3 tablespoons butter
1 large red bell pepper, coarsely chopped
1/4 cup all-purpose flour
1 teaspoon dry mustard
1 can (13 1/2 ounces) chicken broth
1 can (13 1/2 ounces) vegetable broth
1 can evaporated milk
4 cups (1 pound) cheddar cheese, cubed
1 cup thinly sliced scallions

Method...

1 Melt the butter in a heavy 3-quart saucepan. Add the peppers, and cook over medium heat, stirring often until just softened, about 4 minutes. Stir in the flour and mustard. Cook, stirring 1 minute. Slowly whisk in the broth, then cook, stirring often, until the soup comes to a boil and thickens slightly. Stir in the milk and return to just boiling.

2 Take the pan off the heat and add the cheese, 1 cup at a time, stirring until each cupful is melted. Stir in the scallions. Season to taste with salt and pepper. Serve immediately or let cool, and refrigerate up to two days before serving.

3 Reheat very gently and do not let the soup boil or the cheese may separate. This recipe makes 4 to 6 main course servings. You can add any type of vegetable, such as broccoli florets or asparagus tips. Herbs such as thyme or sage can also be added.

Thats interesting Willy, I've never heard of it before!

Mick.

Willy
I have two cook books by the TWO FAT LADIES and they make a onion and Stilton cheese soup it is one of the best soups I have tasted..but it is a required taste. A little strong for some. I am a big fan of these to old ducks.

wrote on Aug 24^th, 2008 at 7:36am:

the TWO FAT LADIES

Now those two could cook thats for sure.


Derek

It s a nice flavour to it,two fat ladies..two great cooks produed some great food

Willy

Sundryed

Derek

Have you ever heard of the Hairy Bikers ''Si and Dave'' they cook up some great stuff as well.

Willy

I have,
Senn a fair few of their exploits on Austar, pair of bloody characters they are. ;D ;D ;D

Mick,

Great to watch