White cheddar cheese soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick of butter | |
| 3 | smalls | Leeks, white part only, |
| Split in half, diced small | ||
| 3 | Celery stalks, diced small | |
| 1 | Carrot, peeled and diced | |
| Sm | ||
| ¼ | cup | Flour |
| 4 | cups | Chicken stock |
| 1 | cup | Heavy cream |
| ½ | pounds | White Cheddar, grated, plus |
| ¼ | cup | For garnish |
| 1 | teaspoon | Hot Sauce |
| 1 | teaspoon | Worcestershire Sauce |
| ¼ | cup | Chopped crispy bacon |
| 2 | tablespoons | Chopped chives |
| Long chives | ||
| Loaf of crusty bread | ||
Directions
In a saucepan, melt the butter. Saut‚ the vegetables for about 3 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Dust the vegetables with the flour and stir for 3 minutes. Whisk in the chicken stock, ½ cup at a time. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 45 minutes. Remove from the heat and puree until smooth. Strain the soup into a clean saucepan. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl.
Garnish the soup with bacon, grated cheese, chives, and long chives.
Yield: 4 to 6 servings
ESSENCE OF EMERIL SHOW #EE2440