Cheddar Cheese Soup
Makes 6 to 8 servings
Ingredients:
2 tablespoons butter
1 small onion, minced
1 small carrot, shredded
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
3 tablespoons all-purpose flour
5 cups chicken broth
2 cups (8 ounces) shredded Cheddar cheese
1 to 1-1/2 cups milk
Salt to taste
White pepper or red (cayenne) pepper to taste
Method:
In a 3-quart saucepan, heat butter. Add onion, carrot, green pepper and celery.
Saute 6 to 8 minutes or until soft but not browned. Turn vegetables into a blender or food processor fitted with the steel blade. While processing, add flour and broth.
Return to saucepan and bring to a boil, whisking constantly until soup thickens. Reduce heat and simmer, partially covered, about 10 minutes.
Whisk in cheese, a handful at a time. Cook until cheese dissolves, then pour in 1 cup milk, adding 1/2 cup more if soup is too thick.
Taste for seasoning and add salt and white and red pepper. Heat to serving temperature. Soup is good either hot or cold.
Variation
Milwaukee Beer-Cheese Soup: Substitute 1 (12-ounce) can or bottle dark beer for milk. Add 1 cup whipping cream to soup before serving.
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