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
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.
