Simon Pearce Vermont Cheddar Cheese Soup

• Produce

  • 2 Bay leaves
  • 1 cup Carrots
  • 1 cup Celery
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 tsp Thyme, fresh

• Canned Goods

  • 3 qt Chicken stock

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 Salt & pepper

• Dairy

  • 10 tbsp Butter
  • 1 lb Cheddar cheese, sharp grated
  • 2 cups Half & half
  • 1 cup Heavy cream

Found on throughherlookingglass.com

Description

Ingredients

• 10 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/4 cups all purpose flour
• 3 quarts chicken stock
• 1 pound Sharp Cheddar Cheese, grated
• 1 teaspoon fresh thyme, finely chopped
• 2 bay leaves
• salt & pepper to taste
• 1 cup grated carrots
• 1 cup minced celery
• 1 cup heavy cream
• 2 cups half & half
• Optional: fresh thyme sprigs for garnish

Directions

• Melt butter in heavy stockpot.
• Add onions & garlic and cook til soft.
• Add flour to butter and onion mixture, stirring to combine well.
• Turn heat very low.
• Stir occasionally, and cook 10-15 minutes.
• Add chicken stock incrementally, stirring with whisk until smooth after each addition.
• Add chopped thyme, bay leaves and salt and pepper to taste.
• Cook over medium heat 5-10 minutes more until smooth and creamy, watching closely.
• Stir in grated cheese.
• In separate saucepan, bring water to a boil.
• Add celery and carrots, cooking until just tender, about 1 minute.
• Rinse with cold water and drain well.
• Add celery and carrots to large stockpot.
• Stir in half & half and heavy cream.
• Stir soup well.
• Optional: garnish with fresh thyme sprigs
• Serve hot, but dont overheat or the soup will curdle.