White Cheddar Cheese Soup

Recipe Ingredients

1		Butter
3		Leeks, white part only - split in half, (small) and diced small
3		Celery stalks - diced small
1		Carrot - peeled, diced small
1/4 cup	15g / 0.5oz	Flour
4 cups	948ml	Chicken stock
1 cup	237ml	Heavy cream
1/2 lb	227g / 8oz	White cheddar cheese - grated
1 teaspoon	5ml	Hot Sauce
1 teaspoon	5ml	Worcestershire sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Chopped crispy bacon
1/4 cup	36g / 1.3oz	Grated white cheddar cheese
2 tablespoons	30ml	Chopped chives
		Long chives
1		Crusty bread

Recipe Instructions

In a saucepan, melt the butter. Saute 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, 1/2 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 chopped bacon, grated cheese, chopped chives, and long chives. Serve with slices of crusty bread.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2440 broadcast 11-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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