"Say Cheese" London, Ont (moved from Ontario board)
The restaurant "Say Cheese" in London on Dundas St. closed a number of years ago. I still dream about their cheese soup. Would anyone be familiar with this restaurant and be able to share a recipe?
Only commenting to say that I agree. I had their cheddar cheese soup over 30 years ago, and have never had any better since. I too would like to have the recipe.
I think Hilary Alderson was the proprietor, I'm not sure what became of her. I thought about getting in touch with James Reaney, who might know.
But that's a lot of stalking for a recipe :-)
Never too much stalking for a stock! (Man, that hurt.) I remember that soup as well. I'll ask my sister if she has it. (She ate there often, and is a dab hand at soups.)
I, too, loved Say Cheese when I was living in London many years ago. That cheese soup...oh man, so good!
As a lover of cheese soups, I have tried many. The recipe for the soup I'm attaching is not the same as Say Cheese's but it satisfies my craving whenever I have it. This has become my go-to cheese soup recipe for the past few years and is as good as any I've tasted. I have no idea where this recipe came from; it was hand-written for me by a relative. The soup is not fancy, just flavourful and a snap to make:
Stilton and Cheddar soup
Saute for 8-10 minutes:
2 Tbsp butter
1/2 Cup chopped onion
1/2 Cup chopped carrot
1/2 Cup chopped celery
1 clove of garlic, diced
3 Cup chicken stock
1/2 Cup crumbled Stilton
1/2 Cup diced Old Cheddar
1/8 tsp baking soda
1 Cup heavy cream
1/2 Cup white wine
dash of cayenne pepper
1 bay leaf
Bring to boil. Reduce heat and simmer for 10 minutes. Remove bay leaf, purée and serve.
My sister and I have a tendency to cook as did our grandmothers, i.e., no measurement. Tis is my sister's response:
Oh the Say Cheese version was my inspiration for the one that I
generate. I make a roux, to which I add chicken broth and a couple of
cloves of crushed garlic that are easily retrieved. Then some milk, a
whack of cheese and very carefully add just enough beer so that it
doesn't split. I simmer it with cilantro left whole and then I eat it.
Quantities generated vary depending on my craving.