White Cheddar Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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From Emeril, this is a snappy soup with lots of flavor. I like to serve soups like this in the fall, in a big, fresh, hollowed-out pumpkin that's been heated in the oven. Ingredients:
1/2 cup butter |
3 small leeks, white part only, split in half and diced small |
3 celery ribs, diced small |
1 carrot, peeled and diced small |
2 garlic cloves, minced |
1/4 cup flour |
4 cups chicken broth |
1 cup heavy cream |
1/2 lb white cheddar cheese, grated (plus 1/4 cup for garnish) |
1 teaspoon hot sauce |
1 teaspoon worcestershire sauce |
1/4 cup chopped crispy cooked bacon |
2 tablespoons chopped chives |
Directions:
1. In a saucepan, melt butter.
2. Add leeks, celery, and carrot and saute for about 3 minutes or until wilted. Stir in garlic and season with salt and pepper. Dust the vegetables with 1/4 cup of flour and stir for 3 minutes.
3. Whisk in the chicken broth, 1/2 cup at a time.
4. Bring the liquid up to a boil and reduce to simmer. Simmer soupf for 45 minutes. Remove from heat and puree until smooth. Strain soup into a clean saucepan. Bring soup back to a simmer. Whisk in cream, cheese, hot sauce, and Worcestershire sauce. Season with salt and pepper. Ladle into bowls. Garnish with bacon, grated cheese, and long chives.
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