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.

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.

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

Willy

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

Mick,