Cheddar Cheese Soup
Awesome soup. You can use any type of Cheddar you wish. I happen to like Sharp Cheddar.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
cheddar
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 2 tablespoons water
- salt & pepper to taste
- 1 egg yolk
- 1/8 teaspoon nutmeg
- 3 cups chicken stock
- 1/2 medium onion
- 1 leek white part only
- 1 stalk celery
- 2 tablespoons corn starch
- 1 cup sharp cheddar cheese shredded
- 1/8 teaspoon white pepper
- 1/2 cup cream
- chives chopped for garnish
- Carbohydrate 22.322493928057 g
- Cholesterol 117.695000066039 mg
- Fat 22.3087707868336 g
- Fiber 0.87240754513534 g
- Protein 19.7452352459611 g
- Saturated Fat 12.1665933993169 g
- Serving Size 1 1 Serving (485g)
- Sodium 1357.60641969535 mg
- Sugar 21.4500863829216 g
- Trans Fat 1.24376903236445 g
- Calories 370 calories
As a busy housewife, I'm always looking for quick and easy recipes that my family will love. This Cheddar Cheese Soup is a lifesaver on those hectic nights when I don't have much time to cook. It's creamy, cheesy, and so delicious that even my picky eaters gobble it up.
The best part about this soup is that it's so versatile. You can use any type of Cheddar cheese you like, and you can add or remove vegetables depending on your preference. I like to add carrots and celery for a little extra crunch, but you could also add broccoli, cauliflower, or potatoes. And if you're feeling adventurous, you could even try adding a little bit of spice with some cayenne pepper or chili powder.
Step-by-step
- Chop the vegetables.
- Pour the chicken broth into a medium sized saucepan.
- Add the vegetables and bring to boil.
- Lower the heat and simmer, uncovered for 45 min.
- Strain the vegetables.
- In a small bowl mix the cornstarch and water to form a paste. Stir into the broth and cook until slightly thickened.
- Add the cheese and cook until the cheese melts.
- Add the white pepper, nutmeg and salt to taste.
- In a small bowl, whisk the egg yolk into the cream. Stir in 1/2 cup of the soup and mix well. Add to the soup, stirring rapidly.
- Cook for 2 minutes, being careful that is does not boil
- Top with chopped chives for garnish and serve.
