• 1/4 cup (1/2 stick) butter
• 2 cups onions, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1/4 cup flour
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 4 cups chicken broth
• 1 1/2 cups half and half
• 2 1/2 cups Vermont cheddar cheese, grated (10 ounces)
• 1/2 tsp. Worcestershire sauce
• Dash Tabasco
• 1/4 cup parsley

Melt butter over medium-high heat.  Add onions, celery, and garlic and sauté 5 minutes.  Mix in flour, paprika, and cayenne pepper and stir 3 minutes.  Gradually stir in broth.  Bring to a boil.  Reduce heat to medium-low, cover and simmer 15 minutes.  Strain.  Return to same saucepan.  Add half and half to soup and bring to a simmer over medium heat.  Add cheese 1/2 cup at a time, stirring until cheese melts after each additions.  Mix in Worcestershire sauce, Tabasco, and parsley.  Season to taste with salt and pepper.

6 Servings

Tags: cheddar cheese, cheese bisque, cheese soup, vermont cheddar

This entry was posted on August 17, 2009 at 6:29 am. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Posted in American Cheese Soups by Veronique No Comments Yet