 1⁄2 cup very finely diced celery
- 1⁄2 cup very finely diced carrot
- 1⁄2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1⁄8 teaspoon paprika
- 1⁄8 teaspoon baking soda
- 3 cups whole milk
- 3 cups chicken broth
- 2 lbs aged sharp cheddar cheese, shredded
- 2 drops Angostura bitters
- salt and pepper
- fresh minced parsley (to garnish)
- Melt the butter in a large saucepan; add onion, celery and carrot. Cook gently stirring often (about 10 minutes) until vegetables soften. In a small dish, mix flour, corn starch, paprika and baking soda together. Add to vegetables and cook stirring constantly for 1 minute. Slowly add milk and broth and whisk til smooth. Heat to a simmer; cover and cook gently stirring often (about 10 minutes) til carrots are tender. Remove from heat; add cheese SLOWLY and stir til smooth. Add Bitters, salt and pepper to taste and stir til incorporated. Serve hot with a sprinkling of parsley.
Wow! What a winner! This soup was fantastic! I made it exactly as written, serving it with pumpernickle croutons at the table. Instead of working to finely dice the veggies, I just shredded them on my box grater. Worked great!
This is soup is easy to make and tastes wonderful. Like the previous reviewer I too grated my veggies and I didn't have the bitters. I plan on setting out individuals bowls of broccoli, ham, potatoes, etc so each person can customize their soup BUT it is fabulous on its own with no add ins...only complaint..wish it were lower in calories haha. Thanks for posting!