Vermont Cheddar Cheese Soup
Either chicken or turkey stock can be used here. The wine and cheese blend beautifully, the cream smooths out the flavors, and the nutmeg tickles the palate. –The Hermitage, Wilmington, Vermont
Ingredients
1-1/2 quarts richly flavored poultry stock
3/4 cup dry white wine
3/4 pound shredded cheddar cheese
Beurre manie
6 ounces heavy cream
Nutmeg
Instructions
Simmer stock and wine for 10 minutes. Gradually add shredded cheese, stirring constantly until cheese is melted. Thicken with beurre manie and simmer 7 minutes, whisking constantly. Do not let soup boil. Stir in cream, add ground nutmeg to taste, and serve.
Yield:
Serves 8
Preparation Method
Keep Your New Garden Growing
Top 10 Veggies.Almanac Editors Tips- water, feed, pest control, harvest
You will also be subscribed to our Almanac Companion Newsletter
Solar Energy Production Today
500.30 kWh
Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.
Leave a Comment