½ pound Cheddar cheese, coarsely grated (about 2 cups)
1½ cups milk
Salt
White pepper
How To Cook:
1. In a 2- to 3-quart saucepan melt the butter over moderate heat. When the foam subsides add the onion, carrot, green pepper and the celery, and cook for 6 to 8 minutes or until the vegetables are soft but not brown. Mix in the flour and pour in the stock.
2. Bring to a boil over moderate heat, beating constantly with a whisk until it thickens slightly. Then reduce the heat to low and simmer the soup, partially covered, for about 10 minutes, stirring occasionally.
3. Now, a handful at a time, beat in the cheese and cook until it dissolves, then pour in 1 cup of the milk, adding up to ½ cup more if the soup is too thick. It should have the consistency of heavy cream.
4. Bring almost to a boil, then strain through a fine sieve into another saucepan. Taste for seasoning, and add as much salt and white pepper as you think is needed. Heat once more almost to the boiling point and serve. Cheddar soup is equally good cold. Chill it thoroughly and serve it in chilled cups or soup plates.
