Cheddar Cheese Soup
makes about 6 cups
6 Tablespoons (3-ounces) unsalted butter
1 medium yellow onion, diced
2 medium stalks celery, diced
2 medium carrots, peeled and diced
1 clove garlic, minced
1/4 cup unbleached all-purpose flour
4 cups chicken stock, plus more if needed to thin
1 cup half-and-half
8 ounces aged white Cheddar cheese, grated
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon Worcestershire
Kosher salt and freshly ground black pepper to taste
Accompaniments
Cayenne Pepper to taste
Croutons for garnish
In a large stock pot, melt the butter over medium heat. Add the onion, celery, and carrots and cook until tender, but not browned, about 8-10 minutes. Add the garlic and cook until fragrant, another 1-2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring for 3-4 minutes more. Slowly whisk in the chicken stock. Whisking constantly, bring the soup to a boil. Reduce the heat to a simmer and cook until thickened, about 45 minutes. Remove from the heat. Using a hand held immersion blender or an upright blender (being careful pureeing the hot mixture) puree until smooth.
Return the pot to a low heat and add the half-and-half, cheese, and mustard. (Do not let the mixture come to a boil.) Stir until the cheese is completely melted. Season with the Worcestershire, salt, and freshly ground black pepper to taste. If you prefer a thinner soup, thin with additional chicken stock if needed. Serve with cayenne pepper and croutons for garnish. Enjoy!
Printed from thegalleygourmet.net