Tuesday, August 9, 2016

White Cheddar Cheese Soup

Last night for dinner, I made White Cheddar Cheese Soup.  It  has a robust cheese flavor  with just a hint of spiciness.   For those who want my spiciness, I set out a bottle of Cholula Hot Sauce on the table.   You can use your favorite white cheddar cheese but I like Cracker Barrel Vermont Sharp White Cheddar Cheese.    Most cheese soup recipes call for ale, but I have found using lager enhances the cheese flavor.  However, if you prefer ale, use it. 

A bowl of this soup served with bread  (I use homemade  Soft Pretzels)  and a salad make a nice quick and satisfying meal. 





White Cheddar Cheese Soup



Ingredients:
¼ pound smoked bacon finely chopped
1 cup diced white onion
1/2 cup diced carrots
1/2 cup diced celery
1 clove garlic minced
1/4  cup all purpose flour
1/2 teaspoon salt plus more if needed after tasting
1-quart chicken broth
1/2 cup lager or ale
1 bay leaf
1-cup heavy cream
16 ounces shredded sharp white cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon Cholula Hot  Sauce
1/2 teaspoon white pepper
Fresh chives snipped

Directions: 

1.   In a heavy-bottomed soup pot over medium heat cook the bacon until limp but not brown.
2.   Add the onion, carrots, celery and salt. Cook for 5 to 10 minutes stirring occasionally or until vegetables begin to soften and bacon is crisp.  Add garlic and cook till fragrant. Sprinkle the flour over the vegetables and cook for 2 to 3 minutes stirring constantly. 
   
3.   Add the chicken stock and lager.  Bring to a boil.  Reduce heat to low.  Add the  bay leaf.  Cover and simmer for 30 minutes.
4.   Remove the bay leaf.    Remove the soup from the heat. Either with an immersion blender or a conventional blender puree the soup mixture. If using a conventional blender process in small batches.
5.   Return the soup to the stove. Over medium low heat stir in the heavy cream.  When the soup just starts having bubbling around the edge of the pot  gradually whisk the cheese into the soup, one small handful at a time.  Do not add more cheese until the prior handful has melted.
6.  Stir in the Worcestershire sauce, Cholula Hot Sauce,  and white pepper.
7.  Taste the soup and add more seasoning if needed.  If the soup needs heating return to a medium low heat until warmed through.
9.  Top bowls of soup with a pinch of fresh-snipped chives.

Makes 6 servings






1 comment:

  1. It sounds like a wonderful meal, Geraldine. The Cheddar soup looks creamy and delicious.

    ReplyDelete