VERMONT CHEDDAR SOUP

VERMONT CHEDDAR SOUP image

Yield 12 servings.

Number Of Ingredients 12

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Ingredients

3 quarts chicken stock
2 cloves garlic, minced
6 oz. flour, 5 oz. butter
1 cup heavy cream
2 bay leaves
1 lb. grated Cabot Sharp Cheddar cheese
1 cup carrots, grated
1 cup celery, minced
1 small onion, chopped
2 cups half and half
1 tsp fresh thyme, finely chopped
salt & freshly ground pepper

Steps:

Bring stock to boil. Melt butter in heavy stockpot, add onions & garlic; soften. Add flour to butter & onion mixture. Stir to combine well, turn heat very low. Stirring occasionally, cook about 15 minutes. 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. Add grated cheese.

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