White cheddar cheese soup

4 servings

Ingredients

Quantity Ingredient
1 Stick of butter
3 smalls Leeks, white part only,
Split in half, diced small
3 Celery stalks, diced small
1 Carrot, peeled and diced
Sm
¼ cup Flour
4 cups Chicken stock
1 cup Heavy cream
½ pounds White Cheddar, grated, plus
¼ cup For garnish
1 teaspoon Hot Sauce
1 teaspoon Worcestershire Sauce
¼ cup Chopped crispy bacon
2 tablespoons Chopped chives
Long chives
Loaf of crusty bread

Directions

In a saucepan, melt the butter. Saut‚ 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, ½ 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.

Yield: 4 to 6 servings

ESSENCE OF EMERIL SHOW #EE2440

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