New England Cheddar Cheese Soup |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another classic from Larry Forgione. Have been asked for this recipe so many times that I finally decided to post it. Its a wonderful Autumn soup and smoked cheddar makes it really good. I use English mustard and have'nt actually done it with the chives, although I often fry/ grill some rashers of bacon until crisp then chop them and add them when serving the soup. Ingredients:
1/2 tablespoon unsalted butter |
2 onions, diced |
2 medium potatoes, peeled and sliced |
1 tablespoon garlic, minced |
6 cups chicken stock |
2 cups double cream |
1/4 teaspoon dry english-style mustard |
1 1/2 cups grated mature cheddar cheese |
1 dash tabasco sauce (to taste) |
1 dash worcestershire sauce |
salt (to taste) |
fresh ground black pepper (to taste) |
1/4 cup chopped fresh chives or 1/4 cup oooked bacon, crumbled |
Directions:
1. Melt butter in a large saucepan over a low heat.
2. Add onions, potatoesand garlic, cook, stirring until onions are translucent (make sure they don't brown).
3. Add stock and bring to the boil.
4. Reduce the heat and simmer for 12 to 15 minutes or until the potatoes are tender.
5. Transfer soup to a food processor or blender and process until smooth (in batches if necessary).
6. Pour cream into a saucepan, stir in the mustard (mix well) and bring to the boil.
7. Reduce heat and simmer for about 4 minutes.
8. Slowly add the grated cheese, stirring to melt.
9. Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
10. Sprinkle with chives or bacon and serve.
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