Cheddar Cheese Soup
We made this soup in class a few days ago. Cheddar cheese soup is so simple to make and so tasty. Everyone loved it. One hint is to add the cheese slowly, to get a creamy, not grainy texture.
The soup is great on its own, but you can also add all sorts of other fun ingredients. It can be topped with croutons for some added crunch. Veggies like broccoli, potatoes, asparagus, carrots or Brussels sprouts would all be nice add ins. Mushrooms or caramelized onions could also be added along with fresh herbs.
Even if you leave this soup just as it is, people will love its creamy texture and great flavor.
Here is the recipe.
Cheddar Cheese Soup
¼ c. butter
2 c. chopped onion
2 ribs celery, chopped
2 cloves garlic, minced
¼ c. flour
½ t. paprika
¼ t. cayenne pepper
4 c. chicken stock, low salt preferred
1 ½ c. evaporated milk, or half-and-half
10 oz. grated cheddar cheese, mild or sharp
dash of hot pepper sauce
¼ c. chopped fresh parsley
Cook vegetables and garlic in butter until tender. Stir in flour, paprika and cayenne, stirring until smooth. Stir in stock slowly and heat to a simmer. Cook, covered, 15 minutes. Use an immersion blender to puree the soup or you can just live with the chunky bits. Add milk and heat through. Add cheese ½ cup at a time, allowing to melt between additions. Add hot sauce and parsley and serve. Makes 6 servings
