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Cheddar Soup

Source of Recipe


Cook's Illustrated, March 2002






List of Ingredients



• 3 Tbsp unsalted butter
  
• 1 medium onion, minced (about 1 cup)
  
• 1 medium carrot, minced (about 1/3 cup)
  
• 1 small rib celery, minced (about 1/4 cup)
  
• 1 medium clove garlic, minced
  
• 2 Tbsp unbleached all-purpose flour
  
• 2-1/2 cups low-sodium chicken broth
  
• 2-1/2 cups half-and-half
  
• 1 bay leaf
  
• Pinch cayenne pepper
  
• 3 Tbsp dry sherry
  
• 12 ounces sharp Cheddar cheese, shredded (about 3 cups)
  
• 1 Tbsp minced fresh thyme leaves
  
• Salt and ground black pepper
  






Instructions



1. Heat butter in large, heavy-bottomed Dutch oven over medium heat until foaming; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add carrot, celery, and garlic; cook until garlic is fragrant, about 1 minute. Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot, about 2 minutes.
   
   
2. Gradually whisk in chicken broth and half-and-half, and add bay leaf. Increase heat to medium-high and bring to boil; reduce heat to medium-low and simmer until vegetables soften, about 10 minutes.
   
   
3. Off heat, add cayenne and sherry; cool soup for 1 minute. Slowly whisk in cheese and thyme; season with salt and pepper, and serve immediately.
   
   Makes about 7 cups,
   serving 4 to 6.