White Cheddar Cheese Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 Stick: of butter,
3 small: Leeks, white part only,
Split in half, diced small
3: Celery stalks, diced small
1: Carrot, peeled and diced
Sm,
1/4 cup: Flour,
4 cup: Chicken stock,
1 cup: Heavy cream,
1/2 lbs: White Cheddar, grated, plus
1/4 cup: For garnish,
1 tsp: Hot Sauce,
1 tsp: Worcestershire Sauce,
1/4 cup: Chopped crispy bacon,
2 tbsp: Chopped chives,
Long chives,
Loaf of crusty bread,
Directions:
In a saucepan, melt the butter. Saut
the vegetables for about 3
minutes, or until wilted. Stir in the garlic and season with salt
and pepper. Dust the vegetables with the flour and stir for 3
minutes. Whisk in the chicken stock, 1/2 cup at a time. Bring the
liquid up to a boil and reduce to a simmer. Simmer the soup for 45
minutes. Remove from the heat and puree until smooth. Strain the
soup into a clean saucepan. Bring the soup up to a simmer. Whisk in
the cream, cheese, hot sauce and Worcestershire sauce. Season the
soup with salt and pepper. Ladle the soup into a shallow bowl.
Garnish the soup with bacon, grated cheese, chives, and long chives.
Yield: 4 to 6 servings
ESSENCE OF EMERIL SHOW #EE2440
Source from luhu.jp
the vegetables for about 3
minutes, or until wilted. Stir in the garlic and season with salt
and pepper. Dust the vegetables with the flour and stir for 3
minutes. Whisk in the chicken stock, 1/2 cup at a time. Bring the
liquid up to a boil and reduce to a simmer. Simmer the soup for 45
minutes. Remove from the heat and puree until smooth. Strain the
soup into a clean saucepan. Bring the soup up to a simmer. Whisk in
the cream, cheese, hot sauce and Worcestershire sauce. Season the
soup with salt and pepper. Ladle the soup into a shallow bowl.
Garnish the soup with bacon, grated cheese, chives, and long chives.
Yield: 4 to 6 servings
ESSENCE OF EMERIL SHOW #EE2440
Source from luhu.jp
Tags
Emeril