Thyme Enough
Cheese Soup
Nelson and Sandy Barnett met in college. They have been happily married for 58 years and are still having fun cooking and living! Find Sandy’s newly published thriller Dead in the Shadow of Doubt on Amazon. com.
Needless to say, Sandy and I love to eat. When we travel (You remember a long time ago when we used to climb in the car and actually drive out of town. Sometimes even out of state.) On those trips our itinerary usually included favorite restaurants, or “Have-You-Ever-Eaten-At” restaurants that someone suggested. Well, one of the benefits of all this eating out we have accumulated quite a collection of cookbooks from some very nice restaurants over the years, and one of our favorites is Lunch at the Yellow Daisy. The Yellow Daisy was a tea room in Little Rock established around 1978 as a project of Youth Home, Inc. a non-profit social service agency that provided residential treatment for adolescents in need. It is still in existence, but the tea room has long since closed. The cookbook has an assortment of tried and true recipes that were carefully compiled by volunteers in the tearoom. One of our favorite dishes that we always ordered when we were there was the Cheese Soup. We wish we knew who Kaye was or is, but that is lost to time. The soup is a perfect wintertime dish that paired with a ham sandwich makes a complete and delicious meal.
taste – ¼ teaspoon cayenne pepper – 1 tablespoon mustard Instructions: Boil carrots, celery, green onion in water for 5 minutes. Drain. Saute white onion (slices or chopped) in butter, then on top of these onions make a roue by adding the flour, stirring until thoroughly blended with the buttery onions, then gradually, slowly, slowly stir in milk, and then chicken broth until everything begins to thicken. Do this slowly so your roue won’t start lumping-up on you! No good cook wants to be lumped-up on. When your soup is thickened perfectly, as one would want the consistency of one’s soup to be, add the cheese, melting, mixing until blended, and then the remaining ingredients-don’t forget the mustard! Keep warm over low heat. N
Kaye’s Cheese Soup (serves 10) Ingredients: 1/3 cup carrots, finely chopped – 1/3 cup celery, finely chopped – 1 cup green onions, finely chopped – 2 cups water – 1 medium white onion, sliced (we prefer chopped) – ½ cup butter – ½ cup flour – 4 cups milk – 4 cups chicken broth – 1 (16 oz.) jar Cheese Whiz – pepper to
Kennadi and Ethan at play.
30 Bald Knob . Batesville . Bradford . Cave City . Melbourne . Mnt. View . Newport . Newark . Southside . Sulphur Rock . Swifton . Sidney . Tuckerman
