Melted Vermont cheddar cheese is the chief ingredient of this rich, smooth, creamy soup. Adding meats, vegetables, and seasonings can really make it a satisfying meal on a chilly winter day in Vermont or elsewhere. Vermont is one of the centers of cheddar cheese production in the United States. Typically, Vermont cheddar, sometimes called white cheddar, contains no annatto, an orange-red condiment used to give food an orange color. It has a distinct flavor that differs from other cheddars, with sharp and slightly bitter characteristics. Mix up the flavor by splitting the pound of cheese among several types and adding or removing other ingredients to create a customized meal.
Recipe Servings: 10
Ingredients
- 6 Tbsp butter
- 1 cup diced onion
- ¾ cup diced celery
- ½ cup diced carrots
- 2 tsp minced garlic
- 4 Tbsp all-purpose flour
- 4 cups chicken stock
- 1 lb cheddar, shredded
- 1 tsp Worcestershire sauce
- 1 cup heavy cream
- 1 tsp dry mustard
- 1 cup chopped sun-dried tomatoes
- 1–2 tsp salt
- 1 tsp ground black pepper
Directions
- Melt the butter in a large pot.
- Add onions, celery, carrots, and garlic; cook, stirring, for about 5 minutes over medium heat.
- Sprinkle with flour and cook for another 5 minutes.
- Add chicken stock gradually, 1 cup at a time, stirring each time to mix.
- Bring mixture to a boil and then reduce heat to low. Simmer for 45 minutes.
- Strain the soup into another pot and keep warm over very low heat.
- Add cheese, Worcestershire sauce, cream, mustard, sun-dried tomatoes, salt, and pepper.
- Heat through but do NOT return to a boil.
- Serve hot or warm.
Notes
Accompany this recipe with a French baguette, or any other bread you like.
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