NEW ENGLAND CHEDDAR CHEESE SOUP
Another classic from Larry Forgione. Have been asked for this recipe so many times that I finally decided to post it. Its a wonderful Autumn soup and smoked cheddar makes it really good. I use English mustard and have'nt actually done it with the chives, although I often fry/ grill some rashers of bacon until crisp then chop them and add them when serving the soup.
Provided by Lou van
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large saucepan over a low heat.
- Add onions, potatoesand garlic, cook, stirring until onions are translucent (make sure they don't brown).
- Add stock and bring to the boil.
- Reduce the heat and simmer for 12 to 15 minutes or until the potatoes are tender.
- Transfer soup to a food processor or blender and process until smooth (in batches if necessary).
- Pour cream into a saucepan, stir in the mustard (mix well) and bring to the boil.
- Reduce heat and simmer for about 4 minutes.
- Slowly add the grated cheese, stirring to melt.
- Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
- Sprinkle with chives or bacon and serve.
Nutrition Facts : Calories 555.9, Fat 42.7, SaturatedFat 25.6, Cholesterol 148.1, Sodium 555.4, Carbohydrate 27.8, Fiber 2.2, Sugar 6.2, Protein 16.7
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