Cheddar Cheese And Cilantro Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Having quite a lot of cheddar and leftover veges plus herbs from the garden I made this yummmy soup. Cilanatro added a wonderful flavor Ingredients:
2 large carrots, finely grated |
2 large stalks celery finely grated |
1 large onion finely grated |
1 garlic clove minced |
4 tts olive oil |
1/4 cup flour |
4 cups milk, half and half or cream, warmed |
4 cups chicken stock, warmed |
1 lb, grated sharp yellow cheddar |
salt, pepper |
2 tbs fresh chopped cilantro |
2 tbs fresh chopped parsley |
Directions:
1. In a stock pot, heat up olive oil and add finely grated vegetablesand garlic and cook and stir over medium heat until vegetables are very soft, about 10 minutes.
2. Stir in the flour and cook and stir several more minutes.
3. Gradualy add warm chicken stock and then cream and cook and stir over medium heat and then lower heat to a simmer and cook another 5 minutes or so.
4. Stir in the cheese to melt, cook and stir over low heat for a minute or two.
5. Season to taste and stir in the cilantro and parsley
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