This is a fast, comforting soup. It would be great as an appetizer. This is one, however, that needs to be eaten when cooked. Making it ahead of time isn’t really an option, and the leftovers get a funny texture. It’s perfect for a fast meal though, and my kids all loved it! Adapted from Cook’s Illustrated’s Soups and Stews Magazine, 2008.
Enjoy!
Cheddar Soup
4 Tablespoons butter
1 medium onion, minced
4 large carrots, minced
3-4 celery stalks, minced
2 cloves garlic, minced
(I put them all through a small food processor that chopped them very fine)
2-3 Tablespoons unbleached, all-purpose flour
2 1/2 cups chicken broth
2 1/2 cups half-and-half or cream
1 bay leaf
Pinch of cayenne
3 cups sharp cheddar cheese, shredded
1 Tablespoon dried parsley
1 teaspoon thyme seasoning
Salt and Pepper to taste
Heat butter in heavy-bottomed saucepan or Dutch oven until it is foaming. Add onion, cook, stirring occasionally until softened (about 4 minutes). Add rest of vegetables, cook until fragrant and they start to soften. Add flour and cook, stirring to coat vegetables, until mixture starts to brown. Gradually whisk in the chicken broth, and bay leaf. Bring to a slow, rolling boil, then reduce heat and simmer until vegetables are softened. Take off heat, add cayenne and half-and-half or cream. Cool soup a minute or two, then add cheese and thyme, salt and pepper. Serve immediately.
yum!