This recipe comes from Lymes’ Heritage Cookbook, by Connecticut’s Lyme Historical Society. Traditionally served to Old Lyme bird counters after their late-December census, it’s a hearty, colorful soup that melds the flavors of vegetables and cheese — just the thing you need after a frigid hike. (From Lymes’ Heritage Cookbook, edited by Elizabeth M. Schuler. Published by Lyme Historical Society Inc., Florence Griswold Museum, 1991.)
Yield:
8 to 10 servingsIngredients
2 cups chopped potatoes
2-3 medium carrots, chopped
2-3 celery stalks, sliced
3/4 cup chopped onions
1 16-ounce can tomatoes
1/4-1/2 cup peas or green beans
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1 tablespoon minced fresh parsley
2-1/2 teaspoons salt
3-1/2 cups water
4 tablespoons margarine, melted
4 tablespoons flour
2 cups milk
2 cups grated sharp cheddar cheese
Instructions
Cook potatoes, carrots, celery, onions, tomatoes, peas or beans, Worcestershire, mustard, parsley, and salt in 2-1/2 cups of the water until carrots and celery are tender. Meanwhile, make a roux of the margarine and flour. Stir in milk to make a sauce, then add 1 cup water and cheese. Simmer, stirring, until cheese is melted.
Finally, combine the cheese mixture with the vegetables; stir well while simmering for a minute or two before serving.
