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Vermont Cheddar Cheese Soup with Sundried Tomatoes
| Yield : 10 servings |
Ingredients
- 6 Tbs. unsalted butter
- 1 cup diced onion
- 3/4 cup diced celery
- 1/2 cup diced carrots
- 2 tsp. minced garlic
- 4 Tbs. flour
- 4 cups chicken stock
- 1 lb. grated cheddar cheese
- 1 tsp. dry mustard
- 1 cup heavy cream
- 1 cup chopped sun-dried tomatoes
- 1 tsp. Worcestershire sauce
- salt and pepper to taste
Preparation
Melt butter in a soup pot. When hot, add onions, celery, carrots, and garlic. Saute for 5 minutes over medium heat. Sprinkle flour on top and stir constantly for another 5 minutes.
Add chicken stock, one cup at a time. Whip to incorporate each time. Bring to a boil, then reduce heat and simmer for 45 minutes. Strain soup through a mesh strainer into another soup pot, pushing through as much liquid and vegetable as possible. Place soup on very low heat and add cheese, mustard, cream, sun-dried tomatoes, Worcestershire sauce, salt, and pepper. Do not return the soup to a boil.
Bacon, pancetta, or smoked chicken may be substituted for the sundried tomatoes if you prefer.
Add chicken stock, one cup at a time. Whip to incorporate each time. Bring to a boil, then reduce heat and simmer for 45 minutes. Strain soup through a mesh strainer into another soup pot, pushing through as much liquid and vegetable as possible. Place soup on very low heat and add cheese, mustard, cream, sun-dried tomatoes, Worcestershire sauce, salt, and pepper. Do not return the soup to a boil.
Bacon, pancetta, or smoked chicken may be substituted for the sundried tomatoes if you prefer.
