Cheddar Cheese Soup

1/4 c. butter
12 oz. sharp cheddar, grated
1/2 c. finely chopped carrots
2 c. milk
1/2 c. finely chopped celery
1/8 teaspoon white pepper
1/2 c. finely chopped onions
1/2 teaspoon salt
1/2 c. finely chopped green pepper
1 teaspoon dry mustard
1/4 c. flour
1/4 c. finely chopped parsley
1 quart chicken stock
5 slices bacon, fried, drained and crumbled

1. Melt butter over moderate heat in heavy 2-3 quart saucepan.

2. When foam subsides, add all vegetables (not parsley) and saute for 15 minutes over low heat. Be sure not to brown them. Remove pan from heat and sprinkle in flour

3. Stir until  flour “disappears” into the mix.

4. Cook over moderate heat 12-3 minutes.

5. Remove from heat and whisk in stock.

6. Return to heat and bring to and maintain at a simmer for 1 or 2 minutes.

7. Whisk in the cheese and keep whisking until cheese has been smoothly incorporated into the soup.

8. Add milk, pepper, salt and mustard whisk again. Bring to the bubble and serve.

Garnish with parsley and bacon.

NOTE: When making ahead do not bring to final bubble. Do that just before serving.

Serves 6

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