This recipe from my kitchen comes from a woman I met in New Zealand called Connie Kramer. I met her long ago when I was on vacation, visiting my great aunt. We were visiting and she served us this delicious cheese soup. I loved it so much that I asked her for the recipe and this is her recipe.
The problem with this recipe is that it is very rich. You could substitute a low fat chedder cheese and a low fat milk, I suppose, but I’ve never done that. This is quick and easy to make and delicious!
Ingredients:
2 oz of butter or margarine
2 oz of flour
1/2 pint of chicken stock
4 – 6 oz of cheddar cheese – grated
2 carrots grated
Directions: Heat butter or margarine in a pan, stir in flour & cook over low heat for several minutes. Gradually add milk, stirring, and the chicken stock, bring to a boil. Stir well till thickened. Add grated carrots. Cook for a few minutes only. Then add grated cheese. Heat until melted. Garnish with some parsley.
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