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Vermont White Cheddar Soup




Source of Recipe


Thornton Winery, Temecula


List of Ingredients




1 medium-sized Spanish (yellow) onion, chopped
1 stalk celery, sliced
1 leek, sliced and rinsed
1 russet potato, peeled and diced
1-2 cloves garlic, sliced
3-4 cups chicken stock
1/2 cup heavy cream
1 cup grated Vermont white cheddar
2 tablespoons unsalted butter



Recipe



In a large saucepan, melt butter over medium flame and add onion, leek, garlic, celery and potato. Cook 3-5 minutes, stirring to avoid sticking and burning.

Add chicken stock to pot. Simmer over medium heat about 45 minutes.

Puree the mixture with a hand held blender or regular blender until very smooth. Add cream to soup.

Add small amounts of white cheddar to pureed soup mix, making sure that each batch of cheese is melted. Season to taste with salt and pepper.

Suggested Wine Pairing: Thornton 1999 Cote Red

Serves 6.