Really Good Cheddar Soup

Name: Really Good Cheddar Soup
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, minced; 1 medium carrot, minced; 1 stalk celery, minced; 1 garlic clove, minced; 2 tablespoons all-purpose flour; 2 12 cups low sodium chicken broth; 2 12 cups half-and-half; 1 bay leaf; 1 pinch cayenne pepper; 3 tablespoons dry sherry; 12 ounces sharp cheddar cheese, shredded (about 3 cups); 1 tablespoon fresh thyme leave, minced; salt & freshly ground black pepper

14 ingredients

7 steps

Ingredients

3 tablespoons unsalted butter
1 medium onion, minced
1 medium carrot, minced
1 stalk celery, minced
1 garlic clove, minced
2 tablespoons all-purpose flour
2 12 cups low sodium chicken broth
2 12 cups half-and-half
1 bay leaf
1 pinch cayenne pepper
3 tablespoons dry sherry
12 ounces sharp cheddar cheese, shredded (about 3 cups)
1 tablespoon fresh thyme leave, minced
salt & freshly ground black pepper

Directions

1

Heat butter in large heavy-bottomed pan over medium heat until foaming; add onion and cook, stirring occasionally, until softened.
2

Add carrot, celery and garlic; cook until garlic is softened slightly, about 1 minute.
3

Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot.
4

Gradually whisk in chicken broth and half-and-half and add bay leaf.
5

Increase heat to medium-high and bring to a boil; reduce heat to medium-low and simmer until vegetables soften, about 10 minutes.
6

Take mixture off heat and add cayenne and sherry; cool soup for a minute.
7

Slowly whisk in cheese and thyme; season with salt and pepper and serve immediately.