Recipes > Soup > Cheese Soup

Cheese Soup


  • 4 ounces of butter
  • 1 onion chopped fine
  • 1/2 tablespoonful of flour
  • salt
  • pepper
  • grated cheese, Gruyere or pine-apple cheese
  • thin slices of bread


Put the butter in a soup-kettle, with the onion; set on a brisk fire, stir now and then till it has a yellow color, then sprinkle on it the flour, keep stirring till it turns brown; then add two quarts of water, salt, and pepper; boil about five minutes. Have prepared in the soup-dish the following: a thin layer of grated cheese, Gruyere or pine-apple cheese; on it a layer of thin slices of bread, then another of cheese, again another of bread, etc., three or four of each; strain, and pour the liquor in the kettle on the whole; keep in a warm place five minutes, and serve.


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Hand-Book of Practical Cookery (1884).

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