Rich, comforting, decadent…just some words to describe this cheesy soup. To take this soup from starter to entree, I sometimes serve it with a bacon grilled cheese…can there ever be too much cheese?
Ingredients:
- 1/4 cup (1/2 stick) butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 4 cups chicken broth
- 1 1/2 cups half and half (or light cream)
- 2 1/2 cups white Vermont cheddar cheese, grated (10 ounces)
- 1/2 tsp. Worcestershire sauce
- Dash Tabasco
- 1/4 cup parsley
Directions:
- Melt butter in a heavy saucepan over medium-high heat.
- Add onions, celery and garlic and sauté 5 minutes.
- Mix in flour, paprika, and cayenne pepper and cook, stirring frequently, for 3 minutes.
- Gradually stir in broth, bring to a simmer and cook for 2 minutes, stirring frequently. Reduce heat to medium-low, cover and simmer 15 minutes.
- Using a stick blender or standard blender, purée the soup until completely smooth.
- Add half and half to soup and bring to a simmer over medium heat.
- Add cheese 1/2 cup at a time, stirring until cheese melts after each additions.
- Add Worcestershire sauce, Tabasco and parsley.
- Season to taste with salt and pepper.
Yields 6 Servings.
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