Saturday, 27 September 2014


Cheddar Cheese Soup
From Cook's Illustrated magazine
3 tablespoons butter
1 cup minced onion
1 carrot, minced
1 stalk celery, minced
1 tablespoon garlic, minced
2 tablespoons flour
2 1/2 cups chicken (or vegetable) broth
2 1/2 cups half and half
3 tablespoons dry Sherry
1 bay leaf
pinch cayenne or chili powder
1 tablespoon fresh thyme, minced
12 ounces (about 3 cups) cheddar cheese, grated*
salt and pepper
Croutons for serving, recipe follows

    In a large soup pot over medium high heat, melt the butter until it foams.
    Add the onion and cook, stirring until soft about 5 minutes.
    Add the carrot, celery, and garlic and stir to combine. Cook until fragrant, 2 minutes.
    Sprinkle the flour over the veggies and stir for 2 minutes.
    Carefully whisk in the chicken broth and half and half. Add the bay leaf and salt and pepper.
    Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.
    Remove the soup from the heat and add the sherry, thyme, cayenne or chili powder. Working in batches, quickly whisk in the cheese, stirring until melted and than adding another handful.
    Season with salt and pepper and serve with the croutons.*