Adapted from The Noble Pig
White cheddar cheese soup is a real treat and is really easy to make. When we lived in Austin, the Driskill Hotel was the acknowledged leader in the cheese soup competition. The Upper Crust bakery also had a contender. I couldn’t find either of their recipes, so I went looking and found this one. Neither was as good as this recipe. It goes together in minutes, with a rich, hearty flavor and texture. We think you will like it. I adapted the recipe to our tastes, but you can find the original recipe at the link at the top.
Ingredients:
4 tbs unsalted butter
1 C shallots, diced
½ C celery, diced
1 – 2 tsp garlic, minced
4 tbs King Arthur all-purpose flour
2 tsp dry mustard
1 tsp kosher salt
1 tsp cracked pepper
½ C dry white wine
2 C chicken broth (I used homemade)
3 C ½ & ½
4 C good quality white Cheddar cheese, grated (12 oz.)
Tomatoes, red bell pepper and parsley for garnish
Putting it together:
Sauté shallots and celery in butter in a large pot over medium-low heat for 10 minutes. Add garlic and sauté 1 minute more. Remove from heat and stir in flour to coat the vegetables. Add dry mustard, salt and cracked pepper. Return to heat and stir constantly for two minutes to prevent scorching. Whisk in wine, then whisk in broth and ½ & ½, scraping the bottom of the pot. Bring soup to a boil, reduce heat and simmer 15 minutes. Remove from heat and whisk in cheese. Continue whisking until cheese is completely melted.
Transfer to individual serving bowls and garnish with finely chopped tomatoes, red bell pepper and parsley. Serve immediately.
Makes four generous portions.
1 Comment
I keep thinking about this soup. It was really nice, as most cheese soups are that are made really well. I keep thinking of Julia and Jacque making dishes like this.
I think the homemade chicken broth and the local white cheddar cheese make this spectacular!
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