Cheddar Cheese Soup

Recipe Ingredients

4 tablespoons	60ml	Butter
1 tablespoon	15ml	Onion - finely chopped (large)
1/3 cup	48g / 1.7oz	Finely-chopped red bell pepper
1/3 cup	48g / 1.7oz	Finely-chopped green bell pepper
4		Garlic cloves - minced
1/2 cup	31g / 1.1oz	All-purpose flour
2 cups	474ml	Chicken stock
1 1/2 cups	355ml	Whole milk
1 1/2 cups	355ml	Heavy cream
12 oz	340g	Sharp yellow cheddar cheese - grated
		Salt - to taste
1/4 teaspoon	1.3ml	Cayenne pepper
		Optional Garnish
		Crumbled bacon
		Salsa or creme fraiche
		Chopped parsley leaves

Recipe Instructions

In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers and saute until vegetables are soft, about 4 minutes. Add garlic and saute for 2 minutes. Add flour and cook, stirring constantly, for 2 minutes.

Slowly whisk in the stock, milk and heavy cream. Bring soup to a low boil and reduce heat so that the soup barely simmers. Cook, stirring frequently, until the soup is very thick and flavorful, about 20 minutes.

Add the grated cheese in 1/2 cup increments, stirring after each addition until completely melted and smooth. Do not allow soup to boil. Season with salt and cayenne pepper, to taste.

Serve in shallow bowls, topped with some crumbled crispy bacon bits, a dollop of salsa or creme fraiche, and chopped parsley, as desired.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D05) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.