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Cheddar cheese soup

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Ingredients/Components

milk - 1 1
flour - 2 Tbsp
butter - 2 Tbsp
8 oz - 2 c
chicken broth - 5 c
finely chopped celery - 1/4 c
small onion, minced - 1 item
finely chopped green bell pepper - 1/4 c
small carrot, shredded - 1 item
salt and white or red cayenne pepper to taste - 1 item

How to make cheddar cheese soup:

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 in a blender or food processor fitted with a 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, for about 10 minutes. Whisk in cheese a handful at a time. Cook until cheese dissolves, then pour in 1 cup of milk, adding 1/2 cup more if soup is too thick. Taste for seasoning and add salt and white or red pepper. Heat to serving temperature. Soup is good either hot or cold. Makes 6 to 8 servings.

Variation (Milwaukee Beer-Cheese Soup): Substitute 12 ounces dark beer for milk. Add 1 cup whipping cream to soup before serving.

Recipe categories: Eggs/dairy, Cheese, Soups & stews.

Rating:

3.6

Average rating: 3.6, total votes: 9

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