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Comforting Cheese Soup

Source of Recipe

From "Mastering the Art of Southern Cooking" by Nathalie Dupree


Recipe Introduction

"This pale and creamy soup can transform a rainy or cold day. This recipe is very versatile, depending on the type of stock, wine, cream, and cheese you begin with. But it is also so accommodating that adding bacon, vegetables, or other ingredients creates excellent variations. Heavy cream is best in this recipe, as it adds a natural thickness and richness. Half-and-half is an acceptable substitute for home suppers. Milk should not be substituted, as it will result in a watery, thin soup�the very opposite of what it should be. Gruy�re adds a bit more of a winey flavor, whereas Cheddar takes center stage. Yellow Cheddar may be used, but the color changes and is visually less pleasing."

List of Ingredients

◦ 3 tablespoons butter
◦ 1 medium onion, chopped
◦ 2 cloves garlic, chopped
◦ 3 to 4 tablespoons all-purpose flour
◦ 5 cups chicken stock or broth, divided
◦ 1 � cups heavy cream or half-and-half
◦ Ground hot red pepper
◦ � cup dry white wine
◦ 1 � cups grated Gruy�re or white Cheddar cheese
◦ Salt
◦ Freshly ground pepper, preferably white


Recipe

Heat the butter in a heavy pot over medium heat. Add the onion and cook until soft, 3 to 4 minutes; add the garlic, and cook briefly.

Stir in the flour and stir over the heat for a couple of minutes. Stir in the stock and cream, bring to the boil, and reduce heat to a simmer. Add hot red pepper judiciously to taste; add wine and cheese. Season to taste with salt and pepper. Add more stock if needed to achieve desired consistency.

This can be prepared one or two days ahead, cooled, refrigerated, and covered until needed. When ready to serve, ladle hot soup into bowls.

Serves 6






❧ Variation�Bacon and Cheese Soup:
Cook and crumble 6 slices of bacon. Chop a few tablespoons of green onions or chives. Add both to each bowl at serving time for a totally different soup.

❧ Variation�Cheese and Broccoli Soup:
Finely chop half a head of broccoli, both flowers and stems. Add to the soup for the last few minutes or upon reheating.