Yum! It's that time of year. Grab your dog & coziest blanket and curl up by the fire to enjoy this amazing recipe for Cheddar Soup, from the one and only Simon Pearce. Don't forget a baguette!
Ingredients
- 10 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 1 1/4 cups all purpose flour
- 3 quarts chicken stock
- 1 pound Sharp Cheddar Cheese grated
- 1 teaspoon fresh thyme finely chopped
- 2 bay leaves
- salt & pepper to taste
- 1 cup grated carrots
- 1 cup minced celery
- 1 cup heavy cream
- 2 cups half & half
- Optional: fresh thyme sprigs for garnish
Instructions
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Melt butter in heavy stockpot.
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Add onions & garlic and cook 'til soft.
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Add flour to butter and onion mixture, stirring to combine well.
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Turn heat very low.
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Stir occasionally, and cook 10-15 minutes.
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Add chicken stock incrementally, stirring with whisk until smooth after each addition.
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Add chopped thyme, bay leaves and salt and pepper to taste.
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Cook over medium heat 5-10 minutes more until smooth and creamy, watching closely.
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Stir in grated cheese.
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In separate saucepan, bring water to a boil.
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Add celery and carrots, cooking until just tender, about 1 minute.
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Rinse with cold water and drain well.
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Add celery and carrots to large stockpot.
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Stir in half & half and heavy cream.
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Stir soup well.
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Optional: garnish with fresh thyme sprigs
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Serve hot, but don't overheat or the soup will curdle.