Cheddar Soup
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| ½ | cup |
celery
finely diced |
|
| ½ | cup |
leeks
white part only, finely diced |
|
| ½ | cup |
carrots
finely diced |
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | cups |
beef stock
|
|
| 12 | ounces |
beer
|
|
| 1 | pound |
vermont cheddar
|
* |
| 1 | pound |
cheese, sharp, new york
|
* |
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chives
fresh, snipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 118 | ml |
celery
finely diced |
|
| 118 | ml |
leeks
white part only, finely diced |
|
| 118 | ml |
carrots
finely diced |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 946 | ml |
beef stock
|
|
| 346.8 | ml/g |
beer
|
|
| 453.6 | g |
vermont cheddar
|
* |
| 453.6 | g |
cheese, sharp, new york
|
* |
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chives
fresh, snipped |
*
|
Directions
Melt the butter in heavy soup pot.
Add the diced celery, leeks and carrots; cook, stirring, over low heat for 3 minutes.
Add flour and cook, stirring, over low heat an additional 2 minutes.
Add the broth and beer. Bring to a simmer very slowly so vegetables become tender, about 15 to 20 minutes, stirring occasionally. Over low heat, gradually add the cheeses, whisking all the time, until smooth. Season with cayenne, black pepper and salt. Continue cooking over low heat until heated through. Do not boil, or soup will separate.
