Mac N Cheese Soup

Name: Mac N Cheese Soup
Ingredients: 3 quarts water; 1 pound shrimp shells; 2 teaspoons salt; 1/4 cup chive oil, recipe follows; 1 lemon, quartered; 4 bay leaves; 1 tablespoon black peppercorns; 2 teaspoons crushed red peppercorns; 1 teaspoon paprika; 1 teaspoon smoked paprika; 6 cloves garlic; 6 sprigs thyme; 1 bunch flat-leaf parsley; 1/2 pound chives, chopped, plus more for garnish; 1 cup white wine; 1 cup heavy cream; 1 teaspoon crushed red pepper; 1/2 cup grated Kentucky tomme cheese; 1/2 pint sweet 100 tomatoes; 1 cup oil; 1/3 pound fresh chives

21 ingredients

13 steps

Ingredients

3 quarts water
1 pound shrimp shells
2 teaspoons salt
1/4 cup chive oil, recipe follows
1 lemon, quartered
4 bay leaves
1 tablespoon black peppercorns
2 teaspoons crushed red peppercorns
1 teaspoon paprika
1 teaspoon smoked paprika
6 cloves garlic
6 sprigs thyme
1 bunch flat-leaf parsley
1/2 pound chives, chopped, plus more for garnish
1 cup white wine
1 cup heavy cream
1 teaspoon crushed red pepper
1/2 cup grated Kentucky tomme cheese
1/2 pint sweet 100 tomatoes
1 cup oil
1/3 pound fresh chives

Directions

1

Fill a large stockpot with 3 quarts of water and boil on high, adding all of your ingredients.
2

Once it is boiling, continue to boil on medium high and add your white wine.
3

Once your stock has melded flavors and is successfully permeated, it is ready, approximately 25 to 30 minutes.
4

You can cook it longer for more distinct flavor.
5

Once your stock is ready transfer through a fine meshed sieve.
6

Use about 4 cups for the soup.
7

Add 1 cup of heavy cream and some crushed red pepper flakes.
8

Simmer gently for about 10 minutes and add salt and pepper, to taste.
9

To serve: put some grated tomme cheese in a soup bowl, along with a few sweet 100 tomatoes.
10

Ladle soup over the cheese and tomatoes to melt.
11

Garnish with chives and serve.
12

Chive oil:
13

Simply blend 1 cup of oil and 1/3 pound chives in a blender until smooth.