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Vermont Cheddar Soup
  • 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
  • ½ teaspoon Worcerstershire sauce
  • Pinch dry mustard and salt
  • Pepper
  • Paprika
  • 20 cherry tomatoes, halved
  • Olive oil
  • Salt and pepper
  • Croutons
  1. 1. Melt butter in soup pot and add onion and garlic. Stir for 3 minutes.
  2. 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. 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. 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. 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