Cheddar Cheese Soup

Name: Cheddar Cheese Soup
Ingredients: 6 Tablespoons Butter; 1 Medium Onion, Diced; 4 stalks Celery, Diced; 3 Medium Carrots, Diced; 1/4 cups Flour; 4 cups Chicken Stock; 1 cup Half-and-half; 8 ounces, weight Grated Cheddar Cheese; 1 teaspoon Dry Mustard; Salt And Pepper; Tabasco, To Taste (optional); Garnish With Croutons

12 ingredients

4 steps

Ingredients

6 Tablespoons Butter
1 Medium Onion, Diced
4 stalks Celery, Diced
3 Medium Carrots, Diced
1/4 cups Flour
4 cups Chicken Stock
1 cup Half-and-half
8 ounces, weight Grated Cheddar Cheese
1 teaspoon Dry Mustard
Salt And Pepper
Tabasco, To Taste (optional)
Garnish With Croutons

Directions

1

Melt butter in a saucepan over medium heat. Add the onion, celery and carrots and sprinkle with the flour. Cook and stir for 3 to 4 minutes then add the chicken stock. Bring to a boil stirring constantly. Once it has started to boil, turn the heat to low and and simmer for 45 minutes or until thickened.
2

Remove soup from heat. Using an immersion blender or an upright blender, puree the mixture until smooth. (If using a blender, let the mixture cool before blending or blend in small batches and put a towel over it, to prevent it from exploding on you. After blending, return soup to the pot.)
3

With the pot on very low heat, add half-and-half, cheese and dry mustard. Heat until the cheese is melted and season with salt and pepper to taste and Tabasco if you choose. Garnish with croutons.
4

Adapted from the Joy of Cooking cookbook.