White Cheddar Cheese Soup (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
1 stick of butter |
3 small leeks, white part only, split in half, diced small |
3 celery stalks, diced small |
1 carrot, peeled and diced small |
1/4 cup flour |
4 cups chicken stock |
1 cup heavy cream |
1/2 pound white cheddar, grated, plus 1/4 cup for garnish |
1 teaspoon hot sauce |
1 teaspoon worcestershire sauce |
1/4 cup chopped crispy bacon |
2 tablespoons chopped chives |
long chives |
loaf of crusty bread |
Directions:
1. In a saucepan, melt the butter. Saute the vegetables for about 3 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Dust the vegetables with the flour and stir for 3 minutes. Whisk in the chicken stock, 1/2 cup at a time. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 45 minutes. Remove from the heat and puree until smooth. Strain the soup into a clean saucepan. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl. Garnish the soup with bacon, grated cheese, chives, and long chives.
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