In a large saucepan, heat the butter
or oil over medium heat and sauté the onion, celery, and garlic 4 to
6 minutes or until softened.
Stir in the flour and cook 2 minutes.
Stir in the stock and milk and bring
to a simmer.
Meanwhile, grate the Cheddar cheese in
the food processor and add it to the soup while stirring.
Stir until the cheese is melted.
Lower the heat and simmer gently,
without boiling, 4 to 5 minutes, until the soup is thickened.
Add Worcestershire sauce and season
with hot sauce, salt, and pepper to taste.
Makes 5-6 cups of soup, serves 2 as a main
course, 4 as a starter
Like the soldier in the story who taught
the villagers to make soup out of a stone, cheese soup is what they busy
cook makes when there seems to be nothing to eat. Warm and comforting,
it's delicious with hot buttered toast or crackers - much better for
supper than simply cold cheese on bread. We've seen similar versions of
cheese soup made with Stilton cheese, in which case we'd leave out the
hot sauce and maybe add a finely chopped, peeled apple when cooking