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Vermont Cheddar Soup

Ingredients

2 tablespoons butter
2 tablespooons chopped onion
1 clove minced garlic
2 tablespoons flour
1 cup chicken broth
4 cups milk
3 cups grated Vermont cheddar
1/2 teaspoon Worcerstershire sauce
Pinch dry mustard and salt
Pepper
Paprika
20 cherry tomatoes, halved
Olive oil
Salt and pepper
Croutons

Directions

1. Melt butter in soup pot and add onion and garlic. Stir for 3 minutes.
2. Add flour and whisk until mixed, then slowly pour in broth and then milk, whisking until blended. Bring to a slow boil and cook until slightly thickened, 5-10 minutes.
3. Add cheese, Worcerstershire sauce and mustard, stirring until cheese is melted. Add salt and pepper to taste. Now either carefully pour into a blender and puree, or even better, puree right int the pot with an immersion blender.
4. Make roasted cherry tomatoes by tossing with a little olive oil and salt and pepper, spreading on a baking sheet lined with foil, and roasting in a 425 oven for 10 minutes.
5. Ladle into bowls (heating the bowls beforehand in a 200 degree oven is nice!) sprinkle with paprika and garnish with the roasted tomatoes and some croutons.

Recipe adapted fromĀ Simply Elegant Country Foods : Downhome Goes Uptown [3]

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Article printed from Framed Cooks: http://www.framedcooks.com