Vermont Cheddar Cheese Soup

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

Course

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