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Title: Vermont Cheddar Soup
Ingredients
3 quarts chicken stock
2 cloves garlic, minced
5 oz butter
6 oz flour
1 c heavy cream
2 bay leaves
1 lb grated Cabot Sharp Cheddar cheese
1 c carrots, grated
1 c celery, minced
1 small onion, chopped
2 c half & half
1 t fresh thyme, finely chopped
Salt & fresh ground pepper
Directions
1. Bring stock to boil.
2. Melt butter in heavy stockpot, add onions & garlic; soften. Add flour to butter & onion mixture. Stir to combine well, turn heat very low. 3. Stirring occasionally, cook about 15 minutes.
4. Add stock 1/3 at a time. Stir with whisk until smooth. Season with thyme, bay leaves, salt and pepper. Cook over low heat, until smooth and creamy.
5. Add grated cheese.
6. Boil water in separate saucepan, add celery and carrots, cook until just tender. Drain well.
7. Add celery-carrot mixture to large stockpot.
8. Add half & half and heavy cream. Stir well.
9. Serve hot, but do not overheat.
This recipe is for restaurant portions, so it makes a ton...perfect for large gatherings!
Recipe provided by Simon Pearce on the Brandywine Restaurant, West Chester, PA .
