Simon Pearce Vermont Cheddar Cheese Soup
Cheddar cheese, thyme, carrots, onions, celery, butter, garlic. Creamy cheddar soup recipe from Simon Pearce Restaurant in Quechee, VT.
Servings 4
Ingredients
- 10 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 1 1/4 cups all purpose flour
- 3 quarts chicken stock
- 1 pound Sharp Cheddar Cheese grated
- 1 teaspoon fresh thyme finely chopped
- 2 bay leaves
- salt & pepper to taste
- 1 cup grated carrots
- 1 cup minced celery
- 1 cup heavy cream
- 2 cups half & half
- Optional: fresh thyme sprigs for garnish
Instructions
- Melt butter in heavy stockpot.
- Add onions & garlic and cook 'til soft.
- Add flour to butter and onion mixture, stirring to combine well.
- Turn heat very low.
- Stir occasionally, and cook 10-15 minutes.
- Add chicken stock incrementally, stirring with whisk until smooth after each addition.
- Add chopped thyme, bay leaves and salt and pepper to taste.
- Cook over medium heat 5-10 minutes more until smooth and creamy, watching closely.
- Stir in grated cheese.
- In separate saucepan, bring water to a boil.
- Add celery and carrots, cooking until just tender, about 1 minute.
- Rinse with cold water and drain well.
- Add celery and carrots to large stockpot.
- Stir in half & half and heavy cream.
- Stir soup well.
- Optional: garnish with fresh thyme sprigs
- Serve hot, but don't overheat or the soup will curdle.
Notes
If you want a thicker soup, use less chicken stock. (Start with 2 quarts instead of 3. You can always add more to thin if needed.)