Cheddar Soup
Cheddar Soup
Ingredients
- 2 carrots, peeled and diced
- 1 leek, white part only, chopped
- 1 branch celery, diced
- 1 clove garlic, finely chopped
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) flour
- 1/2 teaspoon (2.5 ml) dry mustard
- 1 cup (250 ml) white wine
- 2 1/2 cups (625 ml) chicken broth
- 1 1/2 cups (375 ml) milk
- 3 cups (750 ml) grated orange cheddar (about 300 g/11 oz)
- Salt and pepper
- 1/4 lb (115 g) sliced bacon, chopped
- 1 cup (250 ml) bread cubes (for croutons)
Instructions
- In a large saucepan over medium heat, soften the vegetables in the butter for about 5 minutes. Season with salt and pepper. Sprinkle the flour and dry mustard over the vegetables while stirring. Cook for one minute. Add the wine and bring to a boil while stirring. Add the broth and milk. Bring to a boil, reduce the heat and simmer gently until the vegetables are tender, about 15 minutes.
- Gradually whisk in the cheese over low heat, allowing the cheese to melt after each addition so the mixture does not separate. Adjust the seasoning.
Cheddar Soup