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Cheddar-Cheese Soup Recipe

Sunday, January 3, 2010

                                                          Cheddar-Cheese Soup Recipe

Cheddar-Cheese Soup Recipe

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

Cheddar-Cheese Soup Recipe Ingredients

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. Makes 6 to 8 servings.
Milwaukee Beer-Cheese Soup: Substitute 1 (12-ounce) can or bottle dark beer for milk.
Add 1 cup whipping cream to soup before serving Cheddar-Cheese Soup Recipe


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