Living Well Recipes: Cheddar Cheese Soup
By: Charles Robertson
Updated: April 30, 2012
Cheddar Cheese Soup
Yield: 4 servings
4 oz butter
1 large onion, diced small
3 celery stalks, diced small
1 carrot, peeled and diced small
1/4 cup flour
4 cups chicken stock
1 cup heavy cream
3/4 pound Cheddar, grated, plus 1/4 cup for garnish
2 teaspoon Hot Sauce
1 teaspoon Worcestershire Sauce
1/4 cup chopped crispy bacon
2 tablespoons chopped chives
Directions
In a saucepan, melt the butter. Saut the vegetables for about 3 minutes. Dust the vegetables with the flour and stir for 1 minute. Whisk in the chicken stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for until vegetables are tender. Remove from the heat and puree until smooth. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl. Garnish the soup with bacon, grated cheese, and chives.
Yield: 4 servings
4 oz butter
1 large onion, diced small
3 celery stalks, diced small
1 carrot, peeled and diced small
1/4 cup flour
4 cups chicken stock
1 cup heavy cream
3/4 pound Cheddar, grated, plus 1/4 cup for garnish
2 teaspoon Hot Sauce
1 teaspoon Worcestershire Sauce
1/4 cup chopped crispy bacon
2 tablespoons chopped chives
Directions
In a saucepan, melt the butter. Saut the vegetables for about 3 minutes. Dust the vegetables with the flour and stir for 1 minute. Whisk in the chicken stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for until vegetables are tender. Remove from the heat and puree until smooth. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl. Garnish the soup with bacon, grated cheese, and chives.
